Sunday, November 18, 2012

Basic Seitan Steak

Dear friends;

Thank you all for supporting me and my cookbook page!
I decided to share this with you for this coming holiday season.
Never seen people making seitan this way.
It's going to be a little sensational, I suppose ;)

Hope you will have a nice and warm Thanksgiving!!


Basic Seitan Steak

:: MAKES 10 steak ::

1 1/2 cups water
4 tablespoons soy sauce
3 tablespoons brown rice syrup
1 medium onion, minced
1 medium potato, minced
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1 cube vegetable bouillon (no salt added)
1 teaspoon sea salt
a dash of freshly ground black pepper
4 cups gluten flour
1 cup garbanzo bean flour

1. In a medium bowl, combine the ingredients except for the gluten and garbanzo bean flour and mix well with a hand mixer.

2. In a large bowl, combine the gluten and garbanzo bean flour.

3. Add the wet mixture to the dry mixture and knead until well combined. Divide the dough into 10 pieces.

4. Set a steamer. Add water and bring to a boil. Place a sheet of parchment paper in the steamer and add the seitan on top of the sheet. Cover and steam for about 15 minutes; take the seitan out with the parchment paper and set aside. Repeat the process until the rest of the seitan is done. The seitan can be removed from the parchment paper after steamed and the sheet can be reused for the next batch.

 5. Preheat the oven to 350°F. Place a new sheet of parchment paper on a baking sheet. Place the seitan on top of the sheet and bake for 10 minutes or until the surface is dry and the bottom of the seitan is slightly brown. Take out the baking sheet and flip the seitan over. Bake for 5 more minutes, Take the seitan out with the baking sheet and allow to cool.

From now on you can slice, cook and enjoy it with your favorite sauces or seasonings. Enjoy!

☯ Seitan can be refrigerated up to 1 week or frozen up to 1 month.

©2012 greenmarket seasons

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