Friday, July 13, 2012

Today i8: Sweet and Sour Seitan

I discovered how to make seitan (aka gluten/vegemeat) from standard white flour - it is an arduous process but I was excited, otherwise bored and didn't have any gluten flour - so the extraction commenced (6cups of flour reduced to one meal worth of seitan >.<). I should have grabbed some photos of my kitchen after making both pizza dough and seitan as it was smeared and splattered with flour.

But right now I have not slept for 24 hours, so hopefully my sleep pattern has finally come full circle and I will hit the sack - after another hour of complaining about the League of Legends Twitch rework - I don't like change. But not before I update the site with another today i8 post!

Firstly check out these two videos on making seitan:

from plain white flour:

from gluten flour:

Great, now that you can make the stuff, don't boil it in the stocks suggested in the two videos - instead cook it in:

Sweet and Sour Seitan....and mixed veg

Would you like some fresh SATAN Seitan >.>


  • Seitan (equiv to 500g meat)
  • 1/2 cup tomato sauce (+ extra to taste)
  • 1/4 cup wine vinegar, sushi vinegar or white vinegar if you don't have these (+ extra to taste)
  • 2Tbs Soy sauce (+extra to taste)
  • 2Tbs Lemon Juice (+extra to taste)
  • 4Tbs Honey (+ extra to taste)
  • 1/4 cup sugar (+ extra to taste)
  • 1/2 cup water
  • 1-2 Tbs cornstarch Cornstarch
  • Mixed Vegetables - I used shallots, baby corn, shredded cabbage, carrots, green beans, cauliflower and pineapple.
  • Rice - to serve


1. Put tomato sauce, wine vinegar, soysauce, lemon juice, honey, water and sugar into a pot (there should be enough sauce to cover the seitan - if not make more or use a smaller pot) You may also want to add some extra water as the next stage involves a prolonged simmer.

**The sauce is very flexible and I've tried to give a good base flavour to start with - after this you can add any of these ingredients in whatever quantities suit your tastes. Alternatively you could add a can of crushed pineapple in it's juice and less tomato sauce for a more pineapple based sauce. It is pretty hard to mess it up so try it and test taste it as you go.

2. Bring the sauce to a boil briefly then reduce to a simmer take 1/2 cup or so of sauce and set aside and add the seitan into the pot with the remaining sauce, cover with a lid and do not touch it or lift that lid for the next 30 minutes minimum. No PEAKING! (or at least do you very best) 

3. Put 1/4 of the cup of reserved sauce into a frying pan/wok/saucepan on medium-high heat and then toss your vegetables into this sauce - you want them to be warmed through but not soggy they taste better when they are still a little crunchy! (especially the shredded cabbage) - but feel free to place with the vegetable types and textures. Once done - set aside and wait for your sweet and sour seitan sauce to finish.

4.  Meanwhile mix the cornstarch with the remaining 1/4 cup of the sauce you set aside and a dash of water and stir into a paste. When the sweet and sour seitan sauce is finished it's 30min+ Simmer turn of the heat and stir this cornstarch paste into it.

5. Toss the vegetables into the pan with the sweet and sour sauce and seitan (or vice versa) and heat through over a medium heat.

6. Serve with rice! Om nom nom nom

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