I've tried making seitan a few times, first with the simmering method, which always either came out too spongy or too tough, never absorbing sufficient flavor from the broth either. However, the following procedure kicks ass. Eaten as is, it's fine as an entree (topping with veggie gravy is a good scene), but it also works well in stir-fries
Curried Baked Seitan:
(adapted from a recipe book)
1 1/2 cups cold vegetable broth (I used maggi veggie bullion, which is salty and contains MSG, if you think that's poison for some reason
)
2 cloves garlic, peeled, pressed or grated with a microplane grater
3 tablespoons soy sauce (I used low-salt soy sauce, which I think gave balanced results)
1 tablespoon olive oil (I substituted canola oil for a more neutral flavor)
3 tablespoons tomato paste
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast
1/2 cup canned chickpeas (the original recipe calls for chickpea flour, which can be hard to find)
2 tsp curry powder (for best results, use home-made...I posted a recipe above)
~1/2 tsp cumin
powdered cayenne to taste
Preheat oven to 350.
In a 1-quart measuring cup or bowl, whisk together vegetable broth, garlic, soy sauce, olive oil, and tomato paste. Mash chickpeas and mix in (I used my hands for this).
In a separate mixing bowl, stir together vital wheat gluten flour, nutritional yeast, curry powder, cumin, and crushed red pepper.
Form a well in the center, and pour in the liquid mixture.
Use a wooden spoon or rubber spatula to stir the ingredients together; as the flour absorbs the broth, a moist dough will rapidly form.
When all of the broth is absorbed, use both hands to fold the dough in a kneading motion for 2 to 3 minutes.
Let the dough rest for 10 minutes, then divide into four equal pieces.
Tear away four pieces of foil about 12 inches wide.
Spray the dull side of each piece of foil lightly with olive oil or canola oil cooking spray.
Shape a piece of dough into an oval on the oiled side of the foil and pat it down to a thickness of about 3/4 of an inch. Repeat 3 more times.
Fold foil into pouches, leaving room for the seitan to expand as it cooks. As it bakes, the seitan will expand and if the foil is too tight, it might burst through the pouch!
Place the foil packages side by side directly on a cookie sheet positioned in the center of the oven.
Bake for ~45 minutes; seitan should be firm to the touch.
Remove from the oven and cool, still wrapped in foil, on the kitchen counter for 45 minutes before using.
For best flavor and texture, cool the seitan to room temperature, keep it wrapped in the foil, store in a tightly covered container, and chill overnight.
If desired, freeze seitan and use within 2 months; to defrost, leave in the refrigerator over-night.
This recipe takes well to variations. You can season with the spice-mixture of your choice (I'll post variations soon).
ebola