Italian Seitan Crumbles
Posted by ataraktos on 2009-08-01
- 1 box wheat gluten (1 1/2 cups)
- 6 tbsp nutritional yeast
- 3 tbsp oil
- 7 tbsp "marmite water" - see notes
- 1 tsp oregano
- 1 tsp black pepper
- 1 tsp basil
- 1 tsp Italian seasoning
- 1/2 tsp ground fennel
- pinch marjoram
- 1/4 tsp ground sage
- pinch chili powder
- 1/4 tsp dry mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ~ 1/4 cup water, added at the end because the mix was too dry.
- Combine dry ingredients.
- Add liquid and combine. This mix was too small an amount for my Bosch and also very dry, so after watching it ride around the Bosch for a bit, I finished mixing and kneading by hand.
- Pinch into small crumbles. Or cut. It was dry enough for me to cut into small cube-like pieces.
- Brown in oil and soy sauce for approximately 15-20 minutes. Cook until the chewy texture is gone. Taste a piece after about 5 minutes of cooking, when they begin to look nicely browned. You'll see they aren't done, yet.
- Adjusted combination of these two recipes: this one for spices and this one for ratios of water/gluten, etc.
- The "marmite water" mentioned above is cooking broth from re-hydrated soy curls in this recipe. I'm sure a similar soy sauce, ketchup, marmite and water mixture would suffice.
- The seitan mix was very dry and stretchy. If undercooked, you will have Italian Seitan chewing gum. Keep cooking until the chewy texture goes away.
- Because it was dry, I was generous with soy sauce and oil, for browning.
- Next time, I'll add some flour or oats in an attempt to decrease the density. Maybe 1/4 cup?
- Although tasty in pasta sauce, these really "belong" on a (vegan!) pizza.
- I didn't store leftover crumble in sauce, they seemed like they may get soggy.
- 14-Aug-09 - I made a second batch of these. This time, I used 1/4 cup water and added the following additional ingredients: 1 tbsp A1, 1 tbsp soy sauce and 2 tbsp garbanzo bean flour.
- The mix seemed much less dry, starting out. I browned for a while in oil and soy sauce. Once browned sufficiently, I placed in the food dehydrator (on about 130 degrees) for maybe about 3 hours? They were really good.
- Leftovers didn't get soggy overnight, although seitan always seems to soften up, when warmed. Given that, I would have preferred not to have the leftover crumbles mixed in - if they were separate, they could have skipped re-heating in the microwave.
- Next time, I'll try to make further ahead, and dehydrate longer.