Recipe by That is Dr House to you
This recipe was derived from a larger food network recipe. This is just make the seitan part. From The Real Food Daily Show
Top Review by Broadtech
The taste was awesome... but I did find it a bit dry. Next time I am planning on mixing all of the ingredients and adding the wheat gluten last - 1/2 cup at a time. This way, I can achieve a slightly "juicer" texture. It was just too dry the way this recipe describes it. I do think that the taste was great and it makes a whole lot so if you need to stock up on a protein in your freezer - this is the recipe. It's a keeper but needs some adjustment. More proof that homemade is always better than the stuff you buy in the grocery store...
- 1 tablespoon canola oil
- 1⁄2 cup canola oil
- 2⁄3 cup chopped onion
- 1 tablespoon minced garlic
- 3 1⁄2 cups gluten flour
- 1 cup garbanzo flour
- 2⁄3 cup nutritional yeast
- 1 1⁄2 teaspoons sea salt
- 1 3⁄4 cups freshly cooked cannellini beans
- 1⁄3 cup tamari
- 3 cups water
Directions See How It's Made
- Preheat oven to 350F.
- Line a 8 inch square pan with parchment paper making sure the sides are 2 inches high.
- Heat 1 tbsp oil in heavy skillet over med. Add onion and garlic and saute until tender. Set aside.
- Stir flours, yeast and salt in large bowl. Puree the beans with 1/2 cup canola oil, tamari and onions in blender until smooth adding water to make a smooth creamy bean puree then whisk remaining water into puree in bowl. Quickly stir bean into flour until you have a wet dough. Transfer to pan and smooth. Cover with foil.
- Place this in a water bath. Put pan in larger pan and add enough water to come up halfway on sides. This is to ensure even cooking. Bake for 2 hours or until seitan is firm on top. Add water to pan if needed to maintain half level.
- Cool seitan to room temperature Quarter. You should have four 1 pound squares.
- Keep covered and refrigerated for up to two days.
- Frozen: wrap separately in plastic and place in resealable bag. keeps one week.