My favourite seitan recipe to-date: savoury, moist, easy to slice & TASTY! Kids, DO try this at home! When you make it yourself, you always know what’s going into your food, and subsequently, what’s going into your body and feeding your cells. Nourish yourself from the inside out.
This mock meat resembles more of a “chicken-style” protein. You can cut it into chunks, cutlets, or thin slices. Versatile much?
Ok. Enough chatter. Let’s get to the good stuff: the recipe!
(all spices are optional / replaceable, have fun with it!)
3 cups cold salted vegetable or miso broth
1/4 cup neutral light oil (canola, olive, or grapeseed
3 cups vital wheat gluten
1/2 cup chana/chickpea/garbanzo flour (this really helps with texture)
2/3 cup nutritional yeast
1 tbsp onion powder
2 tsp poultry seasoning
2 tsp caraway
1 tsp paprika
1 tsp fennel
1 tbsp sea salt
Method of Madness:
Combine all dry ingredients in a big bowl, mix thoroughly. Add broth and oil, and mix together until there is no dry material visible.
Now KNEAD. Knead that dough for about 5 minutes straight. Then, let rest for a good 10 minutes.
After the dough has rested, give it another knead, for about another minute.
Cut dough into four, roll into sausage-like rolls with a generous amount of aluminum foil (the dough will swell). Twist the ends like a candy wrapper, but loosely.
Steam for 50 minutes – 1 hour. Let cool to room temperature. Refrigerator over night. Now EAT!