3 1/4 cups (770ml/370g) seitan
1/3 cup (70ml/50g) yeast powder
2 Tbs. (30ml/27g) oil
2 1/2 tsp. toasted wheat germ
1/8 tsp. (1/2 ml/1g) salt
OR 3/4 tsp. (4 ml/4g) soy sauceMash all ingredients together. Serve with a little Making seitan at home
Vital wheat gluten flour is wheat flour with the starch and bran removed. It contains almost 76% protein on a dry matter basis.
Yield: 2 cups or 10 ounces of gluten flour (475 ml/285g) makes 6 cups or 24 ounces (1420 ml/680g) of seitan.
2 cups (475ml/285g) wheat gluten flour
1 1/2 - 1 3/4 cups liquid (355 ml - 415 ml)
Mix any dry seasonings into a mixing bowl and stir together with the dry gluten flour using a whisk or fork.
In another bowl measure the liquid. This is mostly water, with a little miso or soy sauce or other liquid flavoring with perhaps a little oil.
Combine the wet and dry ingredients, stirring with a large fork or spoon and then kneading with your hands to form a smooth ball, adding extra liquid if needed. Too much liquid can yield a soggy product.
Once cooked, seitan will keep up to a week in a tightly closed small container in the refrigerator, or months in the freezer. Soy sauce added to the cooking water helps keep the seitan fresh.
Simmer the prepared raw gluten for 50 minutes in the cooking liquid. Use about 3 times as much cooking liquid as you have gluten. Add sea vegetables, or other flavors to the cooking liquid as desired.
The gluten could be cooked in one long roll, or broken or cut into many balls or shapes. Simmer the seitan gently in a covered pot with the heat on low.Wheat “meat” (seitan) is remarkable in its close resemblance to animal flesh, both in texture and flavor. Stubborn cats, hooked on meat, may love vegan Seitan. Some stores sell it like tofu. It may also be available in cans, in the Oriental section of your grocery store.
Thanks to the availability of vital wheat gluten flour, it may also be made at home.