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Seitan
Seitan is a modern British recipe for a classic method of making seitan, the vegetarian meat substitute from whole-wheat bread flour with flavourings of tamari soy sauce, ginger and kombu. The full recipe is presented here and I hope you enjoy this classic British version of: Seitan.
prep time
30 minutes
cook time
65 minutes
Total Time:
95 minutes
Serves:
8
Rating: 
Tags : Wild FoodVegetarian RecipesBritish Recipes
This is a classic form of seitan (the vegetarian meat substitute) made from scratch using whole-wheat bread flour.
Method:
Place the flour in a large bowl, for a well in the centre and add enough of the water to form a dough. Turn out onto a floured work surface and knead until smooth and elastic (about 15 minutes by hand). Place the dough in a bowl, cover with cold water and set aside to rest for 10 minutes.
Whilst the dough is resting bring 3l water to a boil. Add the tamari, ginger and kombu then cook for 15 minutes. Take off the heat and set aside to cool completely.
Take the dough from the cold water and immerse in a bowl of warm water then knead to remove the starch. When the water turns milky drain off the water, re-fill the bowl with more warm water and knead again. Repeat the process until the water remains clear (for the final few changes of water use cold water to tighten the gluten). Rinsing is complete when the liquid runs clear when the dough is squeezed (typically about 8 changes of water).
Lightly oil a loaf pan (about 22 x 12 x 8cm). Place the washed seitan in this then set aside to rest for about 10 minutes, or until the dough relaxes. This is raw seitan, also known as 'raw gluten' and can be used in any recipe calling for raw seitan or uncooked seitan.
For cooked seitan, complete the steps below: Bring 3l of water to a boil (do not add salt). Once boiling add the seitan and cook for about 40 minutes, or until the gluten mass floats to the surface. Drain and cut into pieces (these can be cubes, steaks, chunks or the seitan can be left whole).
Place the seitan in the cold tamari stock and slowly bring to a boil. Reduce to a simmer and cook for between 40 and 90 minutes (depending on the size of the pieces). Serve warm with the thickened stock on the side or use in any recipe calling for cooked seitan.
