Laurasgeneraltsosseitan Recipes

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. *

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.

LAURA'S GENERAL TSO'S SEITAN

Steps:

• In a bowl combine the soy sauce, vinegar, 1/2 cup water, sugar, garlic, and ginger root.
• In another bowl, combine the egg and cornstarch and dip the seitan pieces.
• Heat the oil in a wok or deep, heavy skillet until very hot, add the seitan and fry it for 4 to 6 minutes, or until it is crisp-ish. (This was so much better after I finally broke down and bought a wok. It really does make a huge difference!).
• Add the soy sauce mixture and the chile peppers and cook the mixture over moderately high heat for 2 minutes, or until heated through. (I usually bring the sauce to a boil after I've poured it on, and then reduce the heat to simmer until it's as thick as I want it. It takes about five minutes, because I like the sauce pretty thick.).
• Serve with cooked rice and enjoy!
• Laura says: "This is more than enough for the three of us with left overs the next day, and it's really yummy. I'm actually not much of a chef, so I tend to keep it simple and quick.".