I've had very good luck with Bryanna Clark Grogan's seitan recipes. My boyfriend and I made her beefy seitan and the ham flavor and they came out very nice. We kneaded the gluten in our bread machine and then cooked the pieces in our slow cooker. This method is very easy and pretty no-brainer. The only slightly messy part is shaping the pieces before putting them into the slow cooker and even that wasn't too bad. The beefy seitan is especially good, it tastes very much like roast beef.
Hi Keegan, Here's my recipe for gluten (seitan). I've made it for years, and years, and years.....
3 cups gluten flour
1 cup whole wheat flour
½ cup dry tapioca
3 tablespoon chicken-style seasoning or
\t3 tablespoons beef or onion seasoning
4 tablespoon yeast flakes, optional (This is nutritional yeast, available at some health food stores)
Mix dry ingredients well. Add all at once:
2 ¾ cups water
¼ cup soy sauce
Stir quickly and knead a little. Let stand in a lump in colander while making broth.
12-13 cups water
3 tablespoons oil
½ cup soy sauce
3 - 4 tablespoons chicken, beef or onion seasoning (onion soup mix is good)
Bring to a rapid boil. Make two long rolls out of the gluten in the colander and cut into slices and flatten a bit. Add to boiling broth. Simmer about 1 hour. Makes about 3 quarts.
Roll in cracker crumbs and fry until golden. Serve with gravy as meat substitute for dinner or use as a sandwich filling in a vegetarian hamburger.
Gluten and Dressing
About 4 cups cooked gluten steaks, breaded and fried
About 4 cups turkey dressing made with bread crumbs, onion, and savoury (or sage), margarine
2 or 3 cups mushroom gravy
In a 9x13-inch dish arrange layers of dressing and fried gluten, beginning and ending with dressing layer. Pour gravy over top and bake for about 30 minutes at 350 degrees F. Serve with cranberry sauce if desired.
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