Tahena's Vegan Seitan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Wheat Gluten Flour, 2 cup Garlic powder, 1 tsp Water, tap, 1.25 cup Soy Sauce, 3 tbsp Sesame Oil, 3 1tsp Ginger, ground, 1 tsp
Add garlic powder and ginger to flour and stir.
Combine all liquids and add to flour mixture.
Mix vigoursly.
When it forms a stiff dough, knead it 10 - 15 times.
Let dough rest for 2 - 5 minutes Then knead a few more times.
Let dough rest for 15 minutes.
Now prepare your cooking broth:
4 cups water
1/4 tamari or soy sauce
3 - 4 slices of ginger
Bring to a boil.
Cut Gluten into 10 pieces or more.
Stretch into thin cutlets.
Drop into the boiling broth one at a time (or they stick together if you do all at once)
Cook for 30 - 60 minutes.
Drain and store covered in the fridge, or freeze.
Serving Size: Makes 800 grams - 80 grams is a serving.
Number of Servings: 10
Recipe submitted by SparkPeople user LADY_TAHENA.
Combine all liquids and add to flour mixture.
Mix vigoursly.
When it forms a stiff dough, knead it 10 - 15 times.
Let dough rest for 2 - 5 minutes Then knead a few more times.
Let dough rest for 15 minutes.
Now prepare your cooking broth:
4 cups water
1/4 tamari or soy sauce
3 - 4 slices of ginger
Bring to a boil.
Cut Gluten into 10 pieces or more.
Stretch into thin cutlets.
Drop into the boiling broth one at a time (or they stick together if you do all at once)
Cook for 30 - 60 minutes.
Drain and store covered in the fridge, or freeze.
Serving Size: Makes 800 grams - 80 grams is a serving.
Number of Servings: 10
Recipe submitted by SparkPeople user LADY_TAHENA.
Nutritional Info Amount Per Serving
- Calories: 112.0
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 278.5 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.1 g
- Protein: 18.8 g
Member Reviews
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THEMANDIKAT
Neeeat! Can you use anything besides wheat gluten flour? My body doesn't handle that as well as I'd like it to.. - 3/21/11
Reply from CD6343714 (3/23/11)
not really, some people with gluten issues are actually sensitive to the starches in the flour vs the gluten... see if you can find some and test it out.. you never know.