Tasty Homemade Seitan !!
This is the best vegan turkey recipe! Soft, tasty with the perfect chew. Serve for your holiday main course with gravy or deli meat for your favorite veggie sandwich.
Ingrédients
- 1/4 teaspoon dried thyme
- 1/2 teaspoon fresh rosemary, finely chopped
- 100 gr of gluten
- 1 kg of whole wheat flour
- 1 onion
- 1 teaspoon sea salt
- 1 bay leaf
- 1 tablespoon of malted yeast
- 1 teaspoon soy sauce
- 1 teaspoon black pepper
- 3/4 liter of water for flour preparation
Instructions
- Chop the onion and cook in a saucepan with plenty of water, thyme and bay leaf.
- For whole seitan, place the kilo of flour in a bowl. Slowly pour in water (about 3/4 liter) and knead until the flour does not stick to your hands. Remove the dough from the bowl and continue kneading it for 15 minutes on the counter, so that it is soft and does not break.
- Return it to the bowl, cover it with water, and let it sit for at least 30 minutes.
- Once rested, return it to the bowl to release the starch. When the water turns white, throw it away and pour it clean. Wash the dough again 6 or 7 more times, until it starts to thin out.
- For him gluten seitan, place the gluten in a bowl. Make a small hole in the center and pour in the soy sauce and the same amount (50 ml.) Of water. Knead and roll into a ball.
- Put the two meatballs in the pan with the vegetables. Pour a stream of tamari. Cook them for 45 to 60 minutes.
- Store the seitan in a plastic container with a lid in the refrigerator for up to three days.
- Once the whole wheat seitan dough is kneaded and covered with water, it can rest for 30 minutes to 24 hours.