Optimum Seitan Formula
Based on the “25% nooch” ratio highlighted in the video as a natural dough relaxer (youtube.com).
Dry Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Vital Wheat Gluten | 630 g (~5¼ cups) | Forms the gluten network for “meaty” chew |
| Nutritional Yeast | 210 g (~2⅝ cups) | Natural dough relaxer; rich in umami and B‑vitamins |
| Chickpea Flour | 160 g (~1⅓ cups) | Softens texture; adds choline |
| Garlic Powder | 5 g (~1 tsp / ~1.8 tsp by volume) | |
| Ground Black Pepper | 2 g (~½ tsp) | |
| Umami Seasoning | 10 g (~1¼ Tbsp) | Trader Joe’s or equivalent |
| Salt | 5 g (~¾ tsp) | Adjust to taste |
Wet Ingredients
- Low‑Sodium Soy Sauce: 120 mL (~½ cup)
- Liquid Smoke: 5 mL (~1 tsp)
- Water: 200 – 250 mL (~¾ – 1 cup)
Cooking Instructions
- Combine Dry Ingredients
In a large bowl, whisk together vital wheat gluten, nutritional yeast, chickpea flour, garlic powder, black pepper, umami seasoning, and salt. - Add Wet Ingredients
Stir in soy sauce and liquid smoke. - Form Dough
Gradually add water (200–250 mL; ~¾–1 cup), mixing until a shaggy dough forms. It should hold together without being too sticky. - Knead Lightly
Knead for 1–2 minutes until elastic but avoid overworking. - Shape
Form into a log or portion into chunks as desired. - Bake
- Preheat oven to 220 °C (420 °F).
- Place dough on a lightly oiled baking sheet.
- Bake for 15–20 minutes, then flip and bake for another 10 minutes until golden and firm.
- Rest and Slice
Let cool 5 minutes, then slice or pull into pieces.
Storage
- Refrigerate: Up to 7 days in an airtight container.
- Freeze: Up to 3 months; thaw in fridge before use.
Enjoy your optimally textured, high‑protein seitan in stir‑fries, sandwiches, or any recipe calling for a meaty vegan substitute!
Why These Ratios
- Incorporated Chickpea Flour (~1⅓ cups): At roughly 1 cup chickpea per 4 cups VWG, this addition softens the crumb and adds a subtle nutty note (plus choline).
- 75 % Vital Wheat Gluten / 25 % Nutritional Yeast (by weight): Balances elasticity and tenderness; yeast relaxes the gluten network.
- Dry to Wet Ratio (~1 : 0.35): Activates gluten without stickiness, ensuring the seitan holds its shape.
- Soy Sauce (~15 % of Wet Weight): Enhances moisture, umami, and gluten development.
- Liquid Smoke (<1 % of Wet Weight): Provides just enough smoky aroma without overpowering.
These proportions yield seitan that’s springy yet tender, with rich flavor and a satisfying, meat‑like texture.