| I am in the vegetarian spirit! This happens to coincide with a super fun work project in which I will showcase the many types of meatless protein sources by developing recipes for each. Here is my awesome seitan; I though I would get a head start on my project this evening (as if 8 hours of the RD review course was not enough today). By the way, this stuff is so versatile! It is nice in soups, sautes, sandwiches and even tacos. It grills nicely if you cut it into larger pieces.
A little info on this meatless protein source:
Seitan or meat analogs are made from vital wheat gluten or gluten flour. Great for those with soy allergies, but those with celiac disease should take caution and read labels as it may be included as an ingredient. It is also super high in protein yay! An estimated 31 grams in a 4 ounce serving! Woo hoo!
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1 cup gluten flour, 1 tsp. smoky sea salt, 1 tsp. paprika, 1 tsp. garlic, 2 tsp. onion powder, 1/4 tsp. black pepper, 1 Tbsp. tamari, 3/4 water and 1 Tbsp. oil |
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Combine dry ingredients; stir in wet ingredients. Knead for a few minutes until smooth and elastic. |
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| Once kneaded, divide in two pieces. Simmer in 6 cups broth for about 45 minutes, turning every so often. |
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| Remove from heat, cool and slice into strips or cut into chunks. |
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| Saute slices or chunks in your favorite sauce, with veggies or whatever's in your fridge (we call them must-go items). |
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| Here it is with a bit of organic teriyaki sauce, peanuts, red onion and basil. |
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| Here it is sauteed with homemade BBQ sauce (I suppose you can use store bought if you wish) and cilantro. |
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