This traditional seitan recipe creates a dense, chewy, and satisfying meat substitute perfect for vegans and vegetarians. By washing away the starch from bread flour, you are left with pure gluten protein that absorbs the rich flavors of tamari, kombu, ginger, and onion. The result is a firm, savory loaf that holds up beautifully in stir-fries, stews, or sliced for sandwiches. It offers a hearty texture and deep umami taste that mimics meat well. While the washing process requires patience, the final product is incredibly versatile and keeps well in the refrigerator or freezer. This method yields a substantial amount of seitan, making it ideal for meal prep or feeding a crowd.
Seitan – Method Ii
Description
This traditional seitan recipe creates a dense, chewy, and satisfying meat substitute perfect for vegans and vegetarians. By washing away the starch from bread flour, you are left with pure gluten protein that absorbs the rich flavors of tamari, kombu, ginger, and onion. The result is a firm, savory loaf that holds up beautifully in stir-fries, stews, or sliced for sandwiches. It offers a hearty texture and deep umami taste that mimics meat well. While the washing process requires patience, the final product is incredibly versatile and keeps well in the refrigerator or freezer. This method yields a substantial amount of seitan, making it ideal for meal prep or feeding a crowd.Ingredients
Directions
-
Mix the white bread flour and 6 cups of water together to form a medium-stiff dough.
-
Knead the dough until it becomes elastic when pulled, which takes about 8 to 10 minutes.
-
Allow the dough to rest for about 5 minutes in a bowl of cold water.
-
Fill a large bowl (1-1/2 to 2 gallons) with warm water and knead the dough underwater to wash out the starch.
-
When the water turns white after 1 to 2 minutes, drain it through a strainer, catching any floury residue to add back to the dough ball.
-
Continue kneading, washing, and changing the water until the water runs clear and no more starch is released.
-
This washing process may take up to eight rinses and approximately 20 to 25 minutes.
-
Pour 6 pints of fresh water into a large pot.
-
Add the tamari, sliced onion, kombu, sliced ginger, and the washed gluten dough ball to the pot.
-
Simmer the seitan gently for about 3 hours, ensuring the liquid does not boil vigorously.
-
Check for doneness by cutting into the seitan; it should be firm to the touch and firm in the center, not raw or doughy.
-
Remove the seitan from the broth and let it cool before slicing or storing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 3516.6kcal
- % Daily Value *
- Total Fat 14.6g23%
- Saturated Fat 4.0g20%
- Cholesterol 12.9mg5%
- Sodium 25.0mg2%
- Total Carbohydrate 732.9g245%
- Dietary Fiber 23.0g92%
- Sugars 5.2g
- Protein 125.2g251%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
