Seitan – the other other white meat

Seitan aka “wheat meat”

For my first attempt at making a “meat” I went with Vrg.org’s recipe. It’s very chewy, and surprisingly MUCH easier to make than I thought.   I just made a few adjustments to the recipe to add my own twist by adding J&D’s Bacon Salt which has BBQ like smokey flavor and  YES, it’s vegan.

Quick Homemade Gluten – courtesy of vrg.org

ingredients

little nuggets of goodness

(Makes 1-1/4 to 1-1/2 pounds or 2 to 2-1/2 cups)

This is the basic recipe for gluten.

2 cups gluten flour

1 teaspoon garlic powder

2 teaspoon J&D’s Bacon Salt Peppered flavor

1-1/4 cups water or vegetable stock

3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce

1-3 teaspoons toasted sesame oil (optional)

Add garlic powder and J&D’s to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.

Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.

Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.

Broth:

4 cups water

1/4 cup tamari or soy sauce

3-inch piece of kombu (a type of seaweed)

3-4 slices ginger (optional)

Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.

Total Calories per 4 oz. Serving: 77

Fat: 0 grams

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2. Vegan Pumpkin Muffins
3. Chipotle Pumpkin Soup
4. Vegan Carrot Cake
5. Roasted Chili and Black Bean Corn Tamales