Seitan Recipe

[Guest guest]

Ok, for the clamoring crowds <grin>, here's the seitan recipe I use. I found it

on a

message board at The Post Punk Kitchen & it was submitted by Isa. I modified it

slightly.

 

 

Makes 6 servings with approx. 24 grams protein in each.

 

NOTE: Measurements were originally in U.S. system; I've converted them, though

in the

U.S. we use volume more than weight (so it might look strange to non-US folks to

see

volumes for things like flour). Sorry, I don't have a food scale to be able to

give you

weight for these items.

 

It's the proportion that's important, so you can always determine how much

protein's

worth of flour you need to use and then go from there.

 

INGREDIENTS:

1.5 cups/340 mL vital wheat gluten flour

1/4 cup/55mL nutritional yeast flakes (optional)

 

1.25 cups/285 mL very cold water or broth

1/4 cup/55 mL soy sauce or tamari

1 TBSP/15 mL tomato paste

2 cloves garlic, crushed or minced

zest (yellow part only) of 1 lemon, grated or finely chopped

 

For the simmering broth:

10 cups/2.25 L cold water or cold broth

If using water:

..5 cup/115 mL soy sauce (optional)

1 - 2 stalks celery, cut in large pieces

2 -3 medium carrots, cut in large chunks

1 medium onion, cut in large pieces

 

INSTRUCTIONS:

 

1. In a large bowl, mix together vital wheat gluten and nutritional yeast flakes

(if using).

2. In a separate smaller bowl, mix together soy sauce, tomato paste, garlic,

lemon zest.

Stir well. Keep the water/broth separate.

3. Pour the mixed wet ingredients into the dry ingredients and stir quickly with

a large

spoon or firm spatula. Pour in 3/4 of the water/broth and keep stirring until

the dough

starts to form and all the flour has been moistened.

 

4. At this point, it's easiest to work with your hands. Bring the clumps of

dough together

(it'll be very springy and might be a little difficult to handle) and start

kneading, scraping

the sides of the bowl to incorporate all the flour. If it's too dense, add

some/all of the

remaining water/broth. Keep kneading for a total of 4-5 minutes or until the

dough forms

a smooth ball. It will probably be dense and rubbery.

 

[The more water you use, the softer and less rubbery the dough will be. I

prefer it dense

and rubbery.]

 

5. Let the dough rest for 5 minutes as you put together your simmering broth, if

you

haven't already. Don't heat the broth until you put the seitan in it. This is

important for

the final texture.

 

6. Roll the seitan into a fat log and cut into 3 equal pieces. Place these

pieces in the broth

and turn on the heat. Bring to a boil and then turn down the heat so it's

simmering.

Partially cover the pot. Keep simmering for 1 hour, turning the pieces a few

times during

the process. You might need to scrape the balls off the bottom of the pot if

they sink and

stick a little.

 

7. When the hour is over, turn off the heat. Leave the seitan in the pot and

let it cool.

 

Now you have seitan!! Each of these pieces of seitan is two servings of 24 grams

protein

each. Of course, you can adjust and portion them any way you want.

 

To store, I like to slice the pieces into cutlets and place them in individual

serving

containers. I cover with broth and freeze. I also store some in the fridge;

it'll last for 5-7

days.

 

You can use it as-is or in your favorite recipes.

 

You can always adjust the seasonings -- this recipe makes a basic flavor that I

like.

 

A note about texture: I've found the texture I prefer through trial and error

-- I've made

this recipe about a dozen times. The amount of liquid added to the flour will

partly

determine the final texture. More water yields a softer, " lacier " seitan. Cold

liquids help

the seitan to hold together.

 

And how you cook it also affects the texture. If you bring to a boil and hold

it there for

several minutes then turn it down, it's a bit less dense (though you risk having

it fall apart

somewhat). If you bring to a boil, turn down immediately and simmer for 15-20

minutes,

and bring to a boil again, you'll get a somewhat lighter and less dense seitan

-- you'll see

that the balls puff up. Experiment and have fun and let us know how it goes!!

