Seitan basic dough
This is Seitan dough basic recipe, best cut into slices and fried as dippers for a phenomenal snack!
(we use bouillon powder)
light soy sauce
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....
You can also cube the dough's and oven bake at 160 °C (fan assisted or 180 °C regular) for 15 minutes or until crispy on the outside. This works well in recipes calling for a meaty substitute.
Tried this recipe?
Let us know
how it was!
Seitan basic dough https://superhappywinfood.co.uk/basic-seitan/ 27/11/2018