Friday, February 5, 2010

Seitan o' greatness my take #1 soup meat

perfect soup meat which will hopefully be made later today deity willing and the creeks aren't halved/tripled by weather of one kind or another.

Picture below mealmaster recipe.

edit: Forgot to add that I basted and rolled the log/loaf with sriracha (huy fong) 3 times while baking.

MMMMM----- Recipe via Meal-Master (tm)

Title: Seitan o greatness v1.1.0
Yields: 1 loaf
Categories: meat replacement, protein

-------------------------------DRY TEAM-------------------------------
200 gr vital wheat gluten (100%)
6 gr salt (3%)
2 gr cinnamon (1%)
10 gr chai masala (5%)
15 gr garlic granuals, fresh (7.5%)

-------------------------------WET TEAM-------------------------------
230 gr vegi stock (from previous blog posting) (115%)

* preheat oven to 325°.

* In a large mixing bowl mix dry ingredients. well for liquid.

* pour the liquid into the well and stir around the edges until all of
the liquid is absorbed.

* depending on your stock you may a little short on moisture add VERY
slowly and massage into the log.

* knead to make sure you have all of the dry pockets moistened.

* Since I wanted soup meat I mashed into a loaf pan and let sit for
about 15 minutes while my oven warmed up.

* bake for 90 minutes

* let cool fully and then store or use

Source: my head, internet


I needed a bit less moist log to make some soup meat so reduced liquid
to 1/2C of homemade vegi stock.

Since the vegi stock already has evoo and soy I added liquid slowly
until I got the consistency I needed.


1 comment:

  1. The soup tastes awesome as expected.

    This seitan needs to be a little crisper for soup meat. Maybe split into pieces and baked as pre-made soup chunks.

    The taste of this seitan perfectly compliments soup made with vegi-stock recipe #1 and noodles.

    Also tastes quite nice with packaged noodle soup.