Ingredients Jump to Instructions ↓

  1. Seitan

  2. 1 raw gluten recipe

  3. 2 tb oil

  4. 1 ts roasted sesame oil

  5. 1 onion, chopped

  6. 10 garlic cloves, minced

  7. 2 ts ginger, fresh, grated

  8. 1 ts thyme

  9. 4 c water or vegetable broth

  10. 1/4 c tamari

  11. Prepare a recipe for raw gluten. Set the raw gluten aside while

  12. you prepare the broth.

  13. Heat both kinds of oil together in a large heavy kettle. Add the

  14. onion, garlic, ginger, and thyme. Saute over low heat until the

  15. onion is tender.

  16. Add the water and the tamari. Cover the kettle and let the broth

  17. simmer over low heat while you roll out the gluten.

  18. Using your hands and/or a rolling pin, roll out and stretch the

  19. gluten to a 1/4--1/2-inch thicknes. This takes a little bit of

  20. patience because the gluten has a tendency to spring back to its

  21. original shape.

  22. Using a sharp knife or scissors, cut your thin slab of gluten into 1/4 to 1/2-inch pieces. To cook the seitan, reduce the heat uner the broth, if necessary,

  23. so that it is just barely simmering. If the broth is too hot the

  24. seitan will become spongy, which is undesirable.) Drop the peices

  25. of raw gluten into the broth. Cover and cook over low heat for about 45 minutes, or until the seitan is firm. Check occasionally

  26. during the cooking to make sure that the broth isjust barely

  27. simmering and not boiling.

  28. Seitan may be used in place of meat in any stir-fry dish. It is

  29. also a delicious addition to a vegetable stew.

  30. The broth used to cook the setian may be thickened with arrowroot,

  31. cornstarch, flour or the wheat starch from the starch water. The

  32. thickened broth makes a delicious sauce to serve with the seitan

  33. or ober grain dishes.

  34. Seitan may be frozen in an airtight plastic container, either with

  35. or without its broth.

  36. Makes approximately 4 cups

  37. Variation:

  38. Before cooking the seitan, cut the thin slabs of raw gluten into large, steak-like pieces instead of small bite-sized peices. Cook

  39. in the broth until firm, as described above. These seitan "steaks"

  40. may be breaded and fried until brown on both sides. Serve them with

  41. a sauce.


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