This seitan recipe is juts amazing, seitan is tender and juicy, perfect cold in salads or sandwiches or hot, you can add it to your curries- watch my video https://www.youtube.com/watch?v=EAuJ5AigGaM
This recipe asks for tofu, and you can use any but silken, watch the video to see what texture we are aiming for!
It is so much healthier, and cheaper than a shop bought one! Remember that seitan expands during cooking, so do not make your breasts too big.
Vital gluten can differ from brand to brand, so always start with using less, it is easier to add more gluten than try to change the texture the other way round.
INREDIENTS FOR APPROX. 8 ‘CHICKEN’ BREASTS
300-350g tofu, soft/medium/hard NOT SILKEN
2-2.5 cups (250-300g) vital gluten wheat
1/2 cup water (125ml)
1/4 cup neutral tasting oil (60ml)
2-3 tbs nutritional yeast
3-4 tsp garlic powder
1tbs onion powder
1-2 tsp your favourite chicken seasoning
salt to taste, 1-2tsp
some oil for flash frying
2-4 cups veg stock
1tbs soy sauce
METHOD
Blend the tofu, oil, water and all the spices until smooth, with no visible lumps of tofu. Change the blade if you got dough attachment, add 1.5 cups vital gluten, and start blending. If you are using hands, start kneading, you are aiming for stretchy, glossy dough. You may need to add more gluten so it forms a ball, if the dough doesn’t come together to a ball, just add a splash of water.
Make a log, cut into ‘fillets’ and flatten between hands. Flash fry till golden on both sides, on the same pan, cover with the stock to the 3/4. Put the lid on and simmer for approx.45 min, or till most of the stock has evaporated, it may take up to an hour.
At this point your breast would have expanded, so make sure to leave some space between them. Cut one, taste, and enjoy!
They are ready to eat immediately, or have them cold. They freeze perfectly and keep in the fridge for up to 5 days!
Stay tuned for my next video, I will how you how to make vegan chicken kiev!
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