Karpenkos Seitan Aka Gluten Recipes
KARPENKO'S SEITAN AKA GLUTEN
How to make Gluten or Seitan. It is a handy substitute for meat and tastes very good when properly prepared. From Orinsh's Eat More, Weigh Less. Recipe by Victor Karpenko originally.
Provided by drhousespcatcher
Categories Grains
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Note: herbs can be such as oregano, sage, thyme and the like. You can vary this to make various flavors of gluten.
- Combine the first three ingredients in a large bowl. In a small bowl combine the soy sauce with the water then add to the first three ingredients, slowly mixing with a wooden spoon. You should get a ball like a dough ball. Dust a board with Gluten Flour and turn all onto it then knead it for at least three to five minutes.
- Now Rinse under cold water. NO not on the board. Take it off the board before rinsing. Use fingers to work free any bran and starch in the dough. Water should be cloudy when rinsing.
- Form a 2 inch roll in diameter. Slice, gently.
- In a large pan, boil 3 qts water with the last four. Gently lower the gluten in one at a time and simmer for 20 minutes. They should rise to the top. Drain and save the stock. Slice into 1/4 inch strips. Cover with enough stock to prevent them from drying out. Refrigerate and covered with the liquid for up to a week.
- Serving size is 1/2 cup.
- Note the number of servings on this is a guess.
Nutrition Facts : Calories 400.8, Fat 1.9, SaturatedFat 0.3, Sodium 1074.4, Carbohydrate 27, Fiber 3.4, Sugar 6.2, Protein 70.8
HOMEMADE GLUTEN OR SEITAN
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
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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