If you’re craving something “meaty” to snack on or use as a meat replacement in recipes then help is at hand! Wheat meat, gluten meat or as it’s more commonly known as Seitan is your friend!
Pronounced ‘Say-Tan from the Japanese ‘Sei’ meaning ‘made of’ and ‘Tan’ a truncated form of ‘Tanpaku’ meaning ‘Protein’. Chinese cooking refers to Wheat gluten as ‘Mein Ching’ which translates as ‘Dough Tendon’ and is often prepared with Tofu.
Some recipes call for a mixture or gluten and tofu or chickpeas to achieve different consistencies, but this basic dough is an absolutely banging fix for “chicken” strips that you can dip into ketchup or hot sauce and snack on. It rarely lasts more than five minutes in our house!
Seitan basic dough recipe, this is the basis of many Seitan based recipes. On its own this work best if you slice it up, fry it and dip it in to the sauce of your choice. B prefers ketchup, I’m a mayonnaise and sriracha mixed up kind of guy. Oh just thinking about it makes me want to… *pops off to the kitchen*
Where was I? nom, nom, nom…
- 130 grams wheat gluten
- 2 tbsp nutritional yeast
- 1 tsp onion granules
- 0.5 tsp garlic powder
- 120 ml vegan stock (we use bouillon powder)
- 60 ml light soy sauce
- 1 tbsp lemon juice
- 500 ml vegan stock
- 500 ml boiling water
- 60 ml light soy sauce
Making the dough
- Get all the ingredients ready and leave a good space on the work surface to kneed it when it's all mixed together.
- Combine the wheat gluten, nutritional yeast and garlic powder in a mixing bowl with a wooden spoon until the texture is consistent
- Make a well in the centre
- Add all the wet ingredients to the well and mix with the wooden spoon until it forms a reddish/brownish dough and all the dry ingredients have been absorbed.
- Boil a kettle and add 500ml water and 500ml stock with 60ml soy sauce to a large cooking pot.
- Bring to the boil
- Reduce to a simmer then leave.
Kneading the dough
- Tip the dough on to the work surface then flatten it out with your hand. Fold it top to bottom then gently knead then flatten out
- Fold again from left to right and again gently kneed, then flatten out
- Fold once more then knead and form into a smooth loaf.
- Cut the loaf into three equal pieces with a kitchen knife
- Now flatten each piece with the palm of your hand until they are as flat as you can make them. They will spring back a bit, this is normal!
Cooking the dough
- Add each piece to the broth.
- Male sure the broth is not bubbling, if it is then turn down the heat. Over cooked seitan is really tough and unpleasant! Cook for 30 minutes.
- After 30 minutes turn over each piece then cook for another 30 minutes.
- After the hour turn off the heat then leave to stand in the broth for 15 minutes.
Preperation for frying
- Take the cooked pieces from the broth then using kitchen towel squeeze all the excess moisture out of them. Be careful they're hot!
- Now using a kitchen knife, slice each block into strips between 5-10mins
- Heat up 1 tbsp of olive oil in a frying pan until hot
- Add the strips and fry until golden brown in one side
- Repeat until all the strips are lovely and browned and slightly crispy on the outside.
- Serve with your favourite selection of dipping sauces
- Wish you'd made more....