this stuff was good – as in, one of the best things we’ve ever made at home, ever, and on a par with meals we’ve eaten in veg restaurants. Plus, it’s easy to make, and relatively quick. I’m sure it’s high in fat, but fat’s good for you, right? This reminds us of the seitan we got at one of our favorite vegan restaurants, Grasshopper in Boston. The seitan is dense without being gummy/chewy (as boiled seitan can be), and it is packed with flavor. I’ve tried many, many seitan methods/recipes over the years, and I really think this is now going to be my standard, go-to seitan recipe. It’s that good (and that easy). The texture is far superior to that of boiled seitan, plus this is a non-finicky recipe; you don’t have to worry about keeping the water at gentle simmer. TRY IT! You won’t regret it.
3/4 cup wheat gluten
1/4 cup whole wheat flour
1/4 cup nutritional yeast
1/2 teaspoon salt
1/2 teaspoon Italian herbs, optional
1 tablespoon oil
~1/2 cup water
Mix dry ingredients. Stir in oil and water; you might need slightly more water. You want the dough to come together in a mass; you don’t want it crumbly (dry) or so wet that it doesn’t hold shape.
Let the dough sit for at least an hour, and up to several days (in the fridge).
Prepare a marinade. I used the following, approximately (this will make more than you need; just save it for the next batch):
1/3 cup oil
1/4 cup soy sauce
2 tablespoons dijon mustard
several large garlic cloves, pressed
Whisk together until the oil and liquids are emulsified.
Slice the ball of seitan into thin slices – not paper-thin, but thin. I usually get about 20 slices out of one ball of seitan using these proportions.
Place the sliced seitan in a 9 x 13 or other large pan. Cover each piece with marinade and let sit for at least an hour or so; flip each piece so that there’s marinade on both sides. You don’t need it to soak in the marinade; sometimes I just let the marinade soak into one side, and that seems to sufficiently infuse the seitan with deliciousness. You will probably have leftover marinade.
Heat up a stove-top grill for a few minutes. Put the seitan on the heated grill and cook on each side for 5-7 minutes, or until browned.
This is good in sandwiches, as a side, cold, hot, WHATEVER. It is just plain delicious.
Question: Do you like seitan? Do you have a favorite brand or recipe? When I lived in Ithaca, I looooved Susie’s Seitan, which was a local product. Here, in rural SC, it is hard to find seitan, so I either make it or do without. I don’t use it a whole lot, but everytime I have some I enjoy it.