Homemade Seitan

6 comments

It would seem that the home made preparation of the seitan is a sort of “must do” for a true vegan. Could I avoid it? No :-). Of course, a normal person would have done, say, a kilo of it, raw, just to taste it. As, apparently, I’m not a normal person, this morning I found myself kneading 2.5 kilos of flour at 7.15 am.

Although everyone has its own recipe, these were my

Ingredients:
1.5 kg of very strong Canadian flour (found at Waitrose, it was perfect)
1 kg of wholegrain wheat flour
water as needed
celery
carrot
onion
garlic
parsley
basil
soy sauce
fennel seeds
oregano
rosemary
curry powder
cloves
sage
bay leaves
marjoran
coriander seeds
red, white, green and black pepper
turmeric
and whatever you want to prepare the marinade and the broth to boil seitan

Method:
I kneaded the two flours with water, as of I was making bread. Knead very well, trying to incorporate as much water as you can: I have been kneading for half an hour. Now, put the dough in a big bowl with enough water to cover it. Let it stand there for 30 min: starch and gluten will start separating and the next step will be quicker.
Now, let’s start the “rinsing” process: I used the same bowl, but you may want to use a colander. Put it in the sink. You have to simply “wash” the dough, alternating hot with cold water. I think I read somewhere that you should start and end with cold water. The starch is washed away (also bran and in my case, having used wholegrain flour), and what you get is a dough made of gluten only.
When the water runs almost clear, put the dough in the same bowl.

I marinated it with soy sauce and all the spices listed above, but you may want to add some more. Cover it and let it marinade overnight (or as I did during the day).
After 10 hours I removed the dough from the marinade and I wrapped it with a kitchen cloth and kitchen string and I bolied it for an hour in a broth made of the same ingredients of the marinade (I recovered them from the marinade, actually), adding carrot, celery, onion and garlic.


Passed the hour, I removed it from the broth and I let it cool. Delicious!!

Eventually, as everyone says, I thought it was more messing up. I must admit, frankly, that the most difficult part was cleaning the kitchen afterwards… I was very lucky with the flour, as during the “washing” cycle the dough didn’t fall apart, at all: it was incredibly elastic. I could have done everything to it… squeezing, stretching, knotting, throwing it onto the wall, but it always remained a whole piece. In short… a true satisfaction! The washing process was also fun, I must admit, partly because the majority of the starch was washed with the first two or three cycles, then it has lightened. In the end…. I had fun!!

  1. tokyovegan 21 November 2010 at 08:12

    Wow…this looks excellent. I’ve been wanting to make my own seitan for the longest time, and your clear photos and explanation have convinced me to try.
    William


  2. EleonoraNW3 21 November 2010 at 08:26
    EleonoraNW3

    Hi! how are you doing :-)?
    Thanks! Just let me know how it comes out! For the first experience I advise you to use all white flour, it comes out nicer and easier to knead, and without the “bits” that you see in the pic.


  3. Anto 25 November 2010 at 09:12

    Wow!!!! Eleonora!!!! “Throwing it onto the wall” could be an experience!!! ๐Ÿ˜‰ Ah,ah,ah!
    Your seitan is fantastic, I’m used to prepare it with half strong Canadian flour and half spelt flour but, now I want to try your way! You know, I will also try the marinade as you did, I’m sure it helps a lot in getting tasty. So, THANK YOU for your instructions! Cheers!


  4. EleonoraNW3 25 November 2010 at 14:57
    EleonoraNW3

    thank you Anto! And I’ve been always willing to try and prepare seitan with spelt flour :-). next time I’ll try and I’ll let you know then!


  5. Anto 26 November 2010 at 15:30
    Anto

    ๐Ÿ˜‰ well, it seems like we’re tuned in each other!! ๐Ÿ™‚


  6. Lisa 28 November 2010 at 19:29

    Great! ๐Ÿ™‚



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