Guest guest Posted February 9, 2000 Report Share Posted February 9, 2000 * Exported from MasterCook Buster * Seitan With Tapioca Recipe By : Sean Carney Serving Size : 2 Preparation Time : Categories : Meat sub Analog Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Instant gluten flour 1/2 cup W.W. Flour 1/2 cup Unbleached white flour 1/2 cup Minute tapioca -- (secret ingredient, -- tell everyone!) 4 tablespoons nutritional yeast 3 tablespoons Chicken Style Seasoning 3 tablespoons Garlic powder 1/4 cup Soy Sauce 3 1/4 cups cold water ***BROTH*** 8 cups Water 1 large Onion cut in large pieces Fresh garlic -- (amount depends on -- preference) 1/2 cup Soy sauce 4 tablespoons Nutritional yeast 3 tablespoons Chicken style seasoning Mix all dry ingredients and add all once to the liquid ingredients. Mix quickly and knead. Shape into two rolls. put in plastic bags and freeze. They will now be ready for use at a later date. When you want to use them allow them to thaw a little so you can slice, dice, chop, drop or whatever! Bring broth to a boil and add gluten, more water can be used if you want more broth for a stew etc... From there the sky is the limit. [This is] a way to make *seitan* or gluten as I've known it before that is really surprisingly tender and not too labor intensive. We serve this at our lifestyle reconditioning center and it is very popular. Notice the secret ingredient. Adapted From the Country Kitchen Collection Cookbook available from Family Health Publications. scarney (Sean Carney) Thu, 11 Nov 93 12:52:25 PST - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2000 Report Share Posted February 10, 2000 This looks like a great recipe; however, I've heard that the seitan won't hold together without boiling it following the kneading process. I take it you don't have this experience? " Life is in session. Are you present? " - B. Copeland Nancy [merit_ra] Wednesday, February 09, 2000 2:10 PM Veg-Recipes Vegan: Seitan Nancy <merit_ra * Exported from MasterCook Buster * Seitan With Tapioca Recipe By : Sean Carney Serving Size : 2 Preparation Time : Categories : Meat sub Analog Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Instant gluten flour 1/2 cup W.W. Flour 1/2 cup Unbleached white flour 1/2 cup Minute tapioca -- (secret ingredient, -- tell everyone!) 4 tablespoons nutritional yeast 3 tablespoons Chicken Style Seasoning 3 tablespoons Garlic powder 1/4 cup Soy Sauce 3 1/4 cups cold water ***BROTH*** 8 cups Water 1 large Onion cut in large pieces Fresh garlic -- (amount depends on -- preference) 1/2 cup Soy sauce 4 tablespoons Nutritional yeast 3 tablespoons Chicken style seasoning Mix all dry ingredients and add all once to the liquid ingredients. Mix quickly and knead. Shape into two rolls. put in plastic bags and freeze. They will now be ready for use at a later date. When you want to use them allow them to thaw a little so you can slice, dice, chop, drop or whatever! Bring broth to a boil and add gluten, more water can be used if you want more broth for a stew etc... From there the sky is the limit. [This is] a way to make *seitan* or gluten as I've known it before that is really surprisingly tender and not too labor intensive. We serve this at our lifestyle reconditioning center and it is very popular. Notice the secret ingredient. Adapted From the Country Kitchen Collection Cookbook available from Family Health Publications. scarney (Sean Carney) Thu, 11 Nov 93 12:52:25 PST - - - - - - - - - - - - - - - - - - --------------------------- ONElist Sponsor ---------------------------- Free Valentine's Day Delivery from Petopia.com. Looking for that pet-perfect Valentine's Day gift? Click here for free delivery with purchases of $25 or more. <a href= " http://clickme./ad/NewPetopia " >Click Here</a> ------ To post to list: " Veg-Recipes " To contact List Owner: " Veg-Recipes-owner " Subscribe or Un through ONElist site: OR Un via e-mail: Veg-Recipes- Calendar: http:///calendar/Veg-Recipes Links: http:///links/Veg-Recipes ********************************************************************** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2000 Report Share Posted February 10, 2000 At 19:43 2/9/00 -0500, Melva Garrison wrote: >This looks like a great recipe; however, I've heard that the seitan won't >hold together without boiling it following the kneading process. I take it >you don't have this experience? Hi Melva, If you use *gluten* flour like Vital wheat gluten or similar (ie. pure gluten flour with the starch removed) the gluten ball will become a very firm mass -- no danger of it coming apart. The kneading process is only necessary to develop the gluten in *regular* (white or whole wheat) flour prior to washing & rinsing the starch from the dough ball. In this particular recipe, however, the author intended that pure gluten flour be used. >>Mix all dry ingredients and add all once to the liquid ingredients. Mix >>quickly and knead. Shape into two rolls. Put in plastic bags and freeze. I should have mentioned that this recipe was used at an institution where food was prepared in large quantities and frozen for later use. You may wish to break it down into several smaller pieces for fewer people (or simply reduce the ingredients) prior to freezing. The gluten is then taken from the freezer, prepared and cooked as desired. There's no reason why you couldn't cook it immediately, of course -- the freezing is suggested for advance preparation. In my experience, each cup of pure gluten flour will yield about 2 lbs. cooked seitan, so the recipe given should yield about 8 lbs. of the finished product. Nancy Quote Link to comment Share on other sites More sharing options...
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