Seitan Variations


Hi there! I found out that one of my favourite healthy shops sells packages of gluten proteins, which is basically seitan dehydrated.

It’s like a flour, but I’m pretty sure most of you already know what I’m talking about. I tried to use it to prepare seitan as well, of course, by simply adding water, but honestly I didn’t like it that much… too hard and, well, rubbery. I decided to add a little bit of flavour then!
I made two versions of it, one with pumpkin, one with aubergine.

for the pumpkin flavoured:
1 cup of gluten flour
1/2 cup of pumpkin purée
1+1/2 tsp of minced garlic (depends on your taste, but it goes very well!)
salt or shoyu, as needed
water, as necessary
hot pepper paste (or powder), to taste
2 tbsp of tomato paste (optional)
cumin – sage – marjoran  – rosemary, just 1 tsp, otherwise they’ll cover the flavour
1/2 tsp of cinnamon and ground nutmeg
for the aubergine flavoured:
1 cup of gluten flour
1 cup of aubergine purée
1+1/2 tsp of minced garlic
salt or shoyu, as needed
1 heaped tbsp of marjoran
1 heaped tbsp of thyme
1 heaped tbsp of dill
chili paste, to taste
for the cooking broth:
various herbs (I put all I had in the pantry!)
1 stock vegan cube (optional, depending on how many herbs you put)

for the pumpkin flavoured:
If you don’t want to use pre-puréed pumpkin (and I didn’t want to), steam cook, or just cook in a pan, or microwave the pumpkin and then purée it.

Combine all the ingredients in a bowl, mix well (maybe you’ll need to add some water) and shape into a big sausage. Wrap it with a fine cheese cloth, close the ends with a string and boil for about 45 min – 1 hour in the broth
for the aubergine flavoured:
Same method, actually. Steam cook, or microwave the aubergine, purée it; combine all the ingredients, knead well, shape the mixure into a log, wrap it with a cheesecloth and boil it for 45 min- 1 hour in the broth.

They can be sliced and heated in a pan with or without a little oil, or cut into chunks and added to pasta, salads, whatever. I cut them into chunks, wrapped in cling film and put in the freezer – I thaw them each time I want one 🙂
I love them both, I couldn’t say which one I like best!

  1. saffron 8 September 2011 at 12:20

    this is interesting, you know, I want to search gluten flour now, maybe they sell it around here as well. I love the colours, I want to make a green one as well

  2. heidi 9 September 2011 at 07:30

    cool!! I don’t know which one I’d like to try first

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