This recipe is adapted from the Seitan Medallions in the Millenium Vegan cookbook. It is time consuming but can be made ahead and I get two dinners out of it. Once made you can use in a stir fry or make a veal marsala or use in any dish as a meat substitue.
Homemade Seitan
Servings
Ingredients
- 4 cup vital wheat gluten
- 2/3 cup all purpose flour
- 2 tablespoon milled flax seeds
- 3 1/2 cup cool water
- cheese cloth for wrapping
- Marinade of your choice mix broth and soy sauce and any other flavorings desired
Instructions
- Combine the flours and flax seeds in a large mixing bowl. Knead the dough with your hands, slowly adding the 3 1/2 cups of water until it is absorbed. Continue kneading the dough for 2 minutes, until it is firm and springy. It will feel like a sponge.
- Bring 4 to 6 cups water to a rolling boil. Meanwhile, divide the dough into 3 equal portions. Knead each portion into a cylindrical loaf shape, about 5 to 6 inches long. Cut the cheesecloth into three 10-inch lengths and open it up. Place a seitan loaf at the bottom center of each piece of cloth. Roll the cloth over and twist and tie the ends to enclose the seitan like tootsie rolls.
- Immerse the rolls in the boiling water and lower the heat a bit, cover the pot leaving it slightly ajar and cook for 90 minutes.
- Drain the roll sand allow them to cool. Remove cloth and slice the seitan into rounds.
- Combine a marinade of your choice including water or stock, soy sauce, wine is very good and any herbs and flavorings. I find the marinade helps flavor it but it is more about the second boiling that helps make this seitan good. Bring marinade to a boil add rounds of seitan and simmer covered for 40 minutes.
- Now the seitan can be used right way as is or in any recipe calling for steak or chicken or it can be stored for about a week in the fridge. Usually I get two batches out of this amount.
Oh sorry, it should be a cup.
errrr, how much is a can of flour ???