Filed under: Veg-Life
Making seitan at home is easy, much more delicious, and way cheaper than buying it at the store. Considering the lack of preservatives, I am certain that it’s healthier too. To be 100% fair this isn’t my recipe. I found it online a few years back and would give credit if I knew where I got it (sorry). I get asked for this recipe a lot so I thought I might as well just post it here for everyone.
Seitan is probably my favorite meat substitute due to it’s consistency and versatility taste wise. I’ve tweaked it quite a bit from time to time depending what dish I will be making. For instance I add cumin, chili powder, and fresh cilantro if I’m making taco “meat”. Like I said, it’s versatile. You get the idea. For spongier seitan, place just a few pieces in a large pot. For firmer stuff, put several pieces in a smaller one.
Seitan
2 ¼ cups vital wheat gluten
¼ cup nutritional yeast
1 ¼ cup water
¼ cup soy sauce
2 cloves garlic, grated or pressed
For the Broth:
8-10 cups water
1/3 cup soy sauce, or 2 teaspoons sea salt
In a large bowl, combine the wheat gluten and nutritional yeast. In a
measuring cup, stir together the water, soy sauce, and garlic. Make a
well in the dry ingredients, and pour in the liquid. Mix with a spoon
or spatula until the mixture firms up, then knead with your hands for
a minute or two. Set aside for a moment while making the broth.
In a large stock pot off of the stove, combine the water and soy sauce or salt.
Shape the gluten mixture into a log, and cut into 6-8 pieces. Gently
place in the broth, and bring to a low simmer on the stovetop.
Partially cover, and simmer 1-1 ½ hours, turning over at least once.
The seitan will expand significantly and may look very spongy; it will
firm as it cooks.
Allow to cool completely in the broth. The seitan can be refrigerated for up to 10 days.
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