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 Post subject: Seitan O'Greatness
PostPosted: Sun Oct 07, 2007 8:30 pm 
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Rabbit
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Joined: Sun Oct 07, 2007 1:39 pm
Posts: 11
Location: In the Mountains; head in a book.
I posted this on the PPK (http://www.postpunkkitchen.com/forum/vi ... 90#p302590) where I go by the name Lachesis. It's been a big hit and is going into the cookbook I am writing. Anyway, the post over there has had 43,159 views and 387 responses so far, so I thought perhaps it would be appreciated here as well. In the thread over there people have come up with some really creative variations, so check it out if you are interested.

Here's the recipe. Enjoy. Trust me- it's GOOD.


Seitan and the Great Becoming
I decided boiling seitan was just wrong, so after a few tries I decided to make my own recipe for it (a composite of a few of others, actually, but tweaked to my liking... based mostly on a recipe from another website):


The Recipe O' Greatness:

Ingredients:
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder


3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.

Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.

Nutritional Info
The entire log has:
1134 calories
32g fat
63g carbs
158g protein

I did a photodocumentary on it... hehe... ok, not really... but I did take pictures.

The Pictures
This is just after the wet and dry ingredients are mixed:
Image

This is after kneading and forming into a log:
Image

This is all wrapped up nice and tight in the foil about to go in the oven:
Image

Fresh out of the oven:
Image

It can slice like pastrami!
Image

Or you can cut it into chunks (notice the pastrami-type slice is missing... yum...)
Image


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 Post subject:
PostPosted: Mon Oct 08, 2007 10:21 am 
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Elephant

Joined: Mon Oct 17, 2005 10:57 pm
Posts: 1242
Location: Portland, OR
That looks good! Thanks for sharing it :-)


ps. How is that choc hazelnut tea?


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 Post subject:
PostPosted: Mon Oct 08, 2007 3:21 pm 
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Rabbit
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Joined: Sun Oct 07, 2007 1:39 pm
Posts: 11
Location: In the Mountains; head in a book.
It's wonderful! Especially with a little agave nectar and some soy creamer... nummy.


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 Post subject:
PostPosted: Sun Oct 14, 2007 10:46 pm 
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Rabbit
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Joined: Wed Aug 01, 2007 12:21 am
Posts: 195
Location: Austin, TX
ooh im thining sliced thin and long wise it would make great in vegan gyros.

what would be the best way to flavor this to make it taste like gyro meat?


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 Post subject:
PostPosted: Mon Oct 15, 2007 5:32 pm 
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Rabbit
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Joined: Sun Oct 07, 2007 1:39 pm
Posts: 11
Location: In the Mountains; head in a book.
I've never had gyro meat and I'm not even sure what animal that meat comes from, so I'm not sure what it should taste like for gyros... but try it the way it is first. It's a little like pepperoni.

Someone is the thread I originally started this (the link is in the original post) actually redid this recipe to make gyros and I think they posted a recipe.

::elevator music::

I went and searched for the recipe and pics.

Pics posted by RNSK about halfway down the page:
http://www.postpunkkitchen.com/forum/vi ... 15959&p=11

Recipe.. also about halfway down the page and by the same person:
http://www.postpunkkitchen.com/forum/vi ... 15959&p=12


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