South Beach Diet - seitan recipes?

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03-17-2009, 11:44 PM
So, whats your fave? I am sure there are a few of you veg heads who have some great recipes that you could share with me :)

I have never tried to make my own before but its so pricey and I would bet mine would turn out better!:carrot:

03-18-2009, 07:44 AM
Here's the recipe I use, Rikki, and it's delicious! I portion it out and keep it handy in the freezer.

Here's another recipe that is pretty good, too. I got this from one of my favorite new cookbooks, Veganomicom.

Simple Seitan

1 cup vital wheat gluten flour
3 T. nutritional yeast
1/4 cup soy sauce
1 T. olive oil
2 cloves garlic, pressed or grated
Broth -
8 cups cold water plus 3 vegetable bouillon cubes, or 4 cups broth plus 4 cups water
1/4 cup soy sauce

Mix together the gluten flour and yeast in a large bowl. In a smaller bowl, mix together the veggie broth, soy sauce, olive oil, and garlic. Pour the wet into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the set ingredients are partially clumped up with the dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into three equal pieces and then knead those pieces in your hand just to stretch them out a bit.
Prepare the broth:
Fill a stockpot with with the water, bouillon cubes, and soy sauce, and add the wheat gluten pieces. Cover and bring to a boil but watch carefully; you don't want it to boil very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so it's at a low simmer.
Partially cover the pot so that steam can escape and let simmer for an hour, turnin the seitan occasionally. Turn off the heat and take the lid off; let sit for 15 minutes.
Remove from the broth and place in a strainer until it is cool enough to handle. It is now ready to be sliced up and used. If you have extra seitan, store in the cooking liquid in a tightly covered container.
Makes about 1 pound.

03-18-2009, 07:53 AM
Post Punk Kitchen has a couple of excellent recipes, and have become my go to recipes. I'm planning to try these too:

I've never been able to make anything like the White Wave Chick'n seitan but have made really good sausages and stuff for stroganoff, etc. Try that second recipe though. I eat that stuff in chunks, just as a snack. It's really good.