Directions
- 1Start with a simple dough using bread flour and vegetable broth.
- 2Mix the ingredients using a stand mixer until a dough is formed.
- 3Once formed, place the dough in a large mixing bowl covered with water and rest for 1 hour.
- 4Wash the dough in cycles, changing the water as it clouds, until the water clears and you are left with the gluten protein.
- 5After resting, stretch out the gluten, cut three strips from the base, braid it all together, and finish by adding a couple of knots.
- 6Make a broth infused with aromatics and spices like roasted garlic, onion, carrot, celery, coriander, cumin, and bay leaf.
- 7Simmer the seitan in the broth for about an hour, flipping halfway.
- 8Remove the seitan to a container with the broth and refrigerate for at least 4 hours.
- 9For the tacos, season the shredded seitan with paprika.
- 10Sear the seasoned seitan shreds in a nonstick pan over medium heat with olive oil until crispy brown.
- 11Pour in the chipotle blood orange marinade and continue to sear for another few minutes.
- 12Plate the seitan chicken on tortillas with avocado slices.
- 13Add all the fixings, including a drizzle of sour cream and chopped herbs.
Ingredients
- bread flour
- vegetable broth
- roasted garlic
- carrot
- celery
- coriander
- cumin
- bay leaf
- paprika
- blood orange
- tortillas
- avocado
- parsley
- sour cream
Equipment
mixing bowlstand mixerlarge mixing bowlnonstick pan
Tips
- Use bread flour for added protein and shreddable texture.
- Wash the dough in cycles, changing the water until clear to remove starch.
- Braid and knot the dough to achieve a shreddable texture.
- Refrigerate seitan in broth for at least 4 hours to enhance texture and flavor.
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