We’ve been making seitan for a while now. There’s recipes all over the internet. Generally seitan is made the same way, no matter the recipe. There’s always 2 cups or so of vital wheat gluten, regular flour, broth, soy sauce, smoke whatever. I love Tofurky brand deli slices and I always just want to see if I can Make my own! This recipe, is fairly simple, following the same guidelines for common seitan.
Here’s the basics for the recipe i made up as I went along(trust me you might have to tweak according to taste- experimenting is part of the fun of cooking!).
2 cups Vital wheat gluten
1/2 block of medium soft tofu- I may use a little more next time
1/8-1/4 cup nutritional yeast
1 tsp salt
1/4 cup soy sauce and more for basting
garlic powder to taste
1/2 cup or more veggie broth
1 tbsp ketchup
2 tbsp ap flour
pepper
1 tbsp + Poultry seasoning- I used @badiaspices Southern Poultry seasoning
olive oil
Take two mixing bowls. In one, put in vital wheat, flour, salt/pepper, poultry seasononing, garlic powder. Mix until combined. In second bowl, take half a block of tofu, crumble and squeeze through your fingers. Add veg broth, ketchup, and soy sauce And mix together.
Next, add the wet to the dry and mix until a dough starts to form. I added a little more broth before I started kneading. I kneaded the dough right in the bowl. Just turn with your hand and push with your palm, then flip, turn , push. Do this for 5 minutes. You can spread it out Between your hands and fold it over. Basically you want the gluten to start getting elastic. You’ll know when it goes back quickly when you pull it. You don’t have to add more flour like regular bread.
I steamed my seitan first, so I used a steamer for this which is basically two pots, one a drain pot, that fit with a lid on top. So, if you have this type of situation, go ahead and start boiling the water. If you don’t, you may be able to use a metal colander over a pot of boiling water, but you’ll need a lid big enough to cover the colander. Once you’re done kneading, kind of form dough into a log. I did not have foil, so I just put the dough directly into the steamer. I would say if you have cheesecloth that would be best to wrap the log and then place in the steamer. Steam for 20 min. While steaming, preheat oven to 350.
When done steaming, take log out of cheesecloth and put into a formed bread baking dish or put on baking sheet-you May can tie a cooking string around it if doing this. I went ahead and added a little more soy sauce, poultry seasoning, and garlic powder on top. Cook for 40 min to an hour depending on your oven. Just keep checking it to make sure it is completely done. Pull out of oven and let rest a minute before cutting. Then cut and eat it on a sandwich or plain! You should definitely play around with this recipe! Next time I’m adding smoke for a smokey flavor. You can also add a little more tofu to make it less chewy. It’s all up to you! I’m providing you with the basics for your own masterpiece!!
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