So, i bought some wheat glutin, now what?
Posted by VegHeadZealia on Aug 02, 2007 · Member since Mar 2007 · 1665 posts
Despite my skepticism about how it could possibly be a protein and not a carb, I picked up some wheat gluten with the idea of making some Seitan. Maybe lady dragonflys ribs? BUT, the package does not tell me how to turn it into a dough from the powder. Do I just add water? How much? I think the brand is called old mill or red mill...something like that.
You mix it with water, soy sauce, and seasoning and it becomes an elastic ball. If you simmer it and have to cut it into pieces, kitchen shears work better than a knife. When you simmer it, you also use seasoning in the water. Recipes will tell you the amounts. If you bake it, you mix the vital wheat gluten together with water and seasoning, then wrap it in foil and bake it in the oven.
I really like this simmered chicken seitan recipe from all recipes:
http://allrecipes.com/Recipe/Chicken-Seitan/Detail.aspx
Or you can bake it:
Here's my re-post of a great way to "bake" seitan. I've been using this recipe from Vegan Vittles for years:
From Vegan Vittles: Seitan Salami, Pepperonni & Pastrami,
Dry Ingredients
1 1/2 cups vital wheat gluten
1/4 cup nutritional yeast (I've left it out and it's fine with out it)
Salami & Pepperoni Seasaonings:
1 Tbl. paprika
1/2 t. ground cumin
1/2 t. of dry mustard
1/4 t. onion granules
1/4 t. ground black pepper
1/8 t. cayenne pepper
Pastrami Seasonings:
2 Tbl.paprika
1/4 t. ground cinnamon
1/4 t. ground cumin
1/4 t. black pepper
1/8 t. cayenne pepper
1/8 t. ground allspice
Liquid Ingredients:
3/4 cup water
4 Tbl. tomato paste
2 Tbl. soy sauce
2 Tbl. olive oil (I double that amount)
3 cloves garlic pressed
1 t. salt
Place the gluten, NY, and the seasonings you are using in a large mixing bowl and stir.
Place the water, tomato paste, soy sauce, olive oil, and salt in a med. mixing bowl and whisk together. Pour into dry mixture and mix thoughly. If there is still flour around the edges mix a "tiny" amount of water (drips).
Now knead the gluten in the mixing bowl for a minute.
Form the gluten into one long log. Wrap the log in tin foil tightly and twist the ends.
Bake at 350.
Salami and Pastrami for 1 1/2 hours
Pepperoni for 60 minutes.
Unwrap the seitan and transfer to a cooling rack. When completey cool wrap tightly in plastic wrap and chill for several hours before eating
Have a few beers, glasses of wine, shots, or any other cocktail of choice while waiting (my own additional advice).
ENJOY!
-dave
oo...good link. Ill have to try that too.
Try this.....
http://vegweb.com/index.php?topic=16648.0
Opps.....i just saw that you posted that HH..thanks! :)
The internet connection on the bus is kinda slow........ :P