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Justin & Meredith Winokur's Kitchen Cooking Notebook

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Regular Seitan Logs

Update:

I am still working out this recipe and the plan. For example, see

I will update the rest as needed (But I can always go through the git logs to figure it out)

Dry:
Wet:

Broth:

Combine dry ingredients in a large bowl. Combine wet ingredients separately. Slowly add the wet to the dry. Knead by hand to fully combine. Knead in the food processor for 30 seconds. Knead by hand to combine, then split into 4-6servings. Knead to clean up the loaves,Wrap in cheesecloth (optional). Let sit for 15 minutes.

Combine broth ingredients and bring to a simmer. Add rested seitan blocks and simmer (2/10 on induction) for 60 minutes.


Photo listing built from WP gallery shortlink

Resting:

Before simmering:

After simmering:

All chopped up:

Nutritional Information

Note: This does not include the sesame oil since I often skip it and it does not count calories in the broth since they are negligablein the final product

Item serv. size x Cal Fat Carbs protein fiber per
Vital Wheat Gluten 100g 2.5 370 1.80 14.00 75.00 0.60 8.79
Flour 100g 0.5 366 1.40 80.00 6.00 2.40 9.40
Nutritional Yeat 100g 0.2 281 3.00 31.00 50.00 25.00 6.71
Mirin 1 Tbsp 1 33.8 0.00 9.50 0.10 0.00 1.04
Total 1198.00 5.80 90.70 200.60 7.70
Per Serving 4 299.50 1.45 22.68 50.15 1.93



This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 9111

Original WP Pub Date: 2014-10-29_091905


Seitan Chorizo

Added2014-01-06. Originally from herebut I have now noted a few changes. Note that this is a flexible recipe so you can mix it up with other seasonings, etc.

Seitan Chorizo( Originally fromFood.com)

Combine dry ingredients well in a medium bow

Combine wet ingredients and stir/beat to make an emulsion. Tip: use immersion blender to make a really good emulsion

Add slowly to the dry ingredients making it into the dry. Try to beat/knead as little as possible(we don't want too much gluten)

Cooking method 1 (easier, more crumbles, some more cooked bits):

Cooking method 2 (harder but more tender pieces):

Change log:



This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 7066

Original WP Pub Date: 2014-01-06_192227