Seitan

I recently used up all the seitan that was in the freezer so it was time to make some more. I used to make it the old fashioned way from scratch making a dough from flour, soaking the dough, then kneading and washing the starch out of it before boiling it in a flavorful broth. Using vital wheat gluten eliminates some of those steps and saves a lot of time.

gluten 1


Gluten is flavorless so the idea is to pack in as much flavor as possible. To the wheat gluten I added tomato powder, mushroom powder, onion powder, garlic powder, powdered rosemary, smoked paprika, cumin, marjoram, sage, thyme, celery seeds and savory.

gluten


For the liquid to make the dough I mixed together vegetable stock, black bean paste, Vegemite, soy sauce, Worcestershire sauce and liquid smoke. It made a stiff rubbery dough which I kneaded for a few minutes then cut into bite size chunks.

gluten


I let the chunks of seitan simmer in a strong broth for about one hour. The broth was the same as the one used to make the gluten dough but with additional ingredients such as: onion (the outer layer under the papery skin), celery that was past its prime, carrot peeling from a scrubbed carrot, bay leaves, ginger root, turmeric root, salt. This is a good way to use vegetable parts one would ordinarily discard such as the peelings of scrubbed potatoes, cabbage cores, tough broccoli or cauliflower stems etc.

gluten

gluten

gluten


I’ll be using some of these tender chunks of seitan in the near future and will freeze the rest.

gluten


4 thoughts on “Seitan

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