Justin & Meredith Winokur's Kitchen Cooking Notebook

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Regular Seitan Logs -- back to top

Update:

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

• 2016-01-12

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

Dry:

• 250g vital wheat gluten ( 1.5+ cups)
• 20g Nutritional yeast (1/4 + cups)
• 50g regular (wheat) flour (~1/4 cup)
• 1 Tbsp penzeys Sandwich Sprinkle
• 1 Tbsp Italian Seasoning Mix
• 1 Tbsp osem (go lighter next time)

Wet:

• 1-1/4 cup water
• 1 Tbsp rice vinegar
• 2Tbsp Low Sodium soy sauce
• 1 Tbsp apple cider vinegar
• 1 Tbsp mirin
• 1/2 tsp toasted sesame oil

Broth:

• 6 cups water
• 1 cup white wine
• 1/4 cup soy sauce
• 2 tbsp Osem

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.

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 negligible in the final product

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Original Wordpress ID and Date: 9111, 2014-10-29_091905

Seitan Chorizo -- back to top

Added 2014-01-06. Originally from here but 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)

• 2-1/2oz (~1/2 cup) vital wheat gluten
• 1/4 (to 3/8) oz (~2 tablespoons) nutritional yeast
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon dried onion flakes (or 1/4 teaspoon onion powder)
• 2 tablespoons water
• 2 tablespoons apple cider vinegar
• 1 tablespoon ketchup
• 1 tablespoon sriracha
• 1 tablespoon canola oil

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):

• Cook the combined dough in a frying pan with a thin layer of oil over medium to medium-high heat. Chop constantly with a metal spatula to break into pieces. Keep it moving and break up pieces. Cook stirring frequently until brown. About 8 minutes

Cooking method 2 (harder but more tender pieces):

• Break into individual crumble and cook over medium-high heat in a well-oiled frying pan. Tip: Add the crumbles to the cold pan so that they all cook evenly. Once cooked enough to_not_combine (~1 min), start tossing/stirring frequently until cooked and brown. About 8 minutes

Change log:

• 2014-05-24: Main dry ingredients in weight. Also, noted different cooking techniques and rewrote narrative

Original Wordpress ID and Date: 7066, 2014-01-06_192227