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Does anyone know how to make Seitan? It's a wheat gluten substitute that can taste and feel just like any meat for vegetarians. I had it at a Philly restaurant. Great.
By Donna from Sterling, PA
Difficulty: Moderate Instructions Things You'll Need:
2 cups Vital Wheat Gluten
1 1/4 cup Water (or as needed)
1 cup Soy Sauce
5 cups broth
Step 1 Mix the water into the vital wheat gluten. Keep adding water but stop short of the gluten being too watery.
Step 2 Start kneading gently and keep kneading until it forms a dough. Once that is done, cut the dough up into small pieces and flatten them out.
Step 3 In a small pot, bring the broth and soy sauce to a simmer and throw in the pieces of seitan. Make sure to keep them separated. They should not stick together if they're of a proper consistency.
Step 4 The seitan will expand, and will be done cooking after an hour or more, when the pieces have firmed up. Remove from pot and let cool. Keep frozen until ready to use. Seitan can keep for quite some time so prepare in large batches if needed. Good luck.
Is Vital Wheat gluten different from Vital Wheat Gluten flour? I think I need to rinse it much longer as flour.
You can also purchase it at most health food stores.
When you buy the Vital Gluten you do not wash it, you just add it to a broth. I make a very strong broth for it, so it is very flavorful. You can use any thing the taste good for the broth, I use chopped onions, Chopped Bell peppers, Celery chopped, you can use any Vegetables in the broth, when they are cooked well you can strain them out or leave them in your broth, I do it both ways as i choose. If you are not totally vegetarian you can also add beef bullion & soy sauce. Here is a recipe.
Prep Time: 10 mins
Total Time: 40 mins
1 cup vital wheat gluten
2 teaspoons paprika smoked Spanish
2 tablespoons nutritional yeast
Preheat the oven to 350°F and lightly spray an 8x8-inch baking dish with canola oil.
Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well in the bowl for a couple of minutes.
Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.
Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill pan or grill.
Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill pan or grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce.
Watch it closely to make sure that it doesn't burn. When sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.