BASIC SEITAN - WHEAT MEAT (VEGAN MEAT SUBSTITUTE)
I've used seitan for many things, from sandwiches to stir fries and this recipe is the best I have ever used.
Provided by Deborah Mackenzie
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Seitan
Time 1h30m
Yield 3
Number Of Ingredients 9
Steps:
- Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties.
- Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 27.8 g, Fat 5.6 g, Fiber 3.7 g, Protein 35.8 g, SaturatedFat 0.6 g, Sodium 2911.8 mg, Sugar 4.9 g
ALL-PURPOSE SEITAN
This hearty meat substitute, widely used in Asian cuisine, is a light, protein-rich addition to stir-fries, wraps, and soups.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes about 2 pounds
Number Of Ingredients 15
Steps:
- Make dough: Combine dry ingredients in a bowl and wet ingredients in another bowl. Add wet ingredients to the dry, mixing with a fork until blended completely. Transfer dough to a clean, flat surface and knead by hand 10 times. Let rest 3 minutes. Knead 10 to 15 timesmore; let rest 15 minutes more.
- Meanwhile, in a pot, bring broth ingredients to a boil. Reduce to a simmer and cover.
- Roll dough into a thick log (about 3 inches wide by 8 inches long). Cut crosswise into eight 1/2-inch-thick disks and flatten with hands to about 1/4-inch thickness. Add disks to broth, cover, and simmer until the middle of the dough is as firm as the edges, 1 to 1 1/2 hours. (If the disks become exposed during cooking, add just enough water to cover. Be sure the broth does not boil; this produces spongy seitan.) Remove from heat and let cool, uncovered, in broth.
Nutrition Facts : Calories 197 g, Fat 4 g, Fiber 1 g, Protein 31 g, Sodium 505 g
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