Guest guest Posted August 28, 2009 Report Share Posted August 28, 2009 This recipe comes from The Real Food Daily Cookbook. RFD is a vegan restaurant in Los Angeles, and perhaps other places as well. http://www.realfood.com/ This is their recipe for basic seitan and chicken-style seitan, using a very interesting cooking method. Use a baking pan that fits comfortably within a larger roasting pan to create a bain-marie, or water bath, that will gently cook the seitan dough. Be sure to have all your equipment ready before you begin making the dough as you'll want to transfer it to the baking pan as soon as it's made. Since this recipe makes 4 pounds of seitan, cut it into smaller 1-pound squares and store the extra squares in the freezer. Basic Seitan 3 c. vital wheat gluten 1 1/2 c. whole wheat pastry flour 2/3 c. nutritional yeast 2 t. ground coriander 2 t. ground sage 1 t. ground ginger 1 t. salt 4 c. water 1/2 c. canola oil 1/2 c. tamari Preheat the oven to 350. Line an 8-inch square baking pan with 2-inch-high sides with parchment paper. Lightly oil the parchment paper or spritz with canola oil spray. Stir the gluten, whole wheat flour, nutritional yeast, coriander, sage, ginger, and salt in a large bowl to blend. In another bowl, whisk the water, oil, and tamari to blend. Quickly stir the tamari mixture into the dry ingredients until a very wet dough forms. Transfer the dough to the prepared baking pan and smooth the top. Cover with aluminum foil. Place the pan of seitan dough in a larger roasting pan, then add enough water to come halfway up the sides of the pan of seitan. Bake for 2 hours, or until the seitan is firm on top, adding more water to the roasting pan if necessary. Cool the seitan to room temperature and quarter it into 4 equal pieces. Chicken-Style Seitan 1/2 c. plus 1 T. canola oil 2/3 c. chopped onion 1 T. minced garlic 3 1/2 c. vital wheat gluten 1 c. garbanzo flour 2/3 c. nutritional yeast 1 1/2 t. salt 1 15-oz. can cannellini beans, drained 1/3 c. tamari 3 c. water Preheat the oven to 350. Line an 8-inch square baking pan with 2-inch-high sides with parchment paper. Lightly oil the parchment paper or spritz with canola oil spray. Heat 1 tablespoon oil in a heavy skillet over medium heat. Add the onions and garlic and sauté for 5 minutes, or until tender. Set aside to cool. Stir the gluten, garbanzo flour, nutritional yeast, and salt in a large bowl. Puree the beans, the tamari, the remaining half cup of oil, and the sautéed onion mixture in a blender until smooth, adding some of the water to create a smooth, creamy consistency. In a separate bowl, whisk the bean puree and the remaining water to blend. Quickly stir the bean mixture into the dry ingredients until a very wet dough forms. Transfer the dough to the prepared baking pan and smooth the top. Cover with aluminum foil. Place the pan of seitan dough in a larger roasting pan, then add enough water to come halfway up the sides of the pan of seitan. Bake for 2 hours, or until the seitan is firm on top, adding more water to the roasting pan if necessary. Cool the seitan to room temperature and quarter it into 4 equal pieces. +++++++++++++++++++++ I made both of these today because I was so intrigued by the cooking method. It comes out really moist but firm, nothing resembling gooey brains. Of the two, I prefer the taste of the chicken-style seitan. I'm fascinated by seitan. Tomorrow or soon thereafter, I'm going to make the seitan cutlets using the recipe in Veganomicon. I'll report back... Dena --Always remember: Today's mighty oak is simplyyesterday's nut that held its ground... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2009 Report Share Posted August 28, 2009 Many years ago, I made some jerky from seitan and at that time I had to first make the gluten. It was a lot of work, but tasted really good. Unfortunately I had a lot of kids and they polished it off before it had barely cooled. I never made it again.Patricia--- On Thu, 8/27/09, Dena Jo <DenaJo2 wrote:Dena Jo <DenaJo2 Seitan recipe , Date: Thursday, August 27, 2009, 5:24 PM This recipe comes from The Real Food Daily Cookbook. RFD is a vegan restaurant in Los Angeles, and perhaps other places as well. http://www.realfood.com/ This is their recipe for basic seitan and chicken-style seitan, using a very interesting cooking method. Use a baking pan that fits comfortably within a larger roasting pan to create a bain-marie, or water bath, that will gently cook the seitan dough. Be sure to have all your equipment ready before you begin making the dough as you'll want to transfer it to the baking pan as soon as it's made. Since this recipe makes 4 pounds of seitan, cut it into smaller 1-pound squares and store the extra squares in the freezer. Basic Seitan 3 c. vital wheat gluten 1 1/2 c. whole wheat pastry flour 2/3 c. nutritional yeast 2 t. ground coriander 2 t. ground sage 1 t. ground ginger 1 t. salt 4 c. water 1/2 c. canola oil 1/2 c. tamari Preheat the oven to 350. Line an 8-inch square baking pan with 2-inch-high sides with parchment paper. Lightly oil the parchment paper or spritz with canola