Seitan is also called wheat gluten, wheat meat, or gluten meat. It is dough made from washed wheat flour. The term “seitan” originates from Japan which was used to describe a wheat gluten product created by George Ohsawa’s student named Kiyoshi Mokutani in 1962. Vegetarians use seitan as a meat substitute. It is high in protein. This recipe shows how to make seitan in preparation for other dishes as a meat substitute.
• 8 cups of water
• 1 medium onion
• 4 cloves of garlic
• 4 medium carrots
• 4 stalks of celery
• Handful of chopped cilantro
• 2 tsp of tandoori masala
• 1 tsp of garam masala
• 2 tbsp of soy sauce
• 1 tbsp of tamarind pulp
• 2 cups of vital wheat gluten
• Half a tsp of garlic powder
• Half a tsp of paprika
• Half a tsp of garam masala
• Half a tsp of tandoori masala
• 1/4 tsp of salt
• 1 tsp of sesame oil
• 1 and 3/4 cups of cold water
This recipe takes 50 minutes to make. Serves 4 to 6.
In a large pot, place all of the ingredients for the broth.
Cover the pot with a lid and cook on high heat until it boils.
Once the broth is boiling, remove the lid and lower to medium heat.
In a bowl, add all of the ingredients for the seitan except for the oil and water.
Mix all of the ingredients together.
Pour the oil into the mixture and mix to form a dough.
Pour water and knead for 1 minute.
Shape the dough into a square or rectangle. Let it rest for 5 minutes.
Bring back the broth to a boil by increasing the heat.
Cut the seitan into desired size and shape.
Place the chopped seitan into the broth right away.
Cover the pot with a lid and cook for 30 minutes. Do not stir or open the lid.
Strain the broth and throw away the herbs and vegetables.
Cooked seitan is ready for any dish as a meat substitute.
Ideas and Tips:
Keep the broth for curries or soups. The broth can be stored in the fridge for 1 week.
images – https://www.youtube.com/watch?v=txVBFO7nu9o