Seitanmadefromhardwheatflour Recipes

BEST HOMEMADE SEITAN

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.

SEITAN MADE FROM HARD WHEAT FLOUR

Steps:

• Note: Use organic hard red spring or winter flour for this recipe. Before you ask NO do NOT sub any other flour. This recipe is designed for this flour.
• Mix the flour and 1 3/4 cup water to form a firm dough. Knead for 3 to 5 minutes then cover with cold water and let sit 5 to 10 minutes.
• Knead the dough in the water gently until water is milky. Pour off. Cover with warm water. Knead until milky.
• Repeat draining and adding cold then warm until water is clear. You should have a spongy mass. This is your wheat gluten.
• Now you have to prepare it. Bring 3 cups of water to a boil. Place gluten in boing water and boil for 5 minutes. Do not cover. Reduce temp and add the soy sauce [or other broth ingredients].
• Cover and bring to a boil. Reduce to medium low and simmer 25 to 30 minutes. It should be brown, soft, tender and salty with this broth. It is Seitan.

HOW TO MAKE SEITAN (BEEF FLAVOR)

Steps:

• Combine the dry ingredients in the bowl of a stand mixer. I used my Kitchen Aid and it worked perfectly.
• Using the paddle attachment on the mixer slowly combine the dry ingredients.
• In a smaller bowl combine the wet ingredients and mix well with a whisk.
• Stop the stand mixer and add the wet ingredients to the dry all at once and slowly incorporate the wet into the dry.
• I added about 4 more tablespoons of spelt flour to the mix as I thought it was too wet. Mix for 5 minutes.
• After 5 minutes turn the dough out onto a cutting board and form it into a loaf shape and let it sit until broth comes to a boil. Turn the heat down to low at this point.
• Cut the loaf into 6 equal pieces and lower each one gently into the simmering broth and let it simmer covered for about 1 hour. Remember DO NOT LET THIS BOIL! It will create holes in your Seitan.
• The Seitan will be spongy and holes will make it even more so. You want to avoid that.
• After the hour is up remove the Seitan from the pot and place on a dish to cool. If you have room in the fridge this would be a good place to cool it down.
• Remember, it has to be thoroughly cooled before its ready. Don't be temped to dig in until it's cold.
• You can use this immediately, or store it in it's broth in the fridge for about 5 days. You can even put the big chunks in a zip lock bag and freeze.
• The Seitan can be used in place of any meat product, you can even grind it in the food processor and use it for burger if you wish.
• Another way to use this is to take a few big pieces and dip in flour, soy milk and bread crumbs and fry or bake it, then top with your favorite gravy.
• Bon Appetit!

SEITAN ROAST RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.
• In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.
• Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
• Once thick enough, use your hands to knead dough.
• Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.
• Bake for 1 hour, flipping roast every 20 minutes.
• Remove from oven and let rest for 10 minutes before slicing.
• Serve with vegetarian gravy.
• Enjoy!