oil spray. Stir the gluten, whole wheat flour, nutritional yeast, coriander, sage, ginger, and salt in a large bowl to blend. In another bowl, whisk the water, oil, and tamari to blend. Quickly stir the tamari mixture into the dry ingredients until a very wet dough forms. Transfer the dough to the prepared baking pan and smooth the top. Cover with aluminum foil. Place the pan of seitan dough in a larger roasting pan, then add enough water to come halfway up the sides of the pan of seitan. Bake for 2 hours, or until the seitan is firm on top, adding more water to the roasting pan if necessary. Cool the seitan to room temperature and quarter it into 4 equal pieces. Chicken-Style Seitan 1/2 c. plus 1 T. canola oil 2/3 c. chopped onion 1 T. minced garlic 3 1/2 c. vital wheat gluten 1 c. garbanzo flour 2/3 c. nutritional yeast 1 1/2 t. salt 1 15-oz. can cannellini beans, drained 1/3 c. tamari 3 c. water Preheat the oven to 350. Line an 8-inch square baking pan with 2-inch-high sides with parchment paper. Lightly oil the parchment paper or spritz with canola oil spray. Heat 1 tablespoon oil in a heavy skillet over medium heat. Add the onions and garlic and sauté for 5 minutes, or until tender. Set aside to cool. Stir the gluten, garbanzo flour, nutritional yeast, and salt in a large bowl. Puree the beans, the tamari, the remaining half cup of oil, and the sautéed onion mixture in a blender until smooth, adding some of the water to create a smooth, creamy consistency. In a separate bowl, whisk the bean puree and the remaining water to blend. Quickly stir the bean mixture into the dry ingredients until a very wet dough forms. Transfer the dough to the prepared baking pan and smooth the top. Cover with aluminum foil. Place the pan of seitan dough in a larger roasting pan, then add enough water to come halfway up the sides of the pan of seitan. Bake for 2 hours, or until the seitan is firm on top, adding more water to the roasting pan if necessary. Cool the seitan to room temperature and quarter it into 4 equal pieces. +++++++++++++++++++++ I made both of these today because I was so intrigued by the cooking method. It comes out really moist but firm, nothing resembling gooey brains. Of the two, I prefer the taste of the chicken-style seitan. I'm fascinated by seitan. Tomorrow or soon thereafter, I'm going to make the seitan cutlets using the recipe in Veganomicon. I'll report back... Dena --Always remember: Today's mighty oak is simplyyesterday's nut that held its ground... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2009 Report Share Posted August 28, 2009 Seitan is so delicious! If you can tolerate gluten, seitan is a terrific alternative to soy. Did you know there's a boxed product that allows you to make it quickly? It's called " Seitan Quick Mix. " Here's a URL where you can buy it if it's not in your local store: http://www.veganessentials.com/catalog/seitan-quick-mix-by-harvest-direct.htm. Cheers, Trish Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2009 Report Share Posted August 28, 2009 Yes I know about it now, but when I made mine in the 70s I either didn't know about it or there wasn't any mix available.Patricia--- On Fri, 8/28/09, bantrymoon <bantrymoon wrote:bantrymoon <bantrymoon Re:Seitan recipe Date: Friday, August 28, 2009, 7:29 AMSeitan is so delicious! If you can tolerate gluten, seitan is a terrific alternative to soy.Did you know there's a boxed product that allows you to make it quickly? It's called "Seitan Quick Mix." Here's a URL where you can buy it if it's not in your local store: http://www.veganessentials.com/catalog/seitan-quick-mix-by-harvest-direct.htm.Cheers,Trish---To send an email to -! Groups Links<*> /<*> Your email settings: Individual Email | Traditional<*> To change settings online go to: /join ( ID required)<*> To change settings via email: -digest -fullfeatured <*> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2009 Report Share Posted August 30, 2009 Trish, Per the website, the ingredients are only - wheat gluten, organic whole wheat flour, organic flax seed meal. Sounds like if we knew the relative amounts we could make our own mix - maybe cheaper? Jduy On Behalf Of bantrymoon Did you know there's a boxed product that allows you to make it quickly? It's called " Seitan Quick Mix. " Here's a URL where you can buy it if it's not in your local store: http://www.veganessentials.com/catalog/seitan-quick-mix-by-harvest-direct.ht m. Cheers, Trish Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2009 Report Share Posted September 1, 2009 >>>> Trish, Per the website, the ingredients are only - wheat gluten, organic whole wheat flour, organic flax seed meal. Sounds like if we knew the relative amounts we could make our own mix - maybe cheaper? Judy <<<< That sounds reasonable. You know, I've made it using a recipe from Vegan with a Vengeance that used gluten flour and flavorings. It wasn't hard to make, though it took a bit of time. It was very inexpensive. Cheers, Trish Quote Link to comment Share on other sites More sharing options...
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