Well, this didn't work all that well. I was trying to use the seitan as the binding on something that had a slightly different texture than seitan, mealier. I decided to add a bit of textured vegetable protein.
I used roughly the following recipe:
- 2 cups gluten wheat
- 1 cup TVP
- 2 tbsp nutritional yeast
- 1 tsp mustard powder
- 1.5 cups veg. broth
- 1 tbsp Braggs liquid amino
- 1 tbsp Tamari
- 1 tbsp balsamic vinegar
- 1 tsp red wine vinegar
Mix all the wet ingredients in a large bowl. Mix all the dry ingredients in a smaller bowl. Add the dry ingredients to the wet slowly, mixing the entire time.
The problems started when I tried to knead the dough. It was as if it was rejecting the TVP, bits of it just kept coming out and not sticking at all. At the end of five minutes, a good chunk of the TVP was on the cutting board. I let it sit about twenty minutes, and then put it in this boiling:
- 1 qt. vegetable broth
- .25 cups molasses
- .25 cups Tamari
- 3 crushed garlic cloves
- 2 sliced white onions
- Enough water to cover the slices
Right after putting it in, reduce to simmering and cook for 45 minutes. They seemed to turn out okay, not quiet the texture I was going for. I think next time I will try corn meal instead of TVP.
Inspired by this recipe.