How do you make own seitan or wheat meat?

Answer 1

You start out with wheat gluten. As a matter of fact, most wheat gluten boxes have the basic setian recipe on them.

Answer 2

Oh it is fun and it is easy. Plus, it usually tastes better.

Buy gluten flour. Sometimes called Vital Wheat Gluten.

Remember, what ever flour you use will triple the amount of seitan you get. One cup flour equals three cups seitan.

One cup of flour will need about 2/3 cup liquid. I use veggie broth because it makes it more flavorful. You can use water just fine. Flavor it up with what ever spices you like. Garlic, sage, oregano, basil. Be daring. Mix it up. I like to add Bragg's Aminos and Sesame Oil. YUM.

Knead the dough then leave it in a warm spot for half an hour.

Roll it out. Cut it in shapes or what not. Just remember what you cut will TRIPLE in size.

Bring some broth to a boil. Then drop the bits in a pot of veggie broth. A big pot!! Add spices to the broth if you like to. Braggs Aminos are good. Reduce the heat and let simmer. Half an hour is good.

You'll tweek this to your own personal tastes.

Store your seitan in the cooking broth.

Answer 3

here is a link list
Seitan Recipes
http://www.vrg.org/recipes/vjseitan.htm
http://allrecipes.com/recipe/chicken-seitan/detail.aspx
http://www.innerself.com/recipes/entrees/seitan.htm
http://www.ellenskitchen.com/recipebox/wheaties.html
http://www.vegan-food.net/recipe/889/Turkey-A-La-Mincus/ (incl.turkey)
http://www.gourmetsleuth.com/seitanrecipes.htm (incl turkey)


Chicken Seitan

"The easiest and best seitan recipe I've ever used. You can use this recipe wherever meat is called for, shape it before cooking to make nuggets or patties, and after cooking you can grind or shred the 'meat' to fit whatever the recipe calls for. This recipe has a slight chicken flavor, but if you want it to have more of a beef flavor, just add beef bullion or soup-mix to the liquids in your broth. Seitan soaks up so much flavor, the possibilities are endless so go ahead and experiment with your favorite seasonings."

Original recipe yield:
12 patties

PREP TIME 20 Min
COOK TIME 45 Min
READY IN 1 Hr 20 Min

INGREDIENTS
2 cups vital wheat gluten
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1/4 teaspoon cumin seed
1/4 teaspoon garlic powder
2 cups water
1/3 cup tamari or soy sauce
8 cups water
1/2 cup tamari or soy sauce
1/2 teaspoon onion powder
2 (4 inch) pieces dashi kombu (dried kelp)

DIRECTIONS
In a large glass bowl, mix together the vital wheat gluten, rosemary, thyme, sage, cumin seed, and garlic powder. In a separate bowl, combine the water and tamari or soy sauce.

Using a sturdy spoon and working very quickly, gradually pour liquid into gluten mixture. The gluten will develop very fast and become very rubbery and elastic. If there is any remaining dry mix, quickly add a small amount of water to soak it up. Working on a flat, clean countertop, knead the dough a few times then shape into a log about the diameter of your fist. Shaping the dough can be a little tricky as it is rubbery and resistant, but just be patient.

Set aside to rest for 15 minutes while making stock.

In a large stock pot, boil 8 cups water with 1/2 cup tamari or soy sauce, onion powder, and dashi kombu. Cut gluten log into desired shapes, maximum 1/2 inch thick. Individually drop the gluten pieces into boiling stock. Reduce heat to low, cover, and simmer for 45 minutes.

Seitan may now be breaded and fried, chopped up and used in salads, or seasoned in any way you like.

