Guest guest Posted July 14, 2008 Report Share Posted July 14, 2008 Hey yall~ I've been reading seitan recipes for a while, but not made any. Everyday Dish has an interesting vid on youtube about making vegan sausages using gluten . Bob's red mill sells gluten four at the local groc, so I bought some on a whim. My hubby brought home some gorgeous sea spinach from Tomales Bay when he was out in the rowboat with Dad yesterday. I dried most of the huge bucket load after several rinses in cool fresh water, reserving some fresh to try later. I was hankering for a simple Japanese soup supper. Seitan and seaweed soup Measurements are approximate from memory 1/2 c gluten flour 2T TVP 1T dehydrated onion pinch of five-spice Dash of soysauce Mix the dry ingredients together in a bowl, and add enough flour to make a stiff dough. I worked it together with a fork, then rolled and kneaded the little loaf till it was firm and squat. Simmer in a simple broth of soy, water, and ginger for 15 minutes. Remove from pot, slice in bite sized pieces. Add seitan back into the pot with a thinly slices yam, simmer another 5 minutes. Cut up 1 cup fresh seaweed (or you can tear a couple of sheets of sushi-nori ) into small pieces and heat gently for a minute. Serve in a bowl with broth, and chopsticks. Totally fat free, awesome protein and vitamin content. If you live near the coast, in a clean area, I recommend researching and trying some of the local sea vegetables. The seitan came out like s stiff dumpling, or slightly soggy but firm and chewy burger. This experiment bears repeating and expanding on. Does anyone else make their own ? Clear skies! lc carol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 Hi! You asked if anyone tackles their own seitain - I do. We love to make seitain marsala - just like what I remember chicken marasala to be like. My 85 y/o mother-in-law comes most nights for dinner - and she thinks it tastes pretty good too. My children love the texture and taste of seitain - lightly browned and served with a nice gravy - kind of like a cutlet. I have a picture recipe on my website here which shows how I make it - step by step. I only use it when I need something like a thinly sliced chicken breast or veal cutlet. It's not worth the effort - to me - to make it and then chop it. If I need something with the texture of chopped seitain - I use rehydrated TVP. I sometimes make it from scratch using wheat gluten and sometimes I use a mix called "Minit - Meat" from Nutriline foods. They are pretty reasonably priced and very convenient. Nancy Walker www.Veg4Health.com , siderea <siderea wrote:>> Hey yall~> I've been reading seitan recipes for a while, but not made any. > Everyday Dish has an interesting vid on youtube about making vegan > sausages using gluten . Bob's red mill sells gluten four at the local > groc, so I bought some on a whim.> My hubby brought home some gorgeous sea spinach from Tomales Bay > when he was out in the rowboat with Dad yesterday. I dried most of the > huge bucket load after several rinses in cool fresh water, reserving > some fresh to try later. I was hankering for a simple Japanese soup supper.> > *Seitan and seaweed soup*> > Measurements are approximate from memory> > 1/2 c gluten flour> 2T TVP> 1T dehydrated onion> pinch of five-spice> Dash of soysauce> > Mix the dry ingredients together in a bowl, and add enough flour to make > a stiff dough. I worked it together with a fork, then rolled and kneaded > the little loaf till it was firm and squat.> Simmer in a simple broth of soy, water, and ginger for 15 minutes. > Remove from pot, slice in bite sized pieces.> Add seitan back into the pot with a thinly slices yam, simmer another 5 > minutes. Cut up 1 cup fresh seaweed (or you can tear a couple of sheets > of sushi-nori ) into small pieces and heat gently for a minute.> Serve in a bowl with broth, and chopsticks.> > Totally fat free, awesome protein and vitamin content.> If you live near the coast, in a clean area, I recommend researching > and trying some of the local sea vegetables.> The seitan came out like s stiff dumpling, or slightly soggy but firm > and chewy burger. This experiment bears repeating and expanding on.> Does anyone else make their own ?> Clear skies!> lc carol> Quote Link to comment Share on other sites More sharing options...
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