Recipe by RGVeggie
Making seitan yourself is much easier and cheaper than buying it. You also have control over the seitan's seasoning. It may seem time consuming, but it actually requires very little attention. If you can't find vital wheat gluten flour, there are many websites that sell it. I bought my flour from www.bobsredmill.com. This is a great high-protein substitute for chicken or tofu in any meal. My favorite way to prepare it is to roast it and serve it with veggies and some kind of grain. It's also great and easy to prepare in stir-frys.
Directions See How It's Made
- Combine the garlic, ginger, and gluten flour in a mixing bowl.
- Add 3/4 cup water and knead for 5 minutes. The dough will be wet and may be a little sticky, but that's okay.
- Let the dough sit for 20 minutes.
- Bring about 8 cups of water with 1/2 cup soy sauce to a boil.
- Divide the dough in half and stretch each half into a log. The logs will be uneven and bumpy.
- Place the logs in the boiling liquid. Lower the heat so that the liquid is on a low boil.
- The logs will puff up quite a bit while cooking. Let them boil for 1 hour and 15 minutes to an hour and a half. Turn them over once or twice and make sure they're not sticking to the pot.
- Remove the pot from heat and let the liquid cool down. You can then prepare the seitan immediately or store it in the liquid. It will keep in the fridge for several days or much longer in the freezer. (I couldn't tell you how long because I go through seitan quickly!).