Since I’m allergic to soy, chick peas, lentils and nuts I always have a hard time finding meat-substitutes at the grocery store.
I recently discovered this so-called “wheat-meat” called seitan – sounds pretty demonic right?
The dough was super easy to make and I cooked it in two different ways. I baked myself some for dinner tonight and boiled the rest for tomorrow.
- 2 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1 1/4 cup vegetable broth
- 4 tbsp reduced-sodium soy sauce
Mix dry ingredients in a large bowl. Add wet ingredients and knead with a wooden spoon for 3 to 4 minutes. Remove dough from bowl and knead for another 5 minutes on a flat surface. Roll dough into a log and cut into pieces.
I made large chunks for the boiled ones and small for the baked.
Baked: Bake on a greased cooking sheet at 375 degrees C for 15 minutes (until golden brown.)
Boiled: Bring 3 cups of vegetable broth to boil. Cut up an onion and two garlic cloves to throw in the pot. Simmer seitan chunks in broth for 35-40 minutes, until firm.Let cool in broth and strain.
Season or cook however you’d like.
Yields 4 cups.