3 2-inch5-cm pieces fresh gingerroot, peeled and chopped into chunks
For the seitan dough:
1cup144 g vital wheat gluten flour
5cups600 g whole wheat flour
2½cups588 ml water
½cup32 g fresh chopped parsley
3scallionswhites only, finely chopped
1teaspoongarlic powder
1teaspoononion powder
1 to 3teaspoonsfreshly cracked pepperto 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:Great for any recipe calling for seitan—use in stir-fries, sandwiches, or as a beef substitute in stews.Wine Advice:Pair with a light red wine like Pinot Noir for a balanced meal.