How To Make Seitan At Home


The seitan is food made of whole grain wheat flour, rich in proteins, and that’s why it’s commonly used as meat replacement. Why some say wheat gluten is real “junk food”, it completely can replace the need for meat, and it’s unavoidable food in macrobiotic or vegetarian nutrition.

How To Make Seitan At Home
How To Make Seitan At Home
Write a review
  1. 2.20 pounds of whole grain wheat flour
  2. 3 glasses of water
  3. soup veggies
  4. 2 tsp of tamari or soy sauce
  5. Shoyu
  1. Knead the dough and shape it into balls.
  2. Place the dough balls in the pan, leave a fully topped off with lukewarm water and leave it for 45 minutes to 1 hour. Don’t leave it longer, it could fall apart.
  3. After these 45 minutes comes the most important part of preparing seitan: washing.
  4. First wash should be in the water in which dough was standing. "Massage" the dough with gentle movements, trying to keep the shape of balls.
  5. Very soon the water will be as white as milk. It is washed starch - which is the purpose of this washing – to rinse the starch and keep the gluten.
  6. Throw this water, pour the cold one in and wash again.
  7. Repeat this process alternately in warm and cold water (cold water grips mass, warm accelerates leaching of starch) until you get clear water. You won’t get fully clean water, so your goal is to get cleanest possible water. This takes about 20 - 25 minutes.
  8. At one moment, you will feel the dough is breaking up, and this is not a problem – keep on consistent "massaging" and shaping the balls and the problem will be solved.
  9. So, when you wash off the dough, you will have little gummy mass which is no longer white, but light brown ... and of course, the sink is completely dirty.
  10. Form a ball and place it in a cold water for about 10 minutes. This is necessary - dough needs to rest for the final shaping.
  11. While the dough is resting, prepare a pot with water and veggies. I know, some put only water and soy sauce, but to me it is better if you put the greens for soup and add the bay leaf, peppercorns, ginger and two tablespoons of soy sauce.
  12. After a 10-minute put rested dough in cheesecloth and tie. Do not squeeze it because the dough rises.
  13. Place the dough in a bowl of water (no greens) and put to boil. After the water boils, take the dough out and put it in the pot with the other ingredients ...
  14. Cook for about an hour.
  15. Allow it to cool down in the water in which it was cooked.
  16. Put in a colander or strainer to drain.
  17. Do not throw the water, but strain it and pour over seitan if you plan to keep it in the fridge. This way it can stay for about 2 -3 days.
  18. You have finished cooking the seitan.
  19. What’s next: prepare it as if you bought a piece of meat: fry, stew, grind, bake….
Woman Central

Leave a Reply

Be the First to Comment!

Notify of