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Alkaline Spelt Seitan

Alkaline Spelt Seitan

Alkaline Spelt Seitan

My first Alkaline Spelt Seitan Adventure was a blast! Seitan, Wheat Meat, Wheat Protein, Mock Duck or whatever you call it, originated in Asia where vegetarian Buddhists used it in place of meat for centuries. It’s spread in popularity is credited to the macrobiotic food movement which began in Japan.

The word is not actually Japanese, but based on Japan’s food culture.  It is pronounced “say-TAHN,” not “Satan.” I would call my first Seitan experience a vegan win!

Well, I would call it that anyway! Three things I know for certain.

  1. It tastes great
  2. I know what’s in it
  3. It’s definitely healthier than eating animal flesh

Traditional Seitan is made out of Vital Wheat Gluten (VWG). I researched Seitan for weeks and finally came up with ingredients and a process that would yield the results that I was looking for. Since starting my journey I try to eat as many alkaline foods as possible and when I discovered that Seitan could be made with Spelt Flour. I knew I had hit the jackpot. This project was definitely a huge investment of time and resources. Was it worth it for me?  The answer is Yes!  I want my body to have only the best so this worked for me.  The key word being “Me“. LOL!

I will definitely use Vital Wheat Gluten if making Seitan for a large crowd. It is certainly more cost effective and there is considerably less waste and there is no washing involved.

So what is Spelt? I’m glad you asked.

Spelt is an ancient grain widely recognized for its many health benefits.Triticum spelta, the scientific name for spelt,  is a hardier and more nutritious cousin to modern wheat (Triticum aestivum). Some taxonomists classify spelt as a parent of wheat.

One of the earliest domesticated grains; spelt hasn’t changed since Biblical times. It remains unaffected by concepts such as ‘agribusiness’, ‘cross-breeding,’ ‘hybridization’ and ‘genetically modified’ – words that have come to dominate our modern food supply. Known for its slightly ‘nutty’ flavor, spelt has long been popular as a health food in Europe, where it is sometimes known as ‘farro’ (modern Italy) and ‘dinkel’ (Germany).

Q. Why is spelt an ‘ancient’ grain?

Some of the earliest recordings of spelt appear in the Bible (Exodus 9:30, Isaiah 28:25, and Ezekiel 4:9). It is widely believed that farmers grew spelt as long ago as 5000 BC in the region then known as Mesopotamia – now Iran. As civilizations migrated westward, spelt moved along with them. It wasn’t until the early 1900’s that spelt migrated to North America – in  910 more than 600,000 acres of spelt were harvested annually in the U.S. alone.

Before We Begin

A Word of Caution!  The shrinkage is real! Be prepared as you will lose over half of what you started with during the washing process. Don’t worry your spelt will expand during the boiling process. Have fun! Get creative with your seasonings and broth marinade. The possibilities are endless!

