Seitan Kleftiko
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Seitan is a wheat based meat alternative. We all know that going plant based/ vegan is not about replicating meat but if you’ve grown up a meat eater sometimes you crave a meaty bite and with its chewy texture this seitan recipe hits the spot! We found this recipe in Vegan Life magazine and its become a firm favourite.
You’ll need a blender, large saucepan and a large deep baking tray.
Serves 6
Ingredients (when in italics available from the van)
STOCK
2.4 L Vegetable stock (8 tsp Bouillon) (approx 50p)
1 bulb garlic
1 lemon, quartered
1 teaspoon oregano (approx 5p)
1 teaspoon rosemary (approx 15p)
1 teaspoon thyme (approx 15p)
4 bay leaves (free)
1 teaspoon ground cinnamon (approx 10p)
SEITAN
240ml Vegetable stock (1 teaspoon bouillon) (approx 10p)
3 tablespoon tomato puree
3 tablespoon tamari (approx 20p)
4 tablespoon rapeseed oil (approx 10p)
2 teaspoon vegan Worcestershire sauce
1 tablespoon maple syrup
4 teaspoon garlic powder (approx 20p)
1 teaspoon rosemary (approx 15p)
1 teaspoon thyme (approx 15p)
1 teaspoon oregano (approx 5p)
300g vital wheat gluten (approx £1.65)
3 tablespoon plain flour
1 teaspoon salt (approx 5p)
GLAZE
1 tablespoon maple syrup
1 tablespoon mustard
1 teaspoon rosemary (approx 15p)
1 teaspoon thyme (approx 15p)
1/2 teaspoon black pepper (approx 5p)
1 tablespoon tomato puree
Total cost from Incredible Bulk approx £3.95
Method
Add all of the stock ingredients to a pan and bring to the boil. Simmer for 5 mins, then remove from heat and leave to infuse.
Preheat oven to 180C.
Make your seitan by adding vegetable stock, tomato puree, tamari, vegatble oil, Worcestershire sauce, maple syrup, garlic, rosemary, thyme and oregano to blender and blend until smooth.
Into a bowl add your vital wheat gluten, flour and salt, mix and then add in the blended ingredients and mix together to form a dough.
Kneed for 5 mins until it becomes stretchy and shape into a loaf.
Bring stock to a gentle simmer in large saucepan, add seitan and simmer for 45mins, turning when its halfway through cooking. Once cooked, remove pan from heat and leave seitan to cool in stock.
Mix glaze ingredients together. Remove seitan from the stock and place in baking trav. Brush seitan with glaze and roast in oven for 30mins before serving.
Enjoy with roast vegetables, salads, add to stir frys. Can be stored in fridge and reheated (see image, griddled on pan).
Zero Waste Tips
Buy your ingredients from a zero waste store to avoid packaging.
Look for tomato puree in aluminium tube or glass bottle and Worcestershire sauce and maple syrup in glass bottles so they are easily recycled or can be reused.
Leftover stock can be used to make a soup - add vegetables, cook and blend. Or use to cook rice/grain for extra flavour.