If you have difficulty locating store-bought seitan (generally sold in 8 oz/225 g packages in the refrigerator section of health food stores), you can easily (and inexpensively) make your own for use in these and many other recipes. This recipe uses a little bit of chickpea flour to act as a tenderizer and to add fibre.
6 cups (1.5 L) water
2 Tbsp (30 mL) dark molasses
1/4 cup (60 mL) low-sodium soy sauce
2 Tbsp (30 mL) grated fresh ginger or chopped garlic (optional)
2 cups (500 mL) vital wheat gluten (see sidebar)
1/4 cup (60 mL) chickpea flour (besan)
2 Tbsp (30 mL) nutritional yeast flakes
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
2 cups (500 mL) cold water (The water must be cold; hot water makes seitan stringy.)
Bring broth ingredients to a boil in large pot.
While broth heats up, whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, and onion powder in medium bowl. Pour in cold water and stir until mixture comes together, then knead lightly with hands (in bowl) until it feels a bit springy.
On sheet of baking parchment, divide dough in half and roll each half into 18 in (45 cm) long log. With sharp knife, cut each log into 32 equal-sized pieces.
When broth is boiling quickly drop in gluten pieces. Turn down heat until broth keeps a low, steady simmer. (Boiling makes seitan spongy.) Simmer for 1 hour. Cool seitan in broth, then remove with slotted spoon and divide into meal-sized quantities. Freeze in airtight containers for future use.
Makes 64 pieces; serves 8.
Using Basic Seitan in recipes
To substitute Basic Seitan for store-bought seitan in recipes, refer to the following conversions:
source: "Seitan", alive #358, September 2012
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“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.