 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 1 |
|
This is just make the seitan part. From The Real Food Daily Show. Ingredients:
1 tablespoon canola oil |
1/2 cup canola oil |
2/3 cup chopped onion |
1 tablespoon minced garlic |
3 1/2 cups gluten flour |
1 cup garbanzo flour |
2/3 cup nutritional yeast |
1 1/2 teaspoons sea salt |
1 3/4 cups freshly cooked cannellini beans |
1/3 cup tamari |
3 cups water |
Directions:
1. Preheat oven to 350F.
2. Line a 8 inch square pan with parchment paper making sure the sides are 2 inches high.
3. Heat 1 tbsp oil in heavy skillet over med. Add onion and garlic and saute until tender. Set aside.
4. Stir flours, yeast and salt in large bowl. Puree the beans with 1/2 cup canola oil, tamari and onions in blender until smooth adding water to make a smooth creamy bean puree then whisk remaining water into puree in bowl. Quickly stir bean into flour until you have a wet dough. Transfer to pan and smooth. Cover with foil.
5. Place this in a water bath. Put pan in larger pan and add enough water to come up halfway on sides. This is to ensure even cooking. Bake for 2 hours or until seitan is firm on top. Add water to pan if needed to maintain half level.
6. Cool seitan to room temperature Quarter. You should have four 1 pound squares.
7. Keep covered and refrigerated for up to two days.
8. Frozen: wrap separately in plastic and place in resealable bag. keeps one week.
|
|