Another delicious seitan with a soft, but firm, texture. The red beet in this recipe tints the seitan, also giving it an earthy flavour. Nutmeg and argan oil round out the deep flavour.
Should you lack argan oil, you can use any other nut oil or more olive oil. It’ll change the flavour, but it’ll still be delicious.
Feel free to make this recipe without the guar gum. It’ll still hold well, and the texture will be similar, being only slightly less chewy.
Ensure to mix the dry ingredients well before adding the beat mixture. The moment water touches the gluten or guar gum, you won’t be able to mix anymore. They quickly form a mass with strong bonds.
When you start kneading the dough, you may think there isn’t enough water, but usually it’ll be enough to pick up all the dry ingredients. Should it really not be enough, add only a bit at a time. It depends on the precise amount of red beets you have, and their juiciness, how much water you need. If you end up using too much water, the result will be less firm.
Enjoy your seitan.
Earthy Seitan with Red Beet
300 g 2 cupWheat Gluten
30 g 10 teaspoonGuar Gum
60 g ⁵⁄₈ cupLupin Flour
30 g 8 teaspoonNutrtional Yeast Flakes
3 medium 240 gCookedRed Beet
15 g 3 teaspoonArgan Oil
15 g 3 teaspoonextra virginOlive Oil
15 g 3 teaspoonBalsamic Vinegar
200 g 200 mLWater
- large tall pot (8l)
- large mixing bowl
Prepare the Dough
- Mix the gluten, guar-gum, lupin-flour, yeast flakes, salt, nutmeg thoroughly in a large mixing bowl.
- Puree the red beet, argan oil, olive oil, vinger, and water in a blender.
- Pour the liquid mixture into the mixing bowl and mix well with a spoon.
- Continue mixing the dough with your hand. Once it becomes a large mass continue kneeding it for about five minutes.
- Add 4l of water to the pot and bring to a boil.
- Roll the dough into a rough cylinder of about 10cm in diameter.
- Slice it in half and then cut into 2cm slices.
- Place the slices in the pot, and bring the water down to a simmer.
- Let the seitan simmer for 10 minutes.
- Remove the seitan from the pot and let drain with a strainer.