Sunday, October 7, 2007

Super Easy: Seitan - goes with all types of meals

Seitan can be used in place of meat for a variety of flavorful meals. Seitan is made from gluten, so if you have issues with wheat, you should pass on this recipe.

A lot of recipes for Seitan are either heavy on the Asian flavor or have a tomato base. Both types are yummy, but are rather limited in regards to the types of different meals you can make from them. I came up with a recipe for Seitan that has the right flavors that can be used with all types of dishes, such as Mexican, Soul Food, Italian, Asian, Indian, Mediterranean, BBQ, etc.

Dry Ingredients (add to large bowl first)

1 1/2 cup vital wheat gluten (I use Bob's Red Mill)
6 or 7 hefty shakes of paprika
2 or 3 shakes of garlic powder
5 to 10 shakes of ground pepper
4 or 5 shakes of seasoning salt
1 or 2 shakes of All Spice
3 to 7 shakes of red pepper flakes
8 to 10 grinds of sea salt (using salt grinding mill)

Mix around using whisk. After thoroughly mixed, add wet ingredients (tip: to make sure all the flavors are blended; mix wet ingredients in separate bowl and then add to dry ingredients)

Wet Ingredients

8 to 10 shakes of Tamari
3 to 6 shakes of Braggs Liquid Amino
1 tablespoon olive oil (optional)
3/4 cup cold water

Stir wet ingredients into dry ingredients. As dough forms, kneed dough with hands 4 to 5 times (in bowl). Let the dough sit.

In the meantime, using a soup pot (or a large cooking pot such as one you'd use for spaghetti) heat up water (fill the pot 2/3 up with water) with a few scoops of crushed garlic.

As the water heats, place dough on cutting board and kneed 2 more times. Stretch the dough and slice off thin slices. The slices can be a variety of sizes. I'd go thinner than thick. Long pieces will be easier to cook with later (approx. 2" long is adequate). As the water starts to bubble, drop the dough pieces into the water. Once the water reaches a full boil, turn down to a medium to med. low heat for an hour.

Drain seitan in colander and let cool. Store in refrigerator. If you do not use the seitan within a week, freeze for future use. Seitan always tastes better after its had a chance to sit (a few hours to 1 day will really bring out the flavor)

The seitan will have flavor on its own, however when you go to cook with it I'd recommend using sauces or a marinade. Have fun.

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