Thank you for coming to my seitan atelier at My Kitch'n! These recipes make it easy for you to make seitan at home, just like we made in class, only in the comfort of your own kitchen. Be sure to experiment with different flavor additions (suggestions below), and follow the two basic rules--1. equal ratio of liquid to dry ingredients and 2. always use cold water, never warm--and you'll never go back to overpriced store-bought seitan again! Basic seitan charcuterie recipe Makes 4 sausages This is the perfect starter recipe for anyone interested in trying seitan at home. Besides being simple and easy to prepare, it's adaptable to so many different seasonings. Once you get the basic recipe down, try different flavor combinations to give your sandwiches, charcuterie plates, and main courses unique flavors. Dry ingredients 1 cup gluten flour (try Primeal "gluten pur") 1 tablespoon nutritional yeast 1 tablespoon chickpea flour (find at Indian markets) 1 teaspoon red pepper flakes 1.5 teaspoons salt 1 teaspoon sugar freshly ground black pepper Wet Ingredients 1 cup cold water 2 teaspoons tomato paste 2 teaspoons liquid smoke (at Un Monde Vegan) 1 giant clove garlic, minced 1 teaspoon olive oil To prepare 1. In a large glass or porcelain mixing bowl, add dry ingredients and stir gently to combine. 2. Add wet ingredients and stir VERY GENTLY, using a fork. DO NOT OVERWORK THE DOUGH! 3. Divide the dough--which should be slightly wet and pliable, but not sticky, into four cylindrical pieces. (like a hotdog or sausage). 4. Wrap each sausage, burrito style, onto a rectangle of aluminum foil, twisting the ends to secure. Steam for 30 minutes, then remove from heat and allow to cool. 5. To serve, try these methods (more ideas over here>>):
Seitan loaf recipe Makes 2 small loaves This method of preparing seitan give you lots of options and a stiffer texture; we omit the chickpea flour and reduce the liquid by a smidge, then simmer it in a flavorful broth for a second layer of flavor. Try a homemade vegetable broth, faux chicken broth, or the Southeast Asian inspired broth below. Dry ingredients 1 cup gluten flour (try Primeal "gluten pur") 2 tablespoon nutritional yeast 1 teaspoon red pepper flakes 1 teaspoon sugar freshly ground black pepper Wet Ingredients 1 cup cold water 1 tablespoon soy sauce or tamari 1 teaspoons tomato paste 1 giant clove garlic, minced 1 teaspoon olive oil Southeast Asian-Inspired Simmering Broth 2 cups water 3 tablespoons soy sauce 2 tablespoons lemongrass 4 kaffir lime leaves 1 teaspoon chili paste 1/2 teaspoon liquid smoke (optional) 1 teaspoon sugar To prepare the dough 1. In a large glass or porcelain mixing bowl, add dry ingredients and stir gently to combine. 2. Add wet ingredients and stir to blend using a fork. Once the flour is mixed in, knead dough for 1 minute. 3. Divide the dough into two loaves and set aside. To prepare the simmering broth 1. Pour all the ingredients into a small casserole and bring to a boil. Reduce to a simmer and gently add two gluten loaves. To prepare the loaves 1. After adding the two loaves to the bowl, cover and simmer for 20 minutes, then carefully flip each loaf and simmer for 25 minutes more. 2. Remove pot from heat and allow to cool. Remove loaves from the pot and slice into cutlets, strips, or slices. **Note! Either of these basic recipes can be doubled, tripled, or halved. | Flavor combinations/seasoning ideas
Prepare and serve ideas
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6 Comments
Amelia
2/22/2016 03:01:24 am
I'll try the asian dumplings and see how they go. Thanks for the tutorial!
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2/22/2016 05:47:41 am
You're welcome, Amelia! If you like the way it turns out with minced seitan, please share--especially if the dumplings are a family recipe!
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Sanda
5/8/2016 08:15:58 am
Hi Aurelia!
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Sanda
5/8/2016 08:16:21 am
Hi Aurelia!
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