100 Calories of Homemade Seitan

seitan

UPDATE: I made seitan again, correcting the mistakes I made below, as well as adding more broth while mixing. I cooked it in a simple consomme with carrots, onion, ginger, garlic, celery greens, tamari and red wine.  It is divine and the seitan is perfect.

ORIGINAL POST: This was my first attempt at making Seitan.  It was easier than I thought it would be.  I found a simple recipe.  I probably should have read up a bit on it first because I made a couple mistakes, such as pre-heating the simmering water and accidentally letting the simmering water boil.  While this batch is tasty and satisfying, it is a bit too chewy, a likely outcome of the two mistakes.

Seitan, in case you are unfamiliar, is a dumpling made of wheat gluten.  Wheat gluten is what remains after rinsing the starch out of wheat.  You can buy pre-washed wheat in the form of “vital wheat gluten” at the grocery. What is great about seitan is it is very high in protein, low in fat, and versatile in cooking.  It is also quite dense, which is very satisfying.  Density in food is rare when you are vegetarian, so it is a nice break from the usual.

Also, if you can not eat tofu, it is a great substitute.  You can bake and stir-fry it, or you can simply layer it in a sandwich.  I like a seitan sandwich with tomato, avocado, mayo, and swiss.

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