for 4-6 portions, approx. 650 g of seitan
1 kg of PureSpelt half-white flour
Approx. 6.25 dl of water
1 onion, finely chopped
2 garlic cloves, thinly sliced
1 tablespoon of rape or olive oil
2 tablespoons of tomato puree
1 tablespoon of curry
1 teaspoon of paprika
1 handful of herbs, e.g. bay leaf, rosemary, thyme
1 teaspoon of coriander
1 teaspoon of cardamom
Chili flakes, according to taste
Approx. 2 litres of water
3-4 tablespoons of soy sauce
1 tablespoon of sugar
1 tablespoon of vinegar
Seitan: Mix together the flour and water and knead to form a smooth dough. Form into a ball and lay it back in the mixing bowl. Completely cover the dough with lukewarm water and allow to stand at room temperature for 30 minutes.
Stock: Sautee the onions and the garlic in oil. Add the tomato purée and herbs and fry briefly. Deglaze with approx. 2 litres of water and bring to the boil. Add the soy sauce, sugar and vinegar, cover and allow to simmer on a low heat for 20-30 minutes. If desired, drain through a sieve and return the stock to the saucepan. The stock should have a strong herb flavour and be slightly salty since the seitan will later take its flavour from the stock.
Place the dough mixing bowl in the kitchen sink and using both hands strongly knead the dough. Initially the dough will break up and the liquid will become milky white. Pour everything through a sieve and return the solid mass to the mixing bowl. Fill the bowl with fresh water and again strongly knead the dough. Repeat this whole procedure until the starch has been completely washed out, the water remains almost clear and the PureSpelt protein (gluten) is left as a solid mass. Form the spongy dough into a meat loaf shape, either cut into slices and press or roll them out on a wet surface or dice the whole of the meat loaf shaped dough to make a stew. Feed the chosen pieces of dough into the simmering herb stock a few pieces at a time so that the individual pieces do not stick together. Boil for 5-10 minutes with the lid off and then cover and allow to finish cooking for 20-30 minutes on a slightly reduced heat. Turn off the heat and allow the seitan to cool down in the stock. Once cooled, remove from the saucepan and prepare as desired.
PureSpelt seitan cordon bleu (see photo)
Prepare a meat loaf according to the recipe given above. Subsequently cut thick slices off the cooled meat loaf so that they can be slit open and filled with thin slices of smoked tofu or ham, cheese or vegetables, etc. Bread the slices using breadcrumbs and egg or water and sesame or PureSpelt bread crumbing flour, fry in oil or cooking butter until crispy brown and serve with a salad.
PureSpelt seitan Schnitzel
PureSpelt seitan schnitzel can be fried in cooking butter and served with a cream mushroom or a vegetable sauce, or covered in breadcrumbs, fried and served with tomato ketchup or chutney.
PureSpelt seitan stew
Briefly fry the PureSpelt seitan cubes like normal meat, remove from the frying pan and serve in a sauce of your choice, e.g. curry, cream mushroom or a herb vegetable sauce.
Seitan is a meat substitute and originated in the Japanese cuisine. Seitan is often used in the industrial preparation of vegetarian/vegan meat substitute products (sausages, mincemeat, schnitzel). It can also be easily prepared in the home kitchen. PureSpelt seitan can be stored for 5-6 days in a refrigerator. Seitan can be deep frozen in portions, thawed out and prepared as desired. The stock can be used as a basis for preparing sauces or soups.
IG Dinkel, Judith Gmür-Stalder