Recipe for the home-made seitan
I adapted a lot of things from the original recipe & added something too.
So, here is my adapted recipe!
** For the home-made seitan:
2 cups of vital wheat gluten flour. ( This is special gluten full wheat flour, made that way, that you end up with a lot of gluten power in it. It has at least 75% gluten. You must get this type of wheat flour to make your own seitan! In Dutch , this is called: Vitaal gluten poeder or vitaal glutenvol meel. I used the brand Vajra. I bought in the Bioshop, in de Kartuizerstraat, in 1000 Brussel. )
1/2 cup of nutritional yeast
1 teaspoon of garlic powder
1 teaspoon of shalot powder
1/2 peeled red onion, cut into smaller chunks
1/2 teaspoon of dried thyme
5 cups of a good hot vegan vegetable stock. I used organic 100% vegan vegetable stock, low in sodium. Mine was yellow in colour.
2 tablespoons low sodium soy sauce
1 fat clove of garlic, peeled & cut into finer chunks
1/2 teaspoon of coriander seeds
1. Take a large bowl & add 2 cups of vital wheat flour, 1/2 cup of nutritional yeast, garlic & shalot powder. Whisk till well combined. Now, add 1 cup of your vegan stock & 2 tablespoons of soy sauce. Mix it well with a large wooden spoon. Mix for a bit & if it is too dry, add a splash or 2 of the rest of the hot vegan stock. Now, turn it out all on a floured kitchen counter & knead the dough well, until it all comes together & forms an elastic dough. I kneaded my dough for 5 minutes or so. If your dough is too dry, add another splash or 2 of the rest of hot vegan stock. Knead again well. My dough was darker yellow in colour because my stock is yellow. On the video, their stock is dark brown so their seitan becomes brown in colour. If your dough is very elastic & okay, divide it into 2 seitan loaves. Like this:
2. It is time to pour the remaining hot vegan stock over the seitan loaves. They will be covered for 3/4. Add chopped 1/2 red onion, garlic pieces & dried thyme. Divide it all over the surface. I also added 1/2 teaspoon of coriander seeds, not crushed, for added aroma. You could change these aromatics but this gives you a good base for a savoury stock. You could change it into Asian flavours or your preferred flavours. You could also add in fresh herbs, tied with a string but I didn’t do that. Just experiment, people! 🙂 It will look something like this:
Now, just simmer the seitan breads for about 35 to 45 minutes, into your Creuset pot with the lid on. Do not be tempted to boil them on a high fire otherwise you won’t get that chewy texture inside! It is this that you want so much! So, simmer away!!! Check often, adjust your fire to simmering point!!!After 15 minutes of simmering, I turned my 2 seitan pieces over so that the bottom of each seitan loaf was on top. The stock will get lower into the pot. I also turned them over again after 20 minutes.With the help of a spoon, often, I poured the vegan stock over the uncovered tops of the seitan pieces.
Check often your simmering. Sometimes, you must turn the heat a bit more on & sometimes, you must lower your heat!!! When ready, turn the heat off & take away your lid. Let the seitan sit & cool off into the liquid. When completely cooled off, stock & seitan pieces, lift them out & place them on a clean plate, with double kitchen paper on it. My 2 seitan pieces were in total: 779 gr. My small one was: 341 gr & my large one: 438 gr. Yeah, baby! I took my smaller one & sliced it a bit thicker with a sharp knife. Then, I cubed it. I had squarish chunks. See picture above, in my noodles dish.
You can slice these seitan loaves into seitan cutlets or into cubes, like I did. You also can pull away the seitan, just like pulled pork or you can make larger smaller pieces like nuggets. You choose! You even can place this seitan in a food processor to make seitan mince. It is up to you! I used 250 gr of ready to use seitan in my stir-fry dish. I froze them in easy Ziplock bags, per 2 portions. I also froze the rest of my seitan broth. The rest, I sliced into cutlets, that I froze for later use. Just like this:
Now, on with the recipe!
Recipe: Vegan stir-fry with vegan home-made seitan cubes!
For 3 persons, with a bit of seconds
250 gr of home-made seitan, cubes
2 Chinese long aubergines ( eggplants ), cut into rounds, cut into 2 or 4 ( no pits or nearly no pits )
3 handfuls of sliced wok vegetables ( Mine included white onion rings, carrot sticks, leek rounds & soy shoots )
Chinese wok oil ( Mine has sunflower oil: 82 %, aroma of ginger & roasted sesame oil: 17% in it )
low-sodium soy sauce
mirin ( Japanese sweet rice cooking wine ) : 2 tablespoons
3 cm piece of freshly, peeled ginger, cut into thin strips & cut up finely
white thicker noodles ( I used Ho Fan vermicelli noodles )
100 ml of your seitan broth
1. Cook your noodles with 1/2 of the ginger pieces according to your packet instructions. Drain well. Set aside.
2. I use an electric wok. Oil your wok with the wok oil. Set up on medium high. Add your cold seitan pieces & wok veggies. Add 2 tablespoons of the soy sauce & stir-fry until the cubes are browned on all sides & the veggies are al dente. take them all out of your wok & set aside to keep warm. Now, add a swirl of the wok oil & swirl around in the wok. When hot, add the other half of the ginger pieces & the Chinese aubergine chunks. Add a bit more wok oil & stir fry a lot. Now, add 2 tablespoons of the soy sauce & pour some hot water to the wok & place the lid on. Steam the aubergine chunks. take the lid off & stir-fry. Finally, add 2 tablespoons of the mirin & the aubergine chunks will get shiny this way. Stir until al dente & tasty! Now, heat up on higher heat, add the drained noodles, 100 ml of your seitan broth, ginger bits, seitan & wok veggies too. Mingle everything together & fry for a few minutes until all is hot & the seitan broth has cooked in.
3. Serve at once & plate up! See that everyone has every veggie & seitan cubes in their plate! Enjoy with chopsticks! 😉 Happy eating!
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