This Instant Pot vegan Turk’y style seitan is an easy way to satisfy the mouthfeel and taste of turkey and works great for many dishes.
I first discovered seitan years ago at a local food coop. It was a little expensive and the tub was just like the plastic tubs that tofu comes in. It was an easy vegan or vegetarian substitute for poultry in recipes, but the quantity wasn’t great, and, being an active family of four, it just didn’t go very far. Did I mention that it was expensive? I also never saw it in the regular grocery store, so just getting it was an inconvenience.
So, Let’s Make Seitan at Home!
Making your own seitan can seem a little daunting, I understand. That’s what I thought, too, when the idea first occurred to me. But, after a few starts, I got right into the challenge and started making my own with the help of my trusty Instant Pot (those things are amazing, for real). You can read all the back story in my original seitan post: Teriyaki Seitan. Below I’m sharing photos of the basic steps to make seitan with your Instant Pot.
The Basic Steps to Make Instant Pot Turk’y Seitan
Time For Instant Pot Turk’y Seitan
This is an uncomplicated recipe with just a few steps, and even fewer ingredients (I love recipes like that!). I think the only mildly critical (if that’s even a thing, lol) part is being patient with the kneading – just keep going until you have the consistency right. Then it’s time to cook and start thinking about what you are going to make with the turk’y seitan.
What Can You Make with Turk’y Seitan?
Will it be sliced thin and combined with cranberry sauce and stuffing (we call this a Gobbler Sandwich), stuffed into a baked potato with Guilt-free Vegan Gravy and broccoli, or used to make my Vegan Shepherd’s Pie? It’s all up to you! Whatever you make please let us know how you like this recipe and share it on social media (don’t forget to tag us!).
This Instant Pot vegan Turk’y style seitan is an easy way to satisfy the mouthfeel and taste of turkey.
1cup vital wheat gluten
1 Tbs nutritional yeast
3/4 tsp onion powder
3/4 tsp dried sage
1/2 tsp salt
a few grinds of black pepper
1/4cup low sodium tamari
Combine the dry ingredients in the mixing bowl.
Separately, combine the tamari and water.
Add the wet ingredients to the dry, and combine with a spatula (a whisk will not work, trust me) until well combined.
add a little bit of water if all the dry doesn’t easily combine
Pick it up and work it with your hands or knead it on a surface until it starts to feel smooth and elastic. I prefer just working in my hands. This takes about 2 minutes*.
On a cutting board, cut it into small pieces. I usually divide it into four pieces and then cut them further. The seitan will expand in the Instant Pot, so consider that when choosing the size you are aiming for.
Place the pieces into the Instant Pot. It is okay if they are touching or overlapping a little.
Pour 1 cup of water over the pieces of seitan.
Cook on high pressure for 16 minutes and then release the pressure.
Remove the seitan from the pot with a spoon or a spatula, gently separating the pieces.
Leftovers can be stored in the fridge in a sealed container for 1 week.
* don’t overdo the kneading. It’s perfectly fine if the seitan has holes/bubbles or doesn’t look like a perfect loaf. All you’re doing here is working it all together until it is elastic (it really won’t take long). Overworking it can make the seitan tougher and firmer, once cooked.
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).