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Monday, March 19, 2007

Wheat Meat meal


I got hooked on wheat meat about six years ago. A wonderful alternative to soy-based mock meat preparation, wheat meat, as the name suggests is made with wheat gluten and lends itself to a variety of flavoring by adjusting the broth in which it is simmered. The more popular name for this is seitan, although this usually refers to simmering in soy-sauce-based broth.

The recipes here are a great starting point. Usually, per measure of wheat gluten flour, i use about 2/3rd to 3/4th measure of water; add spices to the flour before adding water and kneading. Simmer gently for about an hour or so to desired done-ness in broth/stock with additional flavoring.

Corned beef, with cabbage and potatoes seemed like a nice meal for St.Patrick's Day. But, since we don't eat beef, i decided to make this wheat meat.

After simmering in broth, the prepared wheat meat can be refrigerated in air tight container for about 3-4 days and used in other recipes, like in stir-fry, or cut it up into coarse chunks and break it down in a blender or food processor to use as mock ground beef. It takes a bit of trial and error to get the desired texture.

Ingredients
for the wheat meat dough:
1 cup vital wheat gluten flour
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp cayenne pepper powder
2 Tbsp coarse grain salt (rock salt)
1 Tbsp dried rosemary
3/4 cup water

8-10 new baby potatoes, whole
1 small-ish cabbage cut into wedges

for the broth:
6-8 cups water or vegetable broth
4 Tbsp coriander powder
2 Tbsp cayenne pepper powder
2 Tbsp brown sugar
salt to taste
(any other favorite flavoring can be used for the broth)

Preparation

combine the wheat meat ingredients and knead to a fairly smooth dough; continue kneading for 2-3 minutes; let it rest for about 10 minutes and then knead again; form into log/patty/ball shapes*, wrap with plastic wrap and set aside for 10 minutes or so
*the dough is not easy to shape, so, i simply aim for a rough block usually

start heating the broth ingredients while dough is resting; then add the wheat meat dough so it is fully immersed in the broth liquid; let it simmer on medium low for about 30 minutes or so

check water often and add more if needed; turn the wheat meat around a few times in the simmering broth

after about 20 minutes of simmering, the wheat meat will start looking bloated; add the new baby potatoes and cook for another 15 minutes till potatoes are cooked through but not mushy

slice a thin piece of wheat meat and check for done-ness; if it has the desired meat texture, add the cabbage wedges and simmer a little longer till cabbage is cooked but not mushy

Serve warm with some Irish soda bread or favorite dinner rolls.

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3 Comments:

  • At 12:27 AM, Blogger sher said…

    Thank you for that recipe--it looks wonderful. I can't use a lot of soy products in my diet because soy interferes with my thyroid medication. I've been wanting to start using seitan!

     
  • At 10:32 AM, Blogger Ayesha Seerin said…

    This is new to me..
    Can i make the wheat meat sepaately and use it in gravies??

     
  • At 10:35 AM, Blogger Sheela said…

    hello ayesha, yes, you are right, it is good with any gravy or curry; i have made wheat meat chunks with preferred flavoring, then cut them up and used in curries with gravy.

     

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