Bread Machine Seitan
Removed some spices so that seitan is basic and can take on the flavours of whatever sauces or sides it’s paired with.
Once baked, it can be cut and sliced and divided into 4 equal ~1lb servings. Freezes well.
| per loaf | per 1/4 loaf | per serving (1/12 loaf) | |
| calories | 1300 | 325 | 108 |
| carbs (g) | 74 | 19 | 9 |
| protein (g) | 212 | 53 | 18 |
| iron (%DV) | 100 | 25 | 8 |
| calcium (%DV) | 24 | 6 | 2 |
| fibre (g) | 10 | 2.5 | 1 |
| sugar (g) | 6 | 1.5 | 0 |
| thiamin, riboflavin, B12 | > 100% DV | > 100% DV | > 100% DV |
| niacin, B6, folate | > 100% DV | > 100% DV | 48%, 58%, 76% DV |
Adapted from http://pdxvegancookingclub.blogspot.com/2009/03/lazy-daves-5-bread-machine-turkey.html
Bread Machine Seitan
Using the Zojirushi PAC20 regular bread setting with medium crust.
Ingredients
- 4 tsp Worcestershire sauce
- 2 1/4 cups water
- 2 cups vital wheat gluten
- 1/2 cup garbanzo flour
- 1/2 cup nutritional yeast
- 4 tsp onion powder
- 2 tsp salt
- 2 tsp paprika
Instructions
- Dump the wet stuff into the machine.
- Dump the dry stuff into the machine.
- Push the start button.
- When baked, let the loaf settle and cool before dividing.
Notes
The vast majority of the cooking time is the bread machine treating the ingredients like bread dough (letting the yeast rest, letting the dough rise, etc.) If I could figure a way to bypass those steps, it would probably be done in an hour.
Adjustments reflected in current recipe
- 13/01/19 : reduced water from 2 1/2 cups to 2 1/4 cups
This is exactly how every single recipe ever published on the internet should read. I will be making this tomorrow, I hadn’t previously seen the suggestion for Worcestershire sauce and I am thrilled to give that a go. Thank you for your recipe!
Wow! Thanks so much. This site was put together for my family to choose what to have for dinners, but I’m glad you found it and enjoy the recipe.
Holy wow! I will admit, I was dubious about this, but it turned out amazing. The ‘loaf’ was different than how we normally make seitan, but it’s a LOT easier and every bit as tasty. Thank you for this.
This collection of recipes was really put together for my fussy family, but I’m happy you stumbled across it and found it useful. Cheers!
You could possibly stop after the mix cycle, then break into “nuggets” and boil in a veggie broth.
I put all ingredients as listed in the recipe hit start on the bread machine. Discovered at the bottom past the pictures. A note saying 1 1/4C water. So now I put a cup too much water following the recipe above.I added a cup more vital wheat gluten and 3 more TBSPS Chickpea flour. I took half of dough out as I was worried it would go over the bread pan. I reset it to rapid bake. Baking it now. Then I will have to bake the other half of the dough.
Update On rapid bake my 1/2 Seitan loaf was not cooked enough so I baked it in my air fryer for 20 mins. The other half I am leaving in the bread maker for the whole 3 hrs. I just cut my loaf tastes great to me. This is the first recipe that does require a ton of salt which I really appreciate as my husband is at risk for a stroke. I used no salt added chicken boulion to the water. There is no way that I would be adding a half a cup to to 1/4C of Soya sauce that I have seen on the internet for Bread machine Seitan. This recipe is a life saver! I will be making this weekly as I hate meat. The other vegetarian options in supermarket other than tofu are just too salty. This recipe will be my go to when I need a change from beans.
Great recipe. I love the ease of it. To make a “chicken” style version of this recipe, I replace the paprika with vegan chicken stock powder and add a little liquid smoke and hickory smoked salt instead of plain salt. It’s delicious and this recipe is now on regular rotation in this household. Thank you.
Those are some fantastic suggestions. I especially like the idea of tossing in some hickory and smokey flavours. Thanks for sharing.
Hi there! I have this doing it’s thing in my old Welbilt bread oven I’ve had packed away for over 20 years! Never had the heart to get rid of it and boy am I glad. I will let you know in a few hours how it came out. Thanks! Oh also, the only thing I did different was add some garlic powder.
I hope it works out for you.
Hi again, so I have to say this turned out quite nice, eventually. Meaning my machine didn’t cook it all the way so I wrapped it in parchment and foil and baked it for about an hour and then refrigerated it overnight. Pretty darn good actually. I’ll try the dark setting next time and see if that helps. Still, I’m pretty darn pleased with the result. Thanks!
Congratulations! It’s an easy recipe to adjust for taste in spices and herbs. When it’s cooked properly, the center should be firm / rubbery, while the outside edge should have a nice crispy crust. Dicing or shredding the seitan and mixing with store-bought Indian or Asian sauces is a quick meal on rice or noodles.