My second attempt at making a lovely seitan joint, again I have changed the recipe I first used! Please read below for ingredients. The method and ingredients have changed slightly also 🙂
To make the seitan dough:
Half a cup of vital wheat gluten
3 tablespoons of nutritional yeast
half a cup of vegetable broth (warm)
2 pinches of chilli powder
pinch of cayenne pepper
cracked black pepper
All purpose seasoning
Half a stock cube
Basing liquid :
First step : Add all the dry ingredients into a glass bowl, this includes the dry ingredients as listed below the seitan dough. I used 1 cup of vital wheat gluten, 3 tablespoons of nutritional yeast, a pinch of dry active yeast, a table spoon of dried thyme, a quarter tea spoon of cayenne pepper, and a pinch or 2 of hot chilli powder and smoked paprika and onion powder. Mix well, and season with allot of pepper and a few pinches of salt.
To complete the seitan dough, in another bowl mix about 8 teaspoons of soy sauce, a vegetable stock cube, and quarter cup of water together. Pour this wet mixture into the dry mix, and mix with a metal spoon.
Second step : Once this is complete knead the dough, if it seems to wet add more vital flour, equally if its to dry add some more broth. This should be elastic and firm. Knead the dough mixture for around 5 minuets until its like a ready dough consistency.
Third step : Once this is complete fill a saucepan with a cooking broth, my cooking broth consisted of a vegetable stock cube, chopped onions and more garlic. Let the water/broth simmer.
Fourth: While the cooking broth is simmering, mould the dough into a log shape, this will make it easier to slice when cooked. I made mine rustic, so it resembled a meat joint.
After this place the dough into the simmering water/broth, and leave to simmer for 1 hour. Important do not boil. Ideally the cooking broth should further enhance the flavour of the seitan, of course you can experiment with flavour combinations! Make it fun and creative.
The final step is optional! Now we can oven and baste our seitan joint. Simply place the cooked joint into a baking tray with a basting liquid I used soy sauce, water, black pepper and a nice healthy plug of oil and place it in a cooking dish, with the seitan. Put the oven on a high heat and baste the seitan joint every 5 minutes! This will continue to enhance the meaty taste of your seitan and restore some flavour lost in the simmering process of the seitan dough! The seitan should form a nice skin on top!
Once complete serve how you wish.
I put mine in sandwiches and a roast dinner the next day! Enjoy, follow and subscribe for more.