Homemade Seitan
"I am not only vegetarian, I also try to stay away from unprocessed food, even the organic kind when I can. Just about everything I will make from scratch, including seitan, which tastes so much better than the stuff you get in a grocery store! In this recipe I use Parmesan cheese. If you are vegan, use the same amount of nutritional yeast in its place. You can also make your own garbanzo flour by grinding dry garbanzo beans in a blender. That's all there is to it!"
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
30 pieces of seitan
- Serves:
- 3-4
ingredients
- 1 1⁄3 cups vital wheat gluten
- 1⁄4 cup garbanzo flour
- 1⁄4 cup grated parmesan cheese
- 2 teaspoons garlic powder
- 2 teaspoons herbes de provence
- 1⁄2 teaspoon chili powder
- 1 cup water
- 5 cups vegetable broth
directions
- In a medium bowl, combine first six ingredients. Stir in water until combined.
- Knead dough for 5 minutes (you can do this in the bowl. No extra flour is necessary, as this stuff won't really stick).
- Chop dough into 1-inch pieces (I tore off sections, rolled them into a log, and chopped it from there). Allow pieces to rest for a few minutes.
- Heat broth over stove to a simmer. Add dough pieces one at a time. Cook uncovered for 45 minutes, stirring every 10 minutes to keep them from sticking. The seitan will swell up, so you can add a little extra water or broth to keep them covered.
- Remove from heat. Drain and fry the seitan with a little olive oil on a pan for a few minutes. Set aside until ready to use.
- If storing, put seitan in air-tight container with enough broth to cover the pieces. Freeze.
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