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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the dry ingredients in the bowl of a stand mixer. I used my Kitchen Aid and it worked perfectly. | 2. Using the paddle attachment on the mixer slowly combine the dry ingredients. | 3. In a smaller bowl combine the wet ingredients and mix well with a whisk. | 4. Stop the stand mixer and add the wet ingredients to the dry all at once and slowly incorporate the wet into the dry. | 5. I added about 4 more tablespoons of spelt flour to the mix as I thought it was too wet. Mix for 5 minutes. | 6. After 5 minutes turn the dough out onto a cutting board and form it into a loaf shape and let it sit until broth comes to a boil. Turn the heat down to low at this point. | 7. Cut the loaf into 6 equal pieces and lower each one gently into the simmering broth and let it simmer covered for about 1 hour. Remember DO NOT LET THIS BOIL! It will create holes in your Seitan. | 8. The Seitan will be spongy and holes will make it even more so. You want to avoid that. | 9. After the hour is up remove the Seitan from the pot and place on a dish to cool. If you have room in the fridge this would be a good place to cool it down. | 10. Remember, it has to be thoroughly cooled before its ready. Don't be temped to dig in until it's cold. | 11. You can use this immediately, or store it in it's broth in the fridge for about 5 days. You can even put the big chunks in a zip lock bag and freeze. | 12. The Seitan can be used in place of any meat product, you can even grind it in the food processor and use it for burger if you wish. | 13. Another way to use this is to take a few big pieces and dip in flour, soy milk and bread crumbs and fry or bake it, then top with your favorite gravy. | 14. Bon Appetit! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vital wheat gluten	2	cups	Red	-	-	-	-
spelt flour	2	tablespoons		-	-	-	-
nutritional yeast	1/4	cup		133.2	14.7024	17.1936	0.648
cold water	1 1/2	1/2		0.0	0.0	0.0	0.0
tamari	1/2	cup		86.4	8.0208	15.1344	0.14400000000000002
ketchup	1	tablespoon		-	-	-	-
oil	1	tablespoon	used	112.12799999999999	0.0	0.0358	12.7334
garlic clove	2		chopped	-	-	-	-
lemon zest	1	teaspoon		-	-	-	-
cold water	12	cups		0.0	0.0	0.0	0.0
tamari	1/2	cup	used	86.4	8.0208	15.1344	0.14400000000000002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.