Basic FIRM Seitan
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 589.3
- Total Fat: 17.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,856.9 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 2.9 g
- Protein: 89.0 g
View full nutritional breakdown of Basic FIRM Seitan calories by ingredient
Introduction
The most common complaint about homemade seitan is that it's mushy. This recipe is BASIC but very firm.This recipe is super versatile so play around with the spices and broth to make it more beefy or chicken-y. The most common complaint about homemade seitan is that it's mushy. This recipe is BASIC but very firm.
This recipe is super versatile so play around with the spices and broth to make it more beefy or chicken-y.
Number of Servings: 4
Ingredients
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Dough
4 cups Vital Wheat Gluten
1/4 cup Nutritional Yeast
2 tsp Onion Powder
1tsp Garlic Powder
1/4 tsp Black Pepper
3 cups warm water
1/4 cup olive oil
1/4 cup soy sauce
Cooking Broth
10 cups of water (approximately)
2 Not-Beef bullion cubes (Edward's and Son's are big, if you're using smaller ones, use more)
Cheesecloth
Kitchen twine
Directions
Preheat the oven to 350.
Stir together the dry dough ingredients in a large bowl. In another bowl, stir together the wet dough ingredients.
Pour wet ingredients into the dry all at once mixing and then kneading with your hands. Add a spoonful or two of water at a time if all the dry ingredients are not moistened. The dough should be very wet and all the bowl clean. Don't over-knead, it only needs a few minutes. Shape into a roast shape if you plan to use the seitan as a roast. Otherwise a ball shape works just as well.
Mix together the cooking broth ingredients. The broth measurements are estimates - you need it to come close if not actually cover the dough.
Take about 12 inches of cheesecloth and cut it from the roll. Open it up so that you have one layer of cloth. Center the seitan at the end of the cheesecloth and roll it snugly. Twist the ends and tie with twine, cut off excess cloth. Tie more twine around the dough end to end and middle of the dough so it can't expand too much during cooking. This is very important because it's what makes the seitan firm.
Dissolve the bullion cubes into boiling water. Add more water until the roast is nearly covered (leave room if you plan to add potatoes).
Pour some of the broth into a roasting pan or casserole dish and set the dough in the middle. Pour the rest of the broth over the dough. The broth measurements are estimates - it just needs to come close to or cover the dough.
Cook uncovered for 30 minutes. Turn the dough over and cover cooking for another hour, turning again after 30 minutes. The seitan should be very firm when you push against it with your finger. If it feels at all squishy, cook another 30 minutes. It takes a lot to truly overcook it so don't be shy.
If you want to eat this as a pot roast, after the initial 30 minutes, add potatoes, onions and carrots to the broth. Just be sure to add them to your calorie counter.
I haven't been successful making a gravy from the broth but maybe someone else is! If you're not eating it as a roast, it's great to cut up and use in recipes as a substitute for beef.
It makes beautifully in the crock pot on high all day.
The recipe is easy to double or halve. The nutritional information is for 1/4 of the loaf which would be enough for a recipe that makes several servings. So don't be put off by the high calorie count, you're not eating just 1/4 of a loaf! Any questions, please ask!
Number of Servings: 4
Recipe submitted by SparkPeople user CLEAN_SLATE.
Stir together the dry dough ingredients in a large bowl. In another bowl, stir together the wet dough ingredients.
Pour wet ingredients into the dry all at once mixing and then kneading with your hands. Add a spoonful or two of water at a time if all the dry ingredients are not moistened. The dough should be very wet and all the bowl clean. Don't over-knead, it only needs a few minutes. Shape into a roast shape if you plan to use the seitan as a roast. Otherwise a ball shape works just as well.
Mix together the cooking broth ingredients. The broth measurements are estimates - you need it to come close if not actually cover the dough.
Take about 12 inches of cheesecloth and cut it from the roll. Open it up so that you have one layer of cloth. Center the seitan at the end of the cheesecloth and roll it snugly. Twist the ends and tie with twine, cut off excess cloth. Tie more twine around the dough end to end and middle of the dough so it can't expand too much during cooking. This is very important because it's what makes the seitan firm.
Dissolve the bullion cubes into boiling water. Add more water until the roast is nearly covered (leave room if you plan to add potatoes).
Pour some of the broth into a roasting pan or casserole dish and set the dough in the middle. Pour the rest of the broth over the dough. The broth measurements are estimates - it just needs to come close to or cover the dough.
Cook uncovered for 30 minutes. Turn the dough over and cover cooking for another hour, turning again after 30 minutes. The seitan should be very firm when you push against it with your finger. If it feels at all squishy, cook another 30 minutes. It takes a lot to truly overcook it so don't be shy.
If you want to eat this as a pot roast, after the initial 30 minutes, add potatoes, onions and carrots to the broth. Just be sure to add them to your calorie counter.
I haven't been successful making a gravy from the broth but maybe someone else is! If you're not eating it as a roast, it's great to cut up and use in recipes as a substitute for beef.
It makes beautifully in the crock pot on high all day.
The recipe is easy to double or halve. The nutritional information is for 1/4 of the loaf which would be enough for a recipe that makes several servings. So don't be put off by the high calorie count, you're not eating just 1/4 of a loaf! Any questions, please ask!
Number of Servings: 4
Recipe submitted by SparkPeople user CLEAN_SLATE.
Member Ratings For This Recipe
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PIANOFRIEND
I am making this wonderful recipe for the third time, flavoring it to resemble Italian sweet sausage. This is the only seitan recipe. I have tried that results in a wonderfully solid texture. My only problem has been with the cheesecloth becoming embedded in the finished seitan. Suggestions? - 9/26/11