Lemon & Olive Seitan
Makes 4 seitan loaves, serves 6-8
Lemony seitan flecked with olives, simple to steam up and sauteed to serve as is or oven roasted for Gyro Seitan Strips.
For best results prepare the seitan the night before you need it; the flavor and texture needs the proper amount of rest to develop properly.
1 cup cooked chickpeas
2 Tablespoons olive oil
1/4 cup lemon juice
1 1/4 cup cold vegetable broth
2 cloves garlic, grated on a microplane grater
Finely grated zest of 1 lemon
1/2 cup kalamata or black oil-cured olives, finely chopped
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast
1 teaspoon crumbled dried thyme
1 teaspoon crumbled dried oregano
1 1/2 teaspoons sea salt
1. Set up steamer basket according to manufacture’s directions and tear off 4 pieces of foil 10 inches wide. In a mixing bowl use a potato masher or fork to mash together chickpeas, olive oil and lemon juice to form a chunky paste. Stir in vegetable broth, grated garlic, lemon zest and chopped olives.
2. Pour in gluten flour, nutritional yeast, thyme, oregano and salt. Stir with a rubber spatula to form a stretchy wet dough, then knead with your hands for about 2 minutes. Try and knead the seitan in one direction for a smoother texture. If the occasional olive piece pops out press it back into the dough. Divide the dough into four equal pieces and place in the center of a piece of foil. Bring the long ends together and fold over the top 1/2 inch, then fold once more to form a tent. Fold over the opposite ends; the end result should be a foil pouch with an ample amount of space above the dough. The seitan will expand as it steams so you’ll want to have enough room in each pouch.
3. Place in a steamer basket and steam for 30 minutes. Take care that the seitan does not touch the water. Remove from steamer and let cool 30 minutes, then chill overnight before using.
