Every year around this time I start getting requests for my Seitan Recipe. Seitan is wheat meat and is the foundation of many staple vegetarian entrees. It’s hard to find good Seitan to purchase so I have taken to making my own. When you make your own Seitan, you can slice it into large cutlets and fry it up the same way you would any other type of cutlet. Next week I will share with you my Seitan Marsala recipe which is our family’s favorite meal for Thanksgiving, because the mushroom gravy is so delicious with all the other side dishes!

Hey, let’s try something new! When you make this recipe, post your photo of it either on Facebook or Instagram with the following hashtag: #iEatGreenRecipes 

Ingredients:

4 cups unbleached white flour
10 cups Whole Wheat flour
2 boxes Vital Wheat Gluten
9 cups water
1 1/2 cup Tamari
2 in. ginger piece
3 pieces Kombu

Step-By-Step-Photo Instructions

1. Mix together flour, Vital Wheat Gluten and water to make a dough.

2. Knead until stiff, approx 10 min.

3. Place in bowl and cover with cold water. Allow to rest for 10 min.

4. Meanwhile, bring 10 cups of water to a boil. Add tamari, ginger and kombu. Boil for 15 min. and remove from heat. Allow broth to cool. Immerse dough in a bowl of warm water and knead to remove starch, constantly changing the water, until it runs clear (it will take about 8 water changes or more).

5. The final rinse should be in cold water, to tighten the dough.

6. Separate into 4 equal pieces. Place dough in oiled loaf pans and let rest for 10 minutes.

7. Bring 10 quarts of water to a boil. Add seitan dough and cook for 45 minutes, until the seitan floats in the water.

8. Drain. Place Seitan in cooled Tamari broth, and bring to a boil. Simmer for 2 hours.

9. Drain, saving liquid for storage.

10. Experiment with different flavors, adding garlic and oregano for Italian food, or more ginger and cilantro for Asian food etc.