This is a recipe I’ve been working on for a bit and I’m sharing it now because I’m very happy with how it came out tonight. Carnivore approved too. It’s a relatively simple dish to prepare, it just takes some time.
Base Seitan Ingredients:
240g vital wheat gluten
120g all purpose flour
8g salt
20g garlic powder
20g onion powder
50g tomato paste
265g water
Preheat oven to 350F and line a loaf pan (I used an 8.5in x 4.5in pan) with parchment paper.
Whisk all dry ingredients together in large bowl.
Whisk tomato paste and water together until combined, then gradually pour the water/tomato paste mixture into the dry ingredients as you stir. Stir with a spatula until the dough is mostly combined and shaggy, then switch to using your hands to bring it all together. Knead just until everything is mixed together and the dough stops sticking to your hands. Form it into a ball.
Place the dough ball into the loaf pan, and press down on it to spread it out so it fills the pan.
Cover pan with aluminum foil and bake for 2 hours. After 2 hours, remove from oven and allow seitan to cool.
While seitan cools, prepare dredging mixes.
Dry Mix (omit cayenne for plain)
Whisk together:
250g all purpose flour
1 tbsp cayenne
2 tsp paprika
1 tsp EACH: Onion Powder, Garlic Powder, Baking Powder, Salt
For the wet mix, stir together listed ingredients and then whisk in 2 tbsp of the corresponding dry mix to thicken.
Wet Mix (Spicy):
250ml unsweetened neutral plant milk (I used almond)
1 tsp lemon juice or white vinegar
60ml hot sauce (I use Frank’s)
1/2 tsp salt
1/2 tsp pepper
2 tbsp spicy dry mix
Wet Mix (Plain):
250ml unsweetened neutral plant milk (I used almond)
1 tsp lemon juice or white vinegar
1/2 tsp mustard powder
1/2 tsp salt
1/2 tsp pepper (optional)
2 tbsp plain dry mix
Note: if you want to make half the seitan spicy and half plain, you should halve the amounts of dry/wet mix ingredients for each flavor to reduce waste.
Once seitan is cool enough to handle, cut the loaf into 4 equal size pieces, then divide those pieces into thirds – you should have 12 “tenders” total. Or you can cut them smaller for nuggets. One issue I ran into at this stage was that the “crust” was kind of tough and chewy in places, so after cutting into 4 pieces, I chose to trim it all off with a sharp knife. The inside was fine though. If you can think of anything I can try doing next time to keep the outside softer while baking, please let me know!
Coat the tenders or nuggets in dry mix, wet mix, dry mix, wet mix, dry mix. Shake them off each time before putting them into the next container.
Fry in 350 degree oil (I used canola) until golden, then remove seitan to a paper towel lined dish for a minute or two to drain some of the oil. They needed only 1-2 minutes per side.
Let me know if you try making this!
by espressoyourlove