February 12, 2014
Makes 6 to 8 cutlets, about 1 1⁄2 pounds
7 cups (1,575g) unbleached bread flour
3 cups (675g) whole wheat bread flour
4 1⁄2 cups (1,012ml) water
1 1⁄2 teaspoons sea salt
8 cups (1,800ml) vegetable stock or water
1⁄4 cup (60ml) tamari
1 piece of kombu (a sea vegetable)
1 piece of wakame (a sea vegetable)
Put the flours in a bowl. Mix the water and salt together and add to the flour. Stir until the mixture forms a ball of dough. When you have a nice ball, cover with water and let stand for 1 hour.
Pour off the water and rinse the dough under cold running water until the water is almost clear. Divide the dough into 2 balls.
Put the stock in a large soup pot and bring to a boil. Add the tamari, kombu, and wakame and decrease the heat. Add the balls of dough and simmer, uncovered, for 2 hours, until they are firm and slice easily.
Drain the stock from the pot, reserving the stock if not using the seitan right away. Transfer the seitan to a bowl, add enough cold water to cover, and let sit for about 10 minutes.
Drain and slice the seitan into 1⁄2-inch-thick cutlets.
If not using the seitan at this point, store it (sliced or unsliced) in 4 cups (900ml) of the reserved stock, covered, in the refrigerator for up to 1 month. Alternatively, the cutlets can be frozen (without the stock) for up to 3 months.
Reprinted with permission from Candle 79 Cookbook: Modern Vegan Classics from New York's Premier Sustainable Restaurant. Copyright © 2011 by Joy Pierson, Angel Ramos, and Jorge Pineda. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, Calif. Photo credit: Rita Maas.
All figures are per serving (assumes 6 servings).
Fat: 1 g
Carbs: 12 g
Fiber: 3 g
Protein: 29 g
Sodium: 1,497 mg*
*If sodium is a concern, use water in place of the broth, use low-sodium tamari, and reduce the added sea salt.