Homemade Seitan Roast
Student cuisine
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Cook Time
48 h 35 min
Servings
3
Difficulty
Medium
Prep Time
20 Min
Description
This basic seitan recipe is a real all-rounder in vegan cuisine! I've been making it for a while now and I'm always amazed at how versatile it is. Whether as a goulash, schnitzel or minced meat substitute - the homemade seitan is a great source of protein. The preparation takes a little time, but the effort is worth it, as the seitan can be prepared well in advance and stored in the refrigerator or even frozen. Perfect for anyone who eats vegan or vegetarian and is looking for a delicious alternative to meat. It can be varied again and again with different spices!
Ingredients (11 ingredients)
-
250 g Gluten
-
250 g Water very cold
-
1 EL Soy sauce
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1 TL Sea salt
-
1 TL Sweet paprika powder
-
1 TL Turmeric
-
1 TL Hot curry powder
-
0.25 TL Garlic granules
-
1.7 Liter Vegetable broth preferably yeast-free
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0.5 Tube/n Tomato paste approx. 100 g
-
4 EL Soy sauce
Preparation (6 steps)
Mix dry ingredients
Put 250 g gluten, 1 tsp sea salt, 1 tsp sweet paprika powder, 1 tsp turmeric, 1 tsp hot curry powder and 0.25 tsp garlic granules into the mixing bowl and mix for 10 sec/speed 4.
Add liquid ingredients and knead
Add 250 g of very cold water and 1 tbsp of soy sauce to the dry ingredients in the mixing bowl and knead for 2 min/kneading level to form an elastic mass. If necessary, add a little more cold water if the mass is too crumbly.
Prepare cooking liquid
Put 1.7 liters of vegetable broth, 0.5 tube of tomato paste (approx. 100 g) and 4 tbsp of soy sauce into the mixing bowl and heat for 10 min/100°C/speed 1.
Shape seitan and add to the cooking liquid
Bring the seitan into the desired shape, e.g. cut into cubes or slices. Not too big, as they are about twice as big after cooking. Place the seitan pieces in the hot cooking liquid in the mixing bowl and stir once with the spatula so that they do not stick together and the cooking liquid reaches all sides of the seitan.
Cook seitan
Put on the mixing bowl lid and let the seitan simmer for 30 min/100°C/speed 1.
Fill and preserve seitan
Distribute the still hot seitan with the cooking liquid to about 3 large screw-top jars to the brim, close tightly and turn upside down for 5 minutes. It is best to leave it in the refrigerator for 1-2 days before using it for the first time. If necessary, you can of course use the seitan immediately.
Finished cooking? Great! 🎉
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Created by
Sophie Köhler
1
Rezept
0
Kochbücher
Allergens
- Cereals containing gluten
- Soybeans
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