ExtraVeganza: Seitan Burgers and Homemade Buns

I have been experimenting with different ways to make and prepare seitan. It is the protein portion of wheat and is used in many vegetarian and vegan recipes for a meat substitute. We recently got a grinder for our Kitchenaid and what better thing to grind than some seitan! For this meal I also made burger buns. The recipe for those is below. I think I want to modify it further to get a more true to form bun. But they were tasty!

Ingredients

1 cup unflavored soy milk
1/2 cup water
1/4 cup butter
4 1/2 cups flour half all-purpose half wheat
1 tbsp instant yeast
2 tablespoons sugar
1 1/2 teaspoons salt
1 egg or egg replacer equivalent

Directions

In a small saucepan, heat milk, water and butter until very warm. When that is warming up in a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg replacer. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes or about 4 to 5 minutes with the Kitchenaid kneading attachment.

There they are just placed on the baking sheet

Then divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 35 minutes.

After the rising process

Bake at 400 degrees F for 10 to 12 minutes, or until golden brown.

Here they are pulled apart and waiting to be used!

For the seitan: it was ground with the attachement and then shaped into burger forms. The seitan was naturally a bit sticky so I did not use anything to bind it. Then over medium high heat on a cast iron skillet they were cooked for about 6 minutes or until golden brown.