{"id":3551,"date":"2014-05-09T10:11:41","date_gmt":"2014-05-09T17:11:41","guid":{"rendered":"http:\/\/www.kbtechworks.com\/kbranch\/blog\/?p=3551"},"modified":"2014-05-09T10:11:41","modified_gmt":"2014-05-09T17:11:41","slug":"homemade-seitan","status":"publish","type":"post","link":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/archives\/3551","title":{"rendered":"Homemade seitan"},"content":{"rendered":"

We really like seitan<\/a>. If you’re not familiar, it’s a meat substitute made from wheat gluten (the protein part of wheat). You can cook it pretty much like chicken. It’s more flavorful and has a better texture than tofu.<\/p>\n

Unfortunately, like many things, it isn’t easy to get here. It’s mostly available at health food type stores, which are in short supply.<\/p>\n

Imagine my delight when I found a recipe for making your own in one of my new slow cooker books<\/a>!<\/p>\n

The first recipe I found described what seemed like a complicated method for getting gluten out of regular wheat flour by rinsing and kneading a dough several times to separate the gluten. Then I discovered you can buy wheat gluten. I was able to get 5 pounds for about $13. Pretty cheap.<\/p>\n

Last week I tried making it. The process was quite simple. You mix wheat gluten and a few other ingredients (in this recipe, chickpea flower, nutritional yeast, soy sauce, onion and garlic powder, salt and pepper) with water. You knead the resulting dough for just a couple minutes. It was quite springy unlike usual bread dough. Here’s what the dough looked like before cooking.<\/p>\n

\"seitan1\"<\/a><\/p>\n

Then you cook the dough in the slow cooker in a broth of water, soy sauce, and onions for a few hours. Here it is what it looked like after that – pretty much looks like what we buy at the store. (Note: You cook it again after this to make the final dish.)<\/p>\n

\"seitan2\"<\/a><\/p>\n

And finally here are a couple dishes made with seitan. The first is ropa vieja, a Cuban dish normally made with shredded meat.<\/p>\n

\"image\"<\/a><\/p>\n

Then there was this barbecued pulled pork…um, seitan.<\/p>\n

\"pulled<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

We really like seitan. If you’re not familiar, it’s a meat substitute made from wheat gluten (the protein part of wheat). You can cook it pretty much like chicken. It’s more flavorful and has a better texture than tofu. Unfortunately, like many things, it isn’t easy to get here. It’s mostly available at health food […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[20,141,137],"class_list":["post-3551","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-food","tag-seitan","tag-slow-cooker"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/posts\/3551","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/comments?post=3551"}],"version-history":[{"count":0,"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/posts\/3551\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/media?parent=3551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/categories?post=3551"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kbtechworks.com\/kbranch\/blog\/wp-json\/wp\/v2\/tags?post=3551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}