The Dark Lord's Protein

Say it with me before we even get started here- "say-tahn". Seitan. Pronunciation is a pet peeve of mine, but lets get to the point...

Seitan, to omnivores, is probably the most accepted protein. I have to admit, when I first tried it it scared the bejeezus out of me because it was so much like a dead thing. Done right, it can be a delicious and filling addition to meals, done wrong... lets not even think about that!

Developed for Buddhists following a strict vegetarian diet, Seitan is made from the protein in wheat. I've seen some recipes that call for using whole wheat flour, making the dough, and then a long process of rinsing and kneading, but I've found just using vital wheat gluten speeds up the process. Its helpful to make a batch ahead of time, freeze part of it, and just use as needed, since its a bit of a sticky project to make.

So. what you will need for a small batch:
DOUGH
1c vital wheat gluten
1/4-1/2c nutritional yeast (not baking kind!)
3/4c ice cold water or veg broth
2T vegan Worcestershire
1/4c tamari (or soy sauce of your choice)
Optional additions-
+fennel seeds, rosemary and thyme for a sausagey seitan
+cut back on the tamari, add salt and kelp powder for ocean seitan
+a few teaspoons of liquid smoke and granulated garlic, maybe some maple syrup too
+orange extract if you plan on doing orange glaze
+ketchup or tomato paste or sauce

BROTH
This is a rough estimate...
8c COLD water
1/2c tamari
1/4c broth powder
or
dried vegetable flakies

In a good sized mixing bowl, combine the gluten and nutritional yeast. If using dry spices, add those now too so they're distributed nice and evenly. Now here is where you can eff up the whole shebang. In a measuring cup, or something that pours nicely, mix your wet ingredients (water or broth, Worcestershire, tamari), and make a little well in the middle of your seitan, as if you were going to make pasta. Bit by bit, fold the liquid into the dry. It is important to be delicate and mindful in this step because if you whisk, or use a metal spoon or fork, it will break the gluten strands. You want a smooth looking brownish dough when you're finished. Don't worry if you didn't use all of the liquid, sometimes there is some leftover.

Take your dough and let it sit a few minutes, then roll it into a loaf shape. Cut it into pieces, in sizes no bigger than a fist. Lay the dough pieces in a large pot with all of the COLD broth ingredients already mixed in it. Cover with a lid and turn the flame on to in between low and medium to slowly bring to a boil. If you put the dough in hot water the surface of the dough will fritter and possibly fall apart, so you want it to be a gradual rise in temperature to heat everything evenly.

Once your pot is boiling, reduce heat to a simmer. The Seitan should be good to remove from the broth once it feels "medium-well" (sorry for the meat comparison). You can then lift it out with a slotted spoon or whatever's available, and let it rest again in a strainer or on a cutting board.

What you do with the seitan now is entirely up to your preference. I've heard of dipping pieces in cornstarch or ener-g-egg replacer, frying, and then slathering in a sauce. My lady used to fry up strips on a cast-iron top in minced garlic and coconut oil, and THAT was how I fell in love with seitan. If you're going to fry it, in all honesty, go for cast iron. Try out some different oils for effect too! Like a little canola with sesame oil, or coconut oil, or Earth Balance.

We brought this for our benefit picnic with my lady's homemade BBQ for it to bath in and there were so many surprised reactions! Only bummer with this treat is that it is kryptonite to the gluten-intolerant :( Sorry mom! Guess that means I must quest for the gluten free... gluten...

Until next time, keep cookin!
<3