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Topic: Quick Sub for Vegetable Broth  (Read 1357 times)
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« on: July 21, 2004 04:17:03 PM »

It took me a few recipes to read before I realized how easy Seitan can be made. I already have the gluten & water is no problem at all, but I'm trying to find a quick, easy sub for the Veggie broth. I just don't want to bother with how long it'll take to make the broth. I have some spices (Seasoned Salt, Jerk seasoning, oregano, etc.), Braggs & miso soup mix. Any ideas are welcome!

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« Reply #1 on: July 22, 2004 02:56:43 PM »

You know what? I made the seitan anyway this morning. What I used to cook it in was a "broth" concisting of Chicken buillion (I really didn't want to use it, I wanted to follow as close to the recipes as I could, but I had no other choice) & some jerk seasoning, along with some salt added to the gluten dough. It actually turned out great.

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« Reply #2 on: August 19, 2004 11:47:24 AM »

vegan vittles has some good ideas for seitan.  i boil it in a mix of soy sauce & water...maybe a little olive oil or sesame oil thrown in.  don't throw it away after you've boiled the seitan, it's good to store it in & it makes a good soup base.
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« Reply #3 on: August 20, 2004 02:22:45 PM »

How do you make seitan in the first place?
« Reply #4 on: August 20, 2004 02:46:51 PM »

It Involves wheat Gluten,(Hodgson Mill is a good brand) all you do it take about a cup of that to about 1/2 (maybe more, maybe less) of water. Mix & knead so the dough becomes elastic. Then you take a pot of Vegetable broth have it reach to a boil. when it does reduce it to medium, & there you tear off pieces of the gluten dough (they enlarge while they cook in the broth, so do small pieces). Let them stay in the broth for about 30 min. minimum. I hear it freezes well.

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« Reply #5 on: August 27, 2004 10:31:29 PM »

you can also make seitan from plain wheat flour if you can't get gluten (but seriously, with everyone cashing in on atkins, it is pretty easy to find de-starched wheat flour). you just make dough out of flour and water, knead it and rinse the starch out with water until you are left with just the gluten.

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« Reply #6 on: August 28, 2004 09:20:56 PM »

veggie stock is really fast and easy to make. carrots, onions, celery, garlic, salt, peppercorns, bay leaf, parsley and any other fresh herb you like, water, to cover and simmer for 30 minutes. Strain and discard the solids.Veggie stock doesnt take as long as a meat stock.

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