Tender Seitan (updated 12-23-2010)

(chicken-y)

www.weeklyveganmenu.blogspot.com 

 

  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 Tender  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

2 t garlic powder

2 t paprika

1 t sea salt

2 T chicken-style broth mix

 

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

2  c cold water (not warm or hot)

3 T soy sauce (tamari is best)

4 T tahini

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

FOR OVEN:

3 c water

1/4 c soy sauce

7 cloves garlic, crushed

1/4 c nutritional yeast

4 T chicken-style broth powder mix (same as above)

FOR SLOW COOKER OR STOVE TOP:

same as above but use 7 c water

FOR CUTLETS USE:

same as above but use 5 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.

For Cooking Cutlets:  Form the gluten into one giant mass and slice a thin piece off. Slice as many pieces off an you have room for. Allowing the pieces to rest between cutting (and stretching a bit) and rolling lets the gluten relax and you can make the pieces thinner because the gluten won’t want to stretch back, like a rubber band. Place this between parchment papers and roll them out as thin as you can. Have the broth prepared and poured into a baking dish. Place each piece you roll out into the warm broth. You make overlap pieces but make sure that each piece is wet before adding another one. Cover tightly with foil and bake in a preheated 300 oven for 1 1/2 hours.

Turn off the oven and allow it to sit for another hour in the oven.

 

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. Mix and match your flavors, too. For example, thaw both Firm and Tender Seitan, etc.

 

© Copyright 2010. All rights reserved.