Homemade Gluten or Seitan
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.
- Ready In:
- 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 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.
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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 and tasty. When it was finished, I sliced up some of the pieces and mate satay skewers with them. They were delicious. My only complaint is that I ate too much! I think I have maybe half of the recipe left to use. Looking at the calorie breakdown, however, I don't think that I am going to feel very bad about it :)
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!