vital wheat gluten

Stay The Fuck Home The Seitanic Edition

Since everyone is buying up all of the Vital Wheat Gluten so they can make their own bread flour, and bread flour will likely start hitting the shelves again…. well, you are going to have a lot of Vital Wheat Gluten in your pantry. Time for you to learn how to make Seitan. As a bonus, I’m including one of my recipes.

First… what is Seitan (aka Wheat Meat). Wheat Meat isn’t a new thing, it’s been around for centuries and has been used in Asian dishes for just as long. The term Seitan is newer and yes, it’s pronounced the same as Satan!

Why eat Seitan? It punches a protein punch. 1/2 a cup of Seitan has 46 grams of protein in it. It’s easy to make and is a great meat substitute, plus, as I said earlier… for those of you who hoarded it, you are going to need to use it up eventually!

Let’s make Seitan!

First you will need to create a large ring with salt. Next draw a pentagram in the middle of that circle. In the middle of the pentagram place a white candle… Oops! Sorry, right… we aren’t summoning Satan… making Seitan. Get it together Lizzie!

Here are some really fun videos and recipes! Also, get your kids involved. This will be fun for them!

Basic Seitan Recipe https://simpleveganblog.com/seitan/

Seitan Steak (I made this recently and it was delish!) https://itdoesnttastelikechicken.com/vegan-seitan-steak/

Seitan Tenders (yes, I show a lot of It Doesn’t Taste Like Chicken recipes — they are basic ingredients and easy to follow!)
https://itdoesnttastelikechicken.com/vegan-seitan-tenders/

Seitan Nuggets – McDonald’s Inspired (kids will love this one)
https://www.theedgyveg.com/2014/03/08/vegan-mcdonalds-series-mcnuggets/

Instant Pot Seitan

Seitan Sausage
https://www.veggierose.com/post/2017/12/06/easy-vegan-sausage

Lizzie’s Seitan Sausage Recipe

Makes 4 medium-sized sausages or 6 small.  For more sausages, double or triple the recipe.

Preparation 20 minutes

Cook Time 45/50 mins

Tools: Potato masher, Bowl, Tinfoil, Steamer basket, large pot to steam with (can also be done in an Instant Pot), Standmixer (or hand knead until gluten strings form when you pull it apart)

1 Cup black beans (for the best flavour)
¼ Cup vegetable broth
1 TBSP olive oil or neutral oil of choice
1 ½ TBSP soy sauce or coconut aminos or tamari sauce
1 TBSP red miso
2 TSP smoked paprika
1 TSP fennel seeds

1 TSP cumin seeds
1 TSP black pepper
1 TSP red chili flakes
1 TSP garlic powder
1 TSP onion powder

1/3 can Jackfruit (in water or brine, do not use the one in syrup) (make sure to shred/pull apart the Jackfruit pieces)
3 TBSP nutritional yeast (I sometimes add a bit extra to boost the flavour)
1 TBSP potato starch

2 TBSP Chickpea flour

¾ Cup vital wheat gluten + 2 TBSP

In a large bowl or standmixer bowl place the black beans and with a potato masher to mash them until they are creamy (it’s ok to have some beans that aren’t completely mashed).

Add the broth, oil, soy sauce, shredded Jackfruit  and miso. Stir well to combine.

Add the smoked paprika, fennel, cumin, black pepper, garlic powder, onion powder and red chili (and other spice combos you choose). Stir well to combine.

Add the nutritional yeast, potato starch, chickpea flour, and vital wheat gluten to the bowl and stir until it is all thoroughly combined. If you are using a stand mixer, use the dough hook and knead until gluten strings have begun to form.

If mixing by hand, when it gets too hard to stir, get in there with your hands and knead. Knead till you see it slightly stringy (this is the gluten working)

Let rest for approximately 5 minutes.

Quarter the batter, and form each section into a sausage shape. Make sure to pack the dough tightly as you shape it.

Wrap tightly in a sheet of aluminum foil, and wrap the ends to seal the sausage inside.

Repeat with all of the sausage dough. I also give them a roll on the table, after they have been wrapped, to even out the shape.

Prepare your steam basket. Once steaming, add the sausages, and steam for 45 minutes. 

If you are using an Instant Pot, steam for 40 minutes, then do a 10-minute natural release and then release the rest of the steam. Make sure you have at least 1 cup of water in the Instant Pot pot before you steam.

Allow them to cool to room temperature.

Once cooled, place the sausages, still wrapped in aluminum, in the fridge to firm for 3 to 5 hours or overnight (this is especially important if you plan to grill them — I usually leave them overnight)

You can reheat, grill, sauté, cook, or do whatever you want with them.

Stay The Fuck Home The Hack It Series — Flour

In a world where the things we need, especially food, are no longer readily available, I thought I would start a second series called Hack It. Today I am going to post about flour.

Currently, buying flour is like trying to find a real life unicorn. Trying to buy specialty flours of any kind — good fucking luck! Seriously, good luck. I’ve come up with a list of ways to make your own. Read on!

As someone who has been making her own bread for years, both in a bread machine and traditional sourdough, I go through a lot of bread flour. Right now, because of the pandemic, everyone and their uncles cousin have decided to do the same and because of this, there is ZERO bread flour on the shelves. Until recently, even all purpose flour was hard to find. I have noticed it returning to grocery shelves. However, I still need bread flour. Solution, I will make it my own damn self.

I thought it would be helpful to not only add recipes and links to make specialty flours, I am also including how to make your own flour.

Bread Flour Recipe

If you plan on making sour dough or breadmachine bread, you really need bread flour.

  1. Measure out 1 cup all-purpose flour (4 1/2 ounces or 129 grams).
  2. Remove 1 1/2 teaspoons (1/8 ounce or 4 grams).
  3. Add 1 1/2 teaspoons vital wheat gluten (1/8 ounce or 5 grams).
  4. Whisk or sift to combine.

Self Rising Flour

Many biscuit recipes call for this kind of flour. The occasional cake recipe does as well.

1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder

Whisk or sift to combine.

How To Make Flour

Making your own flour is actually really easy, especially if you have a blender. You can also use a coffee bean blender, you will just need to do it in smaller batches. I’ve made my own flour before using wheat berries or oats, but you can use many different grains, depending on the type of flour you want. Here is a link to a really helpful article about how to do it yourself.

http://eatsimplyeatwell.com/2013/01/make-it-yourself-fresh-ground-flour-in-a-blender/

Pastry Flour
Combine 3 parts all-purpose flour to 1 part cake flour. Sift several times to ensure complete mixing.

Cake Flour
https://www.mybluprint.com/article/how-to-substitute-cake-flour

Almond Flour and Other Nut Flours

Place nuts, skins removed, into a food processor or a high speed blender blender with a pulse option. Pulse until it becomes a fine, flour-like texture. Make sure you don’t over-pulse, or you’ll end up with nut butter, which in my opinion is a win, win kinda mistake.