The Great Seitan

When I became vegetarian, I didn’t like soy curls or other products that had meat like texture. Years later I learnt to love those meaty soy products (thanks to Nomad) and now seitan is one of my favourite foods. I have also started to read meat recipes to get new ideas to cook soy and seitan. I saw an interesting lingon marinade recipe in a news paper and made a seitan version of it. And it was as great as I thought it would be. The seitan recipe is from Inna Somersalo’s book Yllin kyllin, I just made a different marinade. We had carrot casserole, pickled beets and lingon jam as side dishes.


Lingon Seitan

4 dl vital wheat gluten
1 dl gram flour
1 dl soy flour
1 tbsp vegetable broth powder (or use more salt)
½ tsp salt
1 tsp garam masala
1 tsp smoked paprika
½ tsp dry ginger
1 tsp garlic powder
0,5 dl soy sauce
0,5 dl oil
2,5 dl water


2 dl lingons
2 tbsp salt
1 tbsp black pepper
2 tbsp molasses
1 dl oil
2 tbsp rosemary

Mix all the dry ingredients in a bowl. Mix oil, soy sauce and water in another bowl and combine with the dry ingredients. Knead couple of minutes. Form a roast.

Mash the lingons and add the rest of the marinade ingredients. Stirr well. Put the seitan into a plastic bag and pour the marinade in. Make sure the seitan is well covered with the marinade and put the bag in another plastic bag or a bowl, just in case. Marinade in the fridge over night.

Wrap the roast in aluminium foil and bake in 175 Celsius degrees for an hour. Check what the roast looks like and bake little longer uncovered if the surface doesn’t look firm enough.


One comment on “The Great Seitan

  1. […] of nut loafs (my mum told me to make a lot of nut loaf for the dinner of Dec. 24th) and couple of seitan roasts this year. I think we’re going to have awesome dinners during the […]

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