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All-Purpose Seitan
Credit:
John Kernick
Recipe Summary
Yield: Makes about 2 pounds
Ingredients
For the Dough
2 1/2 cups vital wheat gluten flour
1/4 cup garbanzo bean flour
1/4 cup nutritional yeast seasoning
1 teaspoon garlic powder
1 teaspoon ginger powder
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
3/4 cup cold organic vegetable broth
3/4 cup cold water
1/4 cup Bragg Liquid Aminos or reduced-sodium soy sauce
2 tablespoons extra-virgin olive oil
For the Broth
4 cups organic vegetable broth
4 cups water
1/4 cup Bragg Liquid Aminos or reduced-sodium soy sauce
2 tablespoons fresh lemon juice
Cook's Notes
Once cool, seitan can be marinated, refrigerated in the broth for up to a week, or frozen individually in parchment for up to a month.
Gallery
All-Purpose Seitan
Credit:
John Kernick
Recipe Summary
Yield: Makes about 2 pounds
Gallery
All-Purpose Seitan
Credit:
John Kernick
All-Purpose Seitan
Credit:
John Kernick
All-Purpose Seitan
Recipe Summary
Yield: Makes about 2 pounds
Recipe Summary
Yield: Makes about 2 pounds
Yield: Makes about 2 pounds
Makes about 2 pounds
Ingredients
Ingredients
2 1/2 cups vital wheat gluten flour
1/4 cup garbanzo bean flour
1/4 cup nutritional yeast seasoning
1 teaspoon garlic powder
1 teaspoon ginger powder
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
3/4 cup cold organic vegetable broth
3/4 cup cold water
1/4 cup Bragg Liquid Aminos or reduced-sodium soy sauce
2 tablespoons extra-virgin olive oil
4 cups organic vegetable broth
4 cups water
1/4 cup Bragg Liquid Aminos or reduced-sodium soy sauce
2 tablespoons fresh lemon juice
Directions
Make dough: Combine dry ingredients in a bowl and wet ingredients in another bowl. Add wet ingredients to the dry, mixing with a fork until blended completely. Transfer dough to a clean, flat surface and knead by hand 10 times. Let rest 3 minutes. Knead 10 to 15 timesmore; let rest 15 minutes more.
Meanwhile, in a pot, bring broth ingredients to a boil. Reduce to a simmer and cover.
Roll dough into a thick log (about 3 inches wide by 8 inches long). Cut crosswise into eight 1/2-inch-thick disks and flatten with hands to about 1/4-inch thickness. Add disks to broth, cover, and simmer until the middle of the dough is as firm as the edges, 1 to 1 1/2 hours. (If the disks become exposed during cooking, add just enough water to cover. Be sure the broth does not boil; this produces spongy seitan.) Remove from heat and let cool, uncovered, in broth.
Cook's Notes
Once cool, seitan can be marinated, refrigerated in the broth for up to a week, or frozen individually in parchment for up to a month.
Cook’s Notes
Once cool, seitan can be marinated, refrigerated in the broth for up to a week, or frozen individually in parchment for up to a month.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for All-Purpose Seitan
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Reviews:
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All Reviews for All-Purpose Seitan
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
