This is the basic seitan recipe that has inspired me. However, I have tweaked and experimented it over the years and now have my perfect basic 'white' seitan recipe.
This tried-and-true favorite can be used in any recipe calling for seitan.
www.vegetariantimes.com
- 2 cups vital wheat gluten I use 1 1/2 cups plus 1/2 cup of chickpea flour
- 1/2 cup nutritional yeast
- 2 tsp. garlic powder I omit the garlic for onion powder and use 3 tsp.
- 5 cups low-sodium vegetable broth, divided I use water and a spoon of olive oil and add a stock cube for the broth.
- 2 Tbs. low-sodium soy sauce I omit this.
- 1/2 small onion, diced I omit this
- 1 clove garlic, crushed I omit this
I also add 1/2 tsp of Lo salt. 1 tbs olive oil, 1 tsp smoked paprika, 1/8 tsp mace, 1/2 tsp lemon pepper, 1-1/2 tsp seasoning (Ms Dash or Aldi)
I also may add some liquid smoke depending on my mood.
I make a broth using a low salt stock cube, 4 leaves of fresh bay leaves, 1 chopped carrot, 1 onion with a couple of cloves, a sprinkle of nutmeg,
1 tbs olive oil, 1/2 mixed herbs, a few celery leaves or some celery salt, a few spoons of soya sauce or Braggs aminos.
When adding the stock or water to the wheat gluten, add it gently whilst stirring until their is no more visible powder. It's always better to add more liquid then too much. If that happens, just add more wheat gluten. Don't be worried by the strange, spongy consistency, this is normal. Also, don't be worried to have messy hands and fingers !
I knead the seitan for approx. 4 minutes ( the longer you knead the chewier the texture) and leave it to rest for 10-15 mins. I cut it into 4 and make an oval/sausage like shape and plunge the pieces into the boiling stock/broth. It is important to reduce the heat and let the seitan
simmer gently for approx. 30 -35 mins. I then leave it
to cool completely in the stock before placing the pieces into an airtight container. I also either freeze or store the stock to make either gravy, sauces or soups as it is delicious. Leave the seitan to rest for 24 hours before freezing.
I also thinly slice one piece of seitan and freeze them in a ziplock bag. Handy for making sandwiches and salads. Great if you have a last minute guest and need to make a salad or a huge sandwich.;
I also freeze another piece (either in chunks or whole) and will use it for making curries, stir fries, goulash,cottage pie and chili. I just defrost it in
the microwave or leave it on the counter in summer until it's soft enough to cut.
I have also experimented by leaving the the uncooked dough in the fridge for 24 hrs and it came out perfectly well. I'm still trying to come up with the pros of this method.
I have never experimented the baking method due of the high cost of electricity. I believe that some of our members have used this method successfully and may give their feed back.
Once you have mastered the basic recipe, you can play around with the ingredients and add different spices and herbes. I sometimes add some chickpea puree to the wheat gluten. Some people add pureed beans and tofu to obtain a different texture and taste.
To make Lincolnshire style sausages, I add 1 - 1/2 tsp ground sage, nutmeg, ground black pepper and extra mace. I shape the dough into 8 sausages and either use the steaming method or the above simmering method. The main difference is the steaming method gives a slightly
firmer and better shape. However, the simmering method give a far moisture texture to the end product.
As I have previously stated this is my favourite method for basic white seitan( I use other seasoning and ingredients to make 'dark seitan' and you can play around with whatever spice or seasoning you prefer.
https://www.onegreenplanet.org/vegan-food/how-to-make-perfect-seitan/ Some useful tips.
