{"id":497,"date":"2009-08-01T20:51:31","date_gmt":"2009-08-02T01:51:31","guid":{"rendered":"http:\/\/bitpost.com\/blog\/?page_id=497"},"modified":"2009-08-17T21:07:46","modified_gmt":"2009-08-18T02:07:46","slug":"seitan-from-scratch","status":"publish","type":"page","link":"https:\/\/bitpost.com\/blog\/recipes\/seitan-from-scratch\/","title":{"rendered":"Seitan from scratch"},"content":{"rendered":"<p>Seitan is a vegan&#8217;s dream-come-true, a great high-protein food you can really sink your teeth into.  With it, you can turn just about any meat-lover&#8217;s dish into pure vegan bliss.  It can be hard to find, and it&#8217;s especially hard to find <em>cheap<\/em>, but with some effort you can make it yourself (very cheaply!  oh, the irony&#8230;).  Having said that, I won&#8217;t be doing this very often &#8211; it&#8217;s a ton of work.  I&#8217;ll keep looking for a great pre-made source.  But when you really want to obsess about it&#8230; here are the gory details.  :>  This one is also from Brother Ron, Friendly Foods (pg 140).<\/p>\n<p><strong>UPDATE<\/strong>: <a href=\"http:\/\/www.theppk.com\/recipes\/dbrecipes\/index.php?RecipeID=112\">This recipe<\/a> looks MUCH easier, I&#8217;ll try it out and let you know when I get a chance&#8230;<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>Bread flour<\/li>\n<li>Cooking stock (water, kombu, ginger, tamari)<\/li>\n<\/ul>\n<ol>\n<li>Combine the flour with water to make a dough.  Knead the dough until it has the consistency of an earlobe, about 10 minutes by hand.  Drop it in some cool water while you make the stock.<\/li>\n<p><center><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/thedigitalmachine.com\/images\/blog\/2009\/recipes\/seitan-kebobs-chowder-stew\/100_1464.jpg?w=656\" alt=\"Knead knead knead\" title=\"Knead knead knead\" \/><\/center><\/p>\n<li>Make the stock by cooking water, a 3&#8243; piece of kombu, a few fresh slices of ginger, and a half cup of tamari.  Bring it to a boil then let it cool for later.<\/li>\n<p><center><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/thedigitalmachine.com\/images\/blog\/2009\/recipes\/seitan-kebobs-chowder-stew\/100_1466.jpg?w=656\" alt=\"Mmmm smells great\" title=\"Mmmm smells great\" \/><\/center><\/p>\n<li>Drop the dough into a large container of water, and knead it submerged.  Repeat about 10 times until the water no longer turns milky white.  Try not to cry as you see the dough shrink in size.<\/li>\n<p><center><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/thedigitalmachine.com\/images\/blog\/2009\/recipes\/seitan-kebobs-chowder-stew\/100_1467.jpg?w=656\" alt=\"Rinse and repeat\" title=\"Rinse and repeat\" \/><\/center><br \/>\n<center><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/thedigitalmachine.com\/images\/blog\/2009\/recipes\/seitan-kebobs-chowder-stew\/100_1468.jpg?w=656\" alt=\"Getting clearer...\" title=\"Getting clearer...\" \/><\/center><\/p>\n<li>Put the dough in an oiled loaf pan to settle into a block shape.<\/li>\n<p><center><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/thedigitalmachine.com\/images\/blog\/2009\/recipes\/seitan-kebobs-chowder-stew\/100_1469.jpg?w=656\" alt=\"Cmon, settle!\" title=\"Cmon, settle!\" \/><\/center><br \/>\n<center><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/thedigitalmachine.com\/images\/blog\/2009\/recipes\/seitan-kebobs-chowder-stew\/100_1470.jpg?w=656\" alt=\"Pushed down into shape\" title=\"Pushed down into shape\" \/><\/center><\/p>\n<li>Boil it in water until it starts to float, about 20 minutes.<\/li>\n<p><center><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/thedigitalmachine.com\/images\/blog\/2009\/recipes\/seitan-kebobs-chowder-stew\/100_1471.jpg?w=656\" alt=\"Boilin boilin boilin...