About this recipe:This is a great meat alternative, which is high in protein and low in fat. It's firm and chewy in texture, with a spongy consistency. Like tofu, it absorbs the flavours that it's cooked with. It's made by kneading together wheat gluten with stock and seasonings, then simmered until cooked. Use in any recipes that call for meat or wheat gluten.
Makes: 3 - 4 pieces
135g wheat gluten flour
1/2 teaspoon ground ginger
1 teaspoon garlic granules
175ml vegetable stock
1 tablespoon soy sauce
1.5 litres vegetable stock
1 slice fresh ginger (optional)
2 spring onions, each chopped into thirds (optional)
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In a bowl, mix together the wheat gluten, ginger and garlic. In another bowl, mix together the soy sauce and 175ml vegetable stock.
Add the wet ingredients to the dry ingredients and stir to combine. Once the mixture comes together, use your hands. The mixture will be very rubbery. If necessary, add more water, 1 tablespoon at a time.
Knead the dough about 15-20 times, then let rest for 5 minutes. Knead another 5-10 times.
Divide the dough into 3-4 pieces and stretch each piece to 1.25cm thick.
Bring 1.5 litres of vegetable stock to a simmer, add the ginger, spring onions and wheat gluten pieces. Cover the pot and allow to simmer for at least 1 hour.
The wheat gluten is ready when it is firm and has expanded. Remove from the stock and allow to cool. Once cool, use in any recipe that calls for meat or wheat gluten (seitan).
You can freeze the wheat gluten (seitan) once cooked. Simply, seal in a freeze bag until needed. Thaw for 1-2 hours before using.
Wheat gluten flour (or powder) can be purchased in speciality shops or online.