Simple Seitan Recipes
BASIC SEITAN - WHEAT MEAT (VEGAN MEAT SUBSTITUTE)
I've used seitan for many things, from sandwiches to stir fries and this recipe is the best I have ever used.
Provided by Deborah Mackenzie
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Seitan
Time 1h30m
Yield 3
Number Of Ingredients 9
Steps:
- Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties.
- Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 27.8 g, Fat 5.6 g, Fiber 3.7 g, Protein 35.8 g, SaturatedFat 0.6 g, Sodium 2911.8 mg, Sugar 4.9 g
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- 1. Combine the flour and water in a bowl (it is always a 1:3 ratio so scale up or down depending on how much seitan you want to make). Knead the mixture until it comes together in a ball. Put the dough in a bowl of cool water for at least an hour (but no longer than 6 hours) to allow the gluten to form.
- 2. Then it's time to rinse the starch away. Knead the dough under the water and every time it gets very cloudy, dump it out and add new water; use a colander here to ensure you don't lose any dough. The dough is ready when the water is almost clear, and the dough looks stringy. Let it rest in the colander for 30 minutes to an hour.
- 3. Add in whatever flavoring you want: Spices, seasonings and other ingredients can all be incorporated at this stage. Stretch and knot the dough to help shape it. Allow the seitan to rest for at least 20 more minutes (or you can keep it in this stage for up to a day, if you'd like).
- 4. When you are ready to cook, place a deep pan on medium high heat with a bit of oil. Cook the seitan for approximately 5 minutes on each side, or until it browns. Then add water or broth to cover and let it cook covered on a low simmer for approximately 2 hours (whatever liquid you cook it in will impart its flavor into the seitan, so use more or less flavoring as you'd like).
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- Combine the gluten flour, baking powder, and optional nutritional yeast and/or seasoning blend in a medium mixing bowl.
- Gradually add the liquid to form a stiff dough, stirring with a spoon at first, and then working together with your hands. Drizzle in a little more water if need be; you want all the dry ingredients to be moistened, while making sure the dough remains stiff.
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