I’m so excited to share this recipe with you guys! This savory seitan (sey-tahn), a.k.a. “wheat meat” is a PHENOMENAL replacement for whatever you would normally use beef or pork for. In a serving of 1/3 cup it contains about 100 calories, 0.5g fat and 21g protein….heyyyy yeah!! Seitan has been used in Japan as a meat alternative since the early 1960’s.
I’ve had so many conversations with people about how we (vegans) try to make animal flesh alternatives have a similar taste and texture as their replacements, and it’s true. The higher reason we make those replacements isn’t about taste or texture…it’s about saving the planet. It’s about cutting back on resources that go into the growing, feeding and processing of the animal.
To tell a little about us, I grew up on a farm slaughtering & processing animals from our own small family farm and other’s in the community, and Daniel grew up hunting and fishing in the wild to bring home game for his family. We have much respect for this way of life. If sources for wild animals are limited, then we need to look elsewhere for alternatives.
Here are some stats:
Found at fao.org; “Livestock is the world’s largest user of land resources, with grazing land and cropland dedicated to the production of feed representing almost 80 % of all agricultural land. Feed crops are grown in one-third of total cropland, while the total land area occupied by pasture is equivalent to 26 % of the ice-free terrestrial surface.”
This is not even to mention how much fuel and water goes into the transportation and processing of these animals. For example it takes 2,400 gallons of water per 1 lb. of beef in order to raise enough food to feed, slaughter, and process it.
But really, how can 7.5 billion humans survive on just 20% of the agricultural land when we undoubtedly need a wide range of micro and macro nutrients that can only be grown in/on said land? However, there are some amazing things that entrepreneurs are doing by converting whole warehouse buildings into hydroponic grows, but it’s just not a profitable or sustainable solution just yet. Technology costs aren’t low enough to make an income, hydroponic solutions are costly and not sustainable (because you have to get those minerals from somewhere..out of the ground), as well as deriving energy for all the growing via energy companies that get their fuel from coal.
Be The Change!
We need a global shift. Start holding yourself accountable for where you source our food from. We need to start relying solely on wind and solar power. The U.S. is being left behind by so many other countries around the world that have completely switched over to renewable energy sources. Please help us (as in the entire world) switch to a more conscious awareness of what we are doing to our one and only planet. Let’s take care of her, as she’s taken care of us for so long.
Enough talk about it…let’s get started!
Savory Seitan
Makes 3 lbs.
Seitan Loaf Ingredients:
1 cup sliced mushrooms
1/3 cup Bragg’s Liquid Aminos or soy sauce
6 cloves garlic
1 1/4 cup water
2 1/2 cups vital wheat gluten
Broth Ingredients:
8 cups water
1/4 cup Bragg’s Liquid Aminos or soy sauce
Directions:
Preheat oven to 350 degrees F and pull out a non-stick baking sheet. If you don’t have a non-stick sheet, just oil a baking dish that you have.
In a food processor or blender add the mushrooms, liquid aminos (or soy sauce), garlic and water. Blend until smooth.
Pour the blended contents into a large mixing bowl and add the vital wheat gluten. Mixing with your hands, kneed the dough until it holds together well. If the dough seems wet, add more vital wheat gluten 1-2 tbsp. at a time.
Form the dough into two loafs and place on the baking sheet. Bake for 30 minutes.
Meanwhile on the stovetop, bring the 8 cups of water and 1/4 cup liquid aminos (or soy sauce) to a boil. Reduce it to a consistent simmer.
When the seitan is done baking, add the loaves into the simmering broth and continue to simmer for 1 hour. After the hour is done, turn off the burner and allow it all to cool down together.
Store in the fridge with a bit of broth, to keep it moist.
Alternatively you may cook this in a pressure cooker! I skip the baking part of it, add the broth and seitan directly into the pot, put it on the normal meat setting, and it’s done in 45 minutes!