Best Pulled Seitan Method

90 mins
Serves 1
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Directions

  1. 1Combine vital wheat gluten and nutritional yeast in a bowl and mix well to prepare the dry mix.
  2. 2Combine vital wheat gluten and nutritional yeast in a bowl and mix well to prepare the dry mix.
  3. 3Combine vital wheat gluten and nutritional yeast in a bowl and mix well to prepare the dry mix.
  4. 4Blend the beans, seasoning, garlic powder, and water until smooth to prepare the wet mix.
  5. 5Blend the beans, seasoning, garlic powder, and water until smooth to prepare the wet mix.
  6. 6Blend the beans, seasoning, garlic powder, and water until smooth to prepare the wet mix.
  7. 7Gradually add the wet mixture to the dry ingredients, pouring it in little by little until you get a firm, slightly dry dough.
  8. 8Gradually add the wet mixture to the dry ingredients, pouring it in little by little until you get a firm, slightly dry dough.
  9. 9Gradually add the wet mixture to the dry ingredients, pouring it in little by little until you get a firm, slightly dry dough.
  10. 10Knead the dough until it becomes elastic and well combined.
  11. 11Knead the dough until it becomes elastic and well combined.
  12. 12Knead the dough until it becomes elastic and well combined.
  13. 13Roll the dough into a long strand and tie it into a knot to create a fibrous, “pulled” texture.
  14. 14Roll the dough into a long strand and tie it into a knot to create a fibrous, “pulled” texture.
  15. 15Roll the dough into a long strand and tie it into a knot to create a fibrous, “pulled” texture.
  16. 16Wrap 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.
  17. 17Wrap 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.
  18. 18