Homemade Seitan
June 1, 2016
Preparation time: 20 minutes
Cooking time: 50 minutes to make the seitan + 10 minutes to cook it
Ingredients:
300 g Gluten flour (10.5 oz)
300 ml Water (1 and 1/4 cup)
1 Onion
4 Garlic cloves
2 Laurel leaves
3 tbsp Soy sauce
2 tbsp Agave syrup
Salt
how to make Seitan:
- Put the gluten flour in a bowl
- Slowly add the water while mixing with a wire whipper
- When the mix is smooth divide it into three balls and let it rest while preparing the broth
- Peel and cut the onion in two halves
- Peel the garlic cloves
- In a pot boil 2.5 l of water and the add onion, garlic, laurel, soy sauce and agave syrup.
- Add abundant salt to make the seitan tastier
- Put the three balls into a large heat-proof jar (or several smaller jars) and cover them with the 2.5 liters of broth
- Cover the jar with its top (or jars) without closing it tightly
- Put the closed jar in a large pot and fill the pot with water up to 3/4 of the jar
- Cook on medium heat for 50 minutes
It will last a couple of weeks in the fridge and a few months if frozen
You can also save the broth to use it the next time you’ll prepare seitan
How I cooked it:
I cut the seitan in tiny slices and cooked them on medium heat in a pan with a bit of homemade vegan stock cube (recipe here) diluted with just a bit of olive oil, without adding any water.
Add extra of broth whenever the seitan gets too dry. I added it directly from my rice pot, which I was cooking using my homemade vegan stock cube as well!
Optional: For extra flavour add some Marsala wine and reduce