Some time ago I discovered an awesome health food store which carries a whole bunch of interesting things marked with quite reasonable prices. They also had gluten flour, so I jumped at the opportunity of playing around with this new ingredient. First thing I wanted to try out was making my own seitan and I’m actually thrilled with the result. These little sausages are flavorful and have a spot on meaty, chewy texture. The whole process was also very quick and easy, so I’ll definitely throw homemade seitan into my regular food rotation.

The only downside is that this food looks like poo, so don’t go serving it to people on a first date. But other than being obviously visually unappealing, this is the real deal.

INGREDIENTS:

(Yields 10 sausages / 0.19 EUR per sausage / 1.91 EUR for all)

1 vegetable bouillon cube (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

2 tsp smoked paprika (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

2 tbsp mustard (0.13 EUR)

2 tbsp ketchup (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

1 cup water (–)

1 cup gluten flour (0.80 EUR)

METHOD:

In a bowl, whisk together bouillon cube, salt, pepper, garlic powder, paprika, Gochujang, mustard, ketchup, soy sauce, oil and water. Stir together until bouillon cube dissolves completely and no lumps remain. Add in gluten flour and give a good stir. Once the dough forms, knead it lightly, only for a minute or so. If the dough is too sticky, add in a bit more gluten flour. Most seitan recipes call for kneading the dough for ten minutes, but I think this would only make the final product tough as a shoe sole and too chewy.

Tear small pieces of dough off and loosely wrap them up in individual chunks of aluminum foil. Steam for 45 minutes, then carefully unwrap. You can now eat the seitan sausages as they are, or use them in other cooking recipes instead of meat. These also freeze well.

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Pred nešto vremena otkrila sam odličan dućan zdrave hrane koji ne samo da ima puno zanimljivih sastojaka, već i veoma razumne cijene. Također sam kod njih pronašla i glutensko brašno, pa je to bila izvrsna prilika da se poigram tim novim sastojkom. Prva stvar koju sam željela isprobati je napraviti domaći seitan, a rezultat me oduševio. Ove male kobasičice su aromatične i pikantne, a mesna tekstura je baš pravo pogođena. Također, cijeli je postupak bio jako jednostavan i brz, pa mislim da ću domaći seitan sigurno ubaciti u redovan meni.

Jedina nezgodna strana cijele priče je da konačni proizvod jako podsjeća na drekece. Radi toga ovo možda i nije idealna hrana za prvi spoj. Ali ako izuzmemo očitu vizualnu neprivlačnost, ovo je jelo super.

SASTOJCI:

(Za 10 kobasičica / 1,52 kn po kobasičici / 15,21 kn za sve)

1 kocka povrtnog temeljca (1,50 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

2 žličice dimljene paprike (1,00 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

2 žlice senfa (1,00 kn)

2 žlice kečapa (1,00 kn)

2 žlice soja sosa (2,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

1 šalica vode (–)

1 šalica glutenskog brašna (6,00 kn)

PIPREMA:

U zdjelici skupa pomiješajte povrtnu kocku, sol, papar, češnjak, papriku, Gochujang, senf, kečap, ulje i vodu. Miješajte dok se povrtna kocka skroz ne rastopi i smjesa bude bez grudica. Dodajte unutra glutensko brašno i dobro promiješajte. Kada se tijesto formira, kratko ga promijesite, samo na minutu. Ako vam je tijesto jako ljepljivo, dodajte još mrvicu glutenskog brašna. Većina recepata za seitan kaže da se tijesto treba mijesiti deset minuta, ali meni se čini da bi konačni proizvod onda bio žilav kao cipela.

Otkidajte male komadiće tijesta, te ih lagano umatajte svakog posebno u aluminijsku foliju. Kuhajte na pari 45 minuta, pa nakon toga pažljivo sve razmotajte. Kobasičice sada možete odmah jesti ili ih pak upotrijebiti u drugim receptima umjesto mesa. Također ih takve kuhane možete i zamrznuti za kasnije.