How to Make Vegan "Meat" With a Can of Beans!

Ingredients

• 15.5 ounce Pinto Beans (canned, no‑salt added, drained and rinsed)
• 1 tablespoon Soy Sauce (low‑sodium optional; adds salt and umami)
• 2 tablespoon Nutritional Yeast (adds cheesy umami flavor and acts as a dough conditioner)
• 1 tablespoon Smoked Paprika (or sweet paprika; provides smoky depth)
• 1 tablespoon Red Wine Vinegar (balances the flavor of vital wheat gluten; can substitute white wine vinegar or use less apple cider vinegar)
• 1.5 cup Vital Wheat Gluten (provides structure and chew; essential for seitan)
• 0.5 cup Water (add gradually; amount may vary depending on bean moisture)

Instructions

1. Drain and Rinse Beans

   Open the 15.5‑ounce can of no‑salt pinto beans, pour into a colander, rinse under cold water, and let drain completely.

   Time: PT5M

2. Blend Beans

   Place the drained beans in the food processor and pulse until a smooth, almost paste‑like consistency is achieved.

   Time: PT2M

3. Add Flavorings

   Add soy sauce, nutritional yeast, smoked paprika, and red wine vinegar to the processor. Blend for another 30 seconds until fully incorporated.

   Time: PT1M

4. Incorporate Vital Wheat Gluten

   Transfer the blended bean mixture to a large mixing bowl. Sprinkle the 1½ cups of vital wheat gluten over the top and stir with a spatula until a shaggy dough forms.

   Time: PT3M

5. Add Water and Form a Mass

   Add ¼ cup of water, mix, then add more water a tablespoon at a time until the mixture holds together as a cohesive mass that pulls away from the bowl.

   Time: PT2M

6. Knead the Dough

   Turn the dough onto a clean surface and knead for about 5 minutes, folding and pressing until the texture becomes elastic and slightly bouncy.

   Time: PT5M

7. Preheat Oven

   While kneading, preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

8. Shape and Wrap

   Shape the dough into a log about 1–1½ inches thick (or a flat brisket‑style shape). Lay a sheet of parchment paper over the top, then tightly wrap the log in the parchment and seal with a double layer of aluminum foil.

   Time: PT5M

9. Bake

   Place the wrapped loaf on a baking sheet and bake in the preheated oven for 1 hour 25 minutes.

   Time: PT1H25M

   Temperature: 350°F

10. Cool and Unwrap

    Remove the loaf from the oven, let it rest for 15 minutes to steam off, then unwrap. Slice to desired thickness and serve hot or let cool completely before storing.

    Time: PT15M

Nutrition Facts

Calories

260

Protein

24 g

Carbohydrates

20 g

Fat

2 g

Fiber

4 g