I just made some seitan sandwiches for the boys to take to school tomorrow. Seitan is prepared wheat gluten, the protein part of wheat. It's a wonderful entree for meat-and-potato vegetarians like my husband. In fact, we had seitan (with steak sauce) and mashed potatoes for dinner last night.
Prepared seitan is available in some groceries and health food stores, but I make my own. I've seen instructions for extracting your own gluten from flour, but I buy my gluten. I'm not that crazy!
3 cups wheat gluten
1/4 cup mixed spices (chili seasoning, curry, steak rubs, etc.)
2 1/2 - 3 cups liquid (water or broth---I use the liquid left over from cooking beans)
Stir the spices into the gluten, then mix in the liquid until the gluten is thoroughly wet. It should be rubbery, not runny. Knead the seitan for a full 5 minutes.
Form into a ring and steam in a pressure cooker on high pressure for 10 minutes or boil in broth for an hour and a half or so. You can then slice the ring and fry in 2 Tablespoons of oil and 2 Tablespoons of soy sauce per 1/3 of the ring. Or you can grind the seitan in a food processor and use like ground beef.
Seitan is good in tacos, fajitas, pepper steak, gyros, curry, stew, or pretty much anything you can think of that uses meat (and a few things that don't)! If you're planning to use the seitan in something like curry or stew, you can just tear off bits of the raw seitan and steam it directly in the sauce. Sliced and fried, it's excellent in sandwiches with mayo or barbeque sauce.
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