Corned Seitan

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The Dry Mix for Corned Seitan is the same as for Firm Seitan. If you have a pre-mixed Firm Seitan Dry mix, you can use that, otherwise I have copied the dry mix from the Firm Seitan here.

If you will be making seitan as often as we do (2x a week), a bread machine is very helpful. Get one at a garage sale. It also bakes bread. If you do not have a bread machine, knead in a stand mixer for 10 minutes, let it rest for 30 minutes and repeat, knead 10 min, rest 30 min. Also, when I mix the dry ingredients, I make 6 jars worth (Bell Mason Canning jars work very well). Line up the jars, add each ingredient to each quart jar, label and you are ready when you want to make seitan.

DRY:

2 1/2 c vital wheat gluten

1/2 c tapioca flour (available at health food stores)

1/2 c rolled oats

1/4 c nutritional yeast

2 t onion powder

1 t garlic powder

1 t sea salt

WET: (Write this on your label if making some to store)

2 T soy sauce (tamari is best)

2 T ketchup

2 T maple syrup

2 T beef base concentrate (or mushroom or vegetable)

1 T olive oil

1 T paprika

1 t salt

about 1 1/2 c cold water (not warm or hot), to make 2 1/2 c total liquid

COOKING BROTH: (Write this on your label if making some to store)

FOR OVEN:

3 c water

1/4 c soy sauce

3 T ketchup

1 T maple syrup

2 t salt

3 T balsamic vinegar

1 bay leaf

1 T paprika

3 cloves

3 garlic cloves, crushed

1 T pickling spice

1 onion, peeled and quartered through the root

FOR SLOW COOKER OR STOVE TOP:

same as above but use 7 c water

For Bread Machine Kneading: Mix your dry ingredients (unless you are using a mix from a mason jar from storage - no need to pre-mix then). Mix your wet ingredients, using blender if needed. Put the wet in the machine. Put the dry in the machine. Turn on ‘Dough’ cycle. After the machine is done, remove, try not to break it, form into a loaf slightly, and let rest while you heat the cooking broth.

For Hand or Stand Mixer Kneading: Mix your dry ingredients (unless you are using a mix from a mason jar from storage - no need to pre-mix then). Mix your wet ingredients, using blender if needed. Put the wet in the machine. Put the dry in the machine. Knead in the mixer for 10 minutes. Let it rest for 30 minutes. Knead again for 10 minutes. let rest for 30 minutes. Turn out onto board, shape into loaf slightly, and let rest while you heat the cooking broth. (Gluten should be shinny and smooth.)

For Oven Cooking (this is my favorite method): Using a crock-pot inner pan, or cast iron pot or clay pot or any heavy pot, put a parchment in the bottom (it will help prevent the seitan from sticking). Put the heated cooking broth in the pot, add the seitan gently, COVER very well, use foil if you have to. No preheating needed. Bake on 325 for 1 hour. Turn seitan. Bake another hour. Turn one more time. Bake another hour. TOTAL BAKE: 3 HOURS. TURN: 2 TIMES

For Slow Cooker Cooking: Put a parchment in the bottom (it will help prevent the seitan from sticking).

Put the heated cooking broth in the pot, add the seitan gently, cover and cook on LOW for 6-8 hours, turning once halfway through.

For Stove Top Cooking: Put a parchment in the bottom (it will help prevent the seitan from sticking).

Put the heated cooking broth in the pot, add the seitan gently, cook on low (not boiling! ever!) for 2 hours. This is the least successful, the most stressful, and the most food-sitting method of all. There are too many variables since the stove top is so inconsistent given the amount of time it needs to cook. You also have to make sure the seitan is actually cooked by the end of 2 hours. If not, keep cooking. Have I convinced you to use one of the other two methods? I hope so.

YOU MUST LET YOUR SEITAN COOL BEFORE USING. It needs to firm up. Make the seitan the night before, while watching TV, or writing emails or working or studying. Each seitan makes enough for 1 and 1/4 meals. Freeze the other 1/3 of your seitan and you will be one-third the way to another meal. Or refrigerate in the broth whatever you did not use in the recipe and make a sandwich during the week. Pan fry and put between bread. Dice and pan-fry, put in salad. Slice into thin strips and make a stir-fry.