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Basic Seitan

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My better half requested hamburger with the lot last night, I started by making some burgers out of gluten flour, my recipe for this has been inspired by a tofu marinade from one of Bryanna Clark Grogan’s books, and it’s so adaptable and easy that it can easily replace store-bought fake meats.

For two serves (4 thin patties)
3/4 cup gluten flour/vital wheat gluten
1/4 cup wholemeal wheat flour
2-4 teaspoons herbs and spices
1/4 cup nutritional yeast/savoury yeast flakes

Mix these together until well-combined.

1/8 cup vegan worcestershire sauce
1/8 cup tamari
a small amount of water, maybe 1/4 cup. It varies depending on how much moisture is in the flour, but it’s better to have less water than too much, more can be added if the kneading is not getting all the flour mixture to stick.

Evenly sprinkle the tamari and worcestershire sauces over the flour mixture, then slowly add water, not moistening all the flour, maybe leaving 1/4 cup to be mixed in with kneading.

Knead by folding over and over for 2-3 minutes, until well mixed in and springy. Leave to sit for 15 minutes, then divide and shape into whatever is being made, in this case, 4 thin patties.

Shallow fry in 1/4-1/2cm oil, pressing the patties down after one side is cooked, to make the edges crispier.

I served this with bbq sauce, tomato, salad mix, sauteed onions, fake bacon, fake cheese and smoked tofu, on an organic sourdough roll.

My other half said it was “feckin’ awesome”.

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