This attempt at homemade seitan, was actually the first time I had ever had seitan of ANY kind. I didn’t really get what it was (turns out it’s mostly just wheat gluten), so I held off on testing it under because it falls under the “fake meat and/or soy” category. I was hoping these nuggets I adapted from Post Punk Kitchen would fool Jim’s niece Bella when she was over last weekend, but just the color of them instantly made her dislike him. Had she gotten past the dark hue (she’s used to processed bleached chicken), she probably would have liked them! The only thing I suggest is slicing them a little smaller before cooking, because if they’re too large, they can get a bit rubbery.
FOR THE SEITAN
1 cup wheat gluten flour
3/4 cup vegetable broth
3 tbsp nutritional yeast
Juice of 1 lemon
3 cloves garlic, minced
1 tbsp olive oil
3/4 tsp sea salt
1/4 tsp dry mustard
1/4 tsp black pepper
1/4 tsp paprika
COOKING BROTH
5 cups vegetable broth
1 tbsp molasses (optional-will make for a darker color
3 cups water
COATING
1/2 cup whole wheat breadcrumbs
1/2 cup cornmeal
2/3 cup almond milk
1 tbsp olive oil
1/4 tsp sea salt
- Bring vegetable broth and water to a boil
- Meanwhile, mix together wheat gluten, yeast, salt, mustard, black pepper, and paprika
- In another bowl, whisk together broth, lemon juice, olive oil and garlic
- Slowly, stir wet ingredients into dry ingredients together until it forms a sticky dough
- Stretch out dough into a long rope and slice into thin, small slices ( 2X3 inches)
- Once the broth boils, lower to a simmer and add seitan slices
- Let sit, stirring infrequently for 40 minutes
- After 40 minutes, strain pieces and let cool
- Preheat oven to 375 degrees
- Mix together almond milk, olive oil and salt, and in a sepearate bowl mix together breadcrumbs and cornmeal
- Dip seitan into wet mix then dredge through dry mix and place onto greased cooking sheet
- Bake at 375 degrees for 10 minutes on each side
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