\" title=\"Boilin boilin boilin...\" \/><\/center><\/p>\n<li>Slice into usable pieces, and cook it in the stock.  Let it cook for 30 minutes or more.  Pressure cook to accelerate the process.<\/li>\n<p><center><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/thedigitalmachine.com\/images\/blog\/2009\/recipes\/seitan-kebobs-chowder-stew\/100_1474.jpg?w=656\" alt=\"Sliced\"  title=\"Sliced\" \/><\/center><br \/>\n<center><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/thedigitalmachine.com\/images\/blog\/2009\/recipes\/seitan-kebobs-chowder-stew\/100_1475.jpg?w=656\" alt=\"Into the stock!\" title=\"Into the stock!\" \/><\/center><\/p>\n<li>Store it in the stock until you&#8217;re ready to use it in your favorite recipes.  Just make sure your wife doesn&#8217;t find it and eat most of it before then!<\/li>\n<p><center><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/thedigitalmachine.com\/images\/blog\/2009\/recipes\/seitan-kebobs-chowder-stew\/100_0724.jpg?w=656\" alt=\"Add it in!\" title=\"Add it in!\" \/><\/center>\n<\/ol>\n<p>Mmmmmm&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Seitan is a vegan&#8217;s dream-come-true, a great high-protein food you can really sink your teeth into. With it, you can turn just about any meat-lover&#8217;s dish into pure vegan bliss. It can be hard to find, and it&#8217;s especially hard to find cheap, but with some effort you can make it yourself (very cheaply! oh, &hellip; <a href=\"https:\/\/bitpost.com\/blog\/recipes\/seitan-from-scratch\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Seitan from scratch<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"parent":478,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-497","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P9M0Zg-81","jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":476,"url":"https:\/\/bitpost.com\/blog\/recipes\/seitan-shish-kebabs\/","url_meta":{"origin":497,"position":0},"title":"Seitan Shish Kebabs","author":"m","date":"July 30, 2009","format":false,"excerpt":"Originally from Friendly Foods by Ron Pickarski (pg 42), this was the perfect dish for me to obsess over when I had time on my hands. When I first made this recipe, I made the seitan from scratch. It was a labor of love but I probably won't do it\u2026","rel":"","context":"In &quot;Daily Life&quot;","block_context":{"text":"Daily Life","link":"https:\/\/bitpost.com\/blog\/category\/daily-life\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2919,"url":"https:\/\/bitpost.com\/blog\/recipes\/chuckwagon-stew\/","url_meta":{"origin":497,"position":1},"title":"Chuckwagon Stew","author":"m","date":"January 4, 2020","format":false,"excerpt":"3 c water8 oz seitan4 carrots, chopped2 potatoes, chopped2 onions, wedges1\/2 c ketchup1\/4 c soy sauce2 tsp oil1 tsp garlic granules1 tsp tarragon1\/4 tsp pepper1\/4 c whole wheat pastry flour1\/2 c cold waterparsley, for garnish Place first 11 ingredients in saucepan \/ pot, boil, simmer covered for 30 min.Stir flour\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":525,"url":"https:\/\/bitpost.com\/blog\/recipes\/seitan-stroganoff\/","url_meta":{"origin":497,"position":2},"title":"Seitan Stroganoff","author":"m","date":"August 16, 2009","format":false,"excerpt":"Whole Foods seitan mushrooms onions silken-tofu noodles This has been a favorite for years - page 152 in Friendly Foods is the most likely page to open if you drop the book on its spine.