This unique and versatile food is made from wheat and water! It’s been around for thousands of years. In Japanese, “sei” means “is” and “tan” means “protein.” Seitan is a complete protein, and with some creativity and imagination, it can easily replace chicken, beef, fish, pork…well, everything, actually! And it’s free of cholesterol, too.
Here are some basic instructions for the “beefy” version.
Check the library and the bookstores for cookbooks with variations. One excellent book that’s out of print but available at libraries is: How to Make All the Meat You Eat Out of Wheat by Nina & Michael Shandler.
Prepare a seasoning broth in which to simmer the raw gluten:
4 cups water
1/4-1/2 cup soy sauce
3” piece kombu (dried seaweed)
1/8” slice fresh ginger, cut into 4-6 pieces
1 Tbsp. sesame oil
Combine all ingredients in 4-5 quart sauce pan or stockpot and bring to boil. Reduce heat and simmer 5 minutes.
Prepare gluten according to the following directions:
2 cups vital wheat gluten or 10 oz. box quick mix (NOTE: This is NOT the same as High Gluten Flour or Gluten – it MUST say Vital Wheat Gluten on the packaging!)
1 cup cold water or seasoned stock and 1 cup plain soy milk OR you could use 2 cups water or seasoned stock
Place vital wheat gluten in bowl and add water/stock/milk liquid(s) all at once (NOT THE SIMMERING BROTH). Mix vigorously to form dough. When dough becomes thick/stiff, knead by hand 10-15 minutes. Let dough rest 5 minutes, then knead again a few times. Let dough rest 15 minutes.
Tear walnut-size pieces of gluten from formed dough and drop them into simmering broth (do not allow broth to boil, or texture with be rubbery), and allow gluten to simmer (on low) for about 2 hours (or until most of the broth is absorbed). Allow seitan to cool in remaining broth. It is ready to eat or can be pan fried, deep fried, broiled, ground or refrigerated. It will keep in the fridge for about a week.
Return to Shemirah’s Entrée Recipes
Return to Shemirah’s Recipes