This is one of the recipes that inspired me to take on the
project of cooking my way through this book. Making one’s own seitan is one of
those vegan-empowerment things. And it’s the one protein, unlike tofu or
tempeh, that you can make on your own without too much fuss. I remember when I
was a vegan back in 1988 when it was tough to find already-prepared seitan, and
I made my own by washing regular flour until all that was left was the gluten.
Now they sell this handy dandy vital wheat gluten. Hallelujah! That washing
thing was a bust!
This recipe comes together in a snap. My only question is: How elastic exactly is the elastic dough that I’m aiming for? I wonder if I’m over- or
under-kneading my gluten. My dough is a little porous, and I think it might be
contributing to a somewhat spongy final product. This time, when I made it, I
was very vigilant about catching it right at the boiling point, and I still
ended up with some sponginess. Not as bad as the first time, but I wonder if I made this dough in the electric mixer with the dough attachment, might I end up with a better result?
Even slightly spongy, I love the way this tastes, and I love that I can make it
myself. Thanks I&T!
SFO: 8
(I think anyone would be happy to eat it, but I fear that
some meat eaters might feel a little shortchanged when they discover that this
is the main course protein.)
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