Ready in 1 hour
Seitan is a delicious meat alternative, but it is infamous for the lengthy process needed to make it. With this recipe, the work is already done by using vital wheat gluten. The resulta delicious meat substitute in much less time (and less time than it takes to grow a cow!)
46 people want to try | 62 have favorited
Combine gluten flour and dry spices in a medium sized bowl. In a separate bowl, mix soy sauce and 3/4 cup broth or water. Add liquid to dry ingredients and stir gently to combine. Once mixture is well combined, knead seitan 10-15 times, allow to sit for 5 minutes, then knead a few more times. Separate your ball of gluten into three or four smaller chunks. Gently stretch each piece into a flat cutlet, around 3/4 inch thick. Seitan will expand when cooking, so you’ll want to start out with somewhat thin cutlets. Don’t worry about any holes that may form in the gluten. Add seitan to 4 cups of broth in a large pot and bring to a slow simmer. You can add extra spices or flavors to this broth as well. Cover pot and allow to cook for an hour or more. Be sure to use a large pot and plenty of broth, as seitan will expand. Seitan is done cooking when it has firmed Remove from broth, allow to cool and use in a recipe or make a seitan stir-fry. Seitan keeps well in the freezer in a sealed container or zip lock bag, so make a double batch and freeze for later, thawing for an hour or two first before using.
Guest, you can Add a link to another recipe! What would you serve with this?