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Seitan

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Recipe

 
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
16 cups bread flour
white
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8 cups water
or more
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¾ cup soy sauce, tamari
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1 each onions
and
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1 piece kombu
about 4" long
*
¼ cup ginger
or 2 ts ginger powder
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Ingredients

Amount Measure Ingredient Features
3.8 l bread flour
white
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1.9 l water
or more
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177 ml soy sauce, tamari
* Camera
1 each onions
and
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1 piece kombu
about 4" long
*
59 ml ginger
or 2 ts ginger powder
* Camera

Directions

Mix the flour and water together to make a medium-stiff dough.

Knead it until it is elastic when pulled (about 8 to 10 minutes).

Allow the dough to rest for about 5 minutes in a bowl of cold water.

Wash out the starch by filling a large bowl (1½ to 2 gallons) with warm water and kneading the dough in it, underwater.

When the water turns white (after 1 to 2 minutes), drain it through a strainer, adding the floury residue back to the ball of dough.

Keep kneading, washing, and changing the water, until no more starch is given off.

This may take as many as eight rinses, about 20 to 25 minutes.

Pour 6 pints of water into a large pot.

Add the tamari, onion, kombu, ginger, and dough, and simmer for about 3 hours.

(To speed up the cooking, you could cut the dough into small pieces, each about 1½ inch; the pieces would cook in about one hour. ) The seitan is properly cooked when it is firm to the touch and when it is firm in the center.

You can check by cutting into the seitan.

If it is not done, it will feel like raw dough in the center.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1050g (37.0 oz)
Amount per Serving
Calories 19894% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 31mg 1%
Total Carbohydrate 133g 133%
Dietary Fiber 14g 54%
Sugars g
Protein 132g
Vitamin A 0% Vitamin C 3%
Calcium 10% Iron 135%
* based on a 2,000 calorie diet How is this calculated?
 

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