I wasn’t actually positive what to name this post–it’s not a easy evaluation, however relatively a recipe the place I modified a the tactic a bit to *lastly* make what I hoped for: excellent seitan “turkey”. I would made a number of recipes round Thanksgiving and simply could not get it “proper”–the texture was all the time someway off (a bit of or loads).
The flavour additionally all the time had a really delicate underlying yeast-like style (that sounds gross, however consider it like bread; which is smart, contemplating a fundamental ingredient is important wheat gluten). It did not style BAD, and I truly discovered it fairly good–it simply wasn’t what I used to be going for.
I did not wish to quit on seitan, though–it’s such an important vegan meals! It has a really shocking diet profile, much like meat (solely with out the saturated fats and ldl cholesterol). Right here is the data for this explicit recipe (one serving, which is one-eighth of the “loaf”–a fairly giant portion!):
The recipe I used for this was known as Vegan Deli Slices (Smoked Seitan Turkey) and is supposed to resemble the slices of smoked deli turkey–you know, the sort you placed on sandwiches. Jerry loves sandwiches, and they’re handy for him to carry to work, so I believed I would give this recipe a strive.
It is from It Would not Style Like Hen, so I used to be skeptical; I would tried her Thanksgiving turkey recipe and it did not end up very nicely. It wasn’t horrible, nevertheless it was truly my least favourite of those I would tried. The flavour was good however the texture was type of spongy (and it had that yeasty undertone).
After taking part in round with extra recipes, I realized that sure cooking strategies labored higher than others–and after placing some suggestions along with others, I *lastly* perfected it! (The way in which my household likes it, anyway.)
The flavour is ideal: it is delicate, like with deli turkey, however you possibly can actually add extra seasoning to offer it a stronger taste and even change the flavour profile altogether. There’s zero yeast-like style or odor. It is not spongy. And my favourite half is that it develops a barely chewier exterior “pores and skin” on it, identical to deli meat–you know, how the sting of every slice has a really skinny pores and skin? Sure, this seitan even has that!
We wish to slice this and eat it chilly (I do not make sandwiches or anything–I simply eat slices of it as a result of it is scrumptious!) Jerry likes it each on sandwiches and simply plain. Noah will eat it plain. (Eli will not eat it as a result of it is “bizarre” vegan meals.)
The primary time I made this recipe it was approach too dry and I had so as to add a number of water. I noticed that was my fault as a result of I would pressed the tofu first and the recipe mentioned simply to empty it. Anyway, I am getting forward of myself. Right here is (what I feel is) one of the best seitan but!
Listed below are the components:
Agency tofu, white miso paste, apple cider vinegar, liquid smoke, salt, sage, onion powder, garlic powder, water, dietary yeast, important wheat gluten, and (which I forgot to image) vegan bouillon powder or dice or paste. (I take advantage of a Not Chick’n dice. Often when one thing requires vegan bouillon, I take advantage of the selfmade powder that I all the time rave about. However that gave this “turkey” loaf a yellow-tint, and it wasn’t as appealing-looking.)
Observe: This makes use of agency tofu and never the additional agency tofu that I often purchase. Additionally, I used rubbed sage although the recipe requires floor sage. I simply use 1/2 tsp as a substitute of a 1/4 tsp to make up the distinction.
First, you simply drain the tofu straight from the package deal. I do not freeze the tofu first after which thaw earlier than utilizing, like I often do; for this, I simply purchase it refrigerated and from the fridge, I drain it–no squeezing or urgent. The liquid it holds is required.
From right here, I am describing how I make it. A few of it varies from the unique recipe to be able to make this to my household’s preferences.
So, after you drain the tofu, you simply measure all the things EXCEPT FOR the important wheat gluten right into a meals processor or blender. I take advantage of this Ninja blender as a result of it additionally has a dough blade/cycle, which is useful later. You should use no matter instruments you may have that can 1) mix all the ingredients–except the gluten–into a really, very easy purée; and a couple of) be capable to combine within the gluten.
The gluten thickens the dough very in a short time and it is not as straightforward to work with as bread dough or pizza dough. It is TOUGH. And that is why I like to make use of the dough blade on the Ninja. I have never tried it, however I think about the dough hook on a stand mixer would possibly work, too. In any other case, you should use a really sturdy utensil and a few critical elbow grease to combine it collectively by hand.
Okay, so all the things is measured into the meals processor (apart from the gluten). You may have to interrupt the tofu into items to get it to suit.
Then simply let it rip. To get it utterly easy, I’ve to cease each 30 seconds or so and scrape down the perimeters to ensure all the things will get combined in. That is the half I dislike essentially the most! I simply use a small spatula to push all of it all the way down to the underside, then mix once more. Lastly, I will be happy when it seems to be like this:
It is mainly the consistency of hummus. From there, I change to the dough blade (it seems to be just like the stacked blades that I take advantage of for mixing, however the blades are made from plastic as a substitute of metal).
