Vegetarian 'Meat'

Toula: Actually, um Ian’s a vegetarian. Uh, he doesn’t eat meat.
Aunt Voula: He don’t eat no meat? HE DON’T EAT NO MEAT?! *Long silence* Oh that's ok, I make lamb.




I love that exchange from My Big Fat Greek Wedding. It kind of reminds me of the exchanges I've had with my own relatives (or in-laws).


It is possible to make an interesting vegetarian protein that involves the protein found in wheat, called gluten. Some people do not tolerate gluten well, and can't digest it. However, for those among us who are not troubled by it, it makes a fun alternative to the adorable chickpea. I find it easiest to start with gluten flour, although some people like to start with wheat flour and wash it until only the gluten is left. As someone who is generally looking for shortcuts and time/labour saving options, I have only used already extracted gluten in the form of gluten flour.


There are many methods and recipes, and regardless of which you choose, I can't stress enough the importance of cooking the gluten for long enough, preferably at a very gentle simmer.


equipment needed:


food processor
medium sized pot with lid


Part one)
ingredients:


1 1/2 cups gluten flour
1 tbsp coconut oil
1 1/2 tsp sea salt
dash of soy sauce
a few drops of sesame oil
a little black pepper
tsp apple cider vinegar


3/4 cup water


directions:


1. put all the ingredients in the food processor except for the water
2. pulse a few times to mix thoroughly
3. pour the water in all at once, and turn the processor on full
4. allow it to mix thoroughly
5. remove the resulting rubbery mass


part 2)
ingredients:


rubbery mass from part one
medium sized pot
water to cover the rubbery mass
seasonings -- salt, honey, soy sauce etc.


directions:


1. put rubbery mass and water and seasonings in the pot, and cover.
2. bring the liquid to a simmer
3. simmer for 90 minutes, turning half way if possible


The resulting gluten (seitan) will no longer be rubbery, but will be tender, chewy, and flavourful, and ready to be cut into pieces and used anywhere you might use meat or tofu. It's great in stirfry, makes a groovy pot roast (absorbing flavours very well).


This takes a long time, but the actual amount of work involved is very brief. The rest of it is just gentle cooking time.