How to make your own Seitan
- 5 lbs Whole Wheat Flour
- 12-16 cups Water
- Vegetable Stock
Nutritional facts per 100 grams
|Serving size: 100 Grams|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Carbohydrates 2 g||1%|
|Protein 21 g||42%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Delicious Homemade Seitan
Cheap, easy, and... Wait, is this biography section? No? Well then it still applies! Seitan is an inexpensive addition to most meals that can be purchased or made at home using little more than water, wheat flour, and seasonings.
I for one, cannot stand tofu. Does that make me a bad vegetarian? Maybe. But I have found that using seitan as a substitute for tofu has opened up a lot of new possibilities.
It can be put into soups, salads, or even marinated and grilled. I'll write up some recipes in another hub when I get more time to experiment.
What you need:
- Wheat Flour
- Vegetable Broth
- Stove top and oven
- Any tough herbs or vegetables that can stand a long boiling and baking time.
First you must gather the rare and exotic ingredients. The flour is readily available at most grocery stores. Alternatively, you can order online. I use the Kind Arthur brand of Whole Wheat flour when making mine, and it is available at a very reasonable price through their website.
Empty the whole bag of flour into the bowl, then slowly begin adding warm water and mix it in until it becomes doughy and thick. This is generally between six and eight cups of water. If it starts to look like cookie dough, you've added too much water and will need to add flour to balance it out. You'll want it to be very dense.
Once you have a ball of dough, here is what you'll knead to do next. Place it on a large cutting board or a clean, water safe counter top and knead it. You'll notice the ball of dough will become thicker and more dense. This is from the gluten in the dough forming bonds. The dough to start to feel very tough and rubbery.
Now you will need to let the dough sit for 10 minutes while gluten continues to bond. While this sets, use this opportunity to thoroughly clean up the bowl you used to mix the dough - we'll be using it again. Also, don't forget about the flour you may have spilled.
Now that the dough has set, you'll want to fill the bowl with enough warm water to submerge the ball of dough that will become seitan.
Let the dough sit for fifteen minutes, then begin kneading the dough while it is still underwater. The water will be quite cloudy - that is the "flour" separating from the bound gluten.
Once the water loses transparency and looks like milk, dump it out and refill it with room temperature water and begin kneading it under the water once more for another five minutes. The seitan will start to feel like tiny threats or rubber bands. The elasticity is from the bonding gluten.
Empty the entire contents of the bowl into a strainer, careful to not let the seitan start to slip through the slots or holes.
Place the strainer in the sink and let cold water gently run over the dough. While the water is running, continue to work the dough in your hands. If the dough is too large for your hands, you can cut it in half. Kneading, squeezing, and folding. Continue working it until the water flowing from the dough becomes clear.
Now you're in the home stretch! Wash and dry your hands and give yourself a pat on the back!
Take a medium sized pot that can comfortably hold your raw seitan, the herbs and stew vegetables of your choice. Place the seitan in the pot and add in your choice vegetables and herbs, then pour in enough vegetable stock to make sure the seitan is submerged. Bring the pot to low boil.
Check in periodically, ever five minutes or so after fifteen have passed, Once the seitan begins to float at the top - it's done with this phase. You can use a slotted spoon to move the seitan to a roasting tray. If the vegetables in the pot are insufficiently cooked, you can leave them in a bit longer and have a stew left over - no point in wasting it. You might even want to use it with the seitan!
Preheat the oven to 350 degrees, then place the baking dish with the seitan into the oven for for thirty to forty five minutes.
You've now made homemade Seitan! Not many can claim that, so feel free to run through the streets shouting it, or slipping it into every dinner party conversation.
You can use is it as a substitute for meat or tofu in many dishes, experiment to your heart's content!
How did yours come out?
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