Making your own seitan goes a long way. Far more economical than store bought! Easy, too! Remember -folks with celiac disease must avoid wheat, and seitan is made from pure vital wheat gluten. Folks with wheat sensitivities should either avoid seitan altogether or eat in moderation. Seitan is called 'white' meat and it is a wonderful meat substitute, high in protein and low in fat.
This recipe has been adapted from one of my favorite plant based cooks, Isa Chandra Moskowitz, from her fabulous book, "Vegan with a Vengeance".
2 cps vital wheat gluten
1/4 cp nutritional yeast
2 T flour (either organic all-purpose or whole wheat pastry flour)
1 cp either cold water or vegetable broth
1/2 cp soy sauce
1 T tomato paste (I've also used ketchup)
1 T olive oil
2 glove garlic, grated on a Microplane grater
1 tsp finely grated lemon zest
Here's HOW, both in PICTURES and WORDS! So, no excuses. This is easy. First, mix your dry ingredients, then the liquid. Mix both together in large bowl with wooden spoon or spatula.
Little mignons without the saturated fat and cholesterol. not to mention other pathogens lurking in the beef!
Then knead the dough either by hand for 5 minutes or with dough hooks or processor for 3-4 minutes. Roll dough into a log and let rest for a couple minutes. While dough is resting, fill large pot with very cold water (I add ice cubes) and 1/2 cp soy sauce or Braggs Liquid Aminos. Slice the dough into wedges and place in large pot. Bring to a boil with pot partially covered. After it comes to a boil, turn heat down to a low simmer for 1 hour. You can either use seitan immediately or freeze in containers in the broth. It defrosts well and tastes great.