Prep 10 mins
Cook 50 mins
I have been making seitan quite a bit lately, and have been trying various cooking methods (baking, steaming and now simmering). One of the more difficult methods as far as consistancy goes, (so I've read), is simmered seitan. The following recipe I found in La Dolce Vegan cookbook, and it sounded so simple and mistake proof, I had to try it. I have now conquered my fear of simering seitan in broth!! Recipe can be doubled, and the pieces can be cut into nuggets, strips or cutlet sized pieces.
- In a medium bowl, stir together the wheat gluten and water until it becomes elastic. Knead dough anywhere from 1 to 5 minutes.
- Cut into you desired shapes and sizes.
- In a medium sauce plan, bring all of the broth ingredient to a boil.
- Add prepared seitan into broth.
- Reduce heat and cover with lid.
- Let simmer for 50-60 minutes stirring every 10 minutes, until MOST but not all of the broth has reduced completely, this can take anywhere from 30 to 60 minutes.
- Use chicken flavored seitan immediately in your dish of choice or store in the refrigerator for up to 6 days, or the freezer for up to 6 months. If you use the seitan imemdiately after simmering, it will seem quite soft and tender. If you allow it to cool and then use it in a dish, it will have a bit more texture to it.
Eek. I must have done something wrong... but I did everything according to the recipe but still ended up with chewy elastic poof balls that tasted awful. I'm new to cooking my own alt meat... and dont think I will be trying this again. Thank you anyways for the recipe, maybe seitan just 'aint for me! :) If anyone has any suggestions on what I might have done wrong or any way to make something a bit more simple, please reply! Thanks!
I agree Kozmic...I feel like I've finally conquered seitan! This is my first attempt and it was so simple!! I used a slightly different broth based on what I had on hand (slightly different version in Vegan-a-go-go). I also have to agree with the other reviewer that the salt could be ommitted since it sucks up all the broth by the time you're done. The dough goes together in a snap, found I needed a little more flour than the 1/2 cup. It really does have an elastic texture...I thought it might all stick together in the boiling pot, but not the case at all. I made a great meal out of it and have some leftover to freeze. Great - so glad I finally tried it!
The broth was so very good with this, and filled the house with a wonderful aroma. I liked the seitan too, there were no leftovers. My only issue was it was a little chewier than the baked stuff, but not in a bad way...Just something that will take some getting used to. Next time I will probably add some garlic to the broth and omit the salt...it was very salty after it cooked down and was left with super concentrated soy sauce. Thanks Koz, will make again!