A: | 450g vital wheat gluten |
50g whole wheat flour | |
25g nutritional yeast | |
1T onion powder | |
1T dried herbs (oregano, thyme, etc.) | |
1T salt | |
1/4t celery seed | |
1t garlic powder | |
1/2t pepper, ground | |
B: | 265g water (warm) |
30ml soy sauce | |
C: | 150g vegetables (onion, celery, carrot) |
2c garlic | |
1 bay leaf | |
1. | Mix (A) on low speed in stand mixer with mixer attachment. Add (B) and mix until combined. |
2. | Place dough hook on mixer, knead on low speed for 15-20 minutes, until dough pulls away from walls of bowl. Remove from mixer, cover with towel and let stand 15 minutes. Cut into 2 parts. |
3. | Place (C) in large pot, add dough and cover with water. Bring to boil, reduce heat to medium-low, and simmer for 90 minutes. Remove from heat. |
4. | Remove seitan from pot, place in container with water and a bit of soy sauce. Can be refrigerated for 1-2 days. |
$Id: seitan,v 1.1 2017/06/03 14:38:17 deaven Exp $
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