Bear with me, seitan, again

I plan on getting this right eventually. Not the posting of the results but the making of the actual seitan. I know there has to be some way to make this delicious.

This is “stuffing” seitan, something vaguely tasting like thanksgiving stuffing. I added onions and celery to the dough which is herbed with poultry seasoning. I had tried this before but it is impossible to add anything into the silly putty-like texture of the stuff.

One of the problems of vital wheat gluten is that once water touches it, it sticks to everything. So I had an idea. Add the vegetables (I hate it when people say veggies, H  A  T  E    I  T) to the dry gluten. I thought the VWG would coat all the onion and celery, and then the coated vegetables would incorporate into the dough/silly putty. It worked pretty well. I think I need to chop the celery and onion smaller next time (so you have that to look forward to). I did not put baking powder in it this time since that just makes it more water-logged.

Once I had the boiled product, I drained it (the stuff really has to drain) and then sautéed it with mushrooms. It tasted vaguely like stuffing and it was good enough to eat. But, well, it can’t just be good enough for me to eat, I’ll eat nearly anything. Well, not anchovies or smoked salmon.

Stuffing Seitan Recipe

I’m not really sure how many calories this has. It is nothing more than 1/2 cup of vital wheat gluten so that’s about 240 calories. No carbs, all protein. The mushrooms, celery and onions are nothing. 

1/2 cup of vital wheat gluten

1/4 cup broth (mushroom, vegetable, chicken)

1/4 cup finely chopped celery

1/4 cup finely chopped onion

2 tsp onion powder

2 tsp poultry seasoning

2 tsp bleu cheese powder

salt pepper

1 quart of simmering broth

Mix the dry ingredients including onions and celery then add broth mix thoroughly and knead for a few minutes. Cut into 4 quarters and drop into simmering water. Simmer, covered for 45 minutes. Remove with slotted spoon and allow to drain. When you’re ready to serve, sauté in olive oil to brown each side. 

I served this with sautéed mushrooms and it was pretty good. I wouldn’t serve it to 

the president but maybe to vegan friends that I wasn’t trying to impress.