Make your own Seitan Ingredients: oil (olive or sunflower) - 1- medium onion wheat (wheat protein) (~ - 10- royal kombu (Laminaria Saccharina) (~ 3.80 Euros for 50 g in organic stores).
Utensils： 1 salad bowl- 1 salad bowl 1 Kitchen knives knife- 1 Wooden spoon 1 saucepan pots and pans- 1 Set 3 frying pans best frying pans- 1 kitchen scales-
Total time:
35 min
Preparation:
5 min -
Cooking:
30 min
Phase 1
Take 1 bowl of gluten flour for 1 bowl of liquid (made up of 1 tablespoon of soy sauce, 2 tablespoons of oil, the rest in lukewarm water).
Phase 2
Pour the liquid into a salad bowl, then all the gluten flour at once. Leave the flour and liquid firstto mix alone by moving the container a little. At the end of absorption, gather the dough by hand, kneading it a little to distribute the "elasticity". Make a ball, then cut it into slices.
Phase 3
Prepare a broth with 2 liters of water, chopped medium onion, 10 cm of Kombou seaweed and 3 tablespoons of soy sauce.
Phase 4
Bring to the boil and cook the gluten paste over medium heat for 30 to 45 min.
Phase 5
It is possible to keep the seitan in sterilized jars covered with broth, for several weeks in the fridge, to be used in various preparations: meatballs in sauce (do not cut into slices beforehand), fried, sautéed in a pan, chopped, etc.... like meat.
Utensils： 1 salad bowl- 1 salad bowl 1 Kitchen knives knife- 1 Wooden spoon 1 saucepan pots and pans- 1 Set 3 frying pans best frying pans- 1 kitchen scales-
Total time:
35 min
Preparation:
5 min -
Cooking:
30 min
Phase 1
Take 1 bowl of gluten flour for 1 bowl of liquid (made up of 1 tablespoon of soy sauce, 2 tablespoons of oil, the rest in lukewarm water).
Phase 2
Pour the liquid into a salad bowl, then all the gluten flour at once. Leave the flour and liquid firstto mix alone by moving the container a little. At the end of absorption, gather the dough by hand, kneading it a little to distribute the "elasticity". Make a ball, then cut it into slices.
Phase 3
Prepare a broth with 2 liters of water, chopped medium onion, 10 cm of Kombou seaweed and 3 tablespoons of soy sauce.
Phase 4
Bring to the boil and cook the gluten paste over medium heat for 30 to 45 min.
Phase 5
It is possible to keep the seitan in sterilized jars covered with broth, for several weeks in the fridge, to be used in various preparations: meatballs in sauce (do not cut into slices beforehand), fried, sautéed in a pan, chopped, etc.... like meat.