All Hail Seitan!

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Wooooo we made a thing! Seitan, pronounced say-tan (not Satan), is a tasty vegan thing that can be used in myriad ways from stir-fry to faux-nuggets and lots in between. And if I can make it, you too can make it because I only like the easy things haha. Note: If you are gluten free then you’re out of luck because seitan is basically a big glob of wheat gluten. Tasty, tasty gluten πŸ˜‰

For this recipe we referenced Marie Laforet’s incredibly beautiful book Vegan Bible. This book has lots of great staples in it and lots of very fancy recipes to impress your friends with. We simplified it a bit because some of the ingredients were unavailable here, but it still turned out great. Here’s our version of the Country-Style Seitan recipe:

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Seitan

Dry:
150g wheat gluten
75g chickpea flour
2 tsp dried onion
1/4 tsp paprika
1/4 tsp cayenne pepper

Liquid:
250ml boiling water
2 tsp tamari/soy sauce
1 cube veggie stock powder
1 tbsp miso paste
1 tsp sesame oil
1/2 tsp liquid smoke

Stock:
1-1/2 litres boiling water
1 cube veggie stock powder
1 tbsp miso paste
1 tsp balsamic vinegar
1 tbsp tamari/soy sauce
1 tsp garlic powder
1/2 tsp red chili paste
a few bay leaves

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In a large bowl mix together all the dry ingredients. In a separate bowl mix all the liquid ingredients. Pour the liquid over the dry ingredients and mix with your hands until a dough is formed.

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Add all the stock ingredients to a large pot and bring to a boil. Shape the dough into a log and slice into equal pieces. Carefully add the slices to the boiling stock and cook for 3-4 minutes. Reduce heat to medium and simmer for 30 minutes.

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That’s it! Seitan can be used right away, but it tastes better the next day if you can store it in the fridge. Lay the slices into an air-tight container and add the stock liquid so it stays moist. Seitan can also be frozen and used later. We added this seitan to a stir fry and it was very tasty! We would also like to try panko-breading it and making nuggets. Definitely a thumbs up from us!

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