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Seitan
Seitan is a vegetable protein that resembles beef or veal. Contrary to tofu, seitan has a nice color that looks appetizing. This is a base recipe from which one can make many things!
- 1 cup of hot water
- 1/4 cup plus 4 tablespoons of tamari or bragg
- 1 teaspoon of 'Engevita' yeast (do not use other yeast)
- 2 tablespoons of olive oil, first pressed
- 1 cup of gluten flour
- 1 teaspoon of parsley
- 1 garlic clove (crushed)
- A bit of pepper
- 2 teaspoons of aroma herbs such as basil, thyme, etc...
Mix the water, the 4 tables spoons of tamari or bragg, the yeast, the oil and the parsley and slowly add the gluten flour.
Mix well with a wooden spoon and this will automatically give you a ball.
Place the ball into a cauldron big enough to hold 12 cups of water because the ball will puff up.
Cover with water and add the 1/4 cup of tamari or bragg, the garlic and the 2 teaspoons of the aroma herbs.
Bring it to boil, cover and let simmer for 45 minutes to one hour.
It is then ready. Keep the broth.
What can you do with the seitan?
Soup Pot
Cut the seitan into big cubes and use the broth to cook potatoes, carrottes, onions and other vegetables to your taste. Before serving, you can make the broth thicker by adding arrowroot flour.
Steakettes
Drain the seitan well. Cut it nice slices. Then cook the slices in a pan with onions. 3 or 4 minutes each side. Goes well with vegetables and salad.
Hashed Seitan
Drain the seitan well. Place it in a food processor or meat grinder. The texture will be of ground meat. You may then make a spagetti sauce or sheppard's pie or meatless meat pie.
Chinese Seitan
Cut the seitan in small cubes and place in a wok with ginger and vegetables. A side dish or brown rice is nice with this recipe.
Brit’s Note
Although this is vegan, it does contain flour which is important to note if you are watching carbs allergic to wheat products.
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