seitan

After several failed attempts at making my own seitan, I realized I needed to mess around a bit with the recipes I was using. This is a mix of post-punk kitchen and mark bittman’s recipes, and it works! This recipe makes two large loaves of seitan, enough for 4 people to eat this as the “meat” of a meal.

1. Put 1 cup vital wheat gluten flour (I buy it bulk at the coop) in a bowl – add seasonings if desired.
2. Add 3/4 cup COLD water (I think I will try using fake chicken broth instead of water next time) and mix with your hands until it is one, big, rubbery blob
3. Knead this gluten dough for 5 minutes, pushing really hard and forcing it to rearrange itself as much as you can.
4. Put the dough back in the bowl and cover it for 25 minutes.
5. In a large pot, put 6 cups of COLD stock or water, a bay leaf, some slightly smashed garlic cloves, and anything else you want to flavor the broth. I wanted it to be very cold, so I added a bunch of ice cubes.
6. Pull the dough into two pieces and pull, stretch, and roll them into logs. I think they look disgusting at this stage.
7. Put the logs into the broth and bring it to a boil. Don’t let it stay at a boil – bring it down to a very low simmer and cover it. It poofs up a lot, but will shrink down when you lower the heat. If you want denser seitan, cook for 45 minutes. Cut off a little edge, and if you like it texturally lighter, cook it longer.
8. Pull out the seitan and saute, bake, broil, grill, or whatever. If you want to save it for later, keep it out of the broth until everything has cooled completely. Then store the seitan in the broth in the fridge.

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