Introduction: How to Make Seitan or Wheat Gluten
When you search for vegetarian dishes you find a lot of recipes with tofu or seitan in their ingredients. Normally you buy them in a organic shop or natural shop. But you can make them at home! Seitan is very easy to make and you can freeze it and use later on. Here you have the recipe that I use, in my first Instructable. I'm Portuguese and not very good on English, so I hope you understand everything!
Note: In some countries seitan is also known as "wheat gluten" (as the main ingredient) or "wheat meat".
Step 1: Ingredients
1 cup of wheat gluten
1 cup of water
1 spoon of flour
1 spoon of beer yeast
1 garlic clove
shoyu (soy sauce)
herbs, seeds and spices as you prefer (try parsley, poppy seed and nutmeg)
Step 2: Mixing Everything
Put all the dry ingredients into a bowl and mix them with a spoon. Also add the spices and herbs in this step.
Step 3: Add the Liquids
Now you are ready to add a little bit of shoyu, the more you add the more brown will look the seitan, but depends on your taste. I like with lots of shoyu.
After you'll add the water. Add without stir, and don't add all at the same time. Wait till the wheat gluten "absorb" all the water. If you see any solid put more water and mix kindly.
The result needs to look something like the "thing" on the photo below.
Step 4: Cooking the Seitan
Now you need to cook the seitan! Put water boiling and add some herbs if you like and a little bit more of salt. Add the pieces of seitan. If you have a big piece of seitan separate them into 2 pieces.
Let the seitan cook at least half an hour.
Step 5: Last Thing to Be Done!
When the seitan is cooked, put it into a slide with a pot full of water above, to make some pressure over the seitan and that way the excess water will go apart!
After that you can store your seitan in the fridge (in a container full of water, shoyu and garlic) or in the freezer. Normally I put some on the fridge to use next days in some wonderful recipe, and I store other piece on the freezer to use later on.
And that's it!
I hope you like!
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