Make the basic seitan dough than cook it in the stock recipes below to add flavour.
1/2 cup of vital wheat gluten
1/2 cup of water
Mix the water and gluten together until it becomes elastic. Knead for 5 minutes and then cut into steaks chunks or strips.
Fake Chicken Flavour
2 cups of water
1/4 cup of engevita yeast flakes
2 tbsp of tamari
1tsp of onion powder
1tsp dried sage
1/2 tsp dried thyme
1tsp celery salt
In a pan, bring all the ingredients to the boil. drop in the seitan. Reduce the heat and cover. Leave to simmer for 50-60 minutes stirring occasionally until the stock is completely reduced. Use immediately instead of chicken in recipes or store chilled or freeze.
This is a more modern and gourmet version of a traditional stew, but oh, so much more tasty.
1 cup of Water plus 1/2 cup water
1 ounce Dried Forest Mushrooms
1 Tablespoon Sunflower Oil
1 large onion, chopped
2 Carrots, diced
3 small Turnips, peeled and cut in quarters
4-5 small Potatoes, cut in half
1/2 pound Mushrooms, halved
3 Sundried Tomatoes
8 ounces Seitan, cut in small chunks
1 teaspoon Dried Rosemary
1 teaspoon Dried Thyme
1 teaspoon Dried Sage
1 Tablespoon Brown Rice Miso
1 Tablespoon Arrowroot plus additional if needed
2 Tablespoons Fresh Chopped Parsley
Freshly ground Black Pepper to taste
Boil one cup of the water and soak the dried mushrooms (if they are morels or shiitake) for 30 minutes. Save soaking water. If using porcini add when recommended.
Heat oil in pan over medium heat. Add onion, carrot, turnips, and potatoes. Sauté for 3 to 5 minutes until onion begins to soften. Add fresh mushrooms, tomato powder, and 1/4 cup water. Cook for 5 more minutes. Then add seitan chunks (See Recipe Above), dried herbs, and rehydrated mushrooms that have been cut in pieces. Cook for 5 more minutes.
Add soaking water drained of any debris and porcini, if using them. Add the miso and stir. Cook for about 10 more minutes until vegetables are almost tender.
Combine the remaining 1/4 cup water with the arrowroot and add to the pan over medium heat, stirring until thickened. If too thick add water 1 tablespoon at a time. If too thin add arrowroot 1 teaspoon at a time. Season with black pepper. Add parsley just before serving.
Mock BBQ Pork
Here’s a terrific tasting meat alternative.
8 ounces Seitan (See Recipe Above)
1 Tablespoon Toasted Sesame Oil
2 Tablespoons Tamari or Soy Sauce
2 Tablespoons Water
1 Tablespoon Minced Ginger
1 Tablespoon Minced Garlic
1 Tablespoon Raw Cane Sugar
2 teaspoons Five-Spice Powder
Vegetable cooking spray
Form gluten into a cylinder and lightly simmer in water for at least 30 minutes until quite firm. Let cool and cut in small pieces in the Chinese “roll-cut” style. (Cut off one corner, turn the cylinder, cut again and continue.)
Combine the remaining ingredients to make a marinade. Marinate the gluten pieces for 15 to 30 minutes.
Preheat the oven to 300 degrees.
Spray a baking sheet with cooking spray. Drain gluten from marinade. Put on baking sheet and bake for 20 to 30 minutes. If gluten seems to be getting too dry, baste with the marinade.
Eat as is, use in a stir-fry, or as a filling for mock-pork buns.
Seitan Fusion Sauté
Enjoy this delicious dish.
1/2 teaspoons Sunflower Oil
1 medium Onion, Chopped
2 tsp Minced Garlic
1 Tablespoon Garam Masala
8 ounces Seitan, finely chopped or coarsely grated
2 cups Shredded Courgette
1 cup Chopped Tomatoes
1/2 can Pineapple Chunks
2 Tablespoons Peanut Butter
1/2 cup lite Coconut Milk
Salt and Pepper to taste
1/4 cup Chopped Fresh Cilantro
Dash of Pepper Sauce (optional)
Chopped peanuts for garnish (optional)
Heat the oil in a large skillet. Add the onion and sauté for 5 minutes. Add the garlic and garam masala. Stirring, cook for another 1 to 2 minutes. Add the Courgette, Seitan, and Tomato and cook for 1 to 2 minutes. Add the remaining ingredients, except cilantro and simmer over medium heat for 10 minutes until sauce begins to thicken slightly. Taste and add Tabasco if desired. Stir in cilantro. Top with chopped peanuts. Serve hot over rice.