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Seitan

  • 2 Onions, chopped
  • 3/4 Cup Walnuts
  • 1 Cup Soaked Soy Beans
  • 1 Tofu
  • 1 Garlic Head
  • 1 Beet, sliced
  • Soy Sauce powder
  • Mushroom powder
  • salt and pepper
  • 6-7 Cups Gluten Flour
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Blend onions, walnuts, soy beans, tofu and garlic. Add water if necessary to blend. Pour into large bowl. Leave about 1 cup of the mixture inside the blender. Add beets and blend until smooth. Pour the beets into the large bowl. Add soy sauce, mushroom powder, and a dash of salt and pepper. Mix well. Add 4 cups of gluten flour. Then add the left over gluten as you mix. Knead.

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Cut some saran wrap and lay it on the table. Put seitan and wrap. I like to roll it up tight like a candy and tie knots on the end to keep this shape. Leave them in the fridge for about 12 hours. You can also leave them inside the freezer to use later.

There are different ways to cook the seitan. I like to double cook them to get rid of that raw doughy texture. I've tried many different ways and found that boiling the seitans have the best results in both flavor and texture. The other method is to steam them. In this recipe, I will use the boiling method. 

Broth

  • 1/2 Cup Soy Sauce
  • 2 Not-Chick'n Bouillon Cubes
  • Black Pepper
  • 2 Dried Kelp

When you boil the seitan, it will grow to be almost double in size so choose a pot that will be able to hold. Fill half the pot with water. Turn on the heat to high. Add soy sauce, 2 Not-Chick'n cubes, 2 dried kelp, and some black pepper. Stir until the bouillon cubes dissolve. Peel the wraps off and put into pot. Once the water starts to boil bring it down to medium heat. Cut a lid on and boil for 1 hour. All the pink color will disappear. After cooking, lay the seitan on a plate and let it cool for about an hour. When it cools, the seitan will start to form a crust. Now the seitan is ready use.

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I usually keep the seitan in a air tight container inside the fridge until I'm ready cook them. Here are some recipes you can use.

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