This seitan is sweet, smoky and savory, sweetened with pineapple juice and baked with a maple, mustard and brown sugar glaze. Serve it as your protein for a holiday dinner (you can even add stuffing before you steam it!) or thinly slice and use in sandwiches, on pizza, or in Hawaiian fried rice.
If you've never made seitan (wheat "meat") before, you're in for a treat! The main ingredient, vital wheat gluten, is the protein derived from wheat. When generously seasoned and steamed or baked, seitan has a firm and meaty texture.
Have an ambitious holiday dinner menu planned? Save yourself some trouble by steaming the seitan the night before, and simply add the glaze and bake it the day of. Feel free to play around with the flavors – use orange juice instead of pineapple, or Bee Free Honee in place of maple syrup.
I attempted to give the seitan a pink hue by adding beet powder; the dough was bright red but the color faded after cooking. I suspect a squeeze of lemon or a bit of vinegar would help it maintain its vibrancy, but I'm not entirely sure.
You can wrap the seitan in foil, but I like the look of it when it's steamed in cheesecloth, and it also creates a final product that's slightly more moist (in a good way).