Seitan (the best you've ever tried!)
Makes 4 cutlets
For the Seitan:
1 cup of Vital Wheat Gluten Flour
1/2 cup organic soy flour
2 tablespoons Veggie Seasoning
1-2 chipotle peppers in adobo sauce, minced (optional)
1 tablespoon Olive oil
3/4 - 1 cup water
For the broth:
6 cups water
2 tablespoons Bragg's Liquid Aminos or soy sauce
2 tablespoons of Veggie Seasoning
In a medium bowl, combine the vital wheat gluten flour, soy flour, veggie seasoning and peppers.
Mix the water and oil and add it to the dry ingredients, mixing with your hands until it forms a uniform ball.
Knead for 4 minutes.
Cut into 4 pieces and stretch the dough into 4 cutlets.
In a large pot combine the broth ingredients (do not heat it up yet).
Place the cutlets in the cold broth and let them rest there for 10 minutes.
I made them in my (newly purchased!) pressure cooker which reduces the time significantly but you make it in a regular pot if you don't have one. If making in a pressure cooker, close the lid after the previously mentioned 10 minutes, after steam starts escaping, count 30 minutes. Use the natural release method.
If making in a regular pot, bring the broth to a boil over high heat, then reduce to a simmer and cook for about 1 hour.
When ready, the cutlets will increase in size as they absorb the liquid. You can drain them for a little while, squeeze out some of the liquid or cook them like I did in the next recipe so the liquid dries up.
Total Fat: 6.1 g (Saturated 1 g, Polyunsaturated 1.6 g, Monounsaturated 3 g, Trans Fat 0 g)
Cholesterol: 0 mg
Potassium: 190 mg
Total Carbs: 12.2 g (Fiber 0.3 g, Sugars 0.2 g)
Protein: 30.5 g
Vitamin A: 2.5 %
Wine and Mushroom Seitan
4 Seitan Cutlets
1 tablespoon olive oil
3 cloves of garlic, crushed
8 oz button mushrooms, sliced
1/4 cup parsley, chopped
1/2 cup dry white wine
Salt and Pepper, to taste
In a large high rimmed pan or pot, heat up the oil and cook the garlic until fragrant (about 30 seconds)
Add the cutlets, without overcrowding the pan, and lightly brown them on each side (you may have to do this in two batches).
Remove the cutlets (leaving the brown bits) and add the mushrooms and parsley, cook until softened.
Add the wine to deglaze the pan and return the cutlets to keep cooking with the mushrooms.
Cook until the liquid is absorbed.
Add salt and pepper.