veg m & p - Homemade Seitan (Wheat-Meat)

[Guest guest]

* Exported from MasterCook *

 

Homemade Seitan (Wheat-Meat)

 

Recipe By :Robin Robertson

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 cups whole wheat flour -- (about 4 pounds)

About 3 1/2 quarts water

1 medium yellow onion -- quartered

1 garlic clove -- crushed

One 2-inch square kombu sea vegetable -- (optional)

1/2 cup tamari or other soy sauce

 

Making homemade seitan, also called wheat gluten or " wheat, meat, " can be a bit

tricky at first, but once you get the hang of it, it's as easy as kneading

bread. It's best to make a large amount at one time and freeze some, so you

always have it on hand. If you don't have time to make your own from scratch,

look for Seitan Quick Mix, a packaged mix that enables you to make fresh seitan

in a fraction of the time. Precooked seitan is also available in natural food

stores and Asian markets, but it is often seasoned with a marinade that may

conflict with the flavors in your recipe, choose carefully.

 

1 Place the flour in a large bowl and stir in about 5 cups of the water to form

a soft, kneadable dough,

adding more water as needed. Knead the dough in the bowl for about 5 minutes,

then add enough water to cover the dough and let rest for 15 minutes.

2 Meanwhile, place the onion, garlic, kombul if using, and tamari in a large pot

with 2 quarts water and

bring to a boil over high heat. Reduce the heat to low and keep at a simmer.

3 Place the bowl containing the dough and water in the sink and knead until the

water turns milky white-that is the starch coming out. Drain off the milky

water, cover the dough with fresh water, and knead again until the soaking water

again becomes milky white. Repeat the process until the kneading water remains

almost clear. The resulting ball of glutinous dough is raw seitan. (Note: For

recipes calling for raw seitan, prepare the seitan only to this point.)

4 Bring the pot of gently simmering liquid almost to a boil. Divide the seitan

into 3 equal pieces and add to the pot. Simmer for 1 hour; do not boil. The

longer and more slowly the seitan cooks, the denser the final texture will be.

When cooked, the seitan will feel firm to the touch.

5 Remove the seitan from the pot and place on a baking ing sheet to cool. The

seitan is now ready to use in recipes.

 

n o t e : Seitan keeps well refrigerated with its cooking liquid in a tightly

covered bowl for 3 to 4 days or in the freezer (still in its cooking liquid) for

several weeks. The cooking liquid can be used as a base for soups, sauces, and

gravies.

 

Makes three 1-pound pieces

 

 

 

 

 

 

 

 

Source:

" The Vegetarian Meat & Potatoes Cookbook "

Copyright:

" 2002 Robin Robertson "

Yield:

" 3 1-pound pieces "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 4928 Calories; 27g Fat (4.6% calories

from fat); 199g Protein; 1055g Carbohydrate; 178g Dietary Fiber; 0mg

Cholesterol; 76mg Sodium. Exchanges: 69 Grain(Starch); 2 Vegetable; 6 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0