| Prep Time | 30 minutes |
| Cook Time | 50 minutes |
| Servings | people |
Ingredients
- 1/2 kg Wheat gluten
- 3/4 dl Nutritional yeast
- 1/2 dl Tahini
- 4.5 dl Water
- 11 tbsp Veggie bouillon 5 for the dough & 6 for boiling water
- 3 tbsp Paprika powder
- 3/4 dl Soy sauce
Ingredients
| |
Instructions
- Mix together 5 tbsp: veggie bouillon, 3 tbsp paprika powder and 3/4 dl soy sauce and water
- Mix gluten and the nuritional yeast together in a food processor
- Add in the mixed water, soy and veggie bouillon
- Add the Tahini
- Start the food processor and mix everything until you have a even dough which feels like rubber
- Form the dough into a long roll with a diameter of about 7 – 10cm
- Cut it in 1cm thick slices
- Prepare a big pot with about 7 liter of water mix in 6 tbsp of veggie bouillon
- Put in the finished sliced seitan pieces
- Heat up the bouillon and let it slowly boil for ca 50 minutes
- Switch off the heat and let it cool down in the Bouillon (put on a lid)
Recipe Notes
Don't worry in case you think it's a lot of seitan you have produced (well, it is of course).
You can deep-freeze the steaks without problem. We usually do portions of 2 pieces.
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2 comments
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June 10, 2016 at 6:03 am(UTC 1)Link to this comment
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Patrik
June 10, 2016 at 8:21 am(UTC 1)Link to this comment
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