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From: Deborah (
Subject:         Re: Seitan-HELP!!
Date: October 26, 2012 at 11:25 pm PST

In Reply to: Seitan-HELP!! posted by susan on October 25, 2012 at 7:15 pm:

"Bready" seitan is often caused by cooking it at
too high a temperature, or for too long.

Even slicing it can sometimes cause a texture change.


To make good use of your "bready" seitan,
grind it or chop it finely, and use it to make
chili, sloppy Joes, or pizza topping.


Try one of these recipes!


Tender Seitan "Turkey" Pot Roast

4 cups vital wheat gluten flour
1/2 cup whitewheat flour (or regular whole wheat flour)
1/4 cup unbleached white flour
1/2 cup soy flour
1/4 cup Minute tapioca
1/4 cup nutritional yeast
2 Tbs vegan "chicken" bouillon powder
1 Tbs vegan "beef" bouillon powder
1 tsp garlic powder
3 & 1/4 cups cold water
1/4 cup low-sodium soy sauce

In a bowl, mix all dry ingredients.
In another bowl, mix water and soy sauce.
Add all at once to the dry ingredients.
Mix quickly, and knead for a few minutes.
Shape into two rolls.
Wrap each in 4 layers of cheesecloth, and tie with string
(tie loosely but securely, to allow room for expansion of gluten).
Cook now, or wrap and freeze for later cooking,
or cook one now, and freeze the other for later cooking.
Cook in broth (recipe follows).


Cooking Broth

8 cups water
1/2 cup low-sodium soy sauce
1/4 cup nutritional yeast
1 onion, peeled and sliced
2 cloves garlic, peeled and sliced
2 Tbs vegan "chicken" bouillon powder
1 Tbs vegan "beef" bouillon powder
1/2 tsp poultry seasoning

Into a large stewpot, put all cooking broth ingredients.
Bring to a boil, and cook 5 minutes, stirring often.
Add 1 seitan roll, and bring to boil again.
IMMEDIATELY turn heat to medium-low.
Partially-cover, and simmer for 1 - 2 hours.
Do not let broth boil again, or seitan will be tough or doughy.
Remove "pot roast" from broth.
Slice or dice "pot roast".
Saute` in oil or margarine until browned, and serve.
Store any unfried or leftover fried "roast" in the cooking broth, in fridge.
Use cooking broth for making sauces and gravies.


Tofu-Kofu "Ham"

Dry Ingredients:
2 cups pure gluten powder (vital wheat gluten)
1/2 cup powdered soy bakon bits
3 Tbs "ham"-style vegetarian bouillon powder
1/2 cup full-fat soy flour
1/4 cup nutritional yeast flakes (smoked, if possible)
1 Tbs sugar

Wet Ingredients:
1 & 1/2 cups cold water
1 lb firm waterpack Tofu, mashed
1/4 tsp Liquid Smoke
1 Tbs vegetable oil

Cooking Broth:
8 cups water
9 Tbs "ham"-style vegetarian broth powder (or "beef", if "ham" is not available)
3 Tbs sugar
1 tsp Liquid Smoke

In a large bowl, mix Dry Ingredients until well-blended.
In a medium bowl, mix Wet Ingredients until well-blended.
Add the Wet ingredients to the Dry Ingredients, and knead for about 5 minutes.
Cover, and let stand for 15 - 20 minutes.
Knead for another 5 minutes.
Form into 2 rolls, shaped like salami.
Wrap each roll (loosely) in several layers of cheesecloth, and tie with string.
In a large pot, bring Broth ingredients to boil.
Put 1 or 2 rolls into broth, and bring to boil again.
Turn down to medium simmer.
Partially cover, and cook 1 & 1/2 hours, turning occasionally.
Remove from broth.
Unwrap. Discard cheesecloth.
Cut slices as needed, and use as desired.
Store leftovers in broth, for extra moistness.
Use some of the cooking broth to make gravy to serve with the "ham".

Use in:

Baked "ham" slices
Beans and "ham"

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