Seitan Crumbles, you say? Whaaaaat?!

seitan crumblesThis is basically just an extension (or perhaps a supplementation) of the previous Seitan Pepperoni post. I cam upon crumbling homemade seitan at Have Cake, Will Travel, and thought it was something sort of incredible.  I’ve made it a few times now, and only once have I been able to stop myself from eating the entire batch the first day.  I’ve even fed it to some tried and true carnivores who think it may be better than the real thing.  That’s right.  And it is!  Well, not that I’ve had ground beef recently enough that I would be able to compare flavors.  In fact, I can’t even remember what meat tastes like anymore, so I may not be the most reliable source.  That being said, I don’t know how things should or shouldn’t taste anymore, I only know what taste good or bad, and daaaaang.  This.  Tastes. GREAT!  So anyway…enough babbling from me.  On to the recipe!!

To make the crumbles, I just halved the recipe of my original Seitan Pepperoni, and sautéed the mixture in a pan, while breaking it up with a spatula or wooden spoon and stirring frequently over 8 to 10 minutes (basically how you would to brown ground beef).  Let it cool, and it’ll get firm on the outside, soft and {good} chewy on the inside.  The tiny parts that break off will, in fact, turn out to be very much like bacon bits.  Perfect use for a salad or baked potato, or anywhere else one might decide to use bacon bits.  That is, of course, assuming you can control yourself from eating the entire batch.  As I explained, I’ve only been so lucky once….and the day is still young.

Seitan Crumbles:

3/4 cups vital wheat gluten
2 TBS nutritional yeast
1/2 tsp salt
1 tsp paprika
1/4 tsp cumin
¼ tsp nutmeg
¼ tsp all-spice
2 TBS brown sugar
¼ cup plus 2 TBS cold water
3 TBS ketchup
1 TBS olive oil (plus 1 -2  TBS for sauteing)
1 TBS soy sauce
2 tsp garlic paste
1 tsp liquid smoke

In a large mixing bowl mix dry ingredients. Mix the remainder of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until thoroughly combined.

Add the liquid ingredients to the dry ingredients. Mix well. Start out with a spoon and then switch to your hands, kneading for several minutes.

Heat 1-2 TBS olive oil in a pan over medium-low heat.  Add seitan mixture to the pan, breaking up and flattening the larger pieces into small (sausage crumble size) pieces.  Saute for 8-10 minutes, stirring frequently, until brown.  Remove from heat and allow to cool.  It will firm up considerably over the next few hours. Store in an airtight container in the fridge.

Yes….it is THAT easy!  It takes a little while to cool, but you can always pop a  couple handfuls few as it cools.  And as always, please enjoy!

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