The ingredient list might look long but keep in mind this makes quite a large amount of vegan meat. 4 cups water. 2. Stir well until a dough is formed. Use about half as much water to make the dough. The type of flour matters in baking, this is why you could never make a successful angel food cake with bread flour! Lots of flavour is needed for the whole piece of seitan. Nowadays, you can skip this step and use vital wheat gluten , which is wildly easier. If you find it’s really sticking to your fingers, add a little bit more flour. Seitan is frequently dubbed “wheat meat” because it mimics the heartiness and chewiness of meat, without the animal protein. Let's get washing! 2 1/2 cups water. Make the broth. In a large ceramic or glass bowl, combine the flour, nutritional yeast and spices. For the Seitan: 2 1/2 pounds wheat flour (7-8 cups) 2 tsp spices. I like food to be really flavourful, so I go all-in with the flavouring for this recipe. Seitan Made Easy: Seitan, or wheat-meat, is a commonly used meat substitute. Fortunately, it's easy to make it at home. This common plant-based meat substitute called seitan (pronounced “SAY-tan”) is made from the main protein in wheat flour—gluten. The most common brand of vital wheat gluten in the US is Bob’s Red Mill , which you can find online and at most well-stocked grocery stores. The traditional way of making seitan involves washing the starch out of flour until only the gluten remains. It just takes some time and a lot of washing. It is made up of wheat protein, and doesn't taste like much when not flavored. Add them to a large mixing bowl and stir with a spoon. A good place to start is approximately 6 cups of flour to 2 cups of water, which should yield about 4-6 servings of seitan after washing. Add the following dry ingredients, which are the base of your seitan meat, to a large mixing bowl: 2,5 cups of gluten powder (essential) 1/4 cup of chickpea flour (essential) 2 teaspoons agar agar (strongly recommend, but not essential.) 2 T nutritional yeast. Measure the flour. Gluten flour has no taste, so spices and herbs need to make up for that. 1/2 cup tamari or soy sauce. Place the dough on a flat surface and knead continuously for 2 minutes. Let it rest for 5 minutes. Vital Wheat Gluten Seitan is made from vital wheat gluten, and water (and some seasonings for flavor). You actually have to wash the starch out of the dough ball so you are left with the gluten only. You can do this in a food processor if you are kaing a small amount. 1. How to Make Seitan. Add the following dry ingredients to create a savoury, beefy flavour profile: But it is really cheap and tasty and protein rich and totally worth the trouble once in a while! How to Make A Seitan Roast. Knead this mixture enough to come together as a smooth ball of dough. Avoid anything under 10% entirely, like pastry flour. Seitan is made by isolating the gluten in wheat flour. Preparation. But that doesn't mean I couldn't make seitan at home. Add water and all other wet ingredients. Mix the vital wheat gluten flour and chickpea flour. 1/2 cup tamari or soy sauce. While it is possible to buy seitan, it can be quite pricey and not every health food store stocks it. Seitan is wholewheat gluten that is made to form a solid consistency that can be chopped, sliced or left whole for cooking. 3 tsp spices. For the boiling stock: 2 T vegetable stock powder. Seitan isn't new—it's been used in Chinese and Japanese cooking as a meat substitute, originally devised by Buddhist monks, for centuries. Knead the dough. Note: Substitute 1 cup of Do-Pep* or high gluten flour for 1/2 cup whole wheat plus 1/2 cup unbleached flour, if desired. 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