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Home > posts > 2014 > 05 > 20140516_150027_seitan-logs.html

Seitan Logs Friday, May 16, 2014, 03:00 PM

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I made seitan again to use in a variety of different things (salad and for a broccoli thing). I use the basic ideas from the last time except I tweaked a few things and used whole numbers by weight. The recipe is below but first my thoughts. It seemed to work pretty well and tasted good, though it was a tad rubbery. The outsides were a bit wetter and fluffier. I think that I may want to stop trying to use the pressure cooker and instead do a full hour simmer in broth (probably need more of it though). Still, I liked the flavor of this bunch and the only tweak I would make is to not add salt since the Penzeys gives it enough. I also had to skip wine in the broth since I didn't have it so I went heavier on the other stuff

Recipe:

Dry:

• 250g vital wheat gluten ( 1.5+ cups)
• 20g Nutritional yeast (1/4 + cups)
• 50g regular (wheat) flour (~1/4 cup)
• 1 tsp Penzeys Sandwich Sprinkle
• 1 Tbsp Italian Seasoning Mix
• 1/4 tsp salt (but skip in the future)

Wet:

• 1-1/4 cup water
• 1 Tbsp rice vinegar
• 1 Tbsp Bragg's Liquid Aminos (or soy sauce)
• 1/2 tsp toasted sesame oil
• 1/2 tsp olive oil

Broth (for pressure cooking. Need more if simmering)

• 2 cups water
• 2 Tbsp Braggs
• 3 Tbsp Marsala
• 1 Tbsp Apple Cider Vinegar
• 1Tbsp Osem

Combine dry ingredients. Combine wet ingredients. 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 four servings. Knead to clean up the loaves. Wrap in cheesecloth (optional). Let sit for 5-10 minutes

Get broth to a boil, add the seitan and seal. Set to highest setting. Once_fully_ up to pressure (light hiss of steam), reduce heat to maintain a light his and let cook for 30 minutes. Remove from heat and let sit until pressure drops.

(Future note: make more broth and try a 1hr simmer).

Original Wordpress ID and Date: 7830, 2014-05-16_150027