This post may contain affiliate links. These links provide a means for me to earn income, at no cost to yourself. Read the full disclosure here

Introduction

Sliced Seitan Loaf

First post and first easy seitan recipe!

To start off, this recipe is for a roughly 2 lb loaf of Seitan. I made it in a 2 lb breadmaker, a Panasonic SD-200 Bread Bakery, but any 2 lb breadmaker should work. I used the default settings for a 2 lb White Loaf of bread. The black pepper loaf is suitable for any recipes that call for beef in a 1-1 ratio, and is also good sliced deli-thin in sandwiches.

Slice of seitan torn to show consistency


The best part of this recipe, in my oh so humble opinion, is how little effort it requires. I generally start a loaf before I go to bed or before I head to work, so the next time I’m in the kitchen I have a fresh loaf ready to be made into my next meal.

Black Pepper Seitan Recipe

Black Pepper Seitan

An easy and versatile seitan recipe using an automatic breadmaker, that can be made into any number of dishes.
Prep Time10 mins
Cook Time4 hrs
Cooling Time3 hrs
Total Time7 hrs 10 mins
Course: Vegan Meat
Cuisine: American
Keyword: Plant Based Protein, plant protein, seitan, Seitan Recipe, Vegan, vegan protein recipes, Vegan recipe
Servings: 2 Servings
Calories: 915kcal
Author: Kevin

Equipment

  • Food Processor (Optional)

Ingredients

  • 1 Tbsp Ground Black Pepper
  • 1 Tbsp Canola Oil
  • 2 Tbsp Coconut Oil
  • 1 Tbsp Nutritional Yeast Seasoning
  • 2 tsp 1.5 g, Iodized Free Flowing Salt
  • 2 ¼ cup Vital Wheat Gluten I use Honeyville brand
  • ¼ Cup Flaxseed Meal
  • 2 Tbso Almond Cashew Milk
  • 2 Tbsp Liquid Aminos
  • 2-3 Cloves Garlic Or ½ Tbsp Garlic Powder
  • ½ Yellow Onion Or 2 Tbsp Dried Minced Onions
  • 2 ½ cup Water

Instructions

  • Add the water and flaxseed meal to the automatic breadmaker.
  • Add in the vital wheat gluten, salt, black pepper, and nutritional yeast.
  • (Optional) If you don't have a food processor or want to make it easier, substitute ½ Tbsp Garlic Powder and 2 Tbsp Dried Minced Onion for the fresh and skip to step 7.
  • Take your onion, and stick it in a food processor. Process it until it is very fine, and then dump the processed onion into a cheesecloth or washcloth over the sink.
  • Wrap the processed onion in the cheesecloth or washcloth, and wring it out to squeeze as much liquid as you can out of the onion.
  • Finely mince the garlic.
  • Add the garlic, onion, coconut oil, canola oil, almond cashew milk, liquid aminos, and white miso (if using).
  • Set it to bake a white loaf of bread, on most machines this will take 3-4 hours.
  • When the breadmaker finishes, DO NOT OPEN THE LID. Your black pepper loaf needs to sit in the breadmaker for another 2 hours while it finishes cooking. I have left it up to 4-5 hours after it finished, and then it was still hot when I took it out.
    Showing the weight of the loaf of seitan

Notes

I use a Cuisinart Pro Custom 11 Cup Food Processor, and bought one for my partner as well. Fantastic machine, I cannot recommend it highly enough for all of my recipes.

2 Comments

  1. Jeen Rooks

    We tried this recipe and it came out tasting like moist stuffing and having a almost impenetrable strange pink crust around the bottom. We can only assume that the crust was dry ingredients that didn’t fully mix. We have used he machine before so I’m not quite sure what happened.

    We also had to substitute powdered coconut milk instead of almond milk but we are not sure how that would have affected the mixer. Have you ran into the problem of the weird crust and a bread like consistency? Thank you for posting we are having fun tying to figure it out.

    1. Kevin

      Hey! Sorry about the delay in response – with everything going on, I’ve been neglecting my website trying to make sure I’m covered if there’s any issues with my income stream.

      To correct the issue with the crust at the bottom, try putting the water in first. This makes it so the dry powdery ingredients all get mixed up properly. I’ve had another user approach me with the same issue, and according to them, this fixed it 100%.

      The bread like consistency may partially be due to using the powdered coconut milk instead of almond milk if you didn’t increase the amount of water accordingly. I’ve never used powdered coconut milk myself, but according to the internet – 1 TBSP of extra water would be the amount needed if you used 2 TBSP powdered coconut milk.

      I do want to note that it will always have a somewhat bread-like consistency – as it is wheat gluten, the substance that gives bread dough those stretchy strands. Pizza dough is a good example of this, as some recipes will call for extra wheat gluten to make it more stretchy.

      Again – sorry for the late reply! Let me know if this helps!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.