HOMEMADE SEITAN!

Whole wheat flour and all purpose flour.

Here you have the complete guide for making seitan using all-purpose flour, or whole wheat flour, using an ancient and easy method that's gonna help people who don't have access to gluten flour as well as those who like me, don't like to pay for the expensive prices of store-bought seitan. This seitan is perfect for using for any recipe that asks for seitan and it is perfect for being used as a meat substitute in any dish that asks for it and it tastes so, so much better than regular store-bought seitan! I hope you guys enjoy it! Love, CJ

Enough chitchat! Here is the recipe!

• FOR THE SEITAN:
• 1 kilo of all-purpose flour or whole wheat flour
• Water for kneading
• Water for resting the dough
• FOR THE SIMMERING BROTH
• 1 tablespoon of lemon juice
• Water
• Spy sauce
• 1 onion chopped
• Garlic
• Oregano
• 1 bay leaf
• Black pepper
• Vegetable Bouillon
• 1/3 cup tomato sauce
• FOR THE SEITAN GRAVY:
• The simmering broth
• 1/4 cup of red wine
• Cornstarch slurry (1 tablespoon of cornstarch in 3 tablespoons of water)

Instructions

  • 1.
    MAKE THE SEITAN: (BOTH WHOLE WHEAT AND ALL PURPOSE FLOUR)
  • 2.
    Add the flour to a bowl, add the water until it forms a firm dough. Cover with water, cover it and let it rest for 8 hours.
  • 3.
    Rinse the dough while kneading it n running water or in a bowl, changing the water constantly until it becomes clear.
  • 4.
    Add the dough to a pot and add the ingredients for the simmering broth. Cook it in a pressure cook using high pressure for 20 to 30 minutes. Let it cool on its broth. If you don’t own a pressure cooker, cook it on your hob for 1 hour and 30 minutes, approximately.
  • 5.
    Make the GRAVY:
  • 6.
    Add the simmering broth to a pot, add the red wine, bring to a light simmer for about 5 minutes, add the cornstarch slurry, let simmer for 2 minutes more in low heat, add champignons if you like, and serve it over a roasted or braised seitan.
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