And now, the key recipes for vegan meat substitutes…..
Gluten also called Seitan
Meat substitutes come in many forms and gluten is one form that can take many shapes. We love its versatility and real meaty texture.
Gluten can be made by simply mixing desired flavors with vital gluten with water. Although this will give a good product, we still prefer the longer method which we call by its alternative name, Seitan.
To create Seitan, begin with organic whole wheat flour.
Different brands contain varying protein levels. Experiment to see which provides the most volume of final product.
Mix water into the flour to make a sticky dough. It should be rather thick and will be difficult to work with, due to the sticky texture. Knead a few minutes. Your electric stand mixer will prove it’s worth now! However, if you don’t have one, don’t despair. Kneading by hand is quite effective.
Cover with a damp towel and let rest in a warm place for at least an hour.
Set up a wash area by the sink. We use two bowls and a catch pot. Fill the bowls with tepid water.
Hint: At this time, I also try to find a couple of volunteers (aka: children or teens) to assist with the next step.
Take a small amount of the rested dough and form it into a ball. Dip into one of your bowls and knead the ball under water. You will want to change your water when it becomes white. The white color is caused by the starch that you are extracting from the dough.
Be sure to rinse the bowl before refilling as the starch builds up quickly. It’s important that you need the gluten together, rather than pulling apart. Your goal is to create a lump of seitan.
Continue kneading under water, changing water as needed, until most of the starch is removed. At this point, your seitan will stretch a bit and resembles a stringy ball. It will stay together when dropped into a bowl.
Set your first aside and continue with the next. Repeat until all the gluten is washed.
At this point, I usually add water to the bowl of now washed gluten and knead it once again, to ensure most of the starch is removed.
The resulting product is raw gluten or seitan.
At this point, its versatility becomes clear. While many meat substitutes take various forms, gluten surpasses almost all other meat substitutes.
For most uses, I will now take a large pot filled with water and add the flavors I desire. Form seitan into sizes and relative shapes you desire and boil. Other methods include steam or dry bake. See individual recipes for the technique used for that recipe.
Purchase tofu or make your own, if you choose. (see video below). We wrap and freeze our blocks of tofu to get a chewier texture. Thaw, then squeeze out excess water. Your tofu is now ready to marinate, slice, cube or whatever the recipe calls for.
Tofu takes on the flavors of the foods you combine with it. While not as authentic as some meat substitutes, it works well in many recipes. In addition, the softer forms of tofu work well in dairy recipes.
Also, read: Health benefits of tofu
follow the link below to see cheezz recipes