Vegan Braising Seitan (Wheat Gluten) with Kale and Miso Paste
🌱 100% Plant-Based
Cook Time: 30-45 min
Total Time: ~55 min
Temperature: 325°F
Protein: 25g per 100g
Serves: 2
Diet: Vegan, Plant-Based
Ingredients
- 4 oz (113g) seitan (wheat gluten)
- 2 cups kale, prepped
- 1 tablespoon miso paste
- 1 tablespoon olive oil or sesame oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon soy sauce or tamari for umami
- Optional: squeeze of fresh lemon or lime juice
Instructions
- Prep the protein: Slice, cube, or shred depending on recipe. Can make from vital wheat gluten.
- Season: Toss seitan (wheat gluten) with 1 tablespoon miso paste, salt, and pepper.
- Prep vegetables: Wash and cut kale into even pieces for uniform cooking.
- Heat: Set to 325°F. Add 1 tablespoon oil.
- Cook protein: Add seitan (wheat gluten) and cook for 30-45 minutes. In mushroom gravy or red wine sauce
- Add vegetables: Add kale and cook until tender-crisp, about 5-8 minutes.
- Season: Whisk into sauces off heat to preserve probiotics. Taste and adjust salt and miso paste.
- Finish: Add optional soy sauce or lemon juice for brightness. Serve immediately.
Nutrition Highlights
- Protein: 25g per 100g from seitan (wheat gluten)
- Fiber: High — from both seitan (wheat gluten) and kale
- Diet: 100% plant-based, vegan, dairy-free
- Category: Wheat-Based
Tips for Best Results
- In mushroom gravy or red wine sauce
- Miso Paste tip: Whisk into sauces off heat to preserve probiotics.
- Don't overcrowd the cooking surface — work in batches for crispy results.
- For extra protein, serve over quinoa or brown rice.
- Storage: leftovers keep 4 days refrigerated, reheat at 325°F.