Seitan

Base recipe for Seitan, based on this: https://www.youtube.com/watch?v=5fsMGIRbNak

Makes 6 saussages

Prep

Blend

• 1 cup Firm Tofu
• 1/2 cup oat milk
• 1 tsp white miso

and add spices.

Neutral spice based

• 1 tsp fresh tarragon
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 tsp onion powder
• 1 tsp minced garlic
• 1 tsp Sea Salt
• 1 tsp black peepper

For German style saussage add

• 1 Tbsp drid mayoram
• 1 tsp caraway powder
• 1 tsp yellow mustard seeds — lightly crushed

Or a mix of

• paprika
• smoked paprika / chilli

and mix with

• 1 cup wheat gluten
• 1/4 cup chickpea flour

Make the ‘dough’

Need the dough well until it becomes tough. Start forming it not too late, as it will be hard to shape it well.

Rest for 10 minutes.

(Adding of minced firm tofu or fat can give the finished seitan more sausage-like structure, but is very hard to fold in when kneeding.)

Steam / Boil

Seitan shaped into saussages turns out best when steamed for 15 mins over hit water while wrapped in Alluminium foil (otherwise the seitan dries out).

Filet shaped seitan is best made when being cooked in vegetable broth (broth cube, rosmary, thyme, onin, celeriac, pepper).