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Seitan, but what is this stranger? Visually (as well as in flavor) it can resemble meat, however seitan is a food of vegetable origin, widely spread in vegetarian and vegan cuisine, and is obtained from the processing of wheat.
It costs very little, can be used in many preparations and contains very little fat. Thanks to its protein content, seitan can be a valid alternative to meat: you can in fact use it in a steak version, or in the preparation of meatballs and even meatballs, organizing tasty and varied daily menus, also suitable for children.
1 kg of flour (preferably Manitoba flour)
10 tablespoons of soy sauce
3, 4 pieces of kombu seaweed
2 tablespoons of sea salt
onion, carrot, celery, parsley, rosemary, black pepper
How is seitan made at home?
Mix 1 kg of flour (preferably organic) with the water, then let the mixture rest in the refrigerator overnight. The next day, place the dough in a colander (or a colander), placed in a pot directly in the sink: you can start manipulating the dough by letting a trickle of water flow directly onto the mixture. To prepare the seitan it will in fact be necessary to separate the gluten from the starch: by washing the dough in running water, the starch will flow off together with the water and you will obtain a yellow-colored material with an elastic consistency. During the operation alternate cold water and hot water.
Separately, boil water, soy sauce (about 10 tablespoons), 2 tablespoons of sea salt, 3 or 4 kombu seaweed (to be avoided if you suffer from thyroid problems) and smells to taste, including onion, celery in a saucepan. , carrots, parsley, a pinch of rosemary and black pepper, or cherry tomatoes. Once the gluten is obtained, let it boil over high heat for about 40 minutes in the pot together with the prepared broth: remember to keep a spoon close at hand and stir, every now and then, so as not to let the mixture stick. At the end of cooking you will have excellent seitan, with a spongy consistency and ready to be sliced and tasted grilled or as an ingredient in many recipes.
Do you want a shortcut? The washing phase can be skipped by using gluten flour directly for the dough, to be mixed with a pinch of white flour, to which you can also add your favorite spices. However, it is good to remember that the operation is not as complicated as it might seem. With 1 kg of flour, about half a kilogram of seitan is produced: in shops the seitan is usually quite expensive, while its preparation in a home version is absolutely cheap. Moreover, the more experienced you become, the easier and more fun it will be to experiment with different flours and new intertwining aromas, such as fresh ginger and cumin.
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