v-mo ’09: the birth of seitan
I made seitan for the first time tonight, using Joanna Vaught‘s recipe from her Yellow Rose Recipe blog. I’ll post the recipe here since the all-mighty intarwebs seems to have failed to archive it. (Hopefully she doesn’t mind that I’m re-posting!)
I have heard soo many good things about this seitan. I made it chicken cutlet style, and now have 20 or so cutlets waiting to be prepped and cooked however I please. Boy howdy I hope I like them! I left out the nutritional yeast and replaced it with chickpea flour, so I probably will.
I was told not to actually let them boil and just simmer them, but I have a flat-top electric stove I am still getting used to, so you could say that was a stove-top fail. Im reely gud at those, aktshually. Supposedly the texture gets rubbery if you do boil them, but I tasted a small piece after they came out of the pot and lo, they had a very pleasing texture indeed! So I guess…be careful of that, but don’t worry too much! Maybe the nooch makes them rubbery; I wouldn’t put a move like that past it.
The cutlets aren’t very pretty in their current state, but I’ll cook with them tomorrow so I can take pictures! What have YOU done with them? (besides breading and frying them like you were the KFC colonel)
Without further ado, feast your eyes upon the recipe:
Chicken-Style Seitan Cutlets
2 1/4 cups vital wheat gluten
1/2 cup unbleached all purpose flour or chickpea flour
1/4 cup nutritional yeast
1 T onion powder
1 tsp salt
pinch freshly ground black pepper
2 cups cold water
2 T grapeseed or light olive oil
2 cloves garlic, minced or microplaned
suggested bouquet garni:
Parisien Bonne Herbes
Place a large heavy-bottomed 4 quart pot on the stove filled with 2-3 quarts of cold water. Assemble a bouquet garni and place it in the pot. I like to use a tea bag designed for loose leaf tea and tie it off with a piece of string, but I’ve also used cheesecloth successfully. You could also just put the herbs directly into the water, which is what I used to do, but then the herbs get stuck to the seitan, and you have to strain the broth into the storage container… it’s a lot easier to just use a bouquet garni and then toss it in the trash or compost.
Combine your dry ingredients in one bowl and your wet ingredients in another bowl. Add wet to dry and mix well, then use your hands to knead the seitan mix gently for a few minutes until uniform and homogenous.
Between two sheets of parchment paper, roll out golf ball sized pieces of seitan dough as thinly as you possibly can. If a cutlet tears a little from being rolled out too thinly, no big deal! Just re-form it into a ball and have another go at it. When it’s very thin, slip it into the cold broth and repeat with the rest of the seitan dough. There is no need to be a perfectionist about this.
When all the cutlets have been rolled out and placed in the pot, allow them to rest in the cold water for 10 minutes or so. Then bring the water to a gentle boil, reduce to a low simmer, cover, and allow seitan to cook for an hour.
When you come back, all the cutlets should be at the top and some will be sticking together slightly. Don’t worry about that. Take the pot off the heat and leave them in the water for at least a half hour, until cutlets are easy to handle.
You can cook with them right away, but I prefer to transfer them at this point to a container with the broth, refrigerate them for a few hours or overnight, and then cook with them later.
You will need “cook” these before eating them. Think of them as you would raw tofu: it’s safe to eat right out of the container, but it needs to be flavored and cooked for maximum taste. The cutlets pictured above were pan-fried in a small amount of olive oil until they began to brown. I took half of these pan fried cutlets and tore them into small pieces to make a chicken salad, and then I marinated the rest in a balsamic-maple syrup-mustard glaze and lightly pan fried them again.