Saturday, March 21, 2009
Seitan Nuggets with Maple Mustard
1 cup vital wheat gluten
1/2 cup garbanzo bean flour
a few dashes of black pepper
1/2 tsp thyme
1/2 tsp garlic powder
1 tsp sage
3/4 cup vegetable broth
1 tbsp ketchup
1 tbsp soy sauce
a dash worcestershire sauce
In a bowl, mix the flours and spices. In a small bowl, mix all liquid ingredients and pour at once into the flour and spice mix. stir until combined and knead for about 5 minutes.
While the gluten rests, preheat oven to 350f. fill a 9x13 glass dish with water and about a tbsp sea salt. Dissolve what you can but the rest will dissolve eventually.
Break off tablespoon-sized pieces of the gluten and flatten them as much as possible. They'll expand when they cook, so don't make them too huge if you don't want giant nuggets.
Once you've made a pile of flat nuggets, drop them into the salt water (it's okay if they touch, but try and spread them out evenly), and cook for about 40-45 minutes. When they're done, you can drain them in a colander and rinse with cold water so they're cool enough to handle (or just use tongs, which is what I did).
Dip them in bread crumbs (i seasoned mine with thyme, salt, and pepper), spray lightly with cooking oil, and bake at 400 for 15 minutes on each side, or until they're as crispy as you like them. I ran out of bread crumbs halfway through the second batch pictured here, so I used matzo meal, which made them lighter in color, but just as tasty.
For the sauce, I mixed dijon mustard with maple syrup about half and half, until I liked the taste. The other ramekin is ketchup. :)