Instead of being lazy. . . Making Seitan
So, since I’m a teacher, I can slack off a little bit all summer. My original plan for today was:
Go for a run
Sit on my ass
Return to my ass
What I actually did was a little different. After I woke up, I did eat breakfast and go for a run, so that much of my plan was good. After that. . . well, things started to fall apart. Our cat threw up at about 1:30 A.M., so you can imagine how well I did cleaning it up, and had to re-scrub the carpet after we got back from our run. Then we decided to make seitan (see recipe below). Seitan, for those of you who don’t know, is a plant protein made from wheat gluten, so it’s very high in protein.
In order to make the seitan, however, we needed to pick up aluminum foil, so I went into the basement and got my bicycle, as the Weis is only about a mile away, and it was a nice day on the East Coast. So I rode my bike to the grocery story, and picked up the things I needed (bananas, oranges, cereal, aluminum foil, and a champagne mango. Aren’t you glad you get to read my grocery list?).
Once I got home, I started making the seitan… instead of sitting on my ass.
Cooking the seitan takes a bit of time, so once I got that started, THEN I got to lounge around for some time.
So, home made seitan: (Edit: This recipe is from Robin Robertson’s cookbook, Vegan on the Cheap. Thank you to my lovely blonde vegan wife for telling me.)
1/3 C. white beans, cooked or canned, and drained
1/4 C. low sodium soy sauce
1 3/4 C. vegetable broth
1 Tbsp. olive oil
2 C. vital wheat gluten
1/2 C. nutritional yeast
2 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt
1. Preheat the oven to 350*
2. Put all wet ingredients (and beans) into a food processor or blender, and mix/blend/puree until they’re all liquified and blended.
3. Put all dry ingredients into a large bowl, and mix together.
4. Stir the wet ingredients into the dry, mixing with a wooden spoon until they’re all combined, then knead for 3 minutes (the amount of time actually matters here, so set a timer or something).
5. Shape the dough into an oval, (I prefer a tube) and place it onto a sheet of oiled/sprayed aluminum foil, large enough to wrap the loaf TIGHTLY. This is key to getting the right texture. Wrap the loaf super tightly in the foil, and then place the wrapped loaf into a tray large enough to hold it, and add about 1″ of water to the bottom of the tray.
6. Cover the tray tightly, and place it into the oven for 1:45, or until the loaf is very dense and fairly bursting at the seams.
7. Once it’s done, take it out, and let it cook, because it will be extremely hot. Let it cool out of the foil, not still wrapped, for the texture to be meatier.
So, that’s what I did today. Exciting, right? I’ll let you know what we use the seitan for later, but really, think of it as vegan meat, and play with it in strips, in soups, stew, and just play with it.