Entries Tagged as 'Recipes'

How to make Seitan

Without further ado, I think it behooves me to post the simplest, easiest recipe for seitan.

Here’s all you really need to know:

Mix wheat gluten with equal parts water, kneed for 10 minutes, boil for an hour. Voila, Seitan.


Let me expand on that a bit, though.

  • 1 cup wheat gluten
  • 1/4-1/2 teaspoon of basil
  • 1/4-1/2 teaspoon of savory (You can subsitute your own spices, or go without, if you don’t see the need)
  • 1/2 teaspoon soy sauce (Also optional)
  • 1 cup water or vegetable broth (to make the dough)
  • 5-7 additional cups of vegetable both (or water) to boil the Seitan in. You could make a stew instead, if you like.

1. Mix the wheat gluten and the spices while dry. If you dump them in with the water, they won’t mix thoroughly.

2. Add a cup of vegetable broth or water.

3. Kneed for 10 minutes or so. This is going to be harder than kneeding bread. Insufficient kneeding results in subpar Seitan.

If you have a bread machine or standalone mixer, I strongly recomend using it. If you are going to be doing this often (we make Seitan about once a week), I would recomend obtaining one. It doesn’t have to be fancy (or even fully functioning – after all, you are just going to be using it to kneed the dough.

4. Bring the rest of the water or vegetable broth to a boil.

5. Break the seitan into small chunks. Keep in mind it’s going to triple or quadruple in size once it absorbs the water. We usually dice it up with a knife before pulling it apart – it’s easier that way.

6. Plop the seitan chunks into the boiling pot. Let simmer for an hour, stirring occasionally.

You’ll want to watch the pot. As the Seitan expands, it will also start to float, which can result in the top being popped off.

Then end result, if you flavour with basil and savory, tastes just like fake turkey slices, though the texture is much softer and gooier: good in it’s own way. To make firmer seitan requires a few other tricks, we will divulge shortly.

There you have it. You can find wheat gluten in any store, though it’s usually sold in small, not very cost-effective bags, which are certainly fine for a first attempt. However, as I posted before, we’ve graduated to 50lbs bags we purchased online, and the finished seitan costs about 75 cents a pound, which I believe is about as cheap as protein can get, not to mention delicious protein.. Wheat gluten also keeps forever as long as it remains dry: I had some that was kept cool and dry for over 5 years, a few months ago: it was indistinguishable from the fresh bag we just bought.

Beef, Greens and Hot Cock Sauce

Beef Sriracha

A Simple one for you: Trader Joe’s Fake Beef, Greens, Onions Broccoli and Sriracha “Hot Cock” sauce (or your preferred hot sauce). Yes, yes. Everyone I know calls it hot cock sauce. It’s got a big cock on the bottle. [BTW, if you click on any of the pictures, you can see a bigger version.]

hot cock sauce

hot cock sauce

BS - Beef

1. Throw the fake beef strips into your frying pan or wok (If you are into stir fry at all, I do recommend getting a wok. The one I have here is non-stick :< but it was only $10 from Target. In retrospect, an non-stick one would have been a better investment. )

BS - onions

2. While the beef is starting to fry up, chop up an smallish onion, and toss that in too. Not many people know this, but the teat inducing part of the onion is located in the base. If you cut that bit out, onions become much more pleasant to deal with.

BS - hot cock sauce II
3. Now it’s time to add the hot sauce.  I’ve found that it Sriracha, unlike other hot sauces, doesn’t get mellower with cooking, so don’t use too much.

img_6008

4. Ok, time to chop up and toss in the broccoli. They can go in pretty much right after the onions and hot sauce.

With every new item added, I add a bit more olive oil. That way, no ingredient soaks up all the olive oil, and I can use less.

The broccoli will start to green up as it cooks.

BS - greens

5. When everything in the pan is just about cooked for your satisfaction, it’s time for the greens. I’ve been eating spinach till it came out of my ears lately, so I picked up mustard greens as an experiment.

And it’s turned out well. Definitely adding this ingredient into regular rotation. (If you try picking some up at your local super, make sure you get the ‘flat’ leaves – he curly mustard is bitter if not boiled first.)

BS - greensAgain, adding a bit of olive oil. It might look like a lot of greens but leafy things shrink a lot as you cook them and the water is broken out. Since there’s a lot of them, the stiring has to pick up a bit, so that they all get cooked. At this point, dinner’s almost ready.

Get a bowl and you’re done.