I've been wanting to make homemade seitan for a while, ever since I took
Psalm Lewis' wonderful cooking class. At that workshop, we made vegan pot pie with seitan made from scratch--it's not difficult, and with all the ingredients on hand you can have a nice and reliable protein source for cheap. This morning I bought some vital wheat gluten and other essentials and followed Psalm's recipe:
Ingredients
Step 1:
1 cup vital wheat gluten
1/4 cup nutritional yeast
2 tsp baharat (I did that in lieu of poultry seasoning, but I imagine anything meatlike would do)
1 tsp mashed garlic (the original recipe calls for garlic powder)
1 tsp paprika
3/4 cup cooked and mashed beans (I used black-eyed peas, which is what I had around the house)
1 tbsp Bragg's liquid aminos
Step 2:
broth or bouillion or dried vegetables
I measured and mixed the dry ingredients, then added the wet ingredients, and kneaded them into a ball--actually, more of a loaf shape--which I then left to rest for 15 minutes.
I then made some broth, placed the loaf in it wrapped in cheesecloth, and let that simmer for 30 minutes.
Then, I let the content of the pot cool somewhat before taking the seitan out of it.
I let the seitan cool completely before slicing it into 1/4-inch cubes, some of which I froze and some placed in the fridge for immediate use. Yum!
Update: Here are some of the seitan chunks in a nice tomato-based ragu. It came out absolutely delicious.
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