It got me in the mood this week to try another homemade seitan recipe. I wanted to do something super spicy and in pieces, not a log shape like Successful Seitan.
The piquante bites I created are aptly called…
1 Cup vital wheat gluten
1/4 Cup almond meal
1/4 Cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon fine black pepper
1/2 Cup vegetable stock
1/4 Cup soy sauce
1 Tablespoon olive oil
6 cups of vegetable stock
In a large bowl, mix the dry ingredients together. Combine 1/2 cup of vegetable broth, soy sauce and olive oil 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. Toward the end of the kneading process, divide the mass into about 3 smaller sections and knead them a bit more vigorously to start to get the gluten strands feeling all stretchy. You should form them to end up with oblong shapes that are about 2″ around. Cut them into 2″ sections, nice size for chunky bites.
Put the 6 cups of remaining vegetable stock into a 4 quart sauce pan. Drop the kneaded and cut gluten pieces into the broth, cover and bring just to a boil. Adjust the lid on the pan to cover all but a crack to allow steam to escape and leave it on a low simmer. Return to turn it every 20 minutes or so to turn the pieces over. Simmer for a total of 60 minutes. Remove the pan from the heat, turn the pieces over one last time, replace the lid and allow it to sit undisturbed for another 10 minutes.
Remove the cooked seitan from broth with slotted spoon and allow both to cool before using or storing separately.