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Description
of and ways of making seitan
from Vegetarian
Resource Center - Boston, USA
Seitan is a cooked form of vegetable protein derived from wheat
gluten which is simmered in soy, kombu and herbs, and spices to
tenderize it.
makes a great substitute for stewing beef.
The old fashioned way...
Take 4 cups of whole wheat bread flour and dump it in to a large
mixing bowl, add enough water to make a nice firm ball of dough.
let water run into the bowl (gently ) from a tap and knead the
dough in the bowl under the running water.
Holding the ball together, knead until the water in the bowl stops
getting cloudy..
roll the very firm dough into a log and cut into thin steaks or
tear off into small pieces ( about 1/2 the size of a golf ball)
in a large (7 quart) stock pot bring the following to a boil:
- 4 quarts water
- 3 cups soy sauce
- 1 6 inch piece of kombu (sea Vegetable)
- 1 T peppercorns
- 2 T ground ginger
- 2 T granulated garlic
once boiling add the steaks or balls which you previously cut. lower
heat, cover and simmer for about 1- 1 1/2 hours depending on how tender
you want the final product to be.
Poke and stir occaisionally to keep the gluten fronm sticking to the
bottom or sides.
Once done, let the seitan cool and store either refrigerated or
frozen in it's broth.
Makes a great, low fat source of protein for people who are not
wheat or gluten sensitive!
Makes a great meat replacement too!
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