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Regular Seitan Logs

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Update:

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

• 2016-01-12^[@rev]

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 TbspPenzey's 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 negligablein the final product

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