Seitan
Directions
- 1To save money, make plant-based protein at home.
- 2This is seitan and it uses a $6, 5lb bag of bread flour.
- 3It creates about 5lbs of pure protein after you wash the starch away, compared to a $9 bag of vegan chicken tenders which is about half a pound of protein.
- 4Add 6 cups of water to the 5lbs of bread flour to form a dough ball.
- 5Knead the dough.
- 6Wash the starch away.
- 7I flavor the seitan with spices to make it taste more chicken-like, otherwise, the flavor is neutral.
- 8Knead in the mushroom seasoning, smoked nutritional yeast, garlic powder, and onion powder, then let it rest for 1 hour.
- 9Knotting up the seitan helps it get a shredded texture.
- 10Pan frying it before you simmer it helps prevent it from getting spongy.
- 11It expands as it cooks so you’ll need to cook it inside of a stock sock or cheesecloth to help keep the texture shredded.
- 12Pan fry the knotted seitan in a quarter cup of oil until golden brown.
- 13After you let it slow cook in broth, it is all ready to go.
- 14Now, I'm about to bread and fry these so I can make my own homemade nuggets.
Ingredients
- 5 lbs bread flour
- 6 cups water
- 1 tbs mushroom seasoning
- 2 tbs smoked nutritional yeast
- 1 tsp garlic powder
- 2 tsp onion powder
- 0.25 cup oil
- 8 cups vegetarian chicken broth
Equipment
large bowlkitchen sinkpanstock potcheeseclothknife
Tips
- To make the seitan taste more chicken-like, flavor it with spices. Otherwise, the flavor is neutral.
- Knotting up the seitan helps it get a shredded texture.
- Pan-frying the seitan before simmering helps prevent it from getting spongy.
- It expands as it cooks, so cook it inside a stock sock or cheesecloth to keep the texture shredded.
- For a shredded texture, let it rest for 12-24 hours.