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Seitan

Seitan recipe image
This International main features Stone ground, whole wheat. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 741.6
Dietary: Vegetarian
Description
This International main features Stone ground, whole wheat. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 cup Stone ground, whole wheat
Directions
  1. 1
    bread flour 3 c Water 1/2 c Tamari 12 Slices fresh ginger, about -1/8" thick 1 Piece kombu, about 3" long
  2. 2
    Mix together flour and water to
  3. 3
    make a dough.
  4. 4
    Knead until stiff (10 to 12 minutes by hand or 6 to 8 minutes by machine).
  5. 5
    Place in a bowl, cover with cold water and allow to rest for about 10 minutes.
  6. 6
    While dough is resting, bring 3 quarts of water to a boil.
  7. 7
    Add tamari, ginger and kombu.
  8. 8
    Cook for 15 minutes, remove from heat and allow to cool completely.
  9. 9
    Immerse dough in a bowl of warm water and knead to remove starch.
  10. 10
    When water turns milky, drain it off and refill bowl with fresh water.
  11. 11
    In final rinses, use cold water to tighten gluten.
  12. 12
    Rinsing is complete when liquid runs clear as dough is squeezed (about 8 changes of water.) Lightly oil a 9" x 5" x 3" loaf pan.
  13. 13
    Place seitan in pan and let rest until dough relaxes, about 10 minutes.
  14. 14
    Use in recipes calling for uncooked seitan or continue with following steps for cooked seitan or continue with following steps for cooked seitan.
  15. 15
    Bring 3 quarts of plain water to a boil.
  16. 16
    Add seitan and cook for 30 to 45 minutes or until it floats to surface.
  17. 17
    Drain and cut into pirces or leave whole.
  18. 18
    Drain and cut into pieces or leave whole.
  19. 19
    Place seitan in cold tamari stock and bring to a boil.
  20. 20
    Lower temperature and simmer for 1 1/2 to hours, depending on size of pieces.
  21. 21
    Serve warm or use in recipe calling for cooked seitan.
  22. 22
    Ron Pickarski, reprinted in _Vegetarian Gourmet_, Winter 1992

Nutrition Facts

Servings 8

Amount Per Serving
Calories 741.6kcal
% Daily Value *
Total Fat 46.8g72%
Saturated Fat 13.0g65%
Cholesterol 288.0mg96%
Sodium 237.6mg10%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 75.6g152%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, ground, international, main, seitan, simmering, stone, title, vegan, vegetarian, wheat, whole
Read it online: https://www.chefs-mate.com/recipe/seitan/