Seitan is made from wheat gluten. What is wheat gluten? I've no freakin' clue. I do know that you can make your own wheat gluten by washing flour 3 times. I've no idea how you wash flour either. I will tell you, however, that the best seitan recipe in the whole wide internet was created by Lachesis on thePPK. You can see her recipe here.
Oh, and Lukas brought back this plate from his soccer training trip in Spain. He got everyone in the family a plate. Even me!
cut it with our meat cutter so it's all nice and even. forgot to clean it off, though and there was icky white globs of fat on two of the pieces! yuck!
Actually, I was lying. That recipe is not the greatest on the whole wide internet. I've made it better with a few slight, but integral changes. see, the other Seitan O'Greatness, although great, comes out a little dry, like pepperoni (okay, what I imagine pepperoni must be like). Adding some fresh veggies in the mix and not so much wheat gluten helped a tad.
The Recipe O' Greatness:
1 1/4 cups vital wheat gluten
1/4 cup whole wheat flour
1/4 cup nutritional yeast
1/4-1/2 cup diced red bell pepper or other veg (about half a pepper)
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder
3/4 cups water or veg broth
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce
Preheat oven to 325°.
In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long. the bits of veggie might try to fall out; just shove 'em back in there.
Form into a log (6-8" long Actually, I have enough for two logs.), wrap tightly in foil, twisting ends. Bake for 90 minutes. Flip at 45min. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.
There's some other good seitan recipes out there, lately most of 'em are based off of Lachesis'. Next week, I think I'd like to try this one.