Alkaline Spelt Seitan

Alkaline Spelt Seitan Recipe

Alkaline Spelt Seitan
Alkaline Spelt Seitan
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Seitan or "wheat meat" is one of the most versatile meat replacements and can be made at a fraction of the cost of some brand name vegetarian protein options. The important thing is to find the method and seasonings that work best for you.
Servings Prep Time
4 to 6 Servings Will Vary 1 Hour
Cook Time
1 Hour
Servings Prep Time
4 to 6 Servings Will Vary 1 Hour
Cook Time
1 Hour
Alkaline Spelt Seitan
Alkaline Spelt Seitan
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Seitan or "wheat meat" is one of the most versatile meat replacements and can be made at a fraction of the cost of some brand name vegetarian protein options. The important thing is to find the method and seasonings that work best for you.
Servings Prep Time
4 to 6 Servings Will Vary 1 Hour
Cook Time
1 Hour
Servings Prep Time
4 to 6 Servings Will Vary 1 Hour
Cook Time
1 Hour
Ingredients
Dough
Seitan Seasoning
  • 1 Medium Red Onion – Finely Chopped
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Sage
  • 1 Teaspoon Oregano
  • 1 Teaspoon Thyme
  • 1 Teaspoon Cayenne Pepper
  • 1 Teaspoon Onion Powder
Broth Marinade
  • 4 Cups Cups Spring Water
  • 1/2 Red Onion Sliced
  • 2 Bay Leaves
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Tablespoons of Agave Nectar
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Sage
  • 1 Teaspoon Oregano
  • 1 Teaspoon Thyme
  • 1 Teaspoon Cayenne Pepper
  • 1 Teaspoon Onion Powder
Servings: Servings Will Vary
Units:
Instructions
  1. Combine flour and water. Mix until a stiff-but-cohesive dough is formed. Use a dough hook and a stand mixer if possible. Alternatively, you can also knead the dough by hand until the ingredients are all incorporated and you have a nicely formed ball of dough.
  2. Place the dough in a bowl, and cover with cold water. Place it in the refrigerator overnight or soak for at least 6 hours.
  3. The following day take the dough out of the refrigerator. It's time to wash out the starch. Over a bowl knead and rinse the dough with water until the water begins to run clear. This process can take 5-10 minutes. You want to make sure that during the final rinse the water is clear.
  4. Once you're done washing the dough. Drop the ball back into a bowl of fresh spring water and let rest for 10 minutes.
  5. Prepare the marinade in which the dough will be cooked in, and from which it will get its flavor. In a Dutch oven, warm up the oil and add in the onion and saute until golden. Add your water, bay leaves and seasonings to the onion and bring to a boil. Turn the heat down and allow your marinate to simmer for 5-10 minutes while you make the final preparation to the dough.
  6. After your dough has rested squeeze out out as much water and air as possible.
  7. You now left with gluten. Take the gluten and place it into a clean bowl. Add your seasonings to the bowl and thoroughly incorporate into the gluten. Kneading 1-3 minutes should be sufficient
  8. Use a sharp knife to cut the gluten into bite-sized pieces or shape it into whatever shape you desire. If you decide to cook it whole tie it in 3 places with cooking string. This will keep it from going flat.
  9. Turn up the heat and place the gluten into the broth. Allow it to come to a rolling boil. Reduce the heat, place a lid on the dutch oven and let simmer for 1 hour on low.
  10. Remove the pot from the heat, and let the gluten cool down in the broth uncovered. You now have Seitan. Remove and discard the onion, and bay leaf.
  11. You can now season the Seitan and use it as a meat alternative in all of your favorite dishes. Seitan can be baked, fried, sauteed or ground up to make meat crumbles.
    Alkaline Spelt Seitan
  12. Enjoy!
    Alkaline Spelt Seitan
Recipe Notes
  • Separate the Seitan into portions suitable for individual meals so you don't have to thaw more than you need in any given sitting.
  • Transfer the Seitan into storage containers and add enough broth to the containers to keep the Seitan immersed. Cover each container tightly with a lid and store the Seitan in the fridge for up to four days.
  • If you plan to freeze the Seitan wrap the cutlets or pieces in parchment paper, then in aluminum foil. Place the Seitan in Zip-loc bags or plastic containers suitable for the freezer. If you've got chunks or crumbles of Seitan, simply place them into a freezer bag or plastic container and pop in the freezer. Seitan can be frozen for up to 6 months.
  • Freezing the Seitan in broth is best for Seitan you plan to use for for casseroles, not deep-frying or baking.
  • Save any leftover broth or marinade. This can be used to make sauces, gravies or cook veggies.
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This process may seem tedious but it is well worth the time and effort.  Make up a large batch as it keeps for months at a time in the freezer. Seitan is one of the most versatile meat replacements and can be made at a fraction of the cost of some brand name vegetarian protein options. The important thing is to find the method and seasonings that work best for you.

So now that I have successfully climbed Seitan Mountain can we work on changing the name. Seitan? Really! Who comes up with this stuff? Oh well! Until Next Time! Bon Appetite!

Recipe Inspiration:  Sharon Ross


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Hi, I’m Coach Karen, Chief and Resident Thriver! Since transitioning to a vegan lifestyle in 2017 I have developed such a passion and desire to create in the kitchen. It’s amazing as I totally fell in love with food! I guess you can call it a healthy obsession! 🙂 LOL! It is so nice to have a platform to from which I can share delicious and healthy recipes. If you have tried one of my recipes please leave your comments below and don’t forget to tag @PHATGirlzThrive on Instagram. Thank you for joining me on this incredible journey to optimum health and wellness! OH BTW Don’t forget to join me in the P.H.A.T Girlz Thrive FB Community.

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