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Seitan
Prep time: 10 minutes
Cook time: 1 hour
1 1/2 cups vital wheat gluten flour
Cook time: 1 hour
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes (Again...Whole Foods)
1 cup very cold water
1/2 cup soy sauce (I used about 1/3)
1 tablespoon tomato paste
2 cloves garlic, pressed or grated on a microplane grater
1 teaspoon finely grated lemon zest
Simmering Broth
10 cups water or vegetable broth
1/2 cup soy sauce (I would use either the broth or the soy sauce. Not both.)
1. In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.
2. In a separate bowl, mix together remaining ingredients.
3. Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes and prepare your broth, but don't start boiling it.
4. Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart. Partially cover the pot and bring to a boil.
5. When the water has come to a boil set the heat to low and gently simmer for an hour, turning the pieces every now and again.
6. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely.
1 cup very cold water
1/2 cup soy sauce (I used about 1/3)
1 tablespoon tomato paste
2 cloves garlic, pressed or grated on a microplane grater
1 teaspoon finely grated lemon zest
Simmering Broth
10 cups water or vegetable broth
1/2 cup soy sauce (I would use either the broth or the soy sauce. Not both.)
1. In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.
2. In a separate bowl, mix together remaining ingredients.
3. Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes and prepare your broth, but don't start boiling it.
4. Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart. Partially cover the pot and bring to a boil.
5. When the water has come to a boil set the heat to low and gently simmer for an hour, turning the pieces every now and again.
6. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely.
Buffalo Wings
1/4 cup flour
1 tsp garlic powder
salt & pepper to taste
4 tbsp vegetable oil
1/2 cup Frank's Hot Sauce, or hot sauce of choice
4 tbsp butter, melted
1. Break the seitan into wing-size pieces. In a large pan, heat oil over medium heat.
2. In a shallow bowl, combine the flour, garlic, salt, and pepper. Dredge the seitan pieces in flour, making sure to cover all of it. Carefully drop each piece in the oil. Let the seitan cook for 5 minutes, or until browned. Flip on all sides and brown.
3. While the seitan is cooking, heat the hot sauce and butter. Mix until well incorporated.
4. Remove the seitan from the pan. Pour the hot sauce mixture over your seitan, making sure to coat each piece.
1 tsp garlic powder
salt & pepper to taste
4 tbsp vegetable oil
1/2 cup Frank's Hot Sauce, or hot sauce of choice
4 tbsp butter, melted
1. Break the seitan into wing-size pieces. In a large pan, heat oil over medium heat.
2. In a shallow bowl, combine the flour, garlic, salt, and pepper. Dredge the seitan pieces in flour, making sure to cover all of it. Carefully drop each piece in the oil. Let the seitan cook for 5 minutes, or until browned. Flip on all sides and brown.
3. While the seitan is cooking, heat the hot sauce and butter. Mix until well incorporated.
4. Remove the seitan from the pan. Pour the hot sauce mixture over your seitan, making sure to coat each piece.
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