Seitan Sauteed with Garlic
I get weird sometimes about sharing recipes. Sometimes I’m greedy and just want to keep them to myself, like my brownie recipe, which on occasion I share with people close to me and I’m getting closer to being comfortable sharing on here. Most of the time I just get anxious that no one will like it, it won’t come out the same way for you as it does for me, I can always improve on it so I’ll just wait until then, blah blah blah. The one recipe I’ve been saying over and over again that I’m “going to post on my blog real soon” is my seitan recipe. Its falls under the category of “I can always improve on it so I’ll just wait until then”. I finally realized the other day that I’ve been making it the same way for months now and I’ve served it to a lot of people over that time. Most of those people are meat eaters and they have all loved it. So I’m finally going to share it today although I think I’ll need a few drops of Rescue Remedy to calm my nerves before I do.
Before simmering (these pictures aren’t pretty to look at) :)
I love making my own seitan for a few reasons: it’s cheap, it’s easy, I don’t like any of the brands that I can buy in the stores by me and I can flavor it however I want. What I don’t/didn’t like about making it is the 5 or so minutes that is needed to knead the seitan. You see I broke my hand about 6 years ago and kneading anything still KILLS it. On really cold winter days my right hand is basically useless. I knead away though each and every time until I can’t take it anymore. The last time I made the seitan it was a chilly day, my hand wasn’t cooperating and I FINALLY thought to just let my KitchenAid stand mixer do all the work for me. Sweet jesus that machine just made my life a whole lot easier and less painful! Why I didn’t think of it before is beyond me. So you can make this recipe either way…with your own two hands or with the help of your KitchenAid.
makes 8-9 thick cutlets
16 cups water
2 tablespoons concentrated broth (I use Better Than Bouillon’s non chicken base) or 3 bouillon cubes
1/4 cup tamari
3 bay leaves
3 cups vital wheat gluten
1/3 cup nutritional yeast
2 tablespoons cumin
1 tablespoon garlic powder
1 cup cold water
1/2 cup tamari
1/2 cup unsweetened non dairy milk
2 tablespoons olive oil
For the broth: add all the ingredients to a large pot with a lid. (any pot that you can cook pasta/soup in is perfect). Leave it be until the seitan is ready to be added.
For the seitan: In a large mixing bowl add the vital wheat gluten, nutritional yeast, cumin and garlic powder and stir to combine. In a medium size bowl whisk together the cold water, tamari, unsweetened non dairy milk and olive oil until well mixed. Add the liquid to the dry ingredients and mix. Here is where you either get your hands dirty or throw in in your KitchenAid stand mixer if you have one. Knead for about 5 minutes until you have a giant, stretchy ball of gluten in your hands (mixer). With your hands or kitchen knife divide the dough into 8-9 pieces and stretch those pieces out a bit to form a cutlet shape. Once all the seitan cutlets are formed slip them into the pot and turn the heat onto high. Once the broth starts to boil immediately lower to a simmer and cover the pot leaving the lid slightly off so some steam can escape. Simmer the seitan for 30 minutes. After 30 minutes turn off the heat, fully cover the pot and let sit for at least 20-30 minutes.
Remove the seitan to a lidded container and add enough of the cooking broth to cover it and store it in the fridge until ready to use.
Seitan Wrap w. Cashew Dill Mayo
My favorite ways to use this seitan is to thinly slice it and saute it in olive oil with a lot of garlic for Seitan Wraps or i’ll cut it into thicker strips to make seitan finger type meals like my Pecan Crusted Seitan or Beer Battered Seitan. I’ll also marinate thick slices in BBQ sauce and grill it either outside on the grill or inside on a grill pan for a Seitan Rib dinner.
Now like I said this recipe falls under the “I can always improve this recipe…” If I ever do improve upon it I promise to share it. :)