• 1 Copes
    wheat gluten flour
  • cup of vegetable stock (broth)
  • tablespoons of soy sauce
  • teaspoon ginger powder
  • cups broth for cooking
  • a small onion (optional)
  • pieces fresh ginger (optional)
  • other vegetables chopped up small to add
  • tsp garlic powder or chopped up garlic


  1. Combine gluten flour and dry spices in a medium sized bowl. In a separate bowl, mix soy sauce and ¾ cup broth

  2. Add liquid to dry ingredients and stir gently to combine. After a few initial stirs, you’ll probably need to use your hands for this. Do not use an electrical mixer! Gluten will have a rubbery consistency. Add more water a tablespoon at a time only if needed

  3. Once mixture is well combined, knead seitan 10-15 times, allow to sit for 5 minutes, then knead a few more times

  4. Separate your ball of gluten into three or four smaller balls. Don’t worry about any holes that may form in the gluten

  5. Add the balls of seitan to 4 cups of broth in a large pot and bring to a slow simmer. You can add extra spices or flavors to this broth as well. I like to add around a quarter cup of soy sauce, a few pieces of fresh ginger and several slices of onion for extra flavor.

    For a "fishy" seitan, add crumbled nori or other seaweed

  6. Cover pot and allow to cook for an hour or more. Be sure to use a large pot and plenty of broth, as seitan will expand. Seitan is ready when it has firmed up and expanded

  7. Remove from broth, allow to cool and use in slices or stips or chunks

  8. Seitan keeps well in the freezer in a sealed container or zip lock bag, so make a double batch and freeze for later, thawing for an hour or two first before using


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