Newark Natural Foods

Traditional methods for making seitan ( a faux meat that is made from wheat gluten) call for kneading the dough under water- rinsing out the starch until you are left with just the gluten. It is time consuming and messy.

If you use wheat gluten flour as your base, you’re half way there. It is SOOO much cheaper to make than to buy pre-made. And it’s pretty easy. Try it!

 RECIPE

2 cups vital wheat gluten flour

1/4 cup nutritional yeast

2 tbsp. flour

1 cup cold water or vegetable broth

1 tbsp. tomato paste

1 tbsp olive oil

2 cloves garlic, pressed or minced finely

12 cups cold water, 1/2 cup tamari (soy sauce) for the cooking liquid

Excluding the cooking liquid ingredients, combine dry ingredients in large bowl and wet in a smaller bowl. Then mix the two together. Knead for 5 minutes until the dough is elastic. You can use the dough hook on your mixer if you have one. Let the dough rest for a few minutes.

Mix the tamari and water in large cooking pot. Roll the dough into a log (as best you can) and cut the log into 6 pieces. Drop them into the cold water and then cover the pot with its lid askew so that steam can get out. Bring to a boil, then lower heat and simmer for an hour.

Turn off the heat and let the seitan cool in the broth. To store- cut into pieces, put in a container and fill with broth. Refrigerate for up to 5 days.

Use seitan as you would chunks of beef in any recipe. It makes an awesome stroganoff paired with chunks of meaty portabella mushrooms and a “beef” bourginion that rocks!