Basic recipe for seitan made from gluten

Ingredients for 3 servings:

• 250 g gluten
• 250 g water, very cold
• 1 tbsp soy sauce
• 1 tsp sea salt
• 1 tsp sweet paprika powder
• 1 tsp turmeric
• 1 tsp curry powder, hot
• ¼ tsp garlic granules
• 1.7 liters vegetable broth, preferably yeast-free
• ½ tube(s) of tomato paste, approx. 100 g
• 4 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 15 minutes; Total time approx. 2 days 35 minutes

vegan “meat substitute” made from wheat protein

Mix the gluten powder well with the dry spices. Stir the soy sauce into the cold water, add to the dry ingredients and mix with the mixer (dough hook) until elastic (slightly resembles rubber). Add a little more cold water if the mixture is still crumbly. For the cooking liquid, heat all ingredients in an uncovered pressure cooker or a normal large saucepan. Shape the seitan into the desired shape, e.g. cut into cubes or slices. Not too large, as they will about twice as big after cooking. Add the seitan pieces to the hot cooking liquid and stir once to prevent them from sticking together and to ensure that the liquid gets onto all sides of the seitan. In the pressure cooker: Close the pressure cooker correctly and cook the seitan for about 15 minutes. Open the pressure cooker. In the saucepan: Bring to a boil on the sides and simmer for about 30 minutes. Fill approximately three large screw-top jars with the still-hot seitan and its liquid to the brim, seal tightly, and turn upside down for 5 minutes. It’s best to refrigerate it for 1-2 days before first use. If necessary, you can, of course, use the seitan immediately. This seitan can be used as a substitute for goulash, schnitzel, or ground meat. If you’re cooking Indian dishes, for example, you can add Indian spices like coriander, garam masala, etc. to the gluten flour. Your imagination and taste are the only limits here. You can create your own spice blend. Once cooled and stored in the refrigerator, the seitan will keep for approximately 10-14 days. When you open the jars, it will make a “click” sound, just like preserves. Seitan is also very good for freezing, but you should store it in suitable containers, not glass jars.