Originally Posted by vyapti
Store bought seitan, IMO, is barely servicable (sp?). It's soggy & salty and tastes too much like soy sauce. I regularly make seitan sausages and ribs, especially during bbq season. And all I learned I got of the internet, especially vegandad.blogspot.com
. Vegandad, especially, does a lot with wheat gluten and tempeh.
That sounds like something I need to make. Care to impart your wisdom here?
This is one of the best tasting things I make on a regular basis. The cutlet recipe makes lots of extra seitan for use in other dishes as well.
Seitan Alla Cacciatore
4-6 seitan cutlets cut in half lengthwise *see below
1/4 to 1/2 cup flour mixed with a tbsp nutritional yeast flakes and some black pepper
1-2 tbsp olive oil
1 tbsp olive oil
1 cup fresh mushrooms sliced
1 medium onion sliced
2 cloves garlic minced or crushed
1 cup veggie stock mixed with 2 tbsp tomato paste
3/4 cup white wine
1 tsp dried rosemary
salt and fresh ground pepper to taste
In a large non-stick skillet, heat the 1-2 tbsp olive oil over medium heat. dredge the cutlets in the seasoned flour and brown them on both sides in the oil. Set aside.
Prepare the sauce by adding the 1 tbsp olive oil to the same pan. Over medium high heat, sauté the mushrooms, onion, garlic and rosemary until the onion is tender. Add the cutlets, wine and stock mixed with tomato taste. Cover and cook for about 45 minutes, adding a little water if needed to keep a sauce-like consistency. Add salt and pepper to taste.
Serve with crusty bread or cooked pasta noodles or with rosemary roasted potatoes.
2 cups pure gluten powder (vital wheat gluten)
2 tbsp nutritional yeast flakes
1 tsp onion powder
1/2 tsp garlic granules
Freshly ground black pepper to taste
1 cup cold water
1/2 cup hot water mixed with 2 tsp Marmite or other yeast extract
2 tbsp ketchup
2 tbsp soy sauce
2 tsp kitchen bouquet or other gravy browner (optional)
4 cups water
1/4 cup ketchup
1/4 cup soy sauce
4 tsp marmite
4 tsp kitchen bouquet
Place the cooking broth ingredients into a big saucepan and bring to a simmer, meanwhile:
To make the gluten mix, mix the dry ingredients together in a large bowl. In a smaller bowl, whisk together the liquid ingredients. Pour the liquid ingredients into the dry ingredients all at once and mix well until it forms a ball.
To make cutlets, divide the uncooked gluten mixture into 12 pieces and flatten them with your hands and / or a rolling pin as thinly as you can (they will expand).
Place the cutlets in the cooking broth and simmer (do not boil! This makes it spongy) for an hour. Cool and store unused seitan in the cooking broth in the fridge.