Answer:
You start out with wheat gluten. As a business of fact, most wheat gluten boxes enjoy the basic setian recipe on them.
here is a link detail
Seitan Recipes
http://www.vrg.org/recipes/vjseitan.htm...
http://allrecipes.com/recipe/chicken-sei...
http://www.innerself.com/recipes/entrees...
http://www.ellenskitchen.com/recipebox/w...
http://www.vegan-food.net/recipe/889/tur... (incl.turkey)
http://www.gourmetsleuth.com/seitanrecip... (incl turkey)
Chicken Seitan
"The easiest and best seitan recipe I've ever used. You can use this recipe wherever meat is call for, shape it before cooking to manufacture nuggets or patty, and after cooking you can grind or shred the 'meat' to fit whatever the recipe call for. This recipe has a slight chicken flavor, but if you want it to enjoy more of a beef flavor, just give beef bullion or soup-mix to the liquids within your broth. Seitan soaks up so much flavor, the possibilities are endless so budge ahead and experiment with your favorite seasonings."
Original recipe abandon:
12 patties
PREP TIME 20 Min
COOK TIME 45 Min
READY IN 1 Hr 20 Min
INGREDIENTS
2 cups necessary wheat gluten
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1/4 teaspoon cumin seed
1/4 teaspoon garlic powder
2 cups hose
1/3 cup tamari or soy sauce
8 cups water
1/2 cup tamari or soy sauce
1/2 teaspoon onion powder
2 (4 inch) pieces dashi kombu (dried kelp)
DIRECTIONS
In a immense glass bowl, mix together the decisive wheat gluten, rosemary, thyme, sage, cumin seed, and garlic powder. In a separate bowl, combine the dampen and tamari or soy sauce.
Using a sturdy spoon and working very with alacrity, gradually pour juice into gluten mixture. The gluten will develop very swift and become very rubbery and flexible. If there is any remaining dry mix, at full tilt add a small amount of hose down to soak it up. Working on a flat, clean countertop, knead the dough a few times consequently shape into a log about the diameter of your fist. Shaping the dough can be for a moment tricky as it is rubbery and resistant, but just be tolerant.
Set aside to rest for 15 minutes while making stock.
In a large stock pot, boil 8 cups river with 1/2 cup tamari or soy sauce, onion powder, and dashi kombu. Cut gluten log into desired shapes, maximum 1/2 inch tacky. Individually drop the gluten pieces into boiling stock. Reduce heat to low, cover, and simmer for 45 minutes.
Seitan may very soon be breaded and fried, chopped up and used in salads, or seasoned contained by any way you similar to.
NUTRITION INFORMATION
Servings Per Recipe: 12
Quick Homemade Gluten (seitan)
(Makes 1-1/4 to 1-1/2 pounds or 2 to 2-1/2 cups)
This is the basic recipe for gluten.
2 cups gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1-1/4 cups sea or vegetable stock
3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce
1-3 teaspoons toasted sesame grease (optional)
Add garlic powder and ginger to flour and stir. Mix liquids together and incorporate to flour mixture all at once. Mix persistently with a fork. When it forms a stiff dough knead it 10 to 15 times.
Let the dough rest 2 to 5 minutes, later knead it a few more times. Let it rest another 15 minutes before proceeding.
Cut gluten into 6 to 8 pieces and stretch into gossamer cutlets. Simmer in broth for 30 to 60 minutes.
Broth:
4 cups hose down
1/4 cup tamari or soy sauce
3-inch piece of kombu (a type of seaweed)
3-4 slices ginger (optional)
Combine all ingredients contained by a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce roast to barely simmer when saucepan is covered. Seitan may be used, frozen, or frozen at this point.
Total Calories per 4 oz. Serving: 77
http://www.vrg.org/recipes/vjseitan.htm...
QUICK HOMEMADE WHEATMEAT CUTLETS- traditional oriental flavors, very chewy, not fortified to increase usable protein
6 to 8 servings
Use a 6 quart Dutch oven or larger to simmer these cutlets, they swell!
Cutlets:
2 cups central wheat gluten
1 teaspoon garlic powder
1 teaspoon ground ginger
1 1/4 cups water or vegetable stock
3 tablespoons tamari, Bragg's gooey aminos or soy sauce
1-3 teaspoons toasted sesame oil
Simmering broth- This is not virtuous by itself. I overseason the simmering broth to flavor up the bland cutlets, and discard it or dilute it for future use. It can be iced (1 week)or frozen (3 months) for reuse.
