If you’re a person who doesn’t have gluten phobia, this recipe is just perfect for you! Preparing your own seitan has no secret and turns out to be a delicious dish that can be combined with sweet and sour sauces, grilled vegetables or tasty salads. This is the Veganz seitan basis I’ve used – I know it’s possible to make your own seitan from flour but I’ve never tried it.
The dough is quite unusual to work with – as soon as you mix the liquids and dry, it gets attached and therefore not very easy to handle. But as the result is not meant to be smooth, this is not exactly a problem.
For this recipe, I’ve used water as the main liquid ingredient. But I have often used beet juice, which I highly recommend! It will leave the seitan with a reddish color inside and a slightly sweet taste. I hope you like the recipe. Hail, seitan!
Authoreugênia
ingredients.
directions.
Whisk all the dry ingredients and then add the liquid ones.
Add the broth ingredients in a pan over a high heat until boiling. When boiling add the seitan and reduce the heat.
Cook for about one hour. You may need to add more broth.
Remove the seitan from the heat and let it cool down. After that, remove the fabric and string.
Optionally you can take the seitan in a frying pan with oil and diced garlic if you like a crunchy crust.
It's ready! Serve with a sweet & sour sauce or caramelized onions.
Ingredients
Directions
Whisk all the dry ingredients and then add the liquid ones.
Add the broth ingredients in a pan over a high heat until boiling. When boiling add the seitan and reduce the heat.
Cook for about one hour. You may need to add more broth.
Remove the seitan from the heat and let it cool down. After that, remove the fabric and string.
Optionally you can take the seitan in a frying pan with oil and diced garlic if you like a crunchy crust.
It's ready! Serve with a sweet & sour sauce or caramelized onions.
