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Successful Seitan

Arron and Amy had told me about boiling their seitan in a turkey bag and I wanted to try it. I combined a few recipes including ones from Mark Bittman’s How to Cook Everything Vegetarian and Isa Chandra Moskowitz’s Veganomicon. Neither of theirs used the turkey bag and actually I couldn’t find any recipe that did but mine was a success! Thus…

Successful Seitan

Ingredients:

1 Cup vital wheat gluten
1/4 Cup cashews processed into a fine meal
1/4 Cup nutritional yeast
1 garlic clove, minced
1/2 Cup vegetable stock
1/4 Cup soy sauce
——————-
1 cheese cloth turkey bag (usually on sale after the holidays for cheap)
food safe twine
——————-
6 cups of vegetable stock

Directions:

In a large bowl, stir the first three dry ingredients together. Combine the garlic, 1/2 cup of vegetable broth and soy sauce then stir it into the dry ingredients with a wooden spoon. You will soon need to abandon the spoon and get into the bowl with your clean hands to knead the mixture for 3 – 5 minutes. Cover the bowl and allow the mass to rest for 20 minutes while you bring the 6 cups of vegetable stock to a boil in a 4 quart pan.

Form the rested mass of gluten into an 8″ long log and slide it into the cloth turkey bag. Tie it off close to the end of the log and cut off the extra bag. Mine only took about 1/2 the bag so I can probably make another bag out of the scrap.

Place the bagged gluten into the boiling broth, don’t worry if it doesn’t cover it, and reduce to a simmer. Cover the pan all but a crack to allow steam to escape and leave it on a low simmer for 10 minutes. Return and turn it over for another 10 minutes and then again for a total of 30 minutes of simmering. Remove the pan from the heat, turn it over one last time, replace the lid and allow it to sit undisturbed for another 10 minutes.

Remover the bagged seitan with a large slotted spoon and reserve the broth for other uses (like my Plantain, Broccoli & Seitan Stir Fry with Quinoa recipe). Remove the bag from the seitan log. Allow seitan to rest another 10 minutes before cutting to serve or use in any recipe. Allow both seitan and/ or broth to cool before storing.

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About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

3 responses »

  1. Great idea, I have never seen turkey bags. So glad to see this recipe for seitan. Have you tried making it the long way with stone ground whole wheat flour?

    Reply
  2. No, it looks like quite a project but I would love to try someday.

    Reply
  3. You did it! Very cool. I also have never seen a turkey bag, but will keep my eye out for one – I’d love to try this.

    Reply

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