Seitan

Serah B.'s Note:

from Vegan Planet. Make a bunch and freeze; it will stay good in the fridge for up to 5 days.

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Yield: 2.5 pounds

• 1 large yellow onion, quartered
• 1 large carrot, coarsely chopped
• 1 celery rib, coarsely chopped
• 2 garlic cloves, crushed
• 3/4 cup tamari or 3/4 cup other soy sauce
• 2 bay leaves
• 16 cups water (or more)
• 4 lbs whole wheat flour (about 9 cups)

Directions:

1. In large pot, combine onion, carrot, celery, garlic, tamari, and bay leaves with 12 cups of the water. Place over high heat and bring to a boil. Reduce heat to low and simmer while preparing the seitan.
2. Place flour in a large bowl, add remaining 4 cups water, and stir to form a firm dough, adding a little more water of dough is too dry.
3. Knead dough on a flat work surface until smooth and elastic--about 10 minutes.
4. Place dough in the bowl and add warm water to cover completely. Let rest for 20 minutes.
5. Place bowl in the sink and knead until the water turns white (that is the starch coming out).
6. Drain the milky water, then cover with fresh water and knead again until clear. The contents of the bowl will be loose and messy.
7. Divide the seitan into smaller pieces and add to the simmer stock. Simmer, uncovered for 1 hour, keeping the seitan submerged. Do not boil.
8. When the seitan is cooked, remove from the pot and place on a baking sheet to cool.
9. To store in the fridge, place the seitan in its stock in a tightly covered bowl or freeze for several weeks, either in stock or not.

Reviews

[Shannon Holmes]

YUMMY. I have this book and I had always wanted to make seitan from whole wheat flour but I never had because I thought it would be time consuming and hard to do. It does take a little bit of time to make but the end product is well worth it and you can freeze what you don't use right away.

[Daniel Patrick Ross]

Huzzah!!!