so i made seitan for the first time. it’s actually very simple. all you need is a package of wheat gluten flour & some broth. the directions are right on the package.
1 c. wheat gluten flour
1 c. water
4 c. broth
combine equal parts gluten & water until a dough ball forms. knead for 5 minutes. cut seitan into small evenly sized pieces, 1/2″ to 1″. drop into boiling broth, cover & simmer for one hour, stirring every 10 minutes or so.
don’t be surprised when you go to stir it that they’ve gotten all puffed up! i was! they were coming out of the pot on the first opening! they do plump up quite a bit from their original size too. i originally cut them into 1″ pieces, but ended up cutting them up in the pan when i sautéed them to get them more bite sized again.
i made the ginger chicken recipe from How it All Vegan. it included a recipe to make the seitan (or “mock chicken”), a recipe for the broth to cook it in, and then instructions on how to combine the seitan with ginger and make a pan sauce.
i served it with brown rice and garlic veggies.
Ty’s super quick garlic veggies
1 bag frozen veggies, whatever you prefer. i buy stir fry mixes a lot.
3 cloves garlic
1 tbsp. butter sub
2 tbsp. olive oil
heat olive oil and butter to med-hi. add garlic, and saute for 1 minute. add veggies. stir often, and saute for about 7 minutes.
my non-vegan friend thoroughly approved of the above recipe, and volunteered for any future taste testings. he said he now understood how people can eat a vegan diet. very good, but the texture was a little chewy. i did notice that the leftovers today had a much firmer texture.