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© 2014 mathewguiver

Ground poultry seasoned seitan

You could say I’ve become a bit obsessed with making my own seitan. The cheapskate in me can’t help it. Store bought packages of seitan are like eight bucks, and you there are usually only two or three different flavors at my Whole Foods. Vital wheat gluten, on the other hand, sells for $5 and you get a bag that makes 4 good batches of seitan. So it’s significantly cheaper, you can create whatever flavor you like, and you don’t have to worry about excessive preservatives, and artificial flavors.

I actually really like this ground seitan recipe. It has a great poultry like flavor, and can be used as a replacement for ground turkey. I like making it in double batches, as the seitan itself will stay good in the refrigerator for about a week. Then, I can easily whip up tacos, burger patties, or a meaty red sauce with homemade seitan any night of the week.

Seitan base ingredients:

1 1/4 c vital wheat gluten
2 Tbsp tapioca starch
1 Tbsp nutritional yeast
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp kosher salt
1/2 tsp poultry seasoning
1/8 tsp black pepper
1/8 tsp mustard powder
1 tsp dried oregano
1/2 c vegetable stock
1 Tbsp Better Than Bouillon No Chicken Base
1 tsp liquid smoke
1 tsp soy sauce
3 Tbsp warm water

Cooking solution ingredients:

3 c vegetable stock
6 – 7 c water
2 Tbsp fermented soy bean paste
1 Tbsp molasses
1 tsp liquid smoke
1 tsp soy sauce
Fresh black pepper


1. Start by combining wheat gluten, tapioca starch, nutritional yeast, onion powder, garlic powder, salt, poultry seasoning, black pepper, mustard powder, and dried oregano in a bowl.

2. Measure out your vegetable stock, then add bouillon base, liquid smoke, soy sauce, and warm water. Whisk until smooth.

3. Slowly add liquid to dry ingredients. Mix with a fork for as long as you can, then work the seitan dough with your hands. Turn onto a dry surface and knead for about 5 minutes.

4. Rip the seitan into pieces about an inch in size.

5. Lay the pieces out on a strip of cheese cloth, then wrap the seitan in the cloth and tie the ends.

6. In a large pot combine all of your cooking solution ingredients. Bring to a boil, then add your seitan. Once the liquid returns to a bowl reduce the heat to medium, cover, and let simmer for 40 to 50 minutes. Occasionally lifting the lid to flip the seitan.

7. Remove seitan from cooking liquid and let rest on a pile of paper towels for at least 30 minutes.

8. Unwrap the seitan, and let the cooked chunks rest for another 10 to 15 minutes.

9. Pulse the cooked seitan chunks in a food processor until you have small pieces that resemble cooked ground turkey.

Store the cooked seitan in a airtight container like a ziplock bag.