Traditional Boiled Seitan
Traditional Boiled Seitan
Ready to get your hands dirty and create your own culinary masterpiece? This Traditional Boiled Seitan recipe is your ticket to homemade vegan greatness. Forget those store-bought substitutes! With this simple recipe, you can create a perfectly beefy, versatile meat alternative that’s ready to become the star of any stew, stir-fry, or sandwich. It’s a labor of love that pays off in big, delicious dividends.
Equipment
- Large pot for boiling broth
- Large-size mixing bowl,
- Cheesecloth
- Measuring cups and spoons
Ingrediënten
For the boiling broth:
- 10 cups 2350 ml water
- 2 cups 470 ml soy sauce
- 10 cloves garlic chopped in half
- 5 whole bay leaves
- 3 2- inch 5-cm pieces fresh gingerroot, peeled and chopped into chunks
For the seitan dough:
- 1 cup 144 g vital wheat gluten flour
- 5 cups 600 g whole wheat flour
- 2.5 cups 588 ml water
- 32 g fresh chopped parsley
- 3 scallions whites only, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 to 3 tsp freshly cracked pepper to taste
Instructies
- To make the broth: Combine all the broth ingredients in a pot and bring to a simmer while preparing the dough.
- To make the dough: In a large mixing bowl, combine the wheat gluten and whole wheat flour.
- Slowly add the water to form a stiff dough.
- Knead the dough about 70 times.
- Let the dough rest for 20 minutes.
- After resting, cover the dough with water in the bowl and knead it until the water becomes milky.
- Drain the water and repeat this process 10 to 12 times.
- After the final rinse, add the parsley, scallion, garlic powder, onion powder, and pepper.
- Mix thoroughly by hand.
- Divide the dough into two portions.
- Place each piece in the center of a large piece of cheesecloth and roll tightly into a log shape.
- Tie the ends securely.
- Place both seitan logs into the simmering broth and cook for 90 minutes.
- Remove the seitan logs from the broth and set them on a plate to cool.
- Once cooled, remove from the cheesecloth.
- Store in the refrigerator wrapped in foil or in a plastic container with some broth to keep it moist.
- It will keep in the fridge for about 2 weeks or can be frozen indefinitely.
Notes / Tips / Wine Advice:
Serving Tip:
This homemade seitan is incredibly versatile. Slice it and pan-fry it for sandwiches, shred it for tacos, or dice it and add it to your favorite stews or stir-fries as a fantastic beefy substitute.
Wine Advice:
With the hearty, savory, and slightly umami flavors of this seitan, you need a wine that can stand up to its “meaty” character. A light-bodied red like a Pinot Noir is a perfect match. Its delicate fruitiness and earthy notes will beautifully complement the savory flavor of the seitan without overpowering it. It’s a pairing that proves you don’t need beef to create a truly great food and wine experience!
Nutritional Information
Calories: 180 kcal | Carbohydrates: 25 g | Protein: 20 g | Fat: 3 g | Fiber: 4 g | Sugar: 2 g | Salt: 1.5 g
