Clarissa Johal: #MeatlessMonday (on a Sunday)-Seitan

Sunday, March 16, 2014

#MeatlessMonday (on a Sunday)-Seitan

*This recipe is an optional add-in with the recipe I'll be posting tomorrow.

Seitan...or as my meat-loving husband likes to call it--Satan. Haha. Seitan is also called wheat meat because it has the look and texture of meat when cooked. It's high in protein (which makes it a good source for vegetarians) easy to make, can be used in place of most meats in recipes, and freezes well. What's not to love?

Seitan

1 cup vital wheat gluten (in the flour aisle)
3/4 cup water or vegetable broth
2T soy sauce
1 tsp ginger
1 tsp garlic
6 cups vegetable broth for cooking
1/4 cup soy sauce
3-4 slices onion (optional)

Combine gluten flour and ginger in a medium sized bowl.
In a separate bowl, mix soy sauce, garlic and 3/4 cup broth or water.

Add liquid to dry ingredients and stir gently to combine--do not over mix.
Add more water or veggie broth a tablespoon at a time, if needed.
Once mixture is well combined, knead 10-15 times and allow to sit for 5 minutes
Separate your ball of gluten into smaller chunks. Gently flatten each piece into a cutlet, around 3/4 inch thick.

seitan photo: making seitan IMG_7964.jpg
Photo courtesy of MagpieDiner via Photobucket
Add seitan to 6 cups of vegetable broth in a large pot. Bring to boil. Partially cover (allowing steam to escape) and simmer for 45-60 minutes. Be sure to use a large pot and plenty of broth, as seitan will expand.

Use right away, store in the broth (keeps in refrigerator for 2-3 days), or freeze in a sealed container or zip lock bag.

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