Nutritional Info

Nutrition Facts

Serving Size 1 (889g)

Calories 1754
Calories from Fat 432 (25%)
Amount Per Serving %DIV
Total Fat 48.1g 74%
Saturated Fat 11.6g 58%
Monounsaturated Fat 15.8g
Polyunsaturated Fat 20.7g
Trans Fat 0.0g
Cholesterol 376.9mg 126%
Sodium 1464.6mg 64%
Potassium 1973.2mg 42%
Total Carbohydrate 127.7g 43%
Dietary Fiber 20.1g 81%
Sugars 7.7g
Protein 205.1g 410%

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Traditional Boiled Seitan

Source: 500 Vegan Recipes
Recipe Description
Fear not the boiled seitan! With a little elbow grease, you can create a large batch of homemade seitan that will store for weeks! This one results in a fairly neutral, beefy-type seitan. The yield works very well in most recipes calling for seitan.
Prep time
40 min
Cook time
1 hr 30 min
Ready In
2 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  cold water
2 Teaspoon(t)  black peeper
1 Teaspoon(t)  onion powder
1 Tablespoon(T)  garlic powder
3   scallions chopped whites only
1/2 Cup(c)  fresh chopped parsley
5 Cup(c)  whole wheat flour
1 Cup(c)  vital wheat gluten flour
1   for the seitan dough:
3   2 inch piece fresh ginggerroot, peeled and chopped into chunks
5   whole bay leaves
10 Clove(clv)  garlic, chopped in half
2 Cup(c)  soy sauce
10 Cup(c)  water

Preparation

To make the broth: Combine all the broth ingredients in a pot and bring to a simmer while preparing the dough.

To make the dough: In a large-size mixing bowl, combine the wheat gluten and flour, then slowly add the water to form a stiff dough. Knead the dough about 70 times. You can do it right in the bowl. Let it rest for 20 minutes.

After resting, take the dough, still in the bowl. to the sink and cover with water. Knead the dough until the water becomes milky, then empty the bowl and repeat. Do this 10 to 12 times

. By the tenth or twelfth time, the dough will feel and look like the consistency of brains, but the water will still be a little milky.

After the last rinse, add the parsley, scallion, garlic powder, onion powder, and pepper. Mix thoroughly by hand.

Divide the dough in half. Place one piece of dough in the center of a large-size piece of cheesecloth and roll in tightly into a log shape. Tie the ends to secure. Repeat with the other piece.

Place both seitan logs in the broth and simmer for 90 minutes.

Remove from the broth and set on a plate to cool.

Remove from the cheesecloth. If the cheesecloth is sticking, run it under some water and it should come off easily.

You can store it in the refrigerator in foil or in a plastic container. To keep it really moist, place some of the broth in the container.

The seitan keeps in the fridge for about 2 weeks, or in the freezer indefinitely.

Additional notes

 

 

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