4 cups water
1/4 cup tamari or soy sauce
2 tablespoons molasses (optional)
3-in piece of kombu or 2 T other marine vegetable
2 tablespoons fresh ginger (optional)
Add garlic (optional) and ginger to gluten and stir. Mix liquids together and put in to flour mixture all at once. Mix briskly with a fork. When it forms a stiff dough, knead it 10 to 15 times. Let the dough rest 2-5 min., consequently knead it a few more times. Let it rest another 15 min. before proceeding.
Cut gluten into 6-8 pieces and stretch into 1 inch or thinner cutlets, or the desired shapes (cutlets, drumsticks, ribs, etc). Bring the broth to a boil. Add cutlets one at a time or they stick together. Simmer surrounded by broth for about 45 minutes near the pan covered and the steam very low. Once cooked and flavored the wheatmeat or "Seitan" may be used, iced under sea or in an airtight plastic case, or frozen.
http://www.ellenskitchen.com/recipebox/w...
Favorite Gluten Roast
24 servings, about 4 1 1/2 pound roasts. Better protein, a more interesting flavor and texture than the above. Refrigerate the prepared roast up to 5 days, or freeze. If frozen, liquefy in the refrigerator.
In a life-size bowl mix together;
4 cups vital gluten
1 cup lofty protein flour or whole wheat flour
1 1/2 cups illustrious fat soya flour
1/2 cup Kal or Red Star VSF yeast flakes
3/4 cup ground walnuts, OR pecan dinnertime OR almond meal OR unhulled sesame nut meal
1 cup finely chopped sauteed onion OR minced, sauteed celery
2 cloves of garlic, pressed (optional)
1 teaspoon paprika, ground ginger or cayenne pepper, ground
Make a in good health in the center and join all at once:
3 1/4 cups river (part pureed asparagus for a more chicken-y flavor)
1/4 cup soya sauce
1/2 cup oil
Stir, afterwards knead well- at least 15 minutes. To tolerate the gluten develop, cover and set aside 15-20 minutes (or overnight in the refrigerator, covered or surrounded by a large plastic baggie.) Then knead again.
To proceed, roast;
1/3 cup oil
Brown on top and bottom contained by oil contained by a Dutch oven. Watch it! If you burn the outside, the burnt flavor will be spellbound by the roasts. It's easiest to brown if you divide it up into meal-size chunks before browning. A thinner roast, 1 inch gooey like a chuck roast, absorb more seasoning than a thicker one when it simmers, this is desirable. As soon as all are browned, infuse in a heated, but never boiling, broth of:
4 cups marine or enough to cover
1 big onion chopped (may substitute 1 cup grated carrot)
1 cup chopped celery
2 teaspoons marmite, vegex, savorex or any such yeast-based broth concentrate or 1 tablespoon dark miso
chopped mushrooms or mushroom powder (optional)
1/2 tablespoon sage, OR ginger, OR curry, OR five spice, OR any other seasoning (optional)
Cover, bring to boil. Cook at a rolling boil for 30 minutes, consequently and then tolerate simmer for 3-4 hours, depending on the thickness of the roasts.
Let cool overnight or for several hours contained by the refrigerator, in the cooking broth. Taste the broth, it may be a polite base for gravy. As the above, it can also be stored to cook the subsequent batch.
http://www.ellenskitchen.com/recipebox/w...
Oh it is fun and it is easy. Plus, it usually taste better.
Buy gluten flour. Sometimes called Vital Wheat Gluten.
Remember, what ever flour you use will triple the amount of seitan you go and get. One cup flour equals three cups seitan.
One cup of flour will need around 2/3 cup liquid. I use veggie broth because it make it more flavorful. You can use water basically fine. Flavor it up with what ever spices you similar to. Garlic, sage, oregano, basil. Be daring. Mix it up. I approaching to add Bragg's Aminos and Sesame Oil. YUM.
Knead the dough afterwards leave it surrounded by a warm spot for partially an hour.
Roll it out. Cut it in shapes or what not. Just remember what you cut will TRIPLE surrounded by size.
Bring some broth to a boil. Then drop the bits in a pot of veggie broth. A big pot!! Add spices to the broth if you approaching to. Braggs Aminos are good. Reduce the boil and let simmer. Half an hour is fitting.
You'll tweek this to your own personal tastes.
Store your seitan within the cooking broth.
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