Dark Meat Seitan Recipes

EASY HOMEMADE SEITAN RECIPE

Steps:

• Combine the soy sauce with 1 cup of water in a small mixing bowl and stir together.
• Combine the gluten flour, baking powder, and optional nutritional yeast and/or seasoning blend in a medium mixing bowl.
• Gradually add the liquid to form a stiff dough, stirring with a spoon at first, and then working together with your hands. Drizzle in a little more water if need be; you want all the dry ingredients to be moistened, while making sure the dough remains stiff.
• Turn out onto a floured board (you can use additional gluten flour for this) and knead for 2 to 3 minutes. It's not going to be completely smooth, but really work it!
• Return the dough to one of the bowls you used, then cover with a clean tea towel. Let it rest for 15 minutes.
• Meanwhile, fill a soup pot about 2/3 full with water. Add the bouillon cubes and ginger. Start heating.
• Once the dough has rested, divide it into two more or less equal pieces and pull into long, narrow loaves the shape of miniature French breads. This dough isn't easy to work with; it tends to spring back to whatever shape it's in, but do the best you can - it will come out fine.
• With a sharp, serrated knife, cut each section of dough crosswise into slices no thicker than 1/2 inch.
• When the water comes to a slow boil, gently drop in each slice of dough. Within a couple of minutes, the dough is going to puff up and look like it's threatening to escape the cooking pot! It will settle back; keep pushing the pieces down into the water. I like to reach in with kitchen sheers and cut pieces that have expanded crazily, but this is optional.
• Simmer gently and steadily for 30 minutes. Scoop out pieces of seitan to use in recipes (usually about a third to a half of the amount made with this recipe is what you'll need for an average recipe). Set on a plate or cutting board until cool enough to handle, then cut into smaller slices or chunks.

THE EASIEST SEITAN FOR BEGINNERS

Steps:

• Combine the dry ingredients in a bowl and whisk until combined.
• Pour in the soy sauce and vegetable broth and stir. Once a dough forms and becomes firm, begin kneading it with your hands.
• Knead for 8 minutes until it feels elastic.
• Let the seitan dough rest for 5 minutes.
• (Recommended)
• Combine the water, veggie broth, onion, and garlic cloves to a large pot. Bring to a boil. Once boiling, bring to a simmer.
• Add your seitan to the pot. The broth should cover about 3/4 of the seitan. If it doesn't, add more water.
• Simmer for 30 minutes, flip, and simmer for another 30 minutes with the lid on and slightly ajar. Check in every once in awhile to make sure the water is still high enough.
• Note: SIMMERING is important. Do not let it boil!
• TEAMING (Also pretty good)
• Put it in a steamer basket and steam for about 30 minutes. If you double this recipe or your steamer basket is very small, you might have to do two batches of steaming.
• Let it cool 5-10 minutes before you open the foil.
• Once the seitan is done, use as you wish! Use it in sandwiches, stir-frys, gravies, soups, salads, and more. This seitan will keep about 10 days in an air-tight container in the fridge. *

DARK MEAT SEITAN

Steps:

• Note make sure your port is Vegetarian or Vegan.
• In bowl mix the first 7 ingredients to paste. Add the next 6 stir to blend and set aside. It should still be a paste after mixing in the onion powder.
• In large nonreactive pot combine wine, stock and water. Boil. Ladle about 1 cup of the hot liquid into paste. Stir until well incorporated. Now put it into the pot and bring back to boil.
• Place wrapped [or not] seitan in pot. Reduce to simmer and cook for 1 hour partially covered.
• Using tongs turn so all sides are exposed to broth. Cook for an hour to an hour and half.
• The longer you cook the firmer it will be. After 1 1/2 hours of cooking remove from pot and start checking firmness and taste. When you reach your desired taste, stop cooking.
• IF the liquid evaporates and more than 1/2 of the seitan is exposed add about 1 to 2 cups stock.
• It will be firm after this but continue to firm up overnight.
• Cool, remove wrap if using, slice into rounds 1/2 inch or any shape desired. Cook with recipe of your choice.
• Store this in refrigerator, completely immesed in brasing liquid and well sealed for up to 3 days.