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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 152.6
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.1 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 5.5 g
  • Protein: 6.2 g

View full nutritional breakdown of Homemade Seitan (wheat meat) calories by ingredient
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Homemade Seitan (wheat meat)

Submitted by: DDT1970

Introduction

The first time I made this it was a mess! My family asked what was cooking and I said "seitan". Now they joke when I make this that I am boiling the devil because they thought I was saying satan. What goofs!
But practice does make perfect.
When I make this what I will do is have the crockpot going with veggie stock and then once the seitan is cooked and removed from the stock I will clarify the stock. It is all about multitasking!
This does make about 2lbs and I can get 16 servings from this.

*I had a hard time with this but once I used a colander in the bowl the process was easier by far!*
The first time I made this it was a mess! My family asked what was cooking and I said "seitan". Now they joke when I make this that I am boiling the devil because they thought I was saying satan. What goofs!
But practice does make perfect.
When I make this what I will do is have the crockpot going with veggie stock and then once the seitan is cooked and removed from the stock I will clarify the stock. It is all about multitasking!
This does make about 2lbs and I can get 16 servings from this.

*I had a hard time with this but once I used a colander in the bowl the process was easier by far!*

Number of Servings: 16

Ingredients

    6 c. whole wheat flour (about 2lbs)

    3 c. water

Directions

Place the flour in a large bowl and add water. Stir well to combine. Add more water if too dry. Turn the dough out onto a flat surface and knead until it is smooth and elastic, about 10min. Place the dough back into the bowl and add enough warm water to cover. Let rest for 20 min. Place the bowl in the sink. Knead the dough in the bowl until the water turns white. Dump the water and add fresh water. Keep kneading the dough, Repeat process until water runs clear.
The dough should now be a smooth ball of wheat gluten

To cook the seitan divide into 4 smaller pieces and add to the simmering stock. Make sure that the heat setting is low. Cover and cook for 4-6 hours.
Remove seitan after 4-6 hrs and transfer to baking sheet to cool.

If you are not using the seitan right away, it can be stored in a tightly covered container submerged in it's stock in the fridge for 5 days or frozen for several weeks.



Number of Servings: 16

Recipe submitted by SparkPeople user DDT1970.





TAGS:  Vegetarian Meals |

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  • 1 of 1 people found this review helpful
    Thanks! Someday I will have to try to make my own gluten. I have had success buying it on amazon though. Wheat meat ROCKS! - 6/18/10

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