wheat-gluten | Pamela Toman

This recipe really doesn't call for much kneading, though I'd like to experiment with different lengths of time and methods.

I did experiment with boiling vs. steaming in the same batch, and we liked steaming better -- however, I can only fit 4 cutlets into a single pan. Perhaps I can steam them in the oven next time?

Ingredients	Step
2 c. gluten ¼ c. nutritional yeast ¼ c. chickpea flour ¼ t. salt 2 t. onion powder 1 t. poultry seasoning ⅛ t. turmeric (for color)	Combine in a large bowl.
1¼ c. vegetable broth ¼ c. soy sauce 2 t. olive oil	Make a well in the center of the dry ingredients. Pour in wet ingredients. Mix with a fork, then use knead by hand for about 3 minutes (until it is a firm dough). Divide into 8 pieces. Form cutlets by stretching and smoothing.
water	Lightly grease a steamer basket. Bring water to a boil, add the basket, and add the cutlets to the basket. Steam 15 minutes, turn, and steam another 15 minutes, being careful the pot doesn't boil dry.

Source: Isa Chandra's Post Punk Kitchen, adjusted by me (her version boils the seitan and doesn't include turmeric)

The best seitan recipe I've made. Works acceptably alone, or even better in chicken noodle/chicken rice soup or as bbq chicken. Tastes best if browned in some oil before using. If you're making soup, you can re-use the seitan boiling broth as its base.

Don't overtax your food processor's motor. You may need a new one if you make this recipe often....

To make a nice seitan, the broth must NOT be too hot. The technique below sets a "skin" first — otherwise you get seitan brains.

Makes 4 pounds, so you'll probably use it for 2-3 recipes. The weight/volume ratio is 2 c. shredded to 8 oz. weight. It freezes well after being pulled apart.

Ingredients	Step
2 c. water 1 T. olive oil 2 t. apple cider vinegar 1½ t. salt (truly) 2 t. onion powder 1 t. garlic powder ½ t. pepper ⅛ t. turmeric (for color)	Whiz together in food processor.
¼ c. nutritional yeast ½ c. pea protein powder (aka pea isolate aka pea flour — nothing but "yellow peas" on label)	Process until smooth, about 30 seconds.
1½ c. vital wheat gluten	Pulse in, until incorporated. Then process on low about 5 minutes. Give your motor a break as needed!
10 c. chicken-y vegetable broth (can stretch with water) 8 bay leaves	Bring broth to a boil in a large pan.
4 9" double-layered squares of cheesecloth twine	Divide the dough into 4 pieces, trying not to overhandle it. Roll each into an 8-inch roll, fold in half, give a twist, and pull to 6-inches. Wrap in cheesecloth, snugly but not tightly, and tie with twine. If you have loose cheesecloths threads, try to keep them away from the seitan-touching edge. Leave a wee bit of slack in the wrap so the seitan can plump up (be able to pull the cheesecloth away by about ½ inch once wrapped). Let them rest until all bundles are prepared.
	After the broth is at a low boil, lower the heat so it isn't boiling at all (but is still very hot). Add the seitan bundles, which will cause another drop in temperature. Bring the heat up slightly and let the seitan cook for 20 minutes in that hot broth without boiling. Then raise the heat to achieve a low boil, and let the seitan cook for 45 more minutes, lid ajar. Turn the bundles every ~15 minutes.
	Turn off the heat. Cool completely in broth to room temperature, either on the stove or in a cool place. (Likely this takes an hour or more.)
	Pull apart.

Source: Isa Chandra's Post Punk Kitchen

Pamela Toman

Tag: wheat-gluten

Seitan Cutlets

Pull-Apart Seitan Chicken

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