Home Made Seitan Easy
"easy home made seitan from vegweb"
photo by brokenburner
- Ready In:
- 2hrs 20mins
- Ingredients:
- 5
- Yields:
-
6 cutlets
- Serves:
- 6
ingredients
- 1 cup vital wheat gluten
- 3⁄4 cup vegetable broth
- 2 tablespoons soy sauce
- 2 teaspoons seasoning, of choice (I use vegan powdered chicken or beef bouillon, and nori for fish flavour)
- 6 cups broth (for cooking, can add sliced onion and soy sauce for extra flavor)
directions
- Mix flour and spices.
- In a measure cup, add soy sauce to the 3/4 cup broth.
- Add liquid to dry. Stir till it comes together.( Add some of the broth 1 teaspoon at a time if you need to.).
- Now put your large pot of broth on to boil. When that’s taken care of, knead your ball of rubbery stuff for 10-15 minute Let rest for 5, then knead a few times more. Now make sure the broth on the stove is just simmering. A full boil will ruin the seitan.
- Cut pieces off the dough and do your best to stretch into thin patty-like cutlet shapes, -- thinner is better.
- Drop the cutlets into the broth and simmer away for an hour or two.then let the broth cool on its own.
- You can keep the seitan in its broth in the fridge for about 5 days, or freeze it. This can also be wizzed in a blender to make a ground meat substance.
- Serves: 5-8 cutlets.
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Reviews
-
I haven't made seitan many times before, but I've always achieved chewy, rubbery results. This was more spongy than anything else -- maybe I didn't let it cook for long enough? It was on the fire for a full two hours. I halved the recipe, using 3/8 cup of broth in the mix, and I got two cutlets. Perhaps if they had been thinner, they wouldn't have been as spongy. For my seasoning, I used a mixture of garlic powder, onion powder, chili powder, and black pepper. This was relatively easy to do, so I'll keep playing around with it! Thanks for posting.
