Seitan
Your homemade tasty meat substitute.
Prep Time 5 minutes mins
Cook Time 1 hour hr
Servings 8 portions
Calories 53 kcal
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 seitan
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
Keyword english recipes, MVC Savoury Taste & Texture