- Oct 27, 2017
2,5dl gluten flour
0,6dl chickpea flour
0,6dl soy flour
A hefty amount of spices of your liking (garlic powder, (smoked) paprika, black pepper, curry, garam masala, chili, ginger etc. work)
A bit of salt or a couple of teaspoons of soy sauce
(Can add pastes like tomato paste, red curry paste, ginger paste)
Mix dry ingredients, mix liquids/more wet stuff (pastes if you use such). Mix dry stuff and liquids together. Knead for a few minutes, form into a log-type clump. Cut into fillet like slices (about 1cm thick), boil 1,5 liters of water with two vegetable stock cubes and some soy sauce (assuming the stock cubes are such where one is meant to be used with about 0,5 liter of water), a tiny bit of Apple cider vinegar if you like. Cook the seitan fillets for about 25-30 minutes on medium heat.
Take out of the water (pro-tip: the excess cooking water can be used to cook rice or couscous, don't throw it away, maybe add a bit of water because the long boiling can have reduced the vegetable stock + soy sauce liquid to be quite strong) and let them set for a while. Then you can use them like chicken fillets/steaks (seitan hamburgers <3 ). Fry them as is to add a bit of colour or cut them to smaller slices, fry them and maybe throw them in curry sauce, tikka masala or something and eat with rice.
Don't be discouraged if your first batch isn't a success. My first seitan attempts (tried to make chorizo-like seitan sausages) were dry like bread :'D
Seitan is probably the closest you can get to meat at home without industrial machines & ingredients. Seitan is also very versatile. The method above produces something a bit akin to chicken, but you can also make seitan ham, seitan kebab, seitan sausages and whatnot.