Seitan using the mixer

To make seitan using the mixer begin just like when you are making it using the bread machine. In order to prevent the monkey-bread look, here are some special instructions.

To make measuring the liquid ingredients easier, measure out 1 c of water first.

Add the tahini until the measurement has reached 1 1/4 c of water. This will give you the 1/4 c of tahini the recipe calls for.

Using a hand-blender, blend this and pour it into the bowl of your mixer.

Add the other 1 1/4 c of water that the recipe calls for also into the bowl of the mixer.

Along with 3 T of tamari.

If you have pre-mixed your batch of gluten flour, just add it as is to the mixer bowl.
If not, mix the dry ingredients in a separate bowl and then add it. 

Turn your mixer on low and mix it for 1 minute.

Scrape down the sides.

Continue to knead ...

on the lowest setting of your machine.

After 10 minutes this is what you have.

Using the spatula push the gluten mass together.

and take it out and knead it together for a minute. This is to let the gluten form one big mass; this is not to help the gluten strands form - that is what the machine is for.

Put it back in the bowl and cover it.

Let it sit for 30 minutes.

This is what it looks like after 30 minutes.

Begin kneading again on low.

for another 10 minutes. This is what it will look like.

Again take it out and form it back into one mass.

Put it back in the bowl and cover it again.

Allow it to sit for another 30 minutes.

This is where you will need to work to get it to be shiny and one lump mass.

Put it on the board in front of you and using your hand knead it. There are two ways to knead.

First kneading is like a loaf of bread, pushing the gluten away from you and pulling it back, overlapping it at times. Do this for a minute or two.

Second kneading is different. Now you do not want to knead it like a bread, overlapping it over and over again. Now you want to smooth it out. You are just kneading it on the bottom. So push it away from you but only on the bottom and cupping it with your hand, pull it back toward you.

The object is to smooth it and not overlap it, causing more breaking in the gluten strands.

Looking at the picture below, you see how my palm is pushing the bottom of the gluten away from me. Picture me doing this with both hands (the other one was photographing).

Once you are done, the gluten will be smooth and shiny all around except for the bottom. You can work the bottom by rubbing it on the board until it is cohesive. This won't be too smooth, though, but that is okay.

Allow your gluten to sit while you prepare the broth.

Cook as instructed.

When done...

there should be no monkey-bread appearance, where it looks like you stuff several loaves together.

Enjoy and post concerns or questions.

For Seitan Recipes, visit the Weekly Vegan Menu Seitan Page.

'Fish' Tacos

The write up for the 'Fish' Tacos is on Weekly Vegan Menu.

There are three components to this dish:
The Seitan
The Slaw
The Rest

The Seitan

After the gluten is kneaded (see the instructions on the recipe.), slice it into thin, flat pieces.

Stretch each piece as well as you can without breaking it. It will spring back and double in size. That's okay.

Make the cooking broth by heating up the water, garlic and a bag of crab boil. Simmer for about 5 minutes. Pour the broth into a baking pan.

Drop your stretched pieces of gluten into the broth. It is okay if they overlap.

Cover the pan very well with foil and bake.

You must cool them before you can use them. They need to firm up.

The Slaw

Dice the cucumber and add the lemon juice. Allow this to sit for a bit.

Toss the cabbages, carrot, green onions and the cucumber together.

Make the vinegar dressing by combining the vinegar, sugar, salt and pepper.

Pour this over the cabbage mixture. Again allow it to sit for a bit.

Make the mayo dressing by combining the vegan mayo, horseradish, vegan sour cream (optional) and mustard.

Mix this into the slaw also. Allow this to sit for about an hour in the fridge.

The Rest

Coat the seitan with the flour.

Make your batter by mixing the beer, baking powder, salt, cayenne and the flour together. Don't over mix.

Dip each piece of coated seitan into the batter and fry on 375 for about 3 minutes.

Drain them well on paper towels.

Assemble your taco, by using a warm tortilla, a few seitan pieces, top it with slaw and a drizzle of hot sauce.

(Just sub the seitan for the fish and vegan items where needed
 [such as the mayo])

Suma - Mongolian 'Beef'

The write up for the Mongolian 'Beef' is on Weekly Vegan Menu.

There are three components to this dish:
The Frying
The Stir-Frying


 To rehydrate the TVP, you will need a good quality dark vegetable broth or faux beef broth, garlic and tamari or soy sauce.

Bring the water, tamari, garlic and broth to a boil and mix well.

This is what the TVP looks like when it is dry. I use Dixie Diner's Carver's Choice.

Turn off the broth. Immerse the TVP in the broth. You will need to weigh it down with something so the mass stays submerged.

After 10 minutes of soaking, drain the TVP.

The Frying

Coat it with the cornstarch and let it sit for another 10 minutes. This is important to allow the starch to set up.

Fry until golden brown.

Drain well.

The Stir-Frying

Prepare the sauce before you begin to stir fry.

Also prepare all of the other ingredients. You will not have time to stop and gather or cut something.

Add the oil and stir-fry the green onions and garlic. (Ignore the chili peppers - unless you'd like to add some more than what is in the sauce.)

Add the TVP.

Mix well.

Add the sauce and mix well.

Bring to a boil and reduce to simmer for a minute. This sauce is not thick.