Kathy’s Seitan is oil-free, protein rich, and versatile for many recipes. One batch make three meals. It can also be frozen.
- 2 3/4 cups Vital Wheat Gluten
- 2 cups Water
- 1 cup cooked Quinoa
- 1/2 cup Nutritional Yeast
- 1/4 cup Aquafaba
- 1 Tablespoons Pure Maple Syrup
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 2 teaspoons Garlic Powder
- 2 teaspoons Liquid Smoke
- 1 teaspoon Pepper
- Add 1/2 cup quinoa and 1 cup water to a small sauce pan.
- Cover, and reduce heat to simmer.
- Cook 25 minutes.
- Remove from heat.
- Uncover; and fluff with a fork
- Set aside.
Prepare Seitan Dough:
- Pre-heat oven to 350 degrees.
- Using a food processor with a BREAD BLADE.
- Add one cup water first; this will ensure the ingredients mix well together.
- Next add the vital wheat gluten.
- Add quinoa and all other ingredients.
- Top with the second cup of water.
- Using the “dough” setting, start the food processor.
- When mixed thoroughly, the dough will gather in the middle in a large ball like shape.
- Remove dough and place on a flat surface.
- Shape into a long log.
- Wrap the dough log in aluminum foil and tent at the top and on the sides.
- Place aluminum foil covered log into a vegetable steamer.
- Steam for 1 hour.
- When done steaming, carefully remove the seitan, covered in aluminum foil, and place on to a baking sheet.
- Cook at 350 degrees for 45 minutes.
- Remove from oven.
- Place on a cooling rack until cool enough to touch the foil.
- Remove foil.
- Let cool.
- When cooled, slice thin and store in a sealed container.
- Now, you can marinate it as you wish. I will share my favorite marinades and recipes.
- Wait until cool before slicing or store whole until you are ready to slice.
- It will stay fresh in a refrigerator for one week, or you can freeze until you plan to use.