lunch time

by Isobel

I finally got around to making seitan this weekend. SO much cheaper than buying it pre-made (if you buy the wheat gluten in bulk, at least), and you can flavor it however you want. Win-win situation, if you ask me.

This stuff is great sauteed and put into wraps, especially with a little dijon and some spinach in there. Tasty, tasty.

Also, if you don’t think you’ll go through it all that quickly, you can always freeze half of the batch for later.

Sandwich Seitan (~8 servings)

1 1/2 cups vital wheat gluten flour

1/2 Tbsp dried dill

1/2 tsp garlic powder

1 cup cold water

1/4 cup tamari

for the simmering broth

8 cups water

1/4 cup tamari

1/4 cup nutritional yeast

(1) Stir together flour, dill and garlic powder. Form a well in the middle, pour in cold water and 1/4 cup tamari, and mix well. (2) Knead for about 3 minutes, until spongy, then let sit a few minutes to firm up. (3) Bring simmering broth ingredients to a boil. (4) Cut gluten into large pieces, 8 or less, and drop into broth. (5) Reduce heat to a simmer, and cook, partly covered, flipping pieces occaisionally, for an hour. Remove from heat and let cool completely, then transfer to airtight containers.

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