EASY HOMEMADE SEITAN RECIPE
Here's an easy homemade seitan recipe for this high-protein plant-based meat alternative.
Provided by Nava Atlas
Categories Main Dishes
Time 1h
Number Of Ingredients 10
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.
SEITAN
Make your own vegan protein with this tasty alternative to chicken. Use in stir fries or deep-fry in batter until crispy. Serve with your favourite sides
Provided by Cassie Best
Categories Dinner, Supper
Time 45m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Blitz the tofu, soy milk, miso, Marmite, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
- Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.
- Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you're ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.
Nutrition Facts : Calories 211 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.43 milligram of sodium
BEST HOMEMADE SEITAN
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
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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- Ingredients for Homemade Seitan. 1 cup vital wheat gluten. 1/2 cup chickpea flour. 1/2 cup nutritional yeast. 1 teaspoon ground ginger. 1 teaspoon garlic powder.
- Create the Dough. To make your homemade seitan, combine the vital wheat gluten flour, chickpea flour, nutritional yeast, ground ginger, and garlic powder in a medium-sized bowl.
- Knead Dough. Once the mixture is well-combined, knead your seitan 10 to 15 times, allow it to sit for 5 minutes, and then knead a few more times. Don't skip this step, as kneading develops the gluten, a protein found in wheat, to give the final product the consistency that you want.
- Form Seitan Into Smaller Pieces. Separate your ball of gluten into three or four smaller chunks. Gently stretch each piece into a flat cutlet, around 3/4-inch thick.
- Simmer in Broth. Add the seitan to 4 to 6 cups of cold vegetable broth — don't boil the liquid first — in a large pot and bring to a slow simmer. Add extra flavor to the seitan by using extra soy sauce or tamari, fresh ginger, or sliced onion.
- Prepare Seitan or Store Until Needed. When the seitan has expanded and firmed, remove it from the broth, allow it to cool, and store until use. Seitan keeps well in the freezer in a sealed container or zip-top bag, so make a double batch and freeze for use later.
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