Homemade Seitan
Submitted by Isa
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| prep time: 15 minutes | cooking time: 1 1/2 hours - 2 hours | makes about 4 cups |
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| Traditionally wheat flour is washed and kneeded 3 times and over 2 days in order to make the wheat gluten, but this seitan is made quicker by using Vital Wheat Gluten flour. The flavoring for this goes well with pretty much anything, but depending what you are using it for you can change the flavors up a bit by adding finely chopped herbs to the mixture, or if you're making something Asian or Indian, some grated ginger wouldn't hurt. |
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Equipment:
Large ceramic or glass bowl, Smaller bowl for liquid ingredients, Skiller (Cast Iron is best), Large soup pot with lid
Ingredients
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes
1 cup very cold water or vegetable broth
1/2 cup soy sauce
1 tablespoon tomato paste
2 cloves garlic, pressed or grated on a microplane grater
1 teaspoon finely grated lemon zest
Simmering Broth
10 cups water or vegetable broth
1/2 cup soy sauce
Directions
In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.
In a seperate bowl, mix together reamining ingredients: water or veg broth, soy sauce. tomato paste, garlic, lemon zest.
Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes and prepare your broth, but don't start boiling it.
Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil.
When the water has come to a boil set the heat to low and gently simmer for an hour, turning the peices every now and again.
Now you've got gluten. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely.
What you do next depends on the recipe you are using. If it calls for gluten use it as is. If you want to store some of it for later use put it in a sealable container covered in the simmering broth.
If your recipe calls for seitan cut your peices up as desired. I prefer to use a cast iron skillet for the frying because it produces the best flavor and texture. Use as little oil as possible to coat the bottom of the skillet, 1 teaspoon may suffice. Heat the skillet over medium high and add your gluten. Cook for about 20 minutes, turning the pieces occasionally. And there you have it. Yummy seitan. |
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Reviews (add your own)
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| Liz wrote on Sunday July 04th, 2004 06:59 PM |
 four soybeans |
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This is **SO** yummy! Surprisingly easy, and really really tasty! Thanks so much!! |
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| Tari Boynton wrote on Monday September 13th, 2004 12:39 PM |
four soybeans |
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This is delicious!! This was my first experience with seitan. I was raised on an Angus farm in the '60s so transfering to veganism has been a challenge. I made this then cut it into strips and used it in a spinach wrap. This took jolly good care of my meat craving! Its easy and very good, sure to be a permanent addition to my recipe repertoire. |
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| redbird wrote on Wednesday September 15th, 2004 09:48 AM |
four soybeans |
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Wowzer. Yummy yummy- so much better than store-bought, and really fun to make. This is definately a must-try recipe! Thanks! |
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| geoff wrote on Friday December 03rd, 2004 05:08 PM |
four soybeans |
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Your seitan recipe kicks my seitan recipe's butt. |
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| Joanne wrote on Friday January 14th, 2005 04:13 AM |
four soybeans |
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Wow, this recipe was so easy and so AMAZING. I'm used to buying my own seitan and I'm sure y'all know that it can get pretty darn expensive. Not only was this so simple and fun to make, it resulted in a huge batch that will last me for quite a bit. Mmmm, delicious! |
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| Rachmouse wrote on Saturday January 15th, 2005 10:35 AM |
four soybeans |
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Yum Yum Yummmmmmm!!! I've made this recipe several times and it is faboo! The last time I made it I added some sprigs of fresh thyme to the poaching broth and it was even tastier. I turned some of it into a Seitan, Kale and Mushroom conglomeration with 'shroom gravy - served over soft polenta. Tasty! Much better then commercial Seitan - even though it eerily reminds me of making matzoh balls. Go figure. |
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| Kellie wrote on Tuesday May 17th, 2005 09:13 PM |
four soybeans |
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This is a veggie's dream!!! Thanks so much for the recipe! |
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| Brandy wrote on Sunday July 03rd, 2005 02:18 PM |
four soybeans |
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I have to agree with everyone else, this makes DELICIOUS seitan! I have been making it w/o the tomato paste and lemon zest and it still tastes great. I especially like it cut up for tacos and sliced in sandwiches. Just thinking about it makes my mouth water! Thanks for the great recipe!! |
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| ivonne wrote on Monday August 22nd, 2005 11:40 PM |
four soybeans |
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This was an excellent recipe; thanks for posting it. On my second batch, I cut back a bit on the soy sauce used to make the dough and added a few dashed of liquid smoke. It made incredible dim sum dumplings!
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| mamaveg wrote on Monday October 24th, 2005 08:58 PM |
four soybeans |
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I bow to the queens of Seitan! I've been making seitan for quite awhile, but this recipe outdoes anything I've ever tried. I also cut back on the soy sauce, because I'm trying to limit salt. Substituted salt-free veggie broth instead--1/4 soy sauce, 1/4 broth. Turned out perfectly! I'm gonna try the liquid smoke idea, too! |
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