Homemadeglutenorseitan 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.

HOMEMADE GLUTEN OR SEITAN

Homemade Gluten or Seitan image

The Veg Soc recipe for Seitan or Gluten with broth. This recipes is to make Seitan from scratch. Remember you can always use a different broth if you want.

Provided by drhousespcatcher

Categories Vegan

Time 2h

Yield 2 1/2 cups, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1 1/4 cups water or 1 1/4 cups vegetable stock
3 tablespoons Braggs liquid aminos or 3 tablespoons soy sauce
1 -3 teaspoon toasted sesame oil (optional)
4 cups water
1/4 cup tamari or 1/4 cup soy sauce
3 inches piece kombu seaweed, dried
3 -4 slices fresh ginger (optional)

Steps:

Basic recipe for Gluten:.
Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough, knead it 10 to 15 times.
Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.
Broth:.
Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.

Nutrition Facts : Calories 81.6, Fat 0.4, SaturatedFat 0.1, Sodium 594.5, Carbohydrate 3.6, Fiber 0.2, Sugar 0.2, Protein 16.2

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