Easy Seitan Recipe - All in One Pan! (no oil, low fat))

[@remyzsissis]

Texture is so important, so thank you for this video! Something can taste wonderful, but if the texture is off, I just can't eat it.

[@sweetcake405]

I've never tried potato flakes in seitan, worth trying, I love your simple seitan , I put it in the Ipot , just covered with water or broth for 3 minutes, natural release, it turns out amazing, thanks for all the great recipes. I love the no oil part of this

[@PlantBasedBistro]

I might try too. Not sure what. It will do to the texture, but only one way to find out!

[@superfoodsmoothies]

​@@PlantBasedBistroI use the instant pot for simmering after frying with slow cook mode for 1.5 to 2 hours, works great!

[@PlantBasedBistro]

Seems really long, no?

[@superfoodsmoothies]

​@@PlantBasedBistroyou could try shorter but the slow cook mode is low heat.

[@PlantBasedBistro]

Gotcha.

[@rfotofolio8087]

Thank you for sharing your easy seitan please keep up your videos.

[@GreenVegan816]

I'm looking forward to trying your recipe and method.

[@trishramsden5551]

This would be ideal for when i go camping. I make seitan at home but really want to make it at camp. Thanks!

[@pameldridge1368]

Thank you for this recipe! I just made it and it is delicious and the exact texture I wanted. I’ve been trying lots of different recipes and this is my favorite so far.

[@PlantBasedBistro]

Awesome! Happy to have helped.

[@ginawhite6045]

Thank you! Always been afraid to make seitan, but this video was so well explained. Thanks again. Love your videos.

[@PlantBasedBistro]

Awesome! Glad we could help.

[@danadebiasioriggle6695]

I tried this recipe (several times now) and wow it is the best. Easy to make and taste & texture are great. Thank you so so much for all the work you do testing and coming up with these recipes for us.

[@PlantBasedBistro]

Happy to help!

[@AmonarayIsalay]

Press the consomé through a fine mesh strainer to combat the clumps. That is my go-to tip for all lumpy dry goods 😋

[@PlantBasedBistro]

Might help but the herbs won't go through I think...

[@AmonarayIsalay]

@@PlantBasedBistro anything that doesn’t go through just dump in. I’ve done it with many types of dry ingredients. It’s worth a shot anyway! Thanks for the video!

[@PlantBasedBistro]

Maybe I didn't explain... the powder has herbs in it too. I wouldn't want to leave them out.

[@AmonarayIsalay]

@@PlantBasedBistro yes I understood. I meant to press the clumps through the strainer and then dump in the herbs that didn’t make it through into the mixture

[@PlantBasedBistro]

Ahh sorry, I misunderstood YOU, lol.

[@dm1523]

i just made this and it turned out perfect. In fact, i can't remember the last time I made something that an it turned out just like the video each step of the way. The kicker was when my youngest son came downstairs and asked with a confused look, "Are you making chicken?" Thankyou for this recipe! It will definitely enter my regular rotation.

[@PlantBasedBistro]

Awesome! So glad to hear that!

[@VictorYepello]

I just found your lovely channel and do enjoy what I've seen so far. That said, I tried 2 versions of seitan yesterday because your approach gave me the courage to try it. I did this recipe and the spicy iItalian sausage and both turned out perfectly and were quite forgiving of my first time newbie antics. No seitan that I've ever bought comes close and these rival restaurants too,. Last nights dinner of pasta with butternut squash and broccoli was a gem with the Italian sausage as the protein content. BTW- I'm old world Italian and I really do approve of the sausage! Thanks for helping us out with easy recipes like these.

[@PlantBasedBistro]

Thank you. Glad you like them! I grew up in a VERY Old World Italian Centric area. So, I learned about food in that way growing up. I think it helped me become a better cook.

[@senorcabra8963]

I've tried a lot of seitan recipes over the years and this one is by far the easiest and the best I've ever tasted. The flavor and texture are amazing. I'll probably never by store bought seitan again.

[@PlantBasedBistro]

Glad to help!

