Seitan (or how to make your own meat without the messy animals)

Edit: I have learned through trial and error that the Seitan picks up and holds much more flavor when sautéed, as opposed to flavoring the dough, so I now make very bland “cutlets” then sauté in my flavors, fitting the Seitan to whatever recipe I am using.

According to Wikipedia, Seitan originates in China as a Buddhist meat alternative. It is also called gluten, or mock duck. I don’t know why it is called mock duck because it tastes like chicken. (No really, it tastes like chicken. And it has a meaty texture which I like better than tofu, unless the tofu has been deep-fried but then anything is edible if it is deep-fried.)

Seitan is expensive to buy in the specialty shops but cheap to make if you just pick up some wheat gluten, which I have been able to find in the higher-end grocery stores. You need a minimum of 90 minutes prep time and then it keeps well in the fridge for up to two weeks.

Seitan / Mock Duck / Gluten Meat Substitute

(Makes about 2 pounds.)

2 cups gluten flour (aka vital wheat gluten)
1/4 cup rice flour
4 cups vegetable stock or water
1 tablespoon salt if just using water

Mix the rice flour and wheat gluten together then add one cup broth or water. Once dough is well mixed then knead 10-15 times. Let the dough rest for a couple of minutes, knead briefly again, then let it rest 15 minutes.

Bring remaining broth or water to a boil in a 6-8 quart stock pot and meanwhile, divide the kneaded dough into 8 pieces. Put dough cutlets to water and simmer gently under a cover for 30-60 minutes or cook on low in a crockpot overnight. Be prepared for the cutlets to puff up and double in size. Then use it in any recipe calling for meat, sautéing in advance to taste.