January 26, 2009

Making Seitan


By (sort of) popular request (all two of you):

Sarah’s “Down with Meat, Down with Freedom” hippie Seitan

Step 1: Purchase some wheat gluten. We get ours from Vitamin Cottage (a health food store chain) for about $2/pound. A pound of gluten will make about 2 pounds of seitan (which is a lot).

Step 2: Take 1 cup of gluten, add 3/4c of vegetable broth and 2 TBSP of soy sauce, and mix in a bowl. You’ll need to quickly knead the ball of gloppy dough quickly, 10-15 times.

Step 3: Let the dough rest for 5 minutes, then give it a few more kneads. Break it up into 3 or 4 pieces.

Step 4: Put the dough pieces in more veggie broth, with a few chunks of raw onion, crushed garlic, and slices of fresh ginger (or whatever other flavorings you’d like) and bring to a boil, then simmer for 1 hour, covered.

Boom!

You’re done. You can eat it right away, refrigerate it for a few days, or freeze it indefinitely (it thaws nicely and doesn’t lose any texture or flavor to speak of). Serve it to your hacky-sack friends at the NORML meeting next week.