Best Pulled Seitan Method

Name: Best Pulled Seitan Method
Total time: 90 min
Cuisine: Mexican
Ingredients: 200 g beans; 1.5 tbsp fajita seasoning; 1 tbsp garlic powder; 120 ml water; 180 g vital wheat gluten; 30 g nutritional yeast

1h 30m

Serves 1

instagram.com

Best Pulled Seitan Method

instagram.com

1h 30m

Serves 1

Directions

1Combine vital wheat gluten and nutritional yeast in a bowl and mix well to prepare the dry mix.
2Blend the beans, seasoning, garlic powder, and water until smooth to prepare the wet mix.
3Gradually add the wet mixture to the dry ingredients, pouring it in little by little until you get a firm, slightly dry dough.
4Knead the dough until it becomes elastic and well combined.
5Roll the dough into a long strand and tie it into a knot to create a fibrous, “pulled” texture.
6Wrap the dough tightly in baking paper, then cover it with two layers of aluminum foil, ensuring it is sealed so no water can get in.
7Bring a pot of water to a boil and cook the wrapped seitan for 1.5 hours, turning it halfway through (after 45 minutes) to ensure even cooking.
8Remove the seitan from the water, unwrap carefully, and let it cool for 10-15 minutes.
9Pull the seitan apart using your hands or two forks.
10Fry the pulled seitan in a pan until golden brown.

Ingredients

200 g beans
1.5 tbsp fajita seasoning
1 tbsp garlic powder
120 ml water
180 g vital wheat gluten
30 g nutritional yeast

Equipment

bowlpotbaking paperaluminum foiltwo forkspan

Tips

Try making a hole in the middle of the dough.
Roll the dough into a long strand and weave it into a knot to improve texture.
Make sure the wrapped seitan is waterproof before boiling.
Turn the seitan halfway through cooking to ensure even cooking.
Add extra seasoning while frying if desired.
Store the finished seitan in the fridge or freezer.

Best Pulled Seitan Method

1h 30m

Serves 1

instagram.com

Best Pulled Seitan Method

instagram.com

1h 30m

Serves 1

Directions

1Combine vital wheat gluten and nutritional yeast in a bowl and mix well to prepare the dry mix.
2Blend the beans, seasoning, garlic powder, and water until smooth to prepare the wet mix.
3Gradually add the wet mixture to the dry ingredients, pouring it in little by little until you get a firm, slightly dry dough.
4Knead the dough until it becomes elastic and well combined.
5Roll the dough into a long strand and tie it into a knot to create a fibrous, “pulled” texture.
6Wrap the dough tightly in baking paper, then cover it with two layers of aluminum foil, ensuring it is sealed so no water can get in.
7Bring a pot of water to a boil and cook the wrapped seitan for 1.5 hours, turning it halfway through (after 45 minutes) to ensure even cooking.
8Remove the seitan from the water, unwrap carefully, and let it cool for 10-15 minutes.
9Pull the seitan apart using your hands or two forks.
10Fry the pulled seitan in a pan until golden brown.