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basic-wholewheat-seitan recipe

Date:    Thu, 05 Aug 93 08:24:37 EDT
 From:    Sean Culhane (culhane@vis.toronto.edu)
 from the Winter '92 Vegetarian Gourmet.  This issue has a 7-page feature 
 on seitan.  The seitan recipe is actually a reprint from Brother Ron 
 Pickarski's book "Friendly Foods" -- apparently he is the only vegan 
 certified Executive Chef with the American Culinary Federation, so the
 recipe must be good, right? :-)
 Recipe: Seitan (makes 14 oz of uncooked or 16 oz of cooked seitan)
 6   cups   stone-ground, whole wheat bread flour
 3   cups   water
 1/2 cup    tamari
 12  slices fresh ginger, about 1/8 of an inch thick
 1   piece  kombu, about 3-inches long
 * Mix together flour and water to make a dough.  Knead until stiff
   (10-12 minutes by hand or 6-8 minutes by machine).  Place in a bowl,
   cover with cold water and allow to rest for about 10 minutes.
 * While dough is resting, bring 3 quarts of water to a boil.  Add tamari,
   ginger and kombu.  Cook for 15 minutes, remove from heat and allow to 
   cool completely.
 * Immerse dough in a bowl of warm water and knead to remove starch.  
   When water turns milky, drain it off and refill bowl with fresh water.  
   In final rinses, use cold water to tighten gluten.  Rinsing is complete
   when liquid runs clear as dough is squeezed (about 8 changes of water).
 * Lightly oil a 9"x5"x3" loaf pan.  Place seitan in pan and let rest until
   dough relaxes, about 10 minutes.  Use in recipe calling for uncooked
   seitan or continue with following steps for cooked seitan.
 * Bring 3 quarts of plain water to a boil.  Add seitan and cook for 
   30 to 45 minutes or until it floats to surface.  Drain and cut into
   pieces or leave whole.
 * Place seitan in a cold tamari stock and bring to a boil.  Lower 
   temperature and simmer for 1.5 to 2 hours, depending on size of pieces.
 * Serve warm or use in recipe calling for cooked seitan.
 kwvegan vegan