Mass Quantities Of Seitan Recipes

EASY HOMEMADE SEITAN RECIPE

Steps:

• Combine the soy sauce with 1 cup of water in a small mixing bowl and stir together.
• Combine the gluten flour, baking powder, and optional nutritional yeast and/or seasoning blend in a medium mixing bowl.
• Gradually add the liquid to form a stiff dough, stirring with a spoon at first, and then working together with your hands. Drizzle in a little more water if need be; you want all the dry ingredients to be moistened, while making sure the dough remains stiff.
• Turn out onto a floured board (you can use additional gluten flour for this) and knead for 2 to 3 minutes. It's not going to be completely smooth, but really work it!
• Return the dough to one of the bowls you used, then cover with a clean tea towel. Let it rest for 15 minutes.
• Meanwhile, fill a soup pot about 2/3 full with water. Add the bouillon cubes and ginger. Start heating.
• Once the dough has rested, divide it into two more or less equal pieces and pull into long, narrow loaves the shape of miniature French breads. This dough isn't easy to work with; it tends to spring back to whatever shape it's in, but do the best you can - it will come out fine.
• With a sharp, serrated knife, cut each section of dough crosswise into slices no thicker than 1/2 inch.
• When the water comes to a slow boil, gently drop in each slice of dough. Within a couple of minutes, the dough is going to puff up and look like it's threatening to escape the cooking pot! It will settle back; keep pushing the pieces down into the water. I like to reach in with kitchen sheers and cut pieces that have expanded crazily, but this is optional.
• Simmer gently and steadily for 30 minutes. Scoop out pieces of seitan to use in recipes (usually about a third to a half of the amount made with this recipe is what you'll need for an average recipe). Set on a plate or cutting board until cool enough to handle, then cut into smaller slices or chunks.

MASS QUANTITIES OF SEITAN

Steps:

• You can use a food processor and first mince the garlic in the dry bowl so it's fine and uniform. (Hand mincing and mashing works fine.) Then add everything but the flour and 3 cups of the bullion. Process until uniform. Put the 5 cups of flour in a deep bowl. Add the bean puree and the other 3 cups of bullion. If you are not in the mood to stick your hands in and mix, a large rubber spatula works well to keep scraping and folding. Mix until there is no sign of flour. You can put all the of the flour and broth in an 11-cup food processor if you have one, but it makes for a pretty rubbery seitan.
• Different ways of cooking seitan lend different textures. You can wrap some of the seitan in foil, or wrap in cheesecloth to give it a denser, less porous texture that works well for browning in dishes like Fajitas. You can also make a more free-form seitan that works well in soups and stir frys. A favorite thing to do is make Texas-Style BBQ Brisket.
• Mix your simmer stock ingredients in a pot that holds at least 6 quarts. Arrange your seitan roasts in the pot so they all have similar contact with the bottom of the pan. It's great to have a wide pan that facilitates turning the roasts so they don't burn on the bottom.
• Simmer on very low heat for about 1 to 1.5 hours until the loaves are springy. You will know you are halfway there when you are able to turn a free-form loaf without destroying its form.
• Remove loaves from broth and inspect to make sure they look well cooked all around. It is a crowded pot. But hey, now you don't have to make seitan for another month. Save the leftover broth and "giblets" to make "Turkey" Soup or Dirty Rice.