So I said to my husband Michael, hey, wouldn’t be fab humour to put the words ‘Hail Seitan’ on a T-shirt. Then I saw it was already done. What was not yet done was my happy hands in the kitchen preparing Seitan from scratch as opposed to locating it in a dish at a restaurant. Having done it, it is fairly simple.
I picked up some Bob’s Red Mill, Vital Wheat Gluten, which is organic I am told. For those of you, like me, who had no clue what this really is or how to make it, it is a great, flexible wheat gluten substitute for meat. Gluten is made from the endosperm of the wheat berry and when mixed with water, it becomes this malleable, elastic food substance. Included on the back of the package of this stuff are two recipes, one for Honey Oatmeal Bread, which I may try at some point, but primarily for this article, there is a great basic seitan recipe. You can also google for fun. But just buying this product and following the instructions on the back make it a breeze for first timers. I will say that for the broth recipe, rather than water, I did it with veggie stock. There is also a delicious organic veggie mushroom stock, which is harder to locate. Mmmmmmmm! That stuff is great in like everything.
2 c Bob’s Red Mill Vital Wheat Gluten
1/2 Tsp Sage
1 Tsp Marjoram
1 Tsp Onion Powder
1 Tsp Garlic Powder
2 Cups water
6 cups Organic Veggie Stock, try the mushroom one or you can use just plain (purified) water.
2 Tbsp Molasses
2 Tbsp Soy Sauce
You boil the broth and while that is getting ready to boil, mix the gluten flour and spice3s, add the water in and stir into a spongey dough. Knead the dough a minutes to make it come together and become more elastic. Next cut it into 2″x2″ pieces and place this into your boiling broth.
Cook your gluten in the broth for about 1 hour and lower the heat as needed. Drain and use seitan in stir-fry, sandwiches, stews, etc.
And since I am just beginning here with Seitan, if anybody has another fantastic recipe they’d like to share, feel free!
Happy healthy eating!