[@MadlyinLovewithJesus-1953]

I just made this a few hours ago! Overall it came out AWESOME -- especially for my first try at making seitan. Your instructions are very, very helpful. A couple tools I used that you did not helped also: when turning over the seitan in the simmering water I used a utensil in each hand, giving me much more control over turning it. Also, because the seitan was a LITTLE bit difficult to keep underwater during the simmering, I used a sort of heavy stainless steel spatula to balance from over the side of the cast iron pan, with the heavier slotted part laying over the part of the seitan peeking out of the water. It worked great! I'll probably be doubling the spices next time I make it and maybe substitute a little bit of the water with soy sauce or even barbecue sauce. Gosh, cooking is fun! Thanks again for all the tips and instructions! P.S. I ended up buying the burger press through your link and LOVE it. It is both cheaper and better than the one I had been looking at.

[@PlantBasedBistro]

Awesome! Glad you liked it.

[@lacha608]

Good tips!

[@soyproteinmuntmachine]

Thank you for this awesome recipe! I didn't make seitan couple of years, but you videos is motivate me to do it again! Great looking vegan steak! Yum-yum!

[@PlantBasedBistro]

Hope you enjoy!

[@90rock1]

I like this method. The texture was very good right after the simmer. I'm looking forward to trying the finished product after it has properly rested. Another plus is that it allows me to get more use out of my cast iron. Thanks!

[@PlantBasedBistro]

Glad you enjoyed it!

[@miguelfacal2610]

Great! Thanks

[@AwkwardPain]

looks good! I never thought about pressing as it was cooking but it does make sense!

[@PlantBasedBistro]

I had been doing it with a spatula and decided to try the press. Huge difference.

[@pamrobinson1668]

D&B, I just adore you two, you are always spot on with your recipes. For health reasons, I clicked the link on the consommé to check the label - Eeks...1020mg sodium. I cannot wait to make this, but I will use a low sodium bouillon instead. HUGS, P

[@PlantBasedBistro]

Yeah it has a bit of sodium in it. Not a huge fan that way but most all bouillon products do.

[@Oriansenshi]

interesting, I have heard of using potato flakes in seitan before, but I havent seen a recipe this simple! I will definitely need to give this a try!

[@PlantBasedBistro]

Hope you enjoy it!

[@joanneesters-brown513]

I will definitely try this one. I've been waiting for a chicken flavor seitan to slice thin for sandwiches. Thanks.. 👏👏👏

[@PlantBasedBistro]

Yep, works great for that!

[@FluffysMum]

Might be an idea to make up the consomme with hot water and let it cool before using. That way, no blobs. I love making Seitan, but I eat it very often. Every time I see you make it, though, I really want to get making some. 😂❤

[@PlantBasedBistro]

Could do that, but I don't want hot water mixed into the dough.

[@danadebiasioriggle6695]

Can't wait to try this one. Thanks.

[@denlea5]

For those new to seitan it would be best to say how many different ways to cook according to preference--YMMV. I often use the same list of ingredients, but add dry to wet, either use food processor or an overnight rest before braid or knot, I sear in oil then simmer without the weight

[@PlantBasedBistro]

The idea was a no oil method. Sure there are lots of ways to make it, this is simple for a beginner imo.

[@denlea5]

@PlantBasedBistro I only use oil to sear, you don't have to, it's easy either way. A matter of taste

[@PlantBasedBistro]

We have started to avoid oil altogether.

[@denlea5]

@@PlantBasedBistro You don't need to add oil to any seitan.

[@PlantBasedBistro]

That's what I was saying.

[@-johnny-deep-]

I like fluffier seitan, so I start by boiling it for 20 minutes, which makes it expand 2-3 fold, and only then do I fry it for about 5 minutes on each side.

[@PlantBasedBistro]

If that is how you like it, go for it.

[@steamyvegan]

Can't believe I've never tried seitan after 7 years being vegan. I'll have to try this recipe out this week, thanks so much!

[@PlantBasedBistro]

Hope you enjoy!

