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Home-made Seitan

What you need: 

water in pot
1 cup soy sauce
2 celery stalks, cut in thick chunks
2 carrots, cut in thick chunks
1 large onion, cut in thick chunks
9 cups whole wheat flour
1-2 cups water

What you do: 

Fill a large pot with water, add soy sauce and vegetables. Bring to boil and lower heat to simmer.
In the mean time, place flour in large bowl. Add just enough water (about 1-2 cups) to form a moist, elastic dough. Knead for ten minutes.
Fill bowl with warm water to cover dough, and let dough rest for 10-15 minutes. Without removing water, begin kneading dough under the water. Water will turn milky white, and as it does so, carefully drain out water and refill. Repeat until water stays almost completely clear. For a while it will seem that the dough is just going to completely fall apart in a disgusting, gooey mess, but keep at it. All of a sudden the dough will begin to toughen and soon you'll be left with a nice, elastic ball of raw gluten. The more you knead it, the tougher it will get, so adjust to your liking.
Once you have your small, elastic ball, drain all water away and rip dough into small chunks and drop into simmering water. Simmer for one hour, occasionally stirring, as seitan pieces tend to float.
After simmering, you can store the seitan in the broth and it will keep in the fridge for quite a while. You get a ton of seitan out of this, and its pretty fun to make as well! Happy cooking!

Preparation Time: 
1.5 hours
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

For those asking /saying to just use to vital wheat gluten:
I have yet to find any wheat gluten nor seitan that are organic, so by making this here recipe, you can use organic ww flour, and have yourself organic seitan! :)
More work, yes, but is our health not woth it?

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OK after looking around it seems that this will last about a week. I think it also can be frozen.

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"After simmering, you can store the seitan in the broth and it will keep in the fridge for quite a while."

How long, exactly, is "quite a while"? Just curious! Thanks in advance.

Did anyone ever answer this?

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You can simplify by buying Vital Wheat Gluten. Then U just add equal water, spices, and bake!

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"After simmering, you can store the seitan in the broth and it will keep in the fridge for quite a while."

How long, exactly, is "quite a while"? Just curious! Thanks in advance.

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Next time just buy wheat gluten from the store.  Then you don't have to do all that rinsing.

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This was the first time I have made (and eaten!) seitan. It went pretty well. It didn't even took as much time as I expected and it was pretty easy. I had to remove the water only 3 times than it was almost clear and I had my spongy, elastic gluten ball (yeah!). I used a vegetable soup and soy sauce for simmering broth. I will have to improve that a litte bit. Next time I will make it a bit "stronger" and maybe add some garlic and veggies as suggested. So thank you very much for the receipe it was pretty simple and the seitan tasted very good grilled (see photo). My brother saw my seitan and said: huch, you are going to eat meatballs again?!  ;D (no, never!)

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