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Home > posts > 2014 > 04 > 20140422_200522_seitan-and-broccoli-stir-fry.html

Seitan and Broccoli stir-fry Tuesday, April 22, 2014, 08:05 PM

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I made seitan and then a broccoli and seitan stir-fry.

I didn't take a photo of it but I used the seitan from below to make a broccoli stir fry. I just steamed broccoli, then added the seitan. I then added some teriyaki (not the high-cal one) and some other seasonings.

Seitan:

I read a few different articles online about pressure cooking seitan. Many said that seitan gets spongy from being cooked over a normal simmer temp (which is way lower than a pressure cooker). And to counter this, add some other flour.

So, I played around a bit and came up with the following recipe. Note that the extra 1/4 cups of water was too much. The dough was very wet but this did work very well so I wouldn't make too many changes. Next time, I also want to weigh the things for future reference since I hate going by volume. But anyway,

Dry:

• 1.5 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 1/4 cup white rice flour
• 1 Tbsp italian seasoning blend crushed as I added it
• salt and pepper

Wet:

• 1 (plus 1/4) cup water
• 1 Tbsp rice wine vinegar
• 1/4 tsp toasted sesame oil (I would have done a bit more but I ran out)
• 1 Tbsp Braggs Liquid Aminos (or soy sauce)
• 1 tsp sriracha

Broth (for pressure cooker)

• 2 cups water
• 2 Tbsp braggs
• 2 Tbsp dry sherry
• 1/2 cup white wine
• 1 Tbsp osem

I mixed the dry ingredients together and then separately mixed the wet. I added the wet ingredients (which was minus the extra 1/4 cup water). I then added the extra 1/4 cup since it was too dry. After mixing it all, I ran it in the food processor for 30 seconds and then kneaded it by hand too.

I let it rest for a little bit while I made the broth and started that. I then cut the dough into four equal pieces. I tried something different and rolled half of them in cheese cloth to make them nicely shaped. As you can see from the photo, it worked

I added them to the pressure cooker and cooked for 30 minutes (at_full_pressure) and a natural release.

This was probably the best seitan I have made in a while. I would work off of this recipe in the future

Original Wordpress ID and Date: 7767, 2014-04-22_200522

Tags: recipes