...And the quest continues for the perfect seitan. Let's face it, as a former flesh eater, it's not going to be the same. Unless you're talking about the processed veg meats from Taiwan and China, which are made with similar ingredients, but have gone through some sort of molecular restructuring to be freakishly like animal meat. Anyway, I think I'm getting closer. I really wanted to develop flavorings that would mask the funky wheat gluten after taste, and I think this one does that! The texture is still chewy and very sliceable (good for lunchmeat), but I'm gonna work on making it more "beefy" and less chewy next time.Serves about 8
Ingredients:
Dry
2 C. vital wheat gluten
4 T. nutritional yeast
2/3 C. soy protein powder
1 T. onion powder
1 tsp. ground black pepper
Wet
3 T. white miso paste
1 1/2 C. water
1/2 C. soy sauce
1 T. hoisin sauce
1/2 tsp grated ginger
2 cloves garlic, minced (about 1 T.)
2 T. sugar
1 tsp. sesame oil
2 tsp. canola (or other veg) oil
Spinz:
Mix all the dry ingredients in a bowl. In a separate bowl mix all the wet ingredients. Add the wet to the dry and mix until a dough forms -get in there with your hands! Take two good sized sheets of foil and make a double layer. Form the dough into a rectangular shape and place into the center of your foil. Crack some black pepper on top and press in. Wrap up tightly, twisting the ends and steam for about an hour. I put mine on a wire rack inside of a big covered wok, with water just below the rack, turning down to a low-medium temperature after coming to a boil. Check periodically to make sure water hasn't evaporated. Unwrap, set on a platter, and brush the top with some olive oil (optional).
Nutritional Info: 308 calories/ 3g tot. fat/ 0.4g sat. fat/ 1152mg sodium/ 385mg potassium/ 21g tot. carbs/ 3g fiber/ 5.5g sugar/ 50g protein
The longer I am vegan the more my taste buds love seitan. At first I was to grossed out because the texture too meat like. I was never a real big meat eater. There are still a few of the store bought brands that are tooooooo real and gross me out. This roast of yours has beautiful color. I will have to hunt down some soy protein powder before I make it, but it sure looks good.
ReplyDeleteHi, Sheree! Yeah, I'm from the opposite end of the spectrum- I used to LOVE meat. I just refuse to eat it now! I think you can sub chick pea (garbanzo) flour for the soy flour and get similar results.
ReplyDeleteI like to add something to break up the uniform texture of seitan. I've cut a Yukon gold potato into very tiny bits, added a cup of undercooked brown rice or 8 grain cereal (they continue to cook in the seitan--you don't want it to be too mushy.) Also TVP.
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