We were sent a bag of organic vital wheat gluten from BuywholefoodOnline this week. It’s an ingredient that many gluten-free fans would run a mile from however, if you’re a vegetarian or vegan, it can be the start of so many exciting dishes!
It works as a natural improver for home-baked bread, adding elasticity, especially if you’re using low-gluten flours such as spelt, rye, buckwheat, millet or oat. The recommended ratio is 1 tablespoon of vital wheat gluten for every 125 grams or so of flour.
What we’re doing with the vital wheat gluten this week is creating luxe vegan seitan burgers. Seitan (pronounced ‘say-tan’) is a versatile high-protein, low-carb, low-fat meat substitute.
I’ve used brioche buns as the breads for my seitan burgers. However, if you want a vegan option, try my sourdough burger buns.
Burger garnish is important, don’t skimp on it. Load up on vegan mayo (made with aquafaba), lettuce, vegan cheese slices, gherkins, beef tomato slices and red onion rings, barbecue sauce… the works!
Click here to save the recipe for my vegan seitan burgers!
- 50g dried porcini/mixed wild mushrooms
- 2½tsps vegan bullion powder (or equivalent stock cube)
- 2tbsps olive oil
- 2 shallots (or 1 medium onion), finely chopped
- 2 garlic cloves, finely chopped
- 150g vital wheat gluten
- 1tsp beetroot powder
- 1tsp smoked paprika
- 1tsp turmeric
- 1tsp crushed chillies
- 1tsp cracked mixed peppercorns (or just black)
- 1tsp smoked sea salt
- 1tbsp soy sauce
- 2tsps balsamic vinegar
- 4 burger buns (I used brioche buns, but you can try my vegan sourdough burger buns)
- And your choice of: mayo, ketchup, BBQ sauce, lettuce, tomato, gherkins, red onion
- Soak the dried porcini/mixed wild mushrooms in 150ml of boiling water for at least 20 minutes
- Strain the mushrooms - reserving the liquid - and chop them up finely
- Stir in ½tsp of the bullion powder to the reserved mushroom water
- Over a low heat, using a tablespoon of the olive oil, sweat off the finely chopped shallots, garlic and soaked & chopped mushrooms. Set aside to cool
- In a large mixing bowl, combine all the dry ingredients: the vital wheat gluten, beetroot powder, smoked paprika, turmeric, crushed chillies, cracked pepper and smoked sea salt
- In another, smaller mixing bowl, combine the wet ingredients: the reserved mushroom water (with bullion powder), soy sauce, balsamic vinegar and olive oil
- Pour the wet ingredients into the dry followed by the cooled shallot/garlic/mushroom mixture
- Knead for about a minute - don't overwork or the seitan will become rubbery
- Form into 4 burgers - I used a metal ring to help shape them - and leave them to rest for 10 minutes
- In a measuring jug, dissolve the remaining 2 teaspoons of bullion powder in 500ml of boiling water
- Pour the vegetable stock into a skillet pan and bring up to a simmer
- Carefully place the burgers into the pan and cover with a lid
- Gently simmer the burger patties in the stock (pop in a bay leaf or two if you have them) for 30-40 minutes, carefully flipping them over at the half-way point.
- Remove the burgers from the stock and allow to dry out on a wire rack with drip tray beneath. Press down on each to remove more of the liquid
- Cook off the burgers on a very hot skillet until nicely coloured/seared on both sides
- Build your burgers to your liking!