Seitan is a vegan meat substitute made by rinsing wheat flour dough until all the starch granules have been removed. Pre-made packed seitan is available in the market but it is usually unseasoned and can even be expensive. With this recipe, you can make your own seitan at home. You can even choose the seasonings to use depending on the seitan dish you will be making. When you make your own seitan, the dish will most likely be more delicious and significantly cheaper than those served in vegan restaurants. What’s even greater is that this seitan can store in the fridge for up to 10 days and in the freezer for up to 6 months.
• 1 butternut squash, diced
• 1 head of kale, cut into bite-sized pieces
• 1 cup of flour
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp freshly cracked black pepper
• ½ tsp red pepper flakes
• 1 tbsp balsamic vinegar
• 2 ½ pounds of flour
• 2 cups of vegetable stock
• ½ cup of soy sauce
• 2 tbsp nutritional yeast
• 2 – 4 tbsp of dried spices or herbs
• 1 tsp ground black pepper
• 4 cups of vegetable broth
This recipe takes about 2 hours to make. Serves 6 to 8.
In a large bowl, mix together flour, vegetable stock, soy sauce, nutritional yeast, spice mix, and black pepper.
Once the mixture gets too tough to mix with a wooden spoon, transfer the dough to a floured work surface.
Knead the dough for 20 minutes to activate the gluten.
Put the dough back into the bowl.
Knead the dough while washing it under running water to wash off the starch.
Drain the water and wash the dough several times until the water runs clear.
Form the dough into a log, then let it rest for 5 minutes.
Using clean kitchen shears, cut the dough into smaller pieces.
Boil vegetable broth in a large pot over high heat.
Add seitan pieces, then cook over medium heat for 45 minutes.
Drain seitan pieces, then place them on a clean kitchen towel.
Squeeze excess liquid from the seitan.
Steam butternut squash and kale for 5 minutes or until fork tender.
Mix flour, salt, and pepper in a shallow dish.
Coat seitan pieces with seasoned flour.
Heat olive oil in a frying pan over medium heat.
Sear seitan pieces until brown on both sides.
Transfer seitan to a plate and set aside.
In the same pan, sauté butternut squash and kale for 1 minute.
Season with salt, pepper, red pepper flakes, and balsamic vinegar.
Stir-fry for 2 minutes.
Toss in seitan pieces and cook for another 2 to 3 minutes.
Ideas And Tips:
• If you don’t have time to do all the kneading and washing, you can use a 10-oz pack of vital wheat gluten to replace the flour. You simply need to mix it with the rest of the ingredients to make seitan.
images – https://www.youtube.com/watch?v=j7_bNpSS9xg