IntroductionA recipe inspired by Seitan Log 3 recipe. Created it for Indianapolis Food Not Bombs Seitan demo. A recipe inspired by Seitan Log 3 recipe. Created it for Indianapolis Food Not Bombs Seitan demo.
1 1/4 cup Vital Wheat Gluten (VWG)
1/4 cup besan flour (or use VWG for chewier texture)
1/4 cup nutritional yeast
2 tsp onion powder
1 tsp garlic powder
1 tsp poultry seasoning
1 tsp salt
2 tsp freshly ground cumin
1 tsp freshly ground coriander
1 tsp white pepper (or black pepper)
1 tsp toasted sesame seeds (optional)
1/2 tsp mustard powder (optional)
3/4-1 cup vegetable broth
2 tbsp toasted sesame oil
3 minced garlic cloves (or 1 tsp garlic powder)
1 tsp grated ginger (or 1/2 tsp of ground ginger)
1 tbsp soy sauce
- Refrigerate or freeze leftovers in sealed containers to keep them from drying out.
- Seitan will become more firm after being left overnight in the refrigerator.
- Cooked seitan is best eaten within 1-2 weeks if stored in the refrigerator, and within 6-12 months in the freezer.
- For chewier texture, try simmering the resultant seitan in vegetable broth with a splash of soy sauce for about 5 minutes.
2. Mix all broth ingredients in a smaller bowl well with a fork.
3. Create a space in the middle of the dry ingredients and pour the broth into it.
4. Fold the dry ingredients into the liquid, and mix it well with the fork until all the broth is absorbed and you only have a stretchy but firm dough in the mixing bowl.
5. Use your hand to knead it for a minute or two, while scraping the side of the bowl with the dough to get the last bits of the dry ingredients.
6. Form into patties size with about half an inch height, and put them in an oiled skillet.
7. Cook on medium-low heat for 30-35 minutes, flipping every 5-10 minutes until Seitan is firm and the texture is to your preference. (Skillet surface temperature should be about 300-325F, if you have an IF thermometer to check it.)
8. Use in the place of meat in any dishes, or slice to eat with sauce.
Serving Size: makes 6 patties