For over year now, I have been a fan and evangelist of seitan, sometimes called Wheat meat or Buddha Food, which is a dough made from the vital gluten of wheat. But up until recently, I was using store bought packages rather than making my own.
However, I decided that needed to change. Here I am, a very outspoken fan of it, so much so that I am writing a cookbook on it, but I had never made it myself.
So I bit the bullet. I headed to my local Whole Foods for a great big bag of wheat gluten, headed home, and gave it a whirl. I would like to say I invented the recipe all on my own, but I had some help from the Vegan Lunchcast whose step-by-step tutorial is far better than anything I could do.
For the technique on how to make seitan, I advise checking out his site. However, I did change up his recipe in a few significant ways. First, he was trying to make seitan that resembled beef, which is a dense meat. I was angling to make “buffalo wings” and wanted meat that was moist and a bit more delicate.
Here is what I did. You will need:
- 2 cups of vital wheat gluten
- 4 tablespoons of All Purpose Flour
- 1/4 cup of nutritional yeast
- 1/2 cup of Braggs
- 2 tablespoons of canola oil
- 2 cloves of garlic, minced and 4 cloves cut in half
- 1/8 teaspoon of thyme
- Placed the gluten, All Purpose flour, and yeast in a mixing bowl and mix well.
- Put 1 1/2 cups of cold water, the Braggs, oil, and minced garlic in a separate bowl and whisk well.
- Add the wet ingredients to the dry and begin kneading. I used a Kitchenaide and kneaded for 7 minutes. Check the consistency of the dough. If it is too wet, add more All Purpose flour.
- Take the resulting dough and shape it into a log. Allow the log to sit for ten minutes. Cut the Seitan into one-inch-wide strips.
- Put the strips into a soup pot with 12 cups of cold water, the halved garlic, and the thyme.
- Bring the water to a boil and simmer for an hour until it floats to the top. If it has been more than hour, check to make sure that the seitan is not stuck together.
- Take the seitan out of the water and let it drain before any further cooking.
Enjoy! I think this recipe has a chicken-like texture when fried and was perfect for mock buffalo wings. Do you have any seitan recipes?