Seitan or wheat-gluten, is a versatile way to add protein and texture to a plant-based diet. It’s low in fat and calories and very high in protein (about 30 grams per four ounce serving). The seitan you buy in the store can have lots of added sodium, so why not make your own at home? It’s so simple and once you’ve made it, you can braise, saute, bake, grill or add it any vegetable dish. Like tofu, it will absorb the flavor of what it’s cooked with. -Recipe Courtesy of Vegetarian Resource Group
2 cups Gluten Flour
1 tsp. Garlic Powder
1 tsp. Ground Ginger
1 1/4 cups Water or Vegetable Stock
3 tbsp. Lite Tamari, Braggs Liquid Amino Acids, or Soy Sauce
1 tsp. Toasted Sesame Oil (optional)
4 cups Water
1/4 cups Tamari or Soy Sauce
3 inch piece of Kombu (a type of seaweed, optional)
3 slices of Ginger
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.
Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time.
Cover and reduce heat to barely a simmer until seitan reaches desired consistency.
The seitan may be used, refrigerated, or frozen at this point.
Here are some great recipe suggestions for using your homemade seitan:
Have you ever made your own seitan? What’s your favorite way of eating it? Leave us a comment below for a chance to win a coupon for FREE Earth Balance® in today’s Everyday Giveaway!