NUTRITION INFORMATION
Servings Per Recipe: 12

Quick Homemade Gluten (seitan)

(Makes 1-1/4 to 1-1/2 pounds or 2 to 2-1/2 cups)
This is the basic recipe for gluten.
2 cups gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1-1/4 cups water or vegetable stock
3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce
1-3 teaspoons toasted sesame oil (optional)
Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.
Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.
Broth:
4 cups water
1/4 cup tamari or soy sauce
3-inch piece of kombu (a type of seaweed)
3-4 slices ginger (optional)
Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.
Total Calories per 4 oz. Serving: 77
http://www.vrg.org/recipes/vjseitan.htm


QUICK HOMEMADE WHEATMEAT CUTLETS- traditional oriental flavors, very chewy, not fortified to increase usable protein
6 to 8 servings
Use a 6 quart Dutch oven or larger to simmer these cutlets, they swell!
Cutlets:
2 cups vital wheat gluten
1 teaspoon garlic powder
1 teaspoon ground ginger
1 1/4 cups water or vegetable stock
3 tablespoons tamari, Bragg's liquid aminos or soy sauce
1-3 teaspoons toasted sesame oil
Simmering broth- This is not good by itself. I overseason the simmering broth to flavor up the bland cutlets, and discard it or dilute it for future use. It can be refrigerated (1 week)or frozen (3 months) for reuse.
4 cups water
1/4 cup tamari or soy sauce
2 tablespoons molasses (optional)
3-in piece of kombu or 2 T other sea vegetable
2 tablespoons fresh ginger (optional)
Add garlic (optional) and ginger to gluten and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough, knead it 10 to 15 times. Let the dough rest 2-5 min., then knead it a few more times. Let it rest another 15 min. before proceeding.
Cut gluten into 6-8 pieces and stretch into 1 inch or thinner cutlets, or the desired shapes (cutlets, drumsticks, ribs, etc). Bring the broth to a boil. Add cutlets one at a time or they stick together. Simmer in broth for about 45 minutes with the pan covered and the heat very low. Once cooked and flavored the wheatmeat or "Seitan" may be used, refrigerated under water or in an airtight plastic bag, or frozen.
http://www.ellenskitchen.com/recipebox/wheaties.html


Favorite Gluten Roast

24 servings, about 4 1 1/2 pound roasts. Better protein, a more interesting flavor and texture than the above. Refrigerate the prepared roast up to 5 days, or freeze. If frozen, thaw in the refrigerator.

In a large bowl mix together;
4 cups vital gluten
1 cup high protein flour or whole wheat flour
1 1/2 cups high fat soya flour
1/2 cup Kal or Red Star VSF yeast flakes
3/4 cup ground walnuts, OR pecan meal OR almond meal OR unhulled sesame seed meal
1 cup finely chopped sauteed onion OR minced, sauteed celery
2 cloves of garlic, pressed (optional)
1 teaspoon paprika, ground ginger or cayenne pepper, ground
Make a well in the center and add all at once:
3 1/4 cups water (part pureed asparagus for a more chicken-y flavor)
1/4 cup soya sauce
1/2 cup oil
Stir, then knead well- at least 15 minutes. To let the gluten develop, cover and set aside 15-20 minutes (or overnight in the refrigerator, covered or in a large plastic baggie.) Then knead again.
To proceed, heat;
1/3 cup oil
Brown on top and bottom in oil in a Dutch oven. Watch it! If you burn the outside, the burnt flavor will be absorbed by the roasts. It's easiest to brown if you divide it up into meal-size chunks before browning. A thinner roast, 1 inch thick like a chuck roast, absorbs more seasoning than a thicker one when it simmers, this is desirable. As soon as all are browned, immerse in a heated, but never boiling, broth of:
4 cups water or enough to cover
1 large onion chopped (may substitute 1 cup grated carrot)
1 cup chopped celery
2 teaspoons marmite, vegex, savorex or any such yeast-based broth concentrate or 1 tablespoon dark miso
chopped mushrooms or mushroom powder (optional)
1/2 tablespoon sage, OR ginger, OR curry, OR five spice, OR any other seasoning (optional)
Cover, bring to boil. Cook at a rolling boil for 30 minutes, then and then let simmer for 3-4 hours, depending on the thickness of the roasts.
Let cool overnight or for several hours in the refrigerator, in the cooking broth. Taste the broth, it may be a good base for gravy. As the above, it can also be stored to cook the next batch.
http://www.ellenskitchen.com/recipebox/wheaties.html