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Nutrition Facts
Serving Size 1 (135g) Recipe makes 12 servings The following items or measurements are not included below: 3 inches kombu seaweed
Calories 81
Calories from Fat 3		(4%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 594mg		24%
Potassium 46mg		1%
Total Carbohydrate 3.6g		1%
	Dietary Fiber 0.3g	1%
	Sugars 0.2g
Protein 16.2g		32%
detailed view... how is this calculated?

Homemade Gluten or Seitan

Recipe #149322 | 2 hours | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: DR. House
Dec 26, 2005

The Veg Soc recipe for Seitan or Gluten with broth. This recipes is to make Seitan from scratch. Remember you can always use a different broth if you want.

SERVES 12 , 2 1/2 cups (change servings and units)

Ingredients

2 cups gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1 1/4 cups water or vegetable stock
3 tablespoons lite tamari or Braggs liquid aminos or soy sauce
1-3 teaspoon toasted sesame oil (optional)

Broth

4 cups water
1/4 cup tamari or soy sauce
3 inches piece kombu seaweed, dried
3-4 slices fresh ginger (optional)

Directions

1
Basic recipe for Gluten:.
2
Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough, knead it 10 to 15 times.
3
Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
4
Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.
5
Broth:.
6
Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.

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Featured Reviews for This Recipe

From: Catrin

On Oct 6, 2008

I quite enjoyed this, and it was really easy to make. I see no reason to try one of the more complicated recipes for Seitan. I used my own broth, however, and I will experiment with the flavoring of the dough a bit more in the future to simulate different types. Thanks for posting - I will definitely make this one again!

0 people found this review helpful

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From: ZenJen

On Feb 11, 2008

Very easy to make! I was quite surprised. We made two batches and froze one. I divided the dough into eight pieces. Once ready to eat one cutlet is more than enough for one person. We cut the cutlets into strips and cooked it in bbq sauce for a bbq "chicken". Really yummy and satisfying!

1 person found this review helpful

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From: Bergy

On Jan 6, 2006

This is so easy to make and very tasty - It is as good, if not better than expensive prepared "Chicken Tenders" etc that you can purchase. I used broth in the dough instead of water. Kneaded it in my heavy duty mixer, 4 minutes first time, rested 1 hour 2 minutes second time. simmered in a dutch oven on top of the stove for 1 hour, lid on. Then let the pieces cool & dry off on paper towels. The recipe makes 12 servings. I have frozen 10 servings. For my first recipe I did it like Broiled Tofu or Tempeh using the Seitan instead of Tofu. Leave lots of room when you are simmering it as it more than triples in size. I am a carnivore and I can enjoy a meal of this and not miss meat! Thanks philocrates for this great recipe

8 people found this review helpful

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From: Veggiequeen

On Feb 13, 2006

Wow. These were fun to make. I have to say I was a little sceptical about how well the recipe would work after I'd created the dough, but once simmered in the broth the dough takes on a spongey almost tofu-like consistency. The cutlets were a little salty though - next time I might try adding a tiny bit little less soy to the broth and/or the dough mix. I used kelpamere (a seaweed type extract) for the tamari, and used water not stock. It was really easy to make this recipe. We served it in a teriyaki stir-fry and it made a great "fake meat" addition to the meal. Great recipe philocrates!

5 people found this review helpful

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