HOMEMADE GLUTEN OR SEITAN
The Veg Soc recipe for Seitan or Gluten with broth. This recipes is to make Seitan from scratch. Remember you can always use a different broth if you want.
Provided by drhousespcatcher
Categories Vegan
Time 2h
Yield 2 1/2 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Basic recipe for Gluten:.
- Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough, knead it 10 to 15 times.
- Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
- Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.
- Broth:.
- Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.
Nutrition Facts : Calories 81.6, Fat 0.4, SaturatedFat 0.1, Sodium 594.5, Carbohydrate 3.6, Fiber 0.2, Sugar 0.2, Protein 16.2
VEGETARIAN SEITAN STEAKS WITH MUSHROOM WINE SAUCE
flavorful steamed gluten with a nice outside crust, topped with wild mushroom white wine reduction. the sauce can be made with whatever mushrooms you have around or swapped with something else if you don't like mushrooms. I'd suggest something a little creamy and earthy or umami-y. you could play around a little with the spices but I don't recommend changing much else, so far I've found that even little swaps like using tomato paste instead of tomato sauce ruins the texture. if you manage to make this work on the BBQ or similar please comment
Provided by spiritussancto
Categories Steam
Time 2h10m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 22
Steps:
- In a large bowl, combine the gluten powder, 1/2 Tbs chickpea flour, nutritional yeast, and spices. separately combine the broth, soy sauce, tomato sauce and olive oil. Mix well.
- Add the wet ingredients to the dry ingredients and stir until you have a dough. Knead for 3 minutes. the dough will become firmer as the gluten develops. Let it rest for 10 minutes and then knead again for a minute. divide into 4 equal pieces. Knead each piece and form into the shape of a steak.
- Wrap each piece loosely in aluminum foil or parchment paper. Place the packets in a steamer and steam for 30 minutes. When the steaks cool, transfer them to the refrigerator for at least an hour but preferably overnight.
- in the meantime, sautee your onions, garlic, and mushrooms in butter until slightly softened. add the wine and simmer on medium until it has reduced down to a rich sauce. add salt and pepper and dill to taste. some might like a splash more white wine.
- Heat vegetable oil to medium high. season the remaining chickpea flour with salt and pepper. Lightly dredge the seitan steaks in the flour. Shake off the excess. Cook for 3 minutes per side, until they have a crispy, browned coating. top with your mushroom reduction and serve with potatoes and salad.
Nutrition Facts : Calories 242.9, Fat 19.2, SaturatedFat 8.3, Cholesterol 30.5, Sodium 530.8, Carbohydrate 9.7, Fiber 2.4, Sugar 2.8, Protein 5.1
HOMEMADE SEITAN
A very tasty, and tender seitan is produced. You can change the taste by the changing or adding different spices. eg. adding traditional chicken herbs like sage, poultry seasoning will produce a mock chicken. Found this recipe on-line.
Provided by Kathy228
Categories Grains
Time 1h10m
Yield 6 pieces
Number Of Ingredients 12
Steps:
- Add garlic powder and ginger to flour and stir.
- Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.
- Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes. It will be rubbery.
- Cut gluten into 5 or 6 pieces. Pat out and stretch dough to form into "cutlet" shapes.
- Combine broth ingredients. Simmer seitan pieces in broth for 30 to 60 minutes. Let seitan cool in the broth.
- You can use this right away, refrigerate it for up to a week, or freeze it for several months.
Nutrition Facts : Calories 164.1, Fat 0.8, SaturatedFat 0.1, Sodium 1189.2, Carbohydrate 7.4, Fiber 0.5, Sugar 0.5, Protein 32.4
SEITAN AND MUSHROOMS IN PAPRIKA CREAM
From "Vegan Express." This was the first time my family and I tried seitan, and it was AWESOME. We absolutely LOVE this recipe. The sauce is DIVINE. Yum, yum and more yum!
Provided by Serah B.
Categories Vegan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a wide skillet. Add onions and saute over medium heat until translucent.
- Add seitan and mushrooms, cover and cook,stirring occasionally, until onions are golden brown and seitan is browned here and there.
- Pour in wine and stir.
- Place flour in small bowl. Use some of the rice milk to dissolve flour into a smooth paste.
- Add remaining rice milk, dissolved flour, and Silk creamer to the skillet and stir together.
- Stir in the paprika and cook over low heat for 5 minutes longer.
- If sauce becomes too thick, thin with additional rice milk.
- Season with salt and pepper, and serve immediately.
Nutrition Facts : Calories 121.9, Fat 5.6, SaturatedFat 0.8, Sodium 17, Carbohydrate 14.3, Fiber 1.6, Sugar 3.6, Protein 2.5
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