This is a standard recipe for making seitan patties using Wheat Gluten Flour, which can be used as burgers, roasts or as an addition to casseroles.
If you're vegan or vegetarian and have not tried seitan, then you really should give this a go. I'm personally not vegan, but prefer seitan burgers over conventional processed meats.
It's very high in protein (containing around 80g of protein per 100g of flour), and low in both fat and carbohydrate. It also contains no cholesterol.
It goes without saying that you should definitely NOT try this if you are in any way intolerant to gluten.
You can replace the water with any liquid (stock, soy sauce, liquid smoke, etc), and can use more or less depending on the firmness of the dough you require.
You can create a more chewy texture by kneading the dough for longer.
Seasoning is entirely down to personal taste and can include anything you desire.
Nutritional Informationper serving
Athletic Goal Scoring
Fat Reduction60 points
Muscle Building43 points
Endurance Training39 points
Carb Loading9 points
Post Workout0 points
Vital Wheat Gluten
1 tsp (6g)
Hickory Liquid Smoke
1 tsp (6ml)
1 tsp (2g)
½ tsp (1g)
Add dry ingredients to a mixing bowl and stir (include any additional dry seasoning).
Add liquid and knead into a dough.
Transfer to a table top or board and continue to kneed until elasticity evolves.
Allow to stand for 10 minutes.
Kneed again for a further minute, and divide into servings required.
Wrap each serving loosely in foil, place in a steamer and steam for 30 minutes.
When ready, the seitan can be cooled and stored or reheated in a pan or oven.
Vitamin scoring based on RDA of adult
Mineral scoring based on RDA of adult
Amino Acid Profile
Amino Acid RDAs based on a 100kg adult