Thursday – summon seitan

Bad joke, I know. How can you help but make jokes about a food called seitan? If you want to learn what seitan is, Wikipedia or the Vegetarian Resource Group can help

I had not eaten seitan before last summer and my first attempt was not a success. I recently borrowed from the library a new book by Terry Hope Romero called Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers in which she has a simple recipe for steamed seitan that I wanted to try. I am hopeful that this may be something the two meat-eaters will like. I made both the red and white versions from the book.

The first step is to whisk together cold broth, garlic, olive oil and other seasonings in a measuring cup. I used vegetable broth for the red seitan and “chicken” broth for the white.

 

 

 

 

 

 

 

 

 

 

The wheat gluten, chickpea flour, nutritional yeast and spices go in a large mixing bowl. Make a well in the centre and pour in the liquid.

 

 

 

 

 

 

 

 

 

 

Stir with a silicon spatula, knead for 3 minutes, and let rest for ten minutes. Then it looks like this:

Red seitan dough

 

 

 

 

 

 

 

 

 

 

 

White seitan dough. It didn't hold together as well as the red

 

 

 

 

 

 

 

 

 

 

 

Close-up of the lovely strands of gluten

 

 

 

 

 

 

 

 

 

 

 

After letting the dough rest for ten minutes, I cut it into four pieces, shaped each one into a rough oval and wrapped in foil.

 

 

 

 

 

 

 

 

 

 

All four packets went into a steamer basket inside a large pot. After 30 minutes of steaming I removed them and they looked like this:

Steamed white seitan

 

 

 

 

 

 

 

 

 

 

Steamed red seitan

 

 

 

 

 

 

 

 

 

 

 

 

 

They smell good, especially the white, but the recipe says to leave them in the fridge for a day or two before using. On Saturday I will try them out so be sure to come back for the taste testing.

 

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6 comments on “Thursday – summon seitan

  1. Mo says:

    Those are easily my favorite seitan recipes. They really firm up when left overnight, but still have a tender texure. Mmm.

  2. Ashley says:

    Subbing to your blog 🙂

  3. Cathy says:

    So how were they?

  4. […] wanted to try a different recipe with the seitan I had made a few weeks ago and tonight made the Almost All American Seitan Pot Pie, again from the […]

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