Thursday, March 3, 2011

Making Simple Seitan

Main Ingredient-Vital Wheat Gluten Flour
3 C Vital Wheat Gluten, Vegan Stock, Spice Blend
Blended to form stiff loaf
Loaf slice added to boiling broth

20 minutes into boiling as it expands to a high protein
Yield cooked: 5lbs of tasty and low fat and high protein product.
No grease, no animal fat and easily digested.

Quick, Easy

This is a batch of what we refer to as 'Seitan Blanc'.
It is seasoned to use in a variety of spices that allow it to be used across cuisines or tasty enough to just heat and consume as spiced.
Divide into 1lb portions, refrigerate or freeze, to use in a variety of dishes.
Prepare a large stockpot with Vegan stock or Vegan Bouillon cubes (2-3 cubes)
If in house toss in whatever extra veggies are around: stalk of celery, carrot,
1/3 Medium Onion or Shallot,knob of peeled Ginger, Bay Leaf. Any combo.

Mixture for Seitan:
Begin with 2 1/2 C Vital Gluten Flour in a large bowl.

Prepare your seasoning in small bowl.
For today I blended these Dry spices:
1 TBSP Ground Oregano
1 TBSP Onion Powder
3 tsp Salt
2 tsp Garlic Powder
2 tsp Paprika
2 tsp White Pepper
1/4 tsp Cayenne, ground

Liquid: 1+ 3/4 C Vegan Stock
Stir in 2 tsp Oil along with 1 tsp Turmeric for color
(Check your Vegan stock for salt and adjust salt accordingly)
stir or whisk Dry spices into Vital Gluten Flour to blend.
Add Liquid to Dry:
Blend Stock/oil mixture slowly into Vital Gluten Flour/Dry spice mixture.
A stiff dough will form.
Turn onto a clean dry surface. If still powdery wet hands while kneading.
Flatten and stretch gluten until protein stands form. Very visible.
(approx 12-15 times or 1 minute)
Kneading= Flatten ,stretch, fold and begin again.
If needed pinch together to seam strands.
Allow to rest ten minutes then knead 2 minutes more.

Is your stock boiling yet?

When it is take the gluten loaf and kitchen scissors and slice 1 inch
slices through loaf,over pot, allow to fall into stock at a careful distance.
When all Seitan loaf is cut and boiling in stock loosely cover with lid.
Boil for 50 minutes.
Drain, save and freeze stock for next batch. Cool. portion and store Seitan.
From 3 Cups of Vital Gluten Flour you will reap 5 pounds of high protein and low fat tasty, chewy protein.
Main spices are added by the TBSP are required because it yields so much protein.

Season as the recipe calls for and use in Soups, Tacos, Pasta Dishes, Sandwiches,
Chili, Stews, Casseroles, Macaroni dishes, topping for Salads,ground and added to Gravy and more.
For Pizza topping or Italian Sandwich: Cube, place in S Blade food processor with 1 garlic clove and 1 tsp Olive Oil. process to 'ground". Remove to bowl, stir in Dry Italian Seasoning and a little Whole Fennel Seed to taste.

TIP: Cleaning your bowls and utensils is best if you lightly oil a cloth
or paper towel and wipe uncooked Seitan bits away before washing or
it will clog up your scouring pads and sponges.

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