The
Vegan
Venue
Inc.
Formerly The Ful-Mont Veg Group, Inc.
Changing the way people think and feel about food…
Home Page

About us

News

Programs/Services

Recipes

Donations/Support

Links

Search

Contact us…

Entrée Recipes

How to make “seitan”
(also known as wheat meat)

Serves 6

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 Entrée Recipes
Return to Recipes

Your Comments and Inquiries are Welcome


This site is hosted and maintained by:
The Mary T. and Frank L. Hoffman Family Foundation
Thank you for visiting all-creatures.org.


Since