I mentioned on a previous post that when I was considering vegetarian, vegan, and even raw cooking taste was my major concern. Most of us don’t want to sacrifice taste when we’re switching over to the better and healthier eating alternatives – I know I didn’t. So I started the long drawn out process of experimenting in the kitchen and driving my family crazy with recipes and making them eat it even when they didn’t like it.
Then it happen. I stumbled across Seitan in the grocery store. It was so delicious that I didn’t even know I wasn’t eating meat. I read the ingredients list on back and said, “Oh I could make that”, and so started the experiments. Then, finally, I did it. I made a vegan meat that my family could enjoy. When you make something healthy that your children love, then you know you did something right.
So, I’m gonna give you two versions: The boiled version (my first try) and the steamed version (my favorite). Both ways are cheap, simple healthy recipes and you’ll have ‘meat’ in your freezer for quite some time.
First, we’ll start with the Seitan recipe. Then I’ll begin to teach you how to make Steaks, burgers, taco stuff, etc. Have fun!
1½ c vital wheat gluten
1 tsp garlic powder
1½ tsp cumin
½ tsp salt
½ tsp pepper
½ tsp chili powder
3/4 – 1 c cold water or veggie broth (I prefer the broth)
2 Tbsp soy sauce
2 tsp vegan Worcestershire sauce
5 c water OR 2.5 cups broth and 2.5 cups water
2 Tbsp soy sauce
2 Tbsp vegan Worcestershire sauce
1. For the seitan, mix together gluten, garlic powder, cumin, salt, pepper, and chili powder inyour Vitamix or bowl (I prefer the blender).
2. In a small bowl, mix together water, soy sauce, and Worcestershire sauce.
3. Add wet mixture to dry and mix or stir well. If you’re using a blender, the mixture should begin slap around the blender. That’s how you’ll know that it’s ready.
4. Knead once or twice to work gluten into a ball.
5. Divide into at least 6 parts and shape into rough discs. Don’t be afraid to really work and stretch them out thin; this elastic dough doesn’t respond to gentle handling, and the discs will thicken substantially
as they cook.
The Boiled Version
6. In a large pot, whisk together 5 cups water, soy sauce, and Worcestershire sauce.
7. Place cutlets in broth, cover, and bring to a boil.
8. Reduce heat and simmer cutlets, covered, for 45-60 minutes, flipping them halfway through.
9. When seitan is done, remove from pot and let them drain on a plate.
Once the seitan is cool enough to handle, you can slice it thinly or thickly into “steak slices”. You can cube it for “chicken nuggets” or you can grind it in a blender for “ground meat” – that’s the once that I love.
The Steamed Version
5. Divide into at least 6 parts and shape into round disks OR shape into 2 large balls (we’ll call them roasts).
6. Cover the disks or roasts tightly with foil.
7. Prepare a steamer and bring it to a boil.
8. Place the foiled cutlets or roasts into the steamer and cover
9. Steam for about 45-60 minutes.
10. When seitan is done, remove them from the steamer and let them cool on a plate.
The above instructions apply: Once the seitan is cool enough to handle, you can slice it thinly or thickly into “steak slices”. You can cube it for “chicken nuggets” or you can grind it in a blender or food processor for “ground meat” – that’s the once that I love.
NOTE: The reason that I prefer a Vitamix is because upon making this in another blender, the mixture cracked my blender. I like the sturdiness and strength of my Vitamix.