2020-07-08-RE_sloum-RE_5-Questions-christina

[re: this post]

I hope

~sloum

sees this, because I have a very important question for them:

What's your fried seitan recipe!?

I *love* seitan. I *love* when it's cooked fried-chicken style (chicken-fried seitan, I suppose). I do not have a recipe for chicken-fried seitan. So ~sloum, if you see this, and if you feel like helping me out, I'd *love* to see your chicken-fried seitan recipe.

In return, I'll include here a home-made seitan recipe:

Homemade seitan

> adapted from *Veganomicon*, by Isa Chandra Moskowitz

big-net link with long story

Ingredients

seitan

1 c vital wheat gluten flour

3 T nutritional yeast

1/2 c vegetable broth

1/4 c soy sauce

1 t olive oil

2 cloves garlic, minced

broth

4 c vegetable broth

4 c water

1/4 c soy sauce

Method

Mix the dry ingredients for the seitan in a large bowl. Add the garlic.

Add the wet ingredients and stir with a wooden spoon.

Knead the dough until it's a big lump and the dough is elastic.

Divide the dough into three equal parts with a knife and shape them into roughly round shapes.

Add all the broth ingredients into a pot and place the seitan dough inside.

Cover the pot and bring it to a boil, but as soon as it boils turn it down to a simmer, uncover it partially, and cook for an hour, turning the seitan occasionally.

Turn off the heat and let the seitan sit in the pot for 15 minutes, uncovered.

You can stir the seitan in its broth in the fridge until you're ready to use them. It'll probably last like, a week? I don't know. We usually eat them pretty fast.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Copyright (c) 2019-2020 Case Duckworth. CC-BY-SA.

History

Raw

HTML