Fishy Seitan
3 cups vital gluten flour
1/2 cup whole wheat flour
1/3 cup tapioca starch
1/3 cup nutritional yeast
1/4 cup fresh dill, chopped fine OR 2 tbsp dried dill, crushed
3 tbsp Old Bay seasoning
1 tbsp salt
1/2 tsp dried kelp powder
2 1/3 cups water or broth
1/2 cup canola oil
1/4 cup apple cider vinegar
2 tbsp maple syrup
12 cups water or vegetable broth
2 large onions, chopped
1 bunch fresh dill
1/2 cup apple cider vinegar
4 tbsp Old Bay Seasoning
2 tbsp sea salt
1 tsp dried kelp powder
Place first set of ingredients in your bread maker and add the second set. Use the dough setting. Repeat.
Bring third set of ingredients to a boil in a very large pot.
Place thoroughly kneaded gluten lump in several layers of cheesecloth and tie with kitchen twine, very tightly, so that the gluten has no way of expanding during cooking.
Place in boiling broth, reduce heat to keep it at a low simmer, and cook for 4 - 8 hours (I do this overnight).
Remove from broth, let cool enough to handle, and then use in all your favourite fishy recipes. I made beautiful vegan crab cakes with this stuff.
You can freeze this!
1/2 cup whole wheat flour
1/3 cup tapioca starch
1/3 cup nutritional yeast
1/4 cup fresh dill, chopped fine OR 2 tbsp dried dill, crushed
3 tbsp Old Bay seasoning
1 tbsp salt
1/2 tsp dried kelp powder
2 1/3 cups water or broth
1/2 cup canola oil
1/4 cup apple cider vinegar
2 tbsp maple syrup
12 cups water or vegetable broth
2 large onions, chopped
1 bunch fresh dill
1/2 cup apple cider vinegar
4 tbsp Old Bay Seasoning
2 tbsp sea salt
1 tsp dried kelp powder
Place first set of ingredients in your bread maker and add the second set. Use the dough setting. Repeat.
Bring third set of ingredients to a boil in a very large pot.
Place thoroughly kneaded gluten lump in several layers of cheesecloth and tie with kitchen twine, very tightly, so that the gluten has no way of expanding during cooking.
Place in boiling broth, reduce heat to keep it at a low simmer, and cook for 4 - 8 hours (I do this overnight).
Remove from broth, let cool enough to handle, and then use in all your favourite fishy recipes. I made beautiful vegan crab cakes with this stuff.
You can freeze this!