August 02, 2008Seitan Deli SlicesI have learned my lesson. Never again will I post here about an up-and-coming recipe unless I plan on posting it later that day. Here is the baked version of the seitan recipe that I promised. It's the easiest and most reliable seitan recipe that I've made so far. The tapioca flour can be replaced with another 1/4 cup of chickpea flour, but I really do feel that it results in a more meat-like seitan. Since trying it in my seitan, I haven't made a single batch without it. dry: 1 1/2 cups vital wheat gluten 1/4 cup chickpea or all purpose flour 1/4 cup tapioca flour 1/4 cup nutritional yeast 1 tablespoon onion powder (optional, but I prefer it with) 1 tablespoon sage 1/2 teaspoon salt 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon rosemary, crumbled 1/8 teaspoon freshly ground black pepper wet: 1 1/2 cups cold vegetable broth or water 2 tablespoons canola or light olive oil 3 cloves garlic, pressed or very finely minced Preheat oven to 450. Mix the dry ingredients together in a large bowl and the wet ingredients together in a smaller bowl. Add the wet ingredients to the dry and mix well. When all the dry ingredients have been incorporated, get your hands in there and start massaging the dough. You don't want to knead it the same way that you would bread, but instead squish it between your fingers like you do with wet sand at the beach. Massage for five minutes or so. Line an 18"x12" piece of aluminum foil with a sheet of parchment paper the same size. (If you don't have parchment paper, you can also spray the foil lightly with vegetable oil or olive oil.) Make a log about 8" long with the seitan dough and wrap it with the parchment-lined foil. Twist the ends loosely and then turn them underneath. You can put it directly into the oven like this, but I like to put it in a loaf pan just to make it sturdier. Bake for one hour, then cool for a half hour. It's ready to eat like this, but if you refrigerate it, it will get even firmer. When ready to serve, use a serrated bread knife to cut the seitan into slices as thinly as possible without losing structure. I haven't yet tried to cut the slices with a mandoline, but that would be ideal. I'm still working on the boiled version but hopefully you'll enjoy this. I hope to have some pictures up relatively soon. We have been eating this in some form at least once a day for the last two months.
posted by joanna @ 4:20 PM
7 Comments:
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Yum! And yay for simple seitan. I actually need to make a batch of chicken style tomorrow and I think I just found my recipe :)
Yum! I just made the YRR chicken style seitan last night (steamed) and it's great!
I will try this one next.
Thank you!
Now I know what to do with the rest of that tapioca flour I have lying around. As much as I love the VwaV seitan, it's always seemed more beef-y than chicken-y if that makes any sense. So I look forward to trying out your recipe.
P.S. It was nice getting to meet you at Hungry Tiger.
Thanks! I have tapioca flour and am going to try this.
Looks awesome, can't wait to try it. The 1 Tablespoon of sage - is that powdered sage or just the crumbled kind?
This was good.
Nice flavors and texture.
Did not rock my world, but was a fine and easy addition to the many seitan recipes I already have.