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Vegetarian Wheat Meat




Source of Recipe


Chicago Diner


Recipe Introduction


Basic Gluten Seitan
Will make about 2 # cooked gluten



List of Ingredients




4 cups Vital gluten flour
3/4 cup Whole Wheat flour
3 T. Nutritional yeast
2 T. Onion Powder
1 1/2 T. Garlic Powder
1 1/2 T. Salt
2 T. Italian spice or Mexican spice or Asian spice
2 1/4 cups warm water for the seitan mix
1/4 cup soy sauce
5 Qt water for boiling

Recipe



Mix dry ingredients in large mixing bowl mixer. Using the dough hooks start blending. Add liquids, your mixture should look like dough, mix about 10 minutes or until sides come away form the bowl. Let rest 15 minutes. Cut into four pieces.

Add your 5 qts. of water to a large pot. Add your herbs, soy sauce and salt. You can also add bay leaves and cut up pieces of carrots, celery and garlic. Add 4 pieces to large pot and bring to a boil about 1 1/2 hours. It will triple in size. When done the dough should be firm. If not cooked enough it will be sticky. Drain liquid and place seitan into a large clean container covered with cold water and add a splash of tamari to the water.

After the seitan cools it is ready to be sliced, diced, marinated and cooked for any recipe.

To store:

Can keep up to two weeks in the refrigerator covered with water.

Tips:

After the seitan is prepared it can be used in a wide variety of recipes that call for meat, depending on how you marinade it, slice it season it etc. A few examples are sliced round and thin for gyros meat...cut into thick strips for fajitas.... marinade in poultry spices and cut into chunks for chicken caesar salad… grind up to make meatballs or chorizo.