Thursday, May 2nd, 2013...6:22 pm

Simple Seitan

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If you spend any time at all reading vegan recipes, it won’t take long to come across the ingredient seitan. I have been eating a vegan diet for over 20 years now and I did not start cooking with seitan until a few years ago. I don’t know why I didn’t, but I regret not investigating it sooner. I really like this stuff. It is very versatile, like tofu, absorbing the flavor of what is around it, but it has a more substantial texture, but not as substantial as tempeh. You can buy it in the store (for people in Utah County, try Sprouts, or Good Earth). It is not expensive and it is fun to experiment with if you have never used it. Then you can see what its like before you try to make it. This recipe is not hard, so don’t get discouraged by the lengthy directions, but if you don’t know what seitan looks like you will wonder if you are doing it right. This is another recipe from Veganomicon, but this time, I have didn’t change anything. It works really well. Tomorrow I will start posting my favorite recipes that uses seitan.

Simple Seitan

1 c. vital wheat gluten flour

3 tbsp. nutritional yeast

1/2 c. cold vegetable broth

1/4 c. soy sauce

1 tbsp. olive oil

2 cloves garlic, pressed or grated on a microplane grater (I minced it well)

Broth

8 c. cold water plus 3 vegetable bouillon cubes, or 4 c. broth and 4 c. water

1/4 soy sauce

Mix together the gluten flour and yeast in a large bowl. In a smaller bowl, mix together the veggie broth, soy sauce, olive oil, and garlic. Pour the wet into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into three equal pieces and then knead those pieces in your hand just to stretch them out a bit.

Fill a stockpot with the water, bouillon cubes, and soy sauce, and add the wheat gluten pieces. Cover and bring to a boil but watch carefully: you don’t want it to boil for very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so that it’s at a low simmer.

Partially cover the pot so that steam can escape and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off: let sit for 15 minutes. Remove from the broth (save the broth) and place in a strainer until it is cool enough to handle. (It should kind of look like small brains). It is now ready to be sliced up and used. If you have extra seitan, store in the cooking liquid in a tightly covered container. ( I have put it directly in the broth and stored it in the refrigerator until I am ready to use it, could be a few days, and plus it looks like you have brains for a science experiment in your fridge).



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