Recipe

Seitan Recipe

	Bunnyrock / All my dishes 2 years, 8 months ago Seitan is an excellent vegetarian / vegan source of protein, made of high gluten wheat, that has a bit more of a "meaty" texture then tofu. A four ounce / half cup serving will give your bod 26 grams of lovely, vegetable-based protein. After trying... More Prep:20m Cook:180m Servings:6	Bunnyrock
	wheat meat vegetarian vegan protein

A loaf, at rest

Cutlets, just below

Cooked and sliced

And chopped into bit

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Ingredients

1.5 cups vital wheat gluten

1/4 cup nutritional yeast

1 tsp each - herbs and spices of your preference. Currently, I'm liking roasted garlic powder, powdered ginger, cumin and thyme

1 cup very cold water

1/2 cup of another liquid - soy sauce, veg stock, ect.

1 litre vegetable stock

Water for boiling

Directions

Pour vegetable stock into a large pot for boiling purposes. If using stock in the seitan, reserve a half cup. Fill the rest of the pot with water until it's 3/4 full.

Combine vital wheat gluten, nutritional yeast and herbs and spices in a large mixing bowl

Add 1.5 cups of water / other liquid mixture to the dry ingredients

Using a stiff spatula, mix wet into dry. The mixture will become VERY elastic and difficult to work with very quickly due to the high gluten content of the wheat

Kneed dough for a minute or so, just to ensure that all of the dry has been incorporated. Form into a large loaf shape

Let dough rest for 15 minutes

While dough is resting, bring vegetable stock / water to a boil

Once liquid is at a boil, reduce heat to just below a simmer

Cut dough into cutlet sized pieces

Lower each piece into the pot of stock / water. They will sink to the bottom.

After 15 minutes have passed, if the pieces of dough have not risen to the top, that means that they're probably stuck to the bottom of the pot. Use a long handled spoon to unstick them. They'll then float to the top.

Ensure that the liquid never comes to a boil.

Turn seitan cutlets every 30 minutes for 2.5 hours

Remove from heat and let sit until liquid cools. The cutlets will settle to the bottom of the pot

Seitan can be kept in fridge in this liquid for about a week, or removed from liquid and frozen.

Cuts like meat, with a similar consistency, so you can use it like any other protein in your recipes

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