seitan.html (7848B)
- <!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — seitan</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>seitan</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/seitan.jpg'/><div class='col2'><p><b>Seitan</b> (say-tan) or <b>wheat meat</b>, is very meat-like, it's prepared using a variation of spices and other seasonings. It is the base of Buddhist vegetarian cooking, and has been documented in China since the 6th century. It's an ingredient that is also present in Japanese cuisine, for <b>Shojin Ryori</b> (vegetarian cooking)—an important term to remember if you don't eat meat and are traveling there. Seitan takes on a different name there, it is known as <b>Fu</b>, and can be found in two forms: raw (nama-fu) or dry-baked (yaki-fu, which looks like bread).</p><p><img src='../media/recipes/seitan_2.jpg'/></p><p>Seitan, or Fu, can be produced at home, but it's very labor intensive. Making it requires kneading wheat flour with water to rinse out the starch from the wheat, what remains is a sticky mass of pure gluten protein. If your plan is to make it from scratch, good on you, but otherwise, <a href='gluten_flour.html'>gluten flour</a> (or vital wheat gluten) is your best bet. The basic ingredients for seitan are gluten flour and water, but it's best to flavor it with other ingredients as it is rather bland on its own. The amount of liquid that you use to make your dough will also affect the chewiness of your seitan, less waters means more chewy with a harder texture, and more will make it tender.</p><p>In this recipe, we added chickpea flour for added nutrition. Wheat gluten proteins are deficient in lysine (an essential amino acid for good health), adding a lysine-rich food like chickpea flour to the mix makes up for this deficiency.</p><p>When preparing seitan, it's important to flavor both the inside and outside of the dough. Adding a variation of ingredients to the dough mix such as <a href='ginger.html'>ginger</a>, <a href='garlic.html'>garlic</a>, <a href='onion_powder.html'>onion powder</a>, <a href='tomato_sauce.html'>tomato sauce</a>, <a href='soy_sauce.html'>soy sauce</a> and so on will make it extra flavorful, the same goes for the broth. Adding vegetable broth and <a href='soy_sauce.html'>soy sauce</a> as a base, and roughly chopped <a href='onions.html'>onions</a>, <a href='garlic.html'>garlic</a> and <a href='ginger.html'>ginger</a> will season the outside of the dough.</p><p><img src='../media/recipes/seitan_4.jpg'/></p><p>There are <b>3 ways</b> to cook seitan: <b>boiling, steaming or baking</b>. In this recipe, we used the boiling method. Steaming requires wrapping the dough in foil or some other wrapper to help it keep its shape, then steaming it in a steamer basket over a pot of boiling water for 30 minutes or so. Baking the seitan, means flattening or stretching the dough to fit the baking dish, adding seasonings overtop, and baking it for an hour. All methods are good, but some are better for certain kinds of meals.</p></div><dl class='ingredients'><h3>seitan</h3><dt><a href='gluten_flour.html'><img src='../media/ingredients/gluten_flour.png'/><b>gluten flour</b></a><u>70 g</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>20 g</u></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>15 ml</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>80 ml</u></dt></dl><ul class='instructions'><li>In a bowl, stir <i>70 g (1/2 cup)</i> of <a href='gluten_flour.html'>gluten flour</a> with <i>20 g (1/4 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>.</li><li>In another bowl, mix <i>80 ml</i> of <a href='water.html'>water</a> (or vegetable broth) and <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>. Pour into dry ingredients.</li><li>Knead for <u>2-3 minutes</u>. If dough is too sticky, add more flour. Let rest for <u>10 minutes</u>, and knead for another set of <u>2-3 minutes</u>.</li><li><i>Separate dough in two</i> - optional, but it creates more surface area that can inbibe flavor. Also, the seitan expands quite a bit and having smaller pieces makes it more manageable.</li></ul><dl class='ingredients'><h3>broth</h3><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a><u>2 cloves</u></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b></a><u>1 knob</u></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>700 ml</u></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1</u></dt></dl><ul class='instructions'><li>Cut the following ingredients into smaller pieces: <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, a <i>1</i> <a href='yellow_onion.html'>yellow onion</a> and <i>1 palm-sized knob</i> of <a href='ginger.html'>ginger</a>.</li><li>Add the cut ingredients to a pot, add <i>700 ml</i> of <a href='vegetable_broth.html'>vegetable broth</a> (or 15 g (1 tbsp) of vegetable broth powder in 700 ml of water) and <i>30 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>. Bring to a boil.</li><li>Add the seitan cutlets, reduce heat to low, and cover.</li><li>Let the seitan simmer for <u>1 hour</u>.</li><li>Cut into slices, and sautee them in a pan with seasonings - you can also add a glaze for extra flavor. Usually we drink the broth as a sidedish too, it's very good - if not a bit salty.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>