Seitan

Name: Seitan
Total time: 720 min
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

12h

Serves 1

tiktok.com

Seitan

tiktok.com

12h

Serves 1

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.

Seitan

12h

Serves 1

tiktok.com

Seitan

tiktok.com

12h

Serves 1

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.