[@lossfound]

Try marinating / saucing it up, too. I've had some really incredible seitan Philly "cheeze"steaks, pulled BBQ seitan sandwiches, and a good number of stir-fry-like things too. (Lucky enough to have some good vegan eateries in our little burg.) It takes sauces so well and can be very versatile that way.

[@cynthiahanna]

Thank you from a fellow Floridian! I've never made seitan, but I'm going to try this. Could you do the simmering first and then pan fry it after to keep the crispy crust, or will that cause it to be bready? Or could you just sear it again after doing it how you did it?

[@PlantBasedBistro]

It would be better to pan fry after everything we did as that will keep it from getting bready. If you put it in the fridge for a few hours after simmering you can grill, bake, fry, however you like.

[@cynthiahanna]

@@PlantBasedBistro perfect, thank you!

[@1PaulG1]

Great Channel................ I have never seen potato flakes where I am.. Substitute could be ?

[@prinnydude555]

You could use Instant mash potato, the dry packets are mostly potato flakes.

[@PlantBasedBistro]

That's what it is, just instant potatoes. Go for ones with the least ingredients!

[@1PaulG1]

@@prinnydude555 ohh yeah .. Ive seen instant .. ta

[@1PaulG1]

@@PlantBasedBistro Cool.. Thanks ;)

[@paulaquilina1103]

Hi there, love your videos. I’ve been a lacto vegetarian for 43years. Lately I’ve developed stomach problems (sibo),and am on a gluten free lactose free and sugar free diet. Can I make seitan by using rice,corn or other grain or seed flour to make it or is wheat gluten free the only way?

[@PlantBasedBistro]

The gluten is what holds it together and makes the proper texture. There are other meat replacements that are kind of almost like seitan but don't use gluten. We haven't really experimented with those yet.

[@rosebud3373]

Thank you for sharing ! I didn't understand the part with the hot water reacting differently with an iron, aluminium or whatever pan. My English is quite bad, but I think it's more about cooking skills issues. What is to avoid? I don't think I have any iron pan :( Great video I've been looking for

[@PlantBasedBistro]

Oh, it's usually not a good idea to pour water into a hot pan, it can warp.

[@PlantBasedBistro]

Cast iron won't warp most likely.

[@rosebud3373]

​@@PlantBasedBistro Oh wow! I've been doing wrong for many years and the pans didn't warp from what I know… Thanks for the clear & fast answer!

[@MadlyinLovewithJesus-1953]

THANK YOU for your wonderful videos! QUESTION: Would a burger press that weights 2.3 lbs. be too heavy for this use in making seitan?

[@PlantBasedBistro]

I think it's fine. I apply more than that at first anyway.

[@MadlyinLovewithJesus-1953]

@@PlantBasedBistro Thank you!

[@MadlyinLovewithJesus-1953]

@@PlantBasedBistro AND thank you for using measurements rather than weights!!!!!

[@misterincreds5341]

oh wow this actually looks like a Seitan I might enjoy. Going to try this soon. I am so over most of the plant-based meat substitutes in the stores. One question. After it is made can you like chop into small pieces and then add it to like stews or soups? Does it hold together for that?

[@PlantBasedBistro]

While you can do that and it will hold together, seitan tends to puff up and become bready when cooked for a long time that way. What I do is add it right before serving, so make sure it's already heated up.

[@Alocasia021]

This looks great. Is there a substitute for the yeast extract? Also wondering if I can substitute for the chicken consomme which doesn't say it's vegan. Thanks. I'm sure we'll enjoy this as much as we do all your recipes.

[@PlantBasedBistro]

We gave a few ideas for substituting the yeast extract in the video. Or just use more nutritional yeast. The consommé has no animal products in it. We checked.

[@Alocasia021]

@@PlantBasedBistro I just caught that. This will be tonight's dinner. Thanks!

[@lacha608]

This looks simple! I think I will try to improvise this one with a somewhat different recipe with garbanzo flour instead of potato flakes, somewhat different spices/flavoring, etc.. I don't have cast iron, but I do have heavy stainless steel pans, and I don't have a press, but I could use a spatula. I might triple (or quadruple and cook in two large pans) the recipe for a bulk amount to freeze. Do you think this would work with a bit of oil in the pan(s)? Would there be any benefit to using a lid on the pan while simmering or best not to? Just 15 minutes simmering on either side sounds very quick! Thanks!

