Seitan

SEITAN
Recipe Rating:
 1 Rating
Serves: a lot!
Prep Time:
Cook Time:

Ingredients

DOUGH
6 oz vital wheat gluten (comes in a small brown box near the specialty flours)
1 Tbsp your favorite powdered cooking spices (garlic, ginger, cumin, oriental 5 spice....)
1/2 tsp baking powder
1/4 c soy sauce
1 1/4 c cold water or vegetable broth
2 drops of liquid smoke
1 Tbsp tomato paste
BROTH
4-6 c water (or half water, half veggie stock)
1/2 c soy sauce
additional flavorings (more liquid smoke, favorite wine, seaweed, ginger...)

The Cook

Beth Ferrell Recipe
x1
Full Flavored
Ballston Spa, NY (pop. 5,409)
egordon12020
Member Since Oct 2010
Beth's notes for this recipe:
For those of you a little unfamiliar with Seitan. It's lovingly referred to as the "Wheat meat". It's actually rather tasty and you will find it's a great way to add some variety to your diet.

This recipe is very customizable, but just make sure you make it on a day when you really have a lot of aggression. It needs to be kneaded for a while.
Make it Your Way...

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Directions

1
Mix the dry ingredients together really well. Mix the wet ingredients for the dough together.
2
Gradually add the wet to the dry. Mix with a fork until it can be kneaded by hand. Knead for 3 to 5 minutes then let rest for 10.
3
Wet hands and dough (in your hands) and then knead in bowl for another 3-5 minutes. Let rest another 10 minutes.
4
Prepare broth ingredients and bring to boil. Prepare dough by cutting (wet hands and knife before cutting) into strips or rolling into 6-8 balls. Place in broth.
5
Cover and let simmer for 1hr. Check occasionally and add more broth (or water) if you need to.

About this Recipe

Comments

5 comments

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user Beth Ferrell egordon12020 - Nov 19, 2010
Beth Gordon [egordon12020] has shared this recipe with discussion groups:
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user Beth Ferrell egordon12020 - Nov 19, 2010
Beth Gordon [egordon12020] has shared this recipe with discussion group:
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user Stephanie Carpenter steph3307 - Jun 4, 2012
Hi Beth - thanks for submitting the recipe! I look forward to trying it. Seitan can be expensive in the grocery store.
user Rhonda White DoughDoughBird - Jul 25, 2012
I've been on a seitan making kick lately...have even made a batch from straight up flour and water (messy but somehow exciting to see the gluten come out of that ball of goo!). I'm very intrigued by the addition of tomato paste in your recipe...so will definitely be making YOUR version next! Thanks!
user Beth Ferrell egordon12020 - Aug 2, 2012
My reason behind adding it was to make it more "meaty" It's really good for making ribletz with. I also suggest low sodium soy sauce.... unless you like salty foods.

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