Green Being
Smoke Seitan

How to Make Smoked Seitan

A recipe outline for making smoked seitan.

Make seitan by forming a dough from vital wheat gluten. The key to success is making sure to season it both on the inside and out. Start with forming the dough. Then, simmer it in a brine or flavorful stock. Afterwards, apply a dry rub before hot smoking.

To learn more about the process, read about my experience making smoked seitan.

Ingredients

Vital Wheat Gluten Dough

Dry Ingredients

2 cups Vital Wheat Gluten

1/4 cup dried mushroom powder

1 Tbl. Garlic powder

1 tsp salt

1/4 tsp Black pepper

1/4 cup Nutritional Yeast

1 tsp Dried herbs (Italian seasoning works fine here)

Wet Ingredients

1 tsp Miso paste

1 Tbl. Tomato paste

1 tsp Bragg’s Liquid Aminos

1 1/2 to 2 cups Water

Form the dough by mixing the dry ingredients and wet ingredients separately. Pour the wet ingredients into the dry mixture and form the dough by hand. Shape or cut the dough as desired.

Brine

3 cups Salt

1 cup Sugar

2 cups Mirepoix (small dice of onions, carrots, and celery)

1/4 cup Pickling Spice

4 cloves Sliced garlic

3 qts. Water

Combine all ingredients and heat to a boil ensuring that the salt and sugar fully dissolve. Simmer the dough in the brine for 1 hour.

Dry Rub

5 Tbl. Paprika

3 Tbl. Salt

2 Tbl. Garlic powder

1 Tbl. Dried parsley

1 Tbl. Cayenne pepper

1 Tbl. Cumin

1 Tbl. Coriander

1 Tbl. Dried Oregano

1 Tbl. Chili powder

Coconut Oil Fat Mixture

1 cup Coconut oil

1 cup Chopped fresh herbs (Oregano, parsley, thyme)

1 ea. Minced red onion

Combine all ingredients. Place the dry rub on seitan after simmering it in the brine and once it is fully cooled and dry.

Mix all the coconut oil mixture ingredients and coat on top of the seitan before smoking it. Smoke the seitan for 1.5 hours at 275 F.

Sources for Smoked Seitan

(July, 2010). Authentic Smoked Seitan. Retrieved from https://www.whatwouldcathyeat.com/2010/07/authentic-smoked-seitan/

(September, 2011). How To Make Beef Brisket Pastrami At Home. Retrieved from http://blog.ruhlman.com/2011/09/how-to-make-pastrami/

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