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Instant Pot Seitan Loaf

Yields1 Serving

slices seitan loaf

Dry ingredients
 1 cup Vital Wheat Gluten
 ¼ cup Oats
 ¼ cup Nutritional Yeast
Wet ingredients
 ½ cup Cooked Black Beans (can subsitute with white or kidney beans)
 1 tbsp Tomato Puree
 ½ cup Water
 2 tbsp Soy Sauce (can substitue with tamari)
 1 tsp Liquid Smoke
 1 tsp Garlic Powder
 1 tsp Onion Powder
 2 tsp Paprika

Put all the spices and ingredients except for the wheat gluten into a blender. The mix of spices doesn't matter too much so feel free to substitute for what you have on hand. Blend until smooth and then transfer to a bowl.


Add the wheat gluten to this bowl, and mix to form a dough. Knead the dough until the ingredients are well mixed (you may need to add a bit of extra water).


Roll the mixture into a loaf shape, wrap in foil and twist the ends of the foil so the loaf is completely sealed in foil (it should look like a chunky Christmas cracker!).


Put a steamer rack into the bottom of your Instant Pot and add 1 cup of water. Put the loaf on top of the rack and close the lid. Check the knob on top is turned to the "sealing" position. Choose the steam setting and set the time to 45 minutes.


Once the time is up, press cancel and wait 5 minutes for some pressure to be released. Carefully turn the sealing knob to "vent" position, to release the remaining pressure manually, and remove the loaf. Wait a few minutes for the foil to cool before unwrapping.


Once the loaf has cooled you can slice and eat as it is or fry/add to other recipes (slices are great in pitta/wraps!)