Vegan help

[fabrisse]

I wish I could remember the name of the vegan who referred to herself as a "Minion of seitan," but at the moment I can't.

While I'm not vegan, nor even vegetarian, I seem to be heading toward a more vegetable based diet. Some of it's my heart condition; most of it is a change in my palate.

I like tofu. I eat it occasionally, but I want to work with seitan more. I see different types of it at the market and would love to know more recipes and understand the differences among them.

So, does anyone have any seitan tips? Recipes they like?

Comments

[aizjanika.livejournal.com]

This is not my favorite way to make gluten/seitan, but it's a basic recipe for making seitan, possibly for use in other recipes.

Basic Gluten

Book: MasterCook Recipes
Chapter: American

Makes 4 servings
From Cooking with Gluten and Seitan by Dorothy R. Bates and Colby Wingate

1 cup instant wheat gluten flour (vital wheat gluten)
1/8 cup water or vegetable stock
6 cups vegetable broth

Stir together thoroughly in a bowl:

1 cup instant gluten flour
1/8 cup water or vegetable stock

Knead a minute to blend. Divide into 16 to 20 balls, stretching and pressing to flatten into cutlets.

Drop the gluten cutlets into:

6 cups vegetable stock

Cover the pan and bring the stock to a simmer. Reduce the heat to very low and simmer the cutlets gently for about 50 minutes. Drain and cool before using.

From book:

Per serving: Calories: 103, Protein: 28 gm., Carbohydrates: 5 gm., Fat: 1 gm.