I just recently learned how to make Seitan (umm, like, super recent, as in..yesterday. haha) and although I’m not a fan of meaty textures, I’m kinda liking how it’s so easily approved by meat-eaters and vegetable-haters.
Seitan is the protein part of wheat flour. For my seitan, I used 1 cup of whole wheat flour + 1/2 cup of water, kneaded it for about 12 minutes, let it sit in cold water for 30 mins, and then rinsed the starch & carbs (milky water) away. When I was left with just the gummy seitan, I cooked it for an hour in vegetable stock, and then grilled it after. Such a long process, but it’s actually fun!
For 4 oz of seitan, you get 26 grams of protein and only 2g of fat, and 10g of carbs. It also contains 3.6g of iron, which is 20% of your ideal intake. Since it IS made of gluten, it cannot be consumed by people who are allergic to it/those with celiac disease.
Poured some vegan mushroom gravy over it and paired it with croquettas. Yesterday, I made vegan cheese from cashews, basil, lemon, garlic and pepper, and had all this leftover cream, so I decided to use it as the potatoes’ sauce. Chef Ed suggested we sautee some asparagus, broccoli and carrots to complete the steak meal.
Ahhh..That was a good meal!!! 🙂