Cherie--Soy and Seitan

[Guest guest]

Hello, Nita!

 

Thank you for that tip! I'm a total novice when it comes to preparing seitan, and I think I may substitute the soy sauce by using vegetable broth or tomato juice, too!

 

Do you have a favorite recipe for making the seitan with the gluten flour?

 

Thanks again! And, I'm very happy to be here, too!

*such a caring and supportive group of people*

 

Cherie

 

Cherie--Soy and Seitan

 

Hi Cherie,

 

I have made seitan many times and I don't always use soy sauce. You can use vegetable broth or any other flavored liquid (even tomato juice) at any stage in the game. I usually don't make the gluten myself (I have, and it's a semi-long process), opting instead to use vital wheat gluten flour (available in bulk at many large supermarkets and health food stores). Hope this helps!

 

Glad you're here,

~Nita

[Guest guest]

Hi Cherie,

 

I have made seitan many times and I don't always use soy sauce. You can use vegetable broth or any other flavored liquid (even tomato juice) at any stage in the game. I usually don't make the gluten myself (I have, and it's a semi-long process), opting instead to use vital wheat gluten flour (available in bulk at many large supermarkets and health food stores). Hope this helps!

 

Glad you're here,

~Nita

[Guest guest]

<<<Do you have a favorite recipe for making the seitan with the gluten flour?>>>

 

Hi Cherie,

 

I just use the basic recipe from http://www.vrg.org/recipes/vjseitan.htm .

 

I drain the juice and grind the "cutlets" in my food processor and use as "crumbles" for meatless loaf, sloppy joes, wheatballs, whatever...

 

I have changed the spices and prefer some cumin and garlic instead of ginger in mine.

 

 

 

Quick Homemade Gluten(Makes 1-1/4 to 1-1/2 pounds or 2 to 2-1/2 cups) This is the basic recipe for gluten. 2 cups gluten flour1 teaspoon garlic powder1 teaspoon ground ginger (I omit and use 1/2 teaspoon cumin)1-1/4 cups water or vegetable stock3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce1-3 teaspoons toasted sesame oil (optional) (I have used olive oil for Italian seitan or left this out entirely and it worked fine)

Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times. Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding. Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes. Broth: (I have used 5 cups vegetable broth instead of all of this...kombu is nice, but not necessary)4 cups water1/4 cup tamari or soy sauce3-inch piece of kombu (a type of seaweed)3-4 slices ginger (optional) Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point. Total Calories per 4 oz. Serving: 77Fat: 0 grams

The article at the website is quite interesting and there are some other recipes there too.

Hope this helps!

~Nita