Wednesday, June 25, 2008

Hello Seitan!!

Seitan, where have you been all my life? Did you think about me even though I was unaware of your existence? I swear tofu and tempeh will be my second best next to you.

I am a new convert to seitanism.

Seitan being "wheat meat" or wheat gluten that's made to resemble a "meaty" product. I have eaten it before in the form of Tofurky sausages but I didn't expect that I could make a similar product at home at half the price.

There's a recipe online that has been spreading like wildfire through vegan blogs and websites. Finally, I caught on!! And I'm so glad that I did.

This is the precooked product:

Wrap that sucker in foil and twist the ends:

After baking and sliced:

Seitan cubed and served in pasta with Ajvar (courtesy of "Vegan Fire and Spice" by Robin Robertson):

Thanks Robin, for the book if you're reading. I love the recipes. I have made the Smooth and Sassy Guacamole and the Ajvar so far. I've been kind of busy lately so I've only made the easy spreads/dips so far but every recipe looks amazing!!

Seitan O'Greatness:

Dry ingredients:
1-1/2 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice (optional)
2 tsp garlic powder

Wet ingredients:
3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.

Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.

This seitan recipe is great because it's so flippin' easy. Most call for mixing, forming, refrigerating, then boiling in broth. But for this one I only had to mix, form, and bake. Simple! I think next time I'll make two or three logs and freeze them for later use.

Some other foods I've made since last post:

Potato skins:

Cilantro Lentil soup with homemade breadsticks:


Erin said...

Welcome to the world of seitan! There are so many different ways to make it, you'll enjoy trying them out.

Debbi said...

Kyle, when are you having me over for dinner?! Mom

Jackie said...

Kind of like a bread, is it? IT looks really good - heard of seitan but have yet to try it.

Joe said...

Your seitan recipe is going to save my Thanksgiving experience with my family. I know they'll be chomping down on some huge-ass turkey. It only makes sense for me to make a little turkey and gravy of my own!

You're awesome dude!

JacqueMUA said...

i don't usually cook with any kind of faux meat ... it is soooooo rare ... i don't like meat to begin with so i dont' want something to mimic it .....

buuuutt something about the seitan you posted here ... and reading the ingredients .... omg .... i need to pick up some groceries!!