Cinzia

[Guest guest]

Does anyone know where you can buy seitan readymade in the UK?

 

Thanks

 

Kalina

 

 

: cmarchesani: Sun, 28 Oct

2007 16:26:12 +0000 Seitan Recipe

 

 

 

 

Ok, for the clamoring crowds <grin>, here's the seitan recipe I use. I found it

on a message board at The Post Punk Kitchen & it was submitted by Isa. I

modified it slightly.Makes 6 servings with approx. 24 grams protein in

each.NOTE: Measurements were originally in U.S. system; I've converted them,

though in the U.S. we use volume more than weight (so it might look strange to

non-US folks to see volumes for things like flour). Sorry, I don't have a food

scale to be able to give you weight for these items. It's the proportion that's

important, so you can always determine how much protein's worth of flour you

need to use and then go from there.INGREDIENTS:1.5 cups/340 mL vital wheat

gluten flour1/4 cup/55mL nutritional yeast flakes (optional)1.25 cups/285 mL

very cold water or broth1/4 cup/55 mL soy sauce or tamari1 TBSP/15 mL tomato

paste2 cloves garlic, crushed or mincedzest (yellow part only) of 1 lemon,

grated or finely choppedFor the simmering broth:10 cups/2.25 L cold water or

cold brothIf using water:.5 cup/115 mL soy sauce (optional)1 - 2 stalks celery,

cut in large pieces2 -3 medium carrots, cut in large chunks1 medium onion, cut

in large piecesINSTRUCTIONS:1. In a large bowl, mix together vital wheat gluten

and nutritional yeast flakes (if using).2. In a separate smaller bowl, mix

together soy sauce, tomato paste, garlic, lemon zest. Stir well. Keep the

water/broth separate.3. Pour the mixed wet ingredients into the dry ingredients

and stir quickly with a large spoon or firm spatula. Pour in 3/4 of the

water/broth and keep stirring until the dough starts to form and all the flour

has been moistened.4. At this point, it's easiest to work with your hands. Bring

the clumps of dough together (it'll be very springy and might be a little

difficult to handle) and start kneading, scraping the sides of the bowl to

incorporate all the flour. If it's too dense, add some/all of the remaining

water/broth. Keep kneading for a total of 4-5 minutes or until the dough forms a

smooth ball. It will probably be dense and rubbery. [The more water you use, the

softer and less rubbery the dough will be. I prefer it dense and rubbery.]5. Let

the dough rest for 5 minutes as you put together your simmering broth, if you

haven't already. Don't heat the broth until you put the seitan in it. This is

important for the final texture.6. Roll the seitan into a fat log and cut into 3

equal pieces. Place these pieces in the broth and turn on the heat. Bring to a

boil and then turn down the heat so it's simmering. Partially cover the pot.

Keep simmering for 1 hour, turning the pieces a few times during the process.

You might need to scrape the balls off the bottom of the pot if they sink and

stick a little.7. When the hour is over, turn off the heat. Leave the seitan in

the pot and let it cool.Now you have seitan!! Each of these pieces of seitan is

two servings of 24 grams protein each. Of course, you can adjust and portion

them any way you want. To store, I like to slice the pieces into cutlets and

place them in individual serving containers. I cover with broth and freeze. I

also store some in the fridge; it'll last for 5-7 days.You can use it as-is or

in your favorite recipes.You can always adjust the seasonings -- this recipe

makes a basic flavor that I like. A note about texture: I've found the texture I

prefer through trial and error -- I've made this recipe about a dozen times. The

amount of liquid added to the flour will partly determine the final texture.

More water yields a softer, " lacier " seitan. Cold liquids help the seitan to

hold together. And how you cook it also affects the texture. If you bring to a

boil and hold it there for several minutes then turn it down, it's a bit less

dense (though you risk having it fall apart somewhat). If you bring to a boil,

turn down immediately and simmer for 15-20 minutes, and bring to a boil again,

you'll get a somewhat lighter and less dense seitan -- you'll see that the balls

puff up. Experiment and have fun and let us know how it goes!! Cinzia

 

 

 

 

 

 

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