Wheat Meat | Seitan
60 mins
Serves 600 g
I love the versatility of this recipe; it has a chewy texture and meaty feel in the mouth. You can flavour it with any array of flavourings to suit the recipe you are working with, and how cool is it to be able to make meat from flour! Kneading this wheat meat for longer creates a chewier texture and I always utilise the stock that you’ve simmered it in for gravy or the sauce you are having with the meal.
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
Flavouring herbs and spice combinations
Chicken – thyme, rosemary, parsley, dried ground coriander
Beef – black pepper, ground cumin, mustard, oregano, rosemary
Pork – smoke paprika, smoke liquid, sage, marjoram
WHEAT MEAT PIECES
Instead of creating one mass with the dough just leave it in irregular pieces and pop them into the simmering broth.
WHEAT MEAT PATTIES
Slice into 5mm thick and 8cm rounds, about palm sized, before simmering, they will enlarge while cooking,
PULLED WHEAT MEAT
When it is cool enough to touch, using a fork, tear it into bite sized pieces.
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Ingredients
- 1 1/2 cups wheat gluten
- 2 tsp vegetable bouillon
- 2 tablespoon flavouring herbs and spices
- 1 clove garlic, crushed or 1 tsp garlic powder
- 2 tablespoon light soy sauce, Tamari or Braggs
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil or refined coconut oil, melted
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1 cup water
SIMMER STOCK
- 1/2 Cup psyllium husk mixed with 1⁄2 cup hot water
- 1L vegetable stock
- or
- 1L water
- 2 tsp vegetable bouillon powder
- 3 bay leaves
Directions
- Gather your ingredients and add all apart from the simmer stock (liquid vegetable stock) to a mixing bowl.
- Using a dough hook or butter knife, mix together until it forms one mass then kneed for five minutes, then leave to rest for five minutes.
- Meanwhile bring the simmer stock to the boil, remove the dough from the bowl, cut into four pieces.
- Place into the broth and simmer with the lid on for 30 minutes.
- Remove from the broth and cool.
