Saturday, May 29, 2010

Veggie Lunch "Meat"

Oh the wonderful things you can do with seitan :) This lunch "meat" is great for putting in sandwiches or for eating plain along side a dish of scrambled tofu for breakfast (We'll post that one soon!). It is packed with protein, so go ahead, eat a slice after that workout to build some lean muscle and help your recovery. It tastes delicious and is super easy to make. Though the list of ingredients looks kind of long, most of it is just spices. It is important to steam and then bake the seitan because that is what gives it its awesome texture!

Deli Seitan Sandwich

Philly Cheeseseitan with Follow Your Heart Soy Cheese

Veggie Lunch "Meat"
1 3/4 cup cooked white beans
2 cups veggie broth
1/4 cup canola oil
2 tsp salt
2 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp fennel
1 tsp sage
1 tsp pepper
1/4 tsp tumeric
2 tsp tamari or soysauce
2 1/2 cups vital wheat gluten

Place all of the ingredients except for the vital wheat gluten in a blender and blend until smooth. Pour into a medium sized bowl and add in the wheat gluten. Work it into a dough. The dough will be wet and elastic. Shape the dough into a thick log (something that can fit inside your steamer) and wrap tightly in foil.

Get a couple inches of water boiling in a big pot, place the foil-wrapped seitan inside your steamer basket and place the basket over the boiling water. Turn the heat down to medium, cover, and let steam for 1 hour.

Preheat the oven to 350 degrees. Once the seitan is done steaming, place it (still wrapped in foil) on a cookie sheet and bake in the over for 45 minutes. Cool before slicing. Store it in the fridge tightly wrapped and slice as needed. The seitan holds up very well and can be sliced really thin!

1 comment:

  1. Hola Codi :
    He estado haciendo leche con queso de oveja con mi suegra , y me lo acordado blog de vuestro .
    Mi cuñado tiene un Pequeño Rebaño de Ovejas Que comen alfalfa en La Pradera y de Cuando paren Las Ordeña PARA HACER El Queso .
    Se NECESITA unas Gotas de cuajo y calentarlo a fuego suave .
    Despues sí escurre el suero (agua que sobra ) , se añade sal y se aprisiona todo en un molde varios días . Despues se le deja Curar ( Que Se Sequé ) Varios Meses . se obtiene un queso extaordinario . Si Alguna Vez venis a España lo probaréis .
    Un saludo a los dos.
    ( Siento lo de tu abuelo )