Buffalo Seitan with chickpeas, Coconut Rice and Kale Caesar Salad – Naked Cafe copycat recipe

A few short years ago, I didn’t even know what Seitan was. Now I am enjoying it as a fun addition to plant-based eating. Seitan is a versatile meat alternative, originally from Asia, which is thousands of years old. It is often confused with being a soy product, but it is simply made from wheat gluten, water and spices. My daughter and I love a dish at Naked Cafe, (a local vegan restaurant), and I wanted to try to recreate it. So, here goes… My Buffalo Seitan with Chickpeas, Coconut Rice and Kale Caesar Salad.

What the heck is Seitan?

Seitan, pronounced (say-TAN), is a nutritious food comprised of wheat gluten. It is made to simulate the texture and consistency of meats such as chicken, sausage or ribs. When people change their diets from a meat centered diet to a plant-based one, it can be nice to incorporate a food that satisfies that protein craving and helps them avoid eating meat. Seitan can help fill that void.

Seitan is made using no oil or sugar. Other than vital wheat gluten, it contains simple, everyday ingredients. There are numerous ways to make it. This one is fun and easy! It’s similar to making bread, in that you mix the dough and knead it. Then unlike bread making, you cut it into pieces and cook it. It is simple, quick and entertaining to make. I imagine it would be especially fun to make with kids!

Is vital wheat gluten healthy? I thought gluten was bad?

Seitan, comprised of primarily wheat gluten, is very high in protein and very low in fat. It contains about 100 calories and 21 grams of protein per 3 ounce serving. Its protein content is slightly higher than chicken. Seitan is excellent for people without gluten sensitivity. According to Dr. Michael Greger, the science based plant-based expert of NutritionFacts.org, 99.3% of people are not gluten sensitive. Therefore, there is a very high probability that you are not affected by gluten. ;) Though gluten continues to be demonized in the media, it is neither a dangerous, nor unhealthy food, unless of course, your body doesn’t tolerate it. Are beans better for you? Sure, but let’s have a little fun here! You can watch a one minute video about the nutritional qualities of seitan here and read more about it in this article.

I would like to show you a quick and easy way to make homemade Seitan! So let’s begin!

If you would like to add Kale Caesar Salad to this dish, you will need my Kale Caesar Dressing recipe.

Buffalo Seitan with Coconut Rice and Kale Salad - Seitan: Wheat, not Meat

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Serves: 4 - makes 3 cups of Seitan Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• SEITAN:
• 1 cup vital wheat gluten, plus a couple of tablespoons for kneading
• 2 tablespoons nutritional yeast
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (or regular)
• 1/2 teaspoon turmeric (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup water
• 4 cups strong vegetable broth
• (option to add a teaspoon or two of vegan Worchestershire sauce and/or hot sauce to the vegetable broth)
• REMAINDER OF BOWL:
• - 3 cups of cooked brown rice (add in 2 tablespoons of canned coconut milk once cooked to flavour)
• - Curly Kale tossed in Kale Caesar Salad Dressing. Link for recipe in instructions below.
• - one can of drained chickpeas, seasoned with Frank's Hot Sauce
• - 2 tablespoons of canned coconut milk to flavour the cooked rice (optional)
• - one large English cucumber sliced
• - one avocado, sliced, optional

Instructions

1. In a medium bowl, mix together all of the the dry ingredients.
2. Add 3/4 cup of filtered water and mix together with a spoon.  It will become a spongy mass. 
3. Powder a clean surface (like your counter) with a tablespoon or more of vital wheat gluten. 
4. Take the 'dough' and start to knead it just as you would bread dough, back and forth for 3 or 4 minutes.  The more you knead it, the denser it will be once cooked.  Add more vital wheat gluten as needed to make the dough less watery.
5. Shape the dough into a long oval log and cut in half lengthwise.  Roll it into two long sausage rolls about 1 1/2 inches wide.  Cut the roll into 1/2 inch slices.  You should get about 24 pieces in total.
6. In a medium sized pot on the stove, place 4 cups of strong vegetable broth.  The seitan will cook in this, so if you would like more flavour, add a teaspoon or so of other spices or sauces you like such as hot sauce and vegan Worchestershire sauce.  
7. Place the seitan pieces into the pot of broth, one at a time so that they don't stick together.  
8. Bring the broth to a boil, then reduce the heat and simmer, covered for 30 minutes.  
9. Once the seitan has cooked, if you are not ready to use it, it can remain in the broth to marinate.  You can place it in the fridge in a glass container soaking in the broth as well to use later. (Good for a few days.)
10. Now that the seitan has boiled, it is ready for its second cooking process.  To achieve a crispy texture, coat the seitan with 2 tablespoons of hot sauce of your choice.  I used Frank's Hot Sauce as it is not terribly spicy.  You could also use a premade sauce such as a sweet and sour sauce or a bar-b-que sauce. 
11. Once tossed in sauce, cook the seitan in an airfryer for about ten minutes at 360 degrees Fahrenheit, tossing frequently, until crispy.  Alternatively, you can stir-fry the seitan in a non-stick pan on the stove, or bake it in the oven at 375 degree Fahrenheit for 15-20 minutes, stirring once or twice. 
12. Arrange the seitan on top of your premade kale salad, brown rice (stir in 2 tablespoons of canned coconut milk for a creamy coconut flavour), canned chickpeas drained and seasoned with hot sauce.  Top with sliced cucumber and avocado if you like.

                                                     www.thevibrantveggie.com

Notes

Seitan can also be cooked in an InstaPot instead of boiled on the stove. Cook it on the high pressure setting for 15 minutes and let cool.