Lentil Seitan

Ingredients

• 1 cup cooked lentils (canned or home-cooked, drained; or substitute another legume)
• 1 tbsp soy sauce
• 1 tbsp vegan Worcestershire sauce
• 2 tbsp nutritional yeast
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp baking powder (helps reduce seitan aftertaste; use up to 1 tsp if preferred)
• 1 cup vital wheat gluten (added last to form dough; may range from 1–1.5 cups depending on desired texture)
• as needed vegetable broth (for simmering seitan (alternative to steaming))

Instructions

1. 1

   Mash the cooked lentils in a large bowl until mostly broken down but still slightly chunky.

2. 2

   Add the soy sauce, vegan Worcestershire sauce, nutritional yeast, smoked paprika, garlic powder, onion powder, and baking powder to the mashed lentils and stir until evenly distributed.

3. 3

   Add the vital wheat gluten gradually and mix or knead with your hands until a shaggy, cohesive dough forms. Do not overwork; the dough should hold together but remain slightly rough.

4. 4

   Divide the dough into 4 portions and shape each into a rough log or patty. Wrap each loosely in parchment paper or foil, leaving room for expansion.

5. 5

   Steam the seitan logs for 30–45 minutes in a steamer basket over boiling water, or simmer them in vegetable broth in a covered pot. The seitan should feel firm and springy when done.

   40 min
6. 6

   Remove from heat and let cool completely (at least 30 minutes) before unwrapping. This allows the texture to set.

   30 min
7. 7

   Tear or cut the cooled seitan into bite-sized chunks. Pan-fry, bake, or grill until golden and crispy on the outside, then serve with your choice of sauce or dressing.

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