Your homemade tasty meat substitute.
For the stock
- 200 ml light soy sauce
- 1 piece dried kombu seaweed of approx. 4 cm or 1 tsp dried Wakamé grains 6, soaked in warm water
- 6 piece dried shi-take mushrooms
- 2 el miso rice miso or barley miso
- 25 g fresh ginger cut into 2 or 3 slices
- 500 ml water
For the seitan
- 250 g glutenpowder
- 200 g water
For the broth
- Bring the 0.5 l water with the soya sauce, the miso, the shi-take mushrooms (incl. soaking water) and the kombu to the boil and leave to infuse for 10 minutes.
- Knead the gluten powder and the 200 g water into an elastic and firm dough.
- Press the gluten dough into the desired shape, e.g. a ball or cylinder, and place it in the boiling stock. Make sure the seitan is just covered. Keep a lid on the pan for 45 minutes, just against the boil. Turn off the heat and leave the seitan to cool and stiffen overnight in the stock.
- Use the seitan as desired: e.g. in cubes in a sauce or noodle dish, finely chopped as mince in a bolognese sauce, baked in thin slices, sliced very thinly in a sandwich or as carpaccio with the paprika salsa from this course. Use the broth as a seasoning in dishes and soups.
Serving: 50gCalories: 53kcalCarbohydrates: 4gProtein: 9gFat: 1gSaturated Fat: 1gSodium: 1551mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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