Basic seitan

Name: Basic seitan Recipe
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 12
Ingredients: Dry ingredients:; 1.5 cups vital wheat gluten; 1/4 cup nutritional yeast (I use Red Star Vegetarian Formula); 1 teaspoon each of granulated garlic and/or onion; any dry seasonings you want (for Italian-sausage flavoring for example try smoked paprika and fennel seeds); Wet ingredients:; 1 cup water or 1/2 cup water and 1/2 cup tomato juice; 1/4 cup ketchup or water or sweet and sour sauce or whatever you want for flavor and moistness (the original recipe said olive oil and soy sauce but I try to avoid that much salt and oil); Mix the dry ingredients in a medium bowl and the wet ones in a small bowl. Add wet to dry and mix together then knead for just a minute until it's all cohesive.; Next you can simmer steam or bake the gluten to make seitan.; STEAM: Cut into three or four roughly equal pieces then wrap each piece (you can shape it into a sausage shape or a cutlet first if you want) in aluminum foil. Wrap well and steam 30-40 minutes. Keeps well.; BAKE: Make the whole thing into a log shape wrap in foil and bake at 325 for 90 minutes. Allow to cool before unwrapping. Keeps well.; SIMMER: Cut into 3 or 4 roughly equal pieces. Add to a pot containing 10 cups of COLD water and 1/2 cup (optional) of soy sauce. Bring to a boil gently then partly cover the pan and let the gluten simmer GENTLY for 1 hour. You can store boiled seitan in the fridge in its boiling liquid for a couple days. If you want to store it longer bring it back to a boil every couple of days and it'll keep for a week or two.

(1)

Minutes to Prepare: 5
Minutes to Cook: 60

Number of Servings: 12

Ingredients

Dry ingredients:1.5 cups vital wheat gluten1/4 cup nutritional yeast (I use Red Star Vegetarian Formula)1 teaspoon each of granulated garlic and/or onionany dry seasonings you want (for Italian-sausage flavoring, for example, try smoked paprika and fennel seeds)Wet ingredients:1 cup water, or 1/2 cup water and 1/2 cup tomato juice 1/4 cup ketchup or water or sweet and sour sauce or whatever you want for flavor and moistness (the original recipe said olive oil and soy sauce, but I try to avoid that much salt and oil)Mix the dry ingredients in a medium bowl and the wet ones in a small bowl. Add wet to dry and mix together, then knead for just a minute until it's all cohesive. Next, you can simmer, steam, or bake the gluten to make seitan. STEAM: Cut into three or four roughly equal pieces, then wrap each piece (you can shape it into a sausage shape or a cutlet first if you want) in aluminum foil. Wrap well and steam 30-40 minutes. Keeps well.BAKE: Make the whole thing into a log shape, wrap in foil, and bake at 325 for 90 minutes. Allow to cool before unwrapping. Keeps well.SIMMER: Cut into 3 or 4 roughly equal pieces. Add to a pot containing 10 cups of COLD water and 1/2 cup (optional) of soy sauce. Bring to a boil gently, then partly cover the pan and let the gluten simmer GENTLY for 1 hour. You can store boiled seitan in the fridge in its boiling liquid for a couple days. If you want to store it longer, bring it back to a boil every couple of days, and it'll keep for a week or two.

Directions

Makes something like 12 servings, so let's just say 12. It depends on how much you want, of course, but I need a number for the nutritional analysis.

(Nutritional info is calculated using 1 cup water and 1/4 cup ketchup.)

Number of Servings: 12

Recipe submitted by SparkPeople user SERENE-VANNOY.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 72.8
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 69.1 mg
Total Carbs: 5.1 g
Dietary Fiber: 0.8 g
Protein: 12.8 g

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Member Reviews

SERENE_V
My favorite basic seitan recipe. - 7/3/11