Basic Seitan
This recipe is a combination of Bob's Red Mill's and this Vegetarian About recipe.
Total time 1 hour.
Dry:
2 cups Wheat Gluten
8 leaves Sage, finely chopped
1 tsp Ginger Powder
1 tsp Mustard Powder
1/2 tsp Ground Black Pepper
2 tsp Salt
Wet:
2 cups Water - no more
1/4 tsp Hickory Seasoning Liquid Smoke
Broth:
6 cups Water
1 tbsp Tamari
1 tbsp Blackstrap Molasses
In a large saucepan with lid, heat the water for the broth.
Mix all dry ingredients well.
Add the WATER and HICKORY SEASONING.
Mix with spatula until spongy dough forms.
Fold and knead lightly.
Cut into 2x2x1 inch chunks (or whatever)
When water boils, add TAMARI and MOLASSES to make broth.
Add the seitan chunks - one at a time.
Boil for 1/2 hour.
posted by the chosen one @ 8:13 PM
1 Comments
1 Comments:
Made with sage and oregano, a little less mustard, only 1/8 tsp (4 drops) of hickory smoke and a lot less water - like 300-350 ml. Kneaded it a bit. Stretched it out as a short baton, then cut slices. Less molasses in the broth, like 3/4 tbsp.
Boiled for 15 minutes, then split the batch. One half in the oven at 350F for 10 minutes, plus broiling each side 3 minutes. The other side boil for another 25 minutes. The baked half is too hard, the boil-only half is chewy but not too much.
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