Making your own seitan mince is super rewarding and even if it’s a little bit of a long process it’s really easy. You can add lots of different flavours, but heres the base recipe. GO wild.
- Mix up the stock, liquid smoke, garlic, olive oil in a bowl. In another larger bowl stir together the wheat gluten, gram flour, nutritional yeast and seasonings.
- Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir it in until it forms a dough or smush it with your hands, as long as they are clean u filthy animals.
- Give it a good knead for about 3 minutes to get the gluten doing it’s ting. Cover it with a wet towel and leave for 10 minutes, try not to get separation anxiety.
- Knead again for 30 seconds and then split the dough into 4 pieces. Loosely wrap each piece in foil making sure it is sealed but there is a bit of room inside for expansion & steam.
- Whack a saucepan of shallow water on and then pop the parcels in a steamer on top (or a colander with a lid if you don’t have a steamer) for 30 minutes.
- Take them off and leave them to cool then rip them into several bits and whack in the processor. Whizz it up until it’s just ground and it should resemble mince.
You can use it just like regular mince in all sorts of dishes, spaghetti bolognese, chilli sin carne, our mini meatballs. Fine to keep in the freezer until you’re ready to use it. Go forth and grind…