Vegan Vittles: Ground Seitan

[Guest guest]

I learned yesterday that I can use Dragon NaturallySpeaking

to enter recipes into MasterCook. Since my carpal tunnel

syndrome has been pretty bad lately, this is a very good

discovery. So I'm sending along a few recipes I finally got

to format.

 

- Kate O'

 

 

* Exported from MasterCook *

 

Ground Seitan

 

Recipe By :Joanne Stepaniak

Serving Size : 0 Preparation Time :0:00

Categories : Seitan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 c gluten, wheat

2 tbsps nutritional yeast

1/2 tsp garlic granules

1/4 tsp onion granules

1 c water

or

1/2 c water

1/2 c tomato juice

2 tbsps soy sauce

1 tbsp olive oil -- optional

 

Preheat the oven to 350 degrees. Mist a baking sheet with

nonstick cooking spray, and set aside.

 

Place the gluten flour, nutritional yeast flakes, garlic

granules and onion granules in a medium mixing bowl, and

stir them together.

 

Place the liquid ingredients in a small mixing bowl, and

whisk them together. Pour this liquid into the dry

ingredients. Mix well. If there is still flour around the

edges, add a small amount of additional water (1 to 2

tablespoons only). You should now have a large, firm, spongy

mass in the bowl. This is called gluten.

 

Knead the gluten directly in the mixing bowl for about a

minute, just to blend. (Do not add any more flour.) Place

the gluten on the prepared baking sheet, and let it rest for

three to five minutes.

 

Stretch and flatten the gluten into a slab about 1/2 inch

thick. The gluten will be very springy and elastic, so just

try to get it as close to 1/2 inch product as you can.

 

Bake the gluten for 15 minutes. Remove the gluten from the

oven and and prick it all over with a fork. Return the

gluten to the oven and to continue baking 10 to 15 minutes

longer.

 

Remove the seitan from the oven, and invert a large mixing

bowl over it. (After gluten is cooked it is called seitan.)

If necessary, fold the seitan or push it together to fit

under the ball. Let the seitan rest under the bowl until it

is cool enough to handle, about 30 minutes. (The inverted

bowl will keep the seitan from drying out and forming a hard

crust.)

 

Tear the seitan into chunks, and place about one-third of

the chunks in a food processor fitted with a metal blade.

Grind the seitan to the consistency of ground beef. Transfer

the ground seitan to a bowl, and grind the remaining seitan

in a similar fashion in two more batches.

 

Cool the ground seitan completely. Then transfer it to

storage containers in 2-cup portions, and store it in the

refrigerator or freezer. It will keep in the refrigerator

for about one week and in the freezer for at least four

months. Thaw frozen ground seitan in the refrigerator before

using.

 

Source:

" Vegan Vittles "

Copyright:

" 1996 by Joanne Stepaniak "

Yield:

" 4 c "

 

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Per serving: 1579 Calories (kcal); 38g Total Fat; (21%

calories from fat); 286g Protein; 21g Carbohydrate; 0mg

Cholesterol; 2568mg Sodium

Food Exchanges: 1 Grain(Starch); 39 1/2 Lean Meat; 1/2

Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

 

NOTES : Sausage-Style Ground Seitan: Add 2 tsp. dried sage,

1 tsp. ground fennel seed, 1 tsp. dried marjoram leaves, 1

tsp. ground cumin, 1/2 teaspoon dried mustard and 1/4

teaspoon ground black pepper to the dried ingredients. (For

hot sausage style seitan, also add 1/4 teaspoon cayenne

pepper.) Use only water in the liquid ingredients instead of

the water and tomato juice combination. Mix, bake and grind

the seitan as directed above.

 

Crumble sausage-style ground seitan on top of pizza, or

brown the ground seitan in a little canola oil and add it to

salads, soups, or sauces. You can also substitute it for

ground sausage or pork in most traditional recipes.

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 2130706543 0 0