Preparation Methods
This page has some of our favourite ways to prepare and cook our seitan, as well as some tips we have learnt along the way.
Chefs we work with are always finding exciting new potential, so let your imagination go wild.
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Pulled
Rip up the seitan into pieces of your desired size to achieve a pulled, meaty texture that reveals the fibrous nature of seitan.
Ground
Add the seitan to a blender and grind until it resembles a texture similar to cooked mince.
Deep Fried
Process the seitan into the desired shape (diced, ground, pulled etc) and coat as required (breadcrumb, batter or flour blend). Deep fry as normal.
Dehydrated
Process the seitan into the desired shape (diced, ground, pulled etc) and dehydrate at a medium to low temperature. This can then be rehydrated in a sauce, liquor or broth to achieve a firmer texture which is perfect for applying to dishes like stews and curries.
Roasted
Oven roast the seitan as a whole centre-piece. Keep in mind that seitan is a lean protein so needs fat applied to get the most out of its roasting capability; don’t be shy with the oil. Baste regularly, just as you would with a meat equivalent.
Deep Frydrated
This is one of the original ways of preparing seitan. Similar to dehydrating, this technique is cooking the moisture out of the seitan using hot oil. Deep frydrating creates a slightly different texture to dehydration, due to the input of fat, but can be used for the same kinds of dishes.
Process the seitan to your desired shape (diced, ground, pulled etc) and deep fry (without a coating) until the majority of the moisture has been cooked out. When freshly out of the oil, it should be mainly crispy, with a little bit of give in the middle. Once cooled, this is then ready to be rehydrated in a sauce, liquor or broth.
Pan Fried
Process the seitan into the desired
shape (medallions, diced, ground, pulled etc) and fry in a pan with hot oil. Please note, if you notice that the seitan is starting to dry out due to overcooking, you can add water and cover to create steam. This will help to soften the finished texture.
An Important Note About Acidity
Through feedback from Chefs and our own in-house testing, we have realised that acids and live cultures alter the texture of seitan. On a whole, this is not for the better so we would advise against acidic marinades. When making marinades for seitan, you can replace wet citrus and acidity with dry ones such as sumac. Adding acidity to finish your dishes will not impact texture.