Ingredients:
Gluten Dough:
2 cups vital wheat gluten
1 teaspoon granulated garlic
1 teaspoon ground ginger
1 1/4 cups water or vegetable broth
3 Tablespoons reduced sodium tamari or shoyu (soy sauce)
2 teaspoons toasted sesame oil*
Broth:
4 cups water
1/4 cup reduced-sodium tamari or shoyu
3-inch piece of kombu (a seaweed)*
4 slices of ginger*
2 cups vital wheat gluten
1 teaspoon granulated garlic
1 teaspoon ground ginger
1 1/4 cups water or vegetable broth
3 Tablespoons reduced sodium tamari or shoyu (soy sauce)
2 teaspoons toasted sesame oil*
Broth:
4 cups water
1/4 cup reduced-sodium tamari or shoyu
3-inch piece of kombu (a seaweed)*
4 slices of ginger*
Preparation
Gluten dough:Combine all dry ingredients and mix thoroughly. Combine all liquids and add to the dry mixture; mix with a fork until the dough reaches a kneadable consistency. Knead a couple of dozen times, then let the dough rest 3-5 minutes.
Wet hands (to prevent gluten from sticking) and knead another dozen times, then let the dough rest another 10 minutes. While waiting, prepare broth (below).
Wet hands and a knife; cut gluten into 6-8 pieces and pull into thin strips. Simmer in broth for 45-60 minutes.
Broth:
Combine all ingredients in a large pot with a lid. Bring broth to a boil, add gluten dough pieces, reduce to a simmer and cover. Check occasionally and add more water if needed.
Combine all ingredients in a large pot with a lid. Bring broth to a boil, add gluten dough pieces, reduce to a simmer and cover. Check occasionally and add more water if needed.
**
Seitan (sometimes known as Mock Duck) is a fantastic meat alternative. Made from protein-rich wheat gluten, it is both tasty and nutritious. Naturally fat- and starch-free, seitan should even be a hit for those following the lastest diets. However, pre-packaged seitan is ridiculously expensive, especially considering the frugal nature of its ingredients. This recipe will produce seitan as one buys it in stores: ready to cook immediately (my favorite method is to simmer the seitan in a flavorful sauce), or refrigerate/freeze for later use.
Traditional methods of preparing seitan involve mixing wheat flour with water to form a dough, and then rinsing the dough in water until only the gluten remains. This process is both time consuming and water-wasteful, so we're going to be using a handy shortcut: bulk vital wheat gluten, already separated from the starch, available in most local food co-ops and natural food stores. Look for it in the refrigerated bulk section.
Traditional methods of preparing seitan involve mixing wheat flour with water to form a dough, and then rinsing the dough in water until only the gluten remains. This process is both time consuming and water-wasteful, so we're going to be using a handy shortcut: bulk vital wheat gluten, already separated from the starch, available in most local food co-ops and natural food stores. Look for it in the refrigerated bulk section.
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