Some yummy and simple seitan burgers! I served mine up on a large, sturdy, and toasted english muffin with sautéed local onion and kale, tomatoes, mushrooms, ketchup, and mustard. Of the trinity of vegan proteins-tempeh, tofu, and seitan-seitan is my favorite to both prepare and eat. It's made of vital wheat gluten and is an incredible source of protein. It's also really fun to watch the transformation of the wheat gluten flour as you prepare the seitan, it morphs from fine white flour into an almost chicken-like texture. It's also incredibly delicious!
I used the recipe for simple seitan from Isa Chandra Moskowitz. It's featured in two of her cookbooks, Vegan with A Vengeance and Veganomicon. You can also find it here.
Here's the recipe:
Equipment:
Large ceramic or glass bowl, Smaller bowl for liquid ingredients, Skillet (Cast Iron is best), Large soup pot with lid.
Ingredients:
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes
1 cup very cold water or vegetable broth
1/2 cup soy sauce
1 tablespoon tomato paste
2 cloves garlic, pressed or grated on a microplane grater
1 teaspoon finely grated lemon zest
Simmering Broth
10 cups water or vegetable broth
1/2 cup soy sauce
Directions:
In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.
In a seperate bowl, mix together reamining ingredients: water or veg broth, soy sauce. tomato paste, garlic, lemon zest.
Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes and prepare your broth, but don't start boiling it.
Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil.
When the water has come to a boil set the heat to low and gently simmer for an hour, turning the peices every now and again.
Now you've got gluten. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely.
What you do next depends on the recipe you are using. If it calls for gluten use it as is. If you want to store some of it for later use put it in a sealable container covered in the simmering broth.
If your recipe calls for seitan cut your peices up as desired. I prefer to use a cast iron skillet for the frying because it produces the best flavor and texture. Use as little oil as possible to coat the bottom of the skillet, 1 teaspoon may suffice. Heat the skillet over medium high and add your gluten. Cook for about 20 minutes, turning the pieces occasionally. And there you have it. Yummy seitan.

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