Description
This lupini seitan is sure to become a staple for anyone looking to increase their vegan protein macros while keeping their carbohydrates and fat down.
Ingredients
Units
Scale
- 150 grams lupini beans ( a bag of brami beans (see post))
- 6 ounces water
- 1/2 tablespoon liquid aminos (or soy sauce or tamari)
- 2 teaspoon liquid smoke
- 120 g vital wheat gluten
- 20 g nutritional yeast
- 1 tablespoon poultry seasoning (or any mixed seasoning you enjoy)
- 1/4 teaspoon adobo (or garlic salt)
Instructions
- Preheat: Heat the oven to 350°F and prepare a pan with parchment paper or a silicone mat.
- Blend: In a blender, mix together the lupini beans, water, liquid aminos, and liquid smoke.
- Combine: In a large bowl, combine the wheat gluten, nutritional yeast, seasoning, and adobo or garlic salt.
- Incorporate: Add the wet and dry ingredients and mix until a dough forms.
- Knead: Knead the dough until well combined, but do not over-mix.
- Divide: Weigh the dough and divide it into four equal portions. Cut the dough into pieces and shape them into your desired size and shape.
- Bake: Add the seitan to the oven covered with aluminum foil for 20 minutes.
- Finish: bake Remove the aluminum foil and bake an additional 35 minutes.
- Cool: Remove the seitan from the oven and let cool before slicing.
Notes
Credit for this lupini seitan recipe goes to Natalie Mathews, whose original recipe can be found on her website, Fit Vegan Chef.
Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: dinner, lunch
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Lupini Ball
- Calories: 177
- Sugar: 0.04
- Sodium: 370
- Fat: 2
- Saturated Fat: 0.1
- Carbohydrates: 11
- Fiber: 5
- Protein: 30
- Cholesterol: 0 mg