[@PlantBasedBistro]

It's now a completely different recipe! We don't use oil but I assume it should work.

[@lacha608]

Ok. I'll try. Thanks! I was also thinking about using some type of flavorful salsa for my liquid, as I'm not really into the animal type flavorings, but I like spicy (aka Mexican, Indian etc. flavors). Any opinion regarding that? Hoping that this technique will be a good basic structure to improvise upon.

[@lacha608]

Oh, I'm guessing it's best to simmer without a lid on?

[@PlantBasedBistro]

We leave the lid off, easier to control the temp imo.

[@lacha608]

@ thanks

[@SherryEllesson]

Okay, so I see that you guys are responsive to people's preferences (I was among those who voted for low/no added oils) and I appreciate you! btw, can I come over for one of those Philly "cheese steak" sandwiches? My doc is cautioning me about my BMI getting a little too low... That's a lie - I'm at a perfect BMI but I'd just love one of those sandwiches. btw, do you have a recipe you developed for the cheese sauce?

[@PlantBasedBistro]

Still working on it, but it's coming soon. We started no oil cooking and would prefer to show it on the channel but we were afraid some might not like it since we had used it already. So we got lucky 🍀

[@JADE1300]

Can you modify this recipe to add a protein powder (they make great ones made w nuts & seeds) to bump up the protein?

[@PlantBasedBistro]

Seitan is almost pure protein already... I just added it up, there are 100 grams of protein in this recipe. That said, if you wanted to add protein powder you can. It will change the texture though.

[@createwithconfidence8094]

I've tried making seitan twice, according to two different recipes. Both were not exactly a success. I would love to have "chicken-flavored" seitan to add into stir fry veggies i stead of using chickpeas every time. I'd also like to have beef type flavor to add in my slow cooler veggie roast. Now off I go to order vital wheat gluten.

[@PlantBasedBistro]

It takes a bit of practice really. Our recipes keep it really simple, and produce a nice seitan. Beefy flavored seitan is for some reason more complicated for me. Just changes the texture somehow.

[@jybuys]

Potato flakes is the same as instant mash potatoes?

[@PlantBasedBistro]

Yup!

[@janeschade7875]

What do you think is the best brand to buy for nutritional yeast? I have not had any luck. I can’t stand the brand I bought, but I’m afraid to purchase something without any kind of recommendation. Can you tell me what you guys use and prefer?

[@PlantBasedBistro]

We have used many brands... Anthony's is pretty solid.

[@HORNOMINATOR]

wow cool tips

[@bookaddict777]

I am going to have to try this one! Thanks for the recipe and the video. BTW - your Haluski recipe was a hit at my house.

[@PlantBasedBistro]

Awesome! So glad you like it!

[@marycooper9429]

What if you are allergic to gluten. Is there some different you can use

[@PlantBasedBistro]

It's a completely different recipe at that point, sorry.

[@perrydimes6915]

Yay for no oil! I'm one of those people who does think ahead because I know if I get hungry and I'm not within a half hour of a meal things could get ugly... so I'll report back in on the "day two texture".

[@PlantBasedBistro]

In that case just make a few and store them in the fridge! I can tell you the texture gets better with some refrigeration though.

[@blindkimberly1360]

I’m going to try this one! I got excited over the consommé so I checked it out through your link. Unfortunately it’s got msg (I’m allergic) and palm oil (I just don’t do palm oil). So I’m still looking for that perfect one. Ordered the better than bouillon stuff. I’ll definitely let y’all know how this seitan turns out! 🫶🏼😎🫶🏼

[@PlantBasedBistro]

Better than bouillion is great!

[@thuggy67]

i felt like you could have used more seasoning

[@PlantBasedBistro]

I make it this way often. You can add more if you like. We normally use some kind of sauce with it. 🤷‍♂️