 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
From the Dirty South Cookbook. Ingredients:
1 1/2 cups vital wheat gluten |
1/4 cup nutritional yeast flakes |
1/2 teaspoon garlic powder |
1/2 teaspoon poultry seasoning |
1/8 teaspoon thyme |
1/2 teaspoon onion powder |
1 cup vegetable stock, plus |
10 cups vegetable stock |
water |
2 -3 tablespoons soy sauce, plus |
1/2 cup soy sauce |
1 tablespoon oil |
1/2 onion, chopped |
4 -6 mushrooms, chopped |
2 carrots, chopped |
3 green onions |
1 garlic clove, minced |
1/2 bell pepper, chopped |
Directions:
1. Put the wheat gluten, nutritional yeast, and spices into a bowl and stir them together.
2. Add the broth, soy sauce and oil to the dry ingredients.
3. Mix until you have a firm and spongy sort of dough. You might have to add a few tablespoons of water to get all the wheat gluten mixed into dough.
4. Knead the dough for a minute, then cut into a few big chunks and set aside.
5. Now, take 10 cups of vegetable stock (or water) and half a cup of soy sauce and place into a large pot.
6. Add some chopped onions, mushrooms, carrots, carrot tops, green onions, chopped garlic, bell pepper (this is all for seasoning the seitan) and the gluten dough.
7. Bring this to a boil, then partially cover and cook it at a very low temperature for about an hour.
8. Let the seitan pieces cool in the pot before using or refrigerating.
9. Store the seitan in broth or water and use within a week.
|
|