SEITAN
Referred to as “wheat-meat,” this is a delicious, inexpensive, and simple-to-make meat substitute.
1 C. gluten flour
2/3 C. whole-wheat flour
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. dried basil
2 Tbsp. mock chicken or beef broth
¾ C. water
3 Tbsp. soy sauce
1. Mix dry ingredients together first.
2. Combine the soy sauce and the water together and then add to the dry ingredients, mixing and kneading well. Let sit for about 5 minutes, then knead for about 5 more minutes.
3. While the seitan is resting for 5 minutes, put 2 quarts water and ½ cup soy sauce in a large pot and bring to a boil. Break off pieces of seitan and drop gently into boiling water. Cover and simmer for about 30 minutes.
4. Remove seitan from the water and let drain for about 15 minutes. It is also cooling so you can handle it.
5. Serve with any of your favorite sauces or add to veggie stew.
BATTER FOR SWEET & SOUR SEITAN
2 C. unbleached flour
¼ C. tapioca flour
1 Tbsp. baking powder
1 tsp. baking soda
2 C. water, plus 1 Tbsp. safflower oil
Oil for deep-frying: safflower, coconut or ghee
1. Mix together the dry ingredients, then add water and oil slowly.
2. Cube seitan and dip into the batter and deep fry until golden brown. Cover with sweet and sour sauce and garnish with mung sprouts and diced red bell pepper.
SWEET & SOUR SAUCE
1 C. pineapple juice
1 C. raw apple cider vinegar
1 C. raw sugar
1 tsp. garlic powder
3 Tbsp. tapioca flour, arrowroot, or cornstarch (make a paste using 1/3 C. water)
1. Heat first four ingredients until very hot.
2. Add tapioca paste and stir constantly until thick. Serve over seitan.
