I have always wanted to make my own seitan. I finally had the time and inclination. I took the recipe from the package of Vital Wheat Gluten and Isa Moskowitz’s Vegan with a Vengeance and tweaked it to make it my own first experiment. Here’s what you will need:and here is my experiment #1 recipe:
Cecilia’s Seitanic Experiment #1
1 cup vital wheat gluten flour
1 Tbs. all-purpose flour
½ tsp. dried sage
½ tsp. dried marjoram
½ tsp. onion powder
½ tsp. garlic powder
½ cup water
¼ cup Tamari
1 Tbs. chipotle paste
½ – ¾ tsp. lemon zest
6 cups vegetable broth
¼ cup kalamata olive juice
Stir wet ingredients together in a smaller bowl.
Knead dough till spongy. Let the dough rest for 5 minutes.
Put broth in a large heavy saucepot. Do not turn on heat yet.
Roll dough into a log and cut into 6 pieces. Place them in the cold broth. Cover pot and bring to a boil.
Once the broth boils, bring back to a simmer and gently cook for one hour. Carefully turn or separate the pieces every once in a while cooking.
Take the pot off the burner, uncover and let cool for one hour. Remove the seitan from the broth and cut into bite sized pieces. Use immediately in any recipe or store in fridge for up to five days.
I decided to make a dish with it immediately. Using half the recipe, I sautéed the seitan pieces in olive oil. I added onions, broth from the seitan experiment, brown rice, chives, parsley, lemon juice, saffron and peas. I stirred in some nutritional yeast, last minute to give it a cheesy flavor. Yum. Next time, I need to remember to add some rosemary and this recipe is not so far flung from my notorious Arrroz con Pollo.