Homemade Gluten Or Seitan Recipes

EASY HOMEMADE SEITAN RECIPE

Easy Homemade Seitan Recipe image

Here's an easy homemade seitan recipe for this high-protein plant-based meat alternative.

Provided by Nava Atlas

Time 1h

Number Of Ingredients 10

Ingredients

2 tablespoons soy sauce, tamari, or Bragg Liquid Aminos
1 cup water
2 1/4 cups vital wheat gluten; I like Bob's Red Mill®
1 teaspoon baking powder
2 tablespoons nutritional yeast, optional
1 to 2 tablespoons seasoning or spice blend (good options: BBQ seasoning, jerk seasoning, vegan poultry seasoning or rub spices), optional
Water
1 large or 2 regular-sized vegetable bouillon cubes
2 tablespoons soy sauce, tamari, or Bragg Liquid Aminos
3 to 4 slices fresh ginger or a good squeeze of bottled ginger

Steps:

Combine the soy sauce with 1 cup of water in a small mixing bowl and stir together.
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.
Turn out onto a floured board (you can use additional gluten flour for this) and knead for 2 to 3 minutes. It's not going to be completely smooth, but really work it!
Return the dough to one of the bowls you used, then cover with a clean tea towel. Let it rest for 15 minutes.
Meanwhile, fill a soup pot about 2/3 full with water. Add the bouillon cubes and ginger. Start heating.
Once the dough has rested, divide it into two more or less equal pieces and pull into long, narrow loaves the shape of miniature French breads. This dough isn't easy to work with; it tends to spring back to whatever shape it's in, but do the best you can - it will come out fine.
With a sharp, serrated knife, cut each section of dough crosswise into slices no thicker than 1/2 inch.
When the water comes to a slow boil, gently drop in each slice of dough. Within a couple of minutes, the dough is going to puff up and look like it's threatening to escape the cooking pot! It will settle back; keep pushing the pieces down into the water. I like to reach in with kitchen sheers and cut pieces that have expanded crazily, but this is optional.
Simmer gently and steadily for 30 minutes. Scoop out pieces of seitan to use in recipes (usually about a third to a half of the amount made with this recipe is what you'll need for an average recipe). Set on a plate or cutting board until cool enough to handle, then cut into smaller slices or chunks.

BEST HOMEMADE SEITAN

Best Homemade Seitan image

This seitan is eaten by vegans as a meat substitute. The flavoring for this goes well with pretty much any dish, but depending what you are using it for you can change the flavors up a bit by adding finely-chopped herbs to the mixture, or if you're making something Asian or Indian, some grated ginger wouldn't hurt.

Provided by soapymayhem

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Seitan

Time 2h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ cups vital wheat gluten flour
¼ cup nutritional yeast
1 cup ice cold vegetable stock
½ cup soy sauce
1 tablespoon tomato paste
2 cloves garlic, minced
1 teaspoon grated lemon zest
1 teaspoon salt-free seasoning blend
½ cup soy sauce
10 cups ice cold water
1 teaspoon vegetable oil

Steps:

Combine the vital wheat gluten flour and nutritional yeast flakes in a bowl; set aside. In a separate bowl, mix the vegetable stock, 1/2 cup of soy sauce, tomato paste, garlic, lemon zest, and seasoning blend.
Pour the wet ingredients into the flour mixture and stir with a firm spatula. Knead the dough until a spongy, elastic dough forms, about 3 minutes. Roll the dough into a log shape and cut it into 3 equal pieces.
Combine 1/2 cup of soy sauce and cold water in a large pot. The simmering broth should be very cold when you add the dough to help it keep a firm texture and ensure that it doesn't break apart. Place the dough pieces in the cold broth, partially cover the pot, and bring it to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer for 1 hour, turning the dough pieces occasionally.
Remove the pot from the heat and let the gluten cool in the broth for at least 30 minutes. To store the gluten, refrigerate, covered in the broth, in a sealed container for up to 5 days.
If your recipe calls for seitan, cut the gluten into pieces. Add vegetable oil to a heavy skillet and turn the heat to medium-high. Add the gluten pieces and cook for 20 minutes, turning the pieces occasionally.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 18 g, Fat 1.1 g, Fiber 2 g, Protein 24.7 g, SaturatedFat 0.1 g, Sodium 2516.8 mg, Sugar 1.6 g

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