\u00a0 Totally reliable and hearty fix for a hungry gang. Ingredients: 1 1\/2 cups of thickly-chopped\u2026","rel":"","context":"In &quot;Daily Life&quot;","block_context":{"text":"Daily Life","link":"https:\/\/bitpost.com\/blog\/category\/daily-life\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":511,"url":"https:\/\/bitpost.com\/blog\/recipes\/cuban-black-bean-stew\/","url_meta":{"origin":497,"position":3},"title":"Cuban Black Bean Stew","author":"m","date":"August 16, 2009","format":false,"excerpt":"Black beans go fast around our house - Wren is 80% black bean on the inside. If you have some time, this dish dresses them up with some nice complementary flavors. Ingredients: roasted sesame oil 2-3 cups black beans (soaked-and-cooked or canned) 1-2 cups onions 1 cup diced carrots 1\u2026","rel":"","context":"In &quot;Daily Life&quot;","block_context":{"text":"Daily Life","link":"https:\/\/bitpost.com\/blog\/category\/daily-life\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2916,"url":"https:\/\/bitpost.com\/blog\/recipes\/burgundy-soup\/","url_meta":{"origin":497,"position":4},"title":"Burgundy Soup","author":"m","date":"January 4, 2020","format":false,"excerpt":"Whole Foods seitan mushrooms onions tomato-puree 2 TBSP soy\/sesame oil1 1\/2 c diced onion3\/4 c sliced mushrooms1 tsp minced garlic1 1\/2 tsp chopped basil (or 1\/2 tsp dried)1\/3 tsp pepper1\/2 c dry red wine3\/4 c tomato puree1 cup chopped seitan1 1\/2 c water (--)1 TBSP barley miso1\/2 tsp saltparsley for\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bitpost.com\/blog\/wp-content\/uploads\/2020\/01\/IMG_20200105_210022-1-scaled-e1578276491230.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/bitpost.com\/blog\/wp-content\/uploads\/2020\/01\/IMG_20200105_210022-1-scaled-e1578276491230.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/bitpost.com\/blog\/wp-content\/uploads\/2020\/01\/IMG_20200105_210022-1-scaled-e1578276491230.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/bitpost.com\/blog\/wp-content\/uploads\/2020\/01\/IMG_20200105_210022-1-scaled-e1578276491230.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/bitpost.com\/blog\/wp-content\/uploads\/2020\/01\/IMG_20200105_210022-1-scaled-e1578276491230.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/bitpost.com\/blog\/wp-content\/uploads\/2020\/01\/IMG_20200105_210022-1-scaled-e1578276491230.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":529,"url":"https:\/\/bitpost.com\/blog\/recipes\/vegan-sour-cream\/","url_meta":{"origin":497,"position":5},"title":"Vegan Sour Cream","author":"m","date":"August 16, 2009","format":false,"excerpt":"This is from \"The New Farm Vegetarian Cookbook\", an absolute standard for vegan cooking. It was developed by an \"intentional community\" (read: hippies in a commune) in Tennessee in the seventies, and vegetarian cooking owes a great debt to these early pioneers, who perfected all the basics. Ingredients: 1 pack\u2026","rel":"","context":"In &quot;Daily Life&quot;","block_context":{"text":"Daily Life","link":"https:\/\/bitpost.com\/blog\/category\/daily-life\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/bitpost.com\/blog\/wp-json\/wp\/v2\/pages\/497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bitpost.com\/blog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/bitpost.com\/blog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/bitpost.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bitpost.com\/blog\/wp-json\/wp\/v2\/comments?post=497"}],"version-history":[{"count":3,"href":"https:\/\/bitpost.com\/blog\/wp-json\/wp\/v2\/pages\/497\/revisions"}],"predecessor-version":[{"id":545,"href":"https:\/\/bitpost.com\/blog\/wp-json\/wp\/v2\/pages\/497\/revisions\/545"}],"up":[{"embeddable":true,"href":"https:\/\/bitpost.com\/blog\/wp-json\/wp\/v2\/pages\/478"}],"wp:attachment":[{"href":"https:\/\/bitpost.com\/blog\/wp-json\/wp\/v2\/media?parent=497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}