Prep 0 mins
Cook 2 hrs
The Veg Soc recipe for Seitan or Gluten with broth. This recipes is to make Seitan from scratch. Remember you can always use a different broth if you want.
- 2 cups gluten flour
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 1⁄4 cups water or 1 1⁄4 cups vegetable stock
- 3 tablespoons lite tamari or 3 tablespoons Braggs liquid aminos or 3 tablespoons soy sauce
- 1 -3 teaspoon toasted sesame oil (optional)
- 4 cups water
- 1⁄4 cup tamari or 1⁄4 cup soy sauce
- 3 inches piece kombu seaweed, dried
- 3 -4 slices fresh ginger (optional)
- Basic recipe for Gluten:.
- 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. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.
I quite enjoyed this, and it was really easy to make. I see no reason to try one of the more complicated recipes for Seitan. I used my own broth, however, and I will experiment with the flavoring of the dough a bit more in the future to simulate different types. Thanks for posting - I will definitely make this one again!
Very easy to make! I was quite surprised. We made two batches and froze one. I divided the dough into eight pieces. Once ready to eat one cutlet is more than enough for one person. We cut the cutlets into strips and cooked it in bbq sauce for a bbq "chicken". Really yummy and satisfying!
Wow. These were fun to make. I have to say I was a little sceptical about how well the recipe would work after I'd created the dough, but once simmered in the broth the dough takes on a spongey almost tofu-like consistency. The cutlets were a little salty though - next time I might try adding a tiny bit little less soy to the broth and/or the dough mix. I used kelpamere (a seaweed type extract) for the tamari, and used water not stock. It was really easy to make this recipe. We served it in a teriyaki stir-fry and it made a great "fake meat" addition to the meal. Great recipe philocrates!