One of my favorite vegetarian restaurants makes this amazing “Chicken” fried seitan dinner that’s so good and makes me think of growing up on a farm. These days, I try to recreate a lot of the recipes that I miss from our travels and eating out, and our homemade seitan is so good that we don’t miss buying it in gourmet vegan shops.
I love being a vegetarian. It fits my lifestyle and it’s what I need to do for my family.
A lot of stores are out of seitan, so here is our recipe for making seitan at home. We always suggest making a big batch, so you can freeze it and have it for later.
Making Seitan isn’t difficult.
In fact, once you have made it a few times, you will find that you no longer have any desire to pay the high prices for it in the trendy vegetarian shops. It’s easy and actually pretty cheap.
Seitan is made from Vital Wheat Gluten, and that can be found in most health food isles at the grocery store.
Seitan has the ability to take on many different tastes with just adding the right ingredients before cooking. But for this recipe, we want to have that “beefy” flavor. So I used a vegetarian beef broth.
Vegetarian Cooking Made Easy!
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The store-bought seitan is good, but it can be expensive. So when I wanted to save money I looked around for recipes to make my own and found several that had a similar theme. It's not hard to do at all, it takes little time, and it's up to you for the flavor.
Combine the soy sauce with 1 cup of water in a large measuring cup. Place the gluten flour in a medium mixing bowl. Gradually add the liquid to form a stiff dough, stirring with a spoon at first, and then working together with your hands.
Turn out onto a floured board and knead 30 times, then return the dough to the bowl, cover with a clean tea towel, and let it rest for 15 minutes.
Meanwhile, bring 10 cups water to a simmer in a large soup pot. Add the bouillon cubes and ginger. ( I prefer to use my electric pressure cooker and set it to high pressure for 20 minutes.
Let the dough sit for 15 minutes then divide the dough into two pieces and pull into long, narrow loaves the shape of miniature French breads.
With a sharp, serrated knife, cut each section of dough crosswise into approximately 1/2-inch sections. When the broth comes to a simmer, insert each slice. Simmer gently and steadily for 30 minutes by the stove or 20 minutes by pressure cooker. Drain (if desired, save the tasty stock to use for soup or other purposes) and let cool.
It's great with BBQ sauce, as sandwiches, with a brown gravy made with your left-over broth, or stir-fried with some veggies.
Ingredients
Directions
Combine the soy sauce with 1 cup of water in a large measuring cup. Place the gluten flour in a medium mixing bowl. Gradually add the liquid to form a stiff dough, stirring with a spoon at first, and then working together with your hands.
Turn out onto a floured board and knead 30 times, then return the dough to the bowl, cover with a clean tea towel, and let it rest for 15 minutes.
Meanwhile, bring 10 cups water to a simmer in a large soup pot. Add the bouillon cubes and ginger. ( I prefer to use my electric pressure cooker and set it to high pressure for 20 minutes.
Let the dough sit for 15 minutes then divide the dough into two pieces and pull into long, narrow loaves the shape of miniature French breads.
With a sharp, serrated knife, cut each section of dough crosswise into approximately 1/2-inch sections. When the broth comes to a simmer, insert each slice. Simmer gently and steadily for 30 minutes by the stove or 20 minutes by pressure cooker. Drain (if desired, save the tasty stock to use for soup or other purposes) and let cool.
It's great with BBQ sauce, as sandwiches, with a brown gravy made with your left-over broth, or stir-fried with some veggies.
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