Soft, fluffy seitan
One of the main ingredients in many recipes is seitan, which is usually served with sauces of all kinds, giving rise to truly appetizing and tempting dishes.
The problem we often run into when we want to make seitan with a sauce is that the flavor ends up somewhat altered and some of the sauce's nuances are lost, since the seitan, with its intense flavor, masks them and leaves its own very characteristic aftertaste.
That is why we suggest that, when you want the sauce to be the star, you choose a very mild seitan, like the one we propose here, which is also very fluffy.
This seitan is a great source of protein that contains very few calories and fat, zero cholesterol and is low in sodium. It also has plenty of lecithin, calcium and potassium and, in addition, provides magnesium and iron.
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- Step 1Put all the ingredients in a container, except the water, the stock cube, the salt and the tamari. Mix everything well with your hands.
- Step 2Add the salt and mix it so that it is evenly distributed.
- Step 3In a bowl, mix the lukewarm water with the tamari. Gradually pour the mixture into the container with the rest of the ingredients, mixing with your hands as you go.
- Step 4Knead until the dough is thick enough, making sure it doesn't stick.
- Step 5Very carefully cut the resulting "ball" into two pieces so that it fits better in the pot, and shape them into rounds with your hands.
- Step 6Fill a pot halfway with water, bring it to a boil and add the vegetable stock cube. When the cube has dissolved, add the "balls" and cook for about 45 minutes, turning them from time to time so they cook evenly on all sides. After this time, drain them well and let them cool.