Subsequent, you dump within the important wheat gluten:
I set it on the dough cycle, which is one minute lengthy. It’ll come collectively rapidly right into a ball and the blender mainly kneads it for about 15 seconds ultimately. The unique recipe says to not knead it, as a result of it’ll flip the seitan powerful and rubbery–but I’ve discovered that when you do not knead it, it has a spongey texture. I feel kneading it’s key for this.
(Or, for those who’re mixing by hand, scrape all the moist combination into a big bowl and add the gluten–then stir all of it collectively till you may’t stir anymore, and start to knead by hand.)
After the dough cycle, it will seem like this:
At that time, it’ll really feel a bit of sticky, however it’ll maintain collectively and will not persist with your arms.
I lay out an extended piece of foil–about 24 inches!–and put the ball on that.
From there, I knead the dough one of the best I can to get it to look uniform. It is actually exhausting to make it easy as a result of the wheat gluten makes it springy. It desires to carry its form. So I mainly pinch closed all the crevices I can, then attempt to easy all of it out one of the best that I can. There’ll doubtless be some crevices that you just miss on the within, which you will see within the pictures after it cooks, nevertheless it will not have an effect on the style or texture. There could be a number of holes within the slices.
Strive your finest to kind it right into a log form. You do not need it to be too lengthy since you need the there to be a number of inches of foil on all sides of the ends of the loaf.
There isn’t a have to grease the foil. The unique recipe says to roll it loosely within the foil to permit it to broaden, however I’ve discovered that the feel is MUCH higher once you roll it as tightly as doable. That is why I take advantage of such an extended piece of foil–it will not come aside or break whereas it is cooking.
So I place the log at one finish of the foil and, as tightly as I can, I roll it into the complete size of the foil so it seems to be like this:
Then, to make it even tighter and to seal the ends, I twist every finish very tightly, whereas being cautious to not rip the foil.
It’ll really feel very tight and you will be tempted to play with it–toss it round, bounce it, squeeze it–or perhaps that is simply me, who is aware of.
Anyway, prep a steamer basket–I take advantage of this silicone one which I purchased on Amazon, however I do not adore it, so I personally would not suggest it; nevertheless it works, so I nonetheless use it. I put it in a big pan crammed with water that stops simply beneath the basket (you do not wish to submerge the foil–it must be above the water).
I the foil-rolled log into the basket and put a lid on it; then flip the warmth on excessive till it begins to boil. Then I cut back the warmth to medium-low (a “3” on a 1-10 fuel range) and set the timer for 60 minutes.
I *all the time* preserve a big (quart-sized) measuring cup filled with water subsequent to the range so as to add a bit of water to the underside of the pan occasionally. I’ve made the error of forgetting so as to add water and when it burned dry, the smoke alarm went off for some time earlier than I discovered what the problem was!
After 60 minutes, I flip off the warmth and take away the foil wrapped log. It’ll really feel extraordinarily tight and type of bouncy, like it will burst. For some cause, I like the best way it feels, haha. But it surely’ll be highly regarded, obviously–set it on a plate and let it cool off for some time. Do not unwrap it!
Then, when it is cooled down a bit (I give it a few hours), put it within the refrigerator–still within the foil–and go away it there all evening lengthy. Don’t open it till the subsequent day! Should you do, the feel might be a bit spongey. However for those who’re affected person, the next day will probably be utterly chilled and it will really feel loads looser contained in the foil.
Unwrap the foil and it’ll seem like this:
Kinda neat-looking, proper?
You may slice it skinny for sandwiches (use a really sharp knife, or perhaps a bread knife):
Or, what I love to do, is slice a few of it skinny for sandwiches after which slice larger chunks into thick stick-like items for snacking:
Beware that this seitan is tremendous addicting! Earlier than turning into vegan, I used to be by no means an enormous fan of deli meat–I might eat a bit of of it after which I might be grossed out on the considered it. And when there have been fatty striations in it (like in ham) I could not eat it in any respect. I *love* that there isn’t a danger of biting into a chunk of fats or one thing on this! I might eat this all day lengthy and by no means get grossed out by it.
I have never tried warming this up yet–we’ve all the time simply eaten it cold–but I’ll begin taking part in round with the recipe now that I’ve perfected the cooking methodology and texture.
It could seem like a number of work, nevertheless it truthfully is not unhealthy. The prep work is little–just measure and mix all the things. The toughest half is kneading within the gluten, however after that, you simply let it steam and you do not have to do any extra work. I make two loaves at a time (prepping one whereas the opposite is steaming) as a result of we undergo it fairly rapidly.
I retailer it in an hermetic container within the fridge. I do not understand how lengthy it retains, as a result of I feel the longest it is lasted in our home is three days! However I’ve learn that seitan freezes very well. You may should do your personal analysis on that.
I completely perceive that seitan is a “bizarre” vegan meals and why individuals would not even wish to hassle with it. Earlier than turning into vegan, I would not have even learn this put up, not to mention contemplate making the seitan! Haha. However for those who’re an adventurous eater, I would give it a strive. I am so glad I did not quit on it, as a result of it is one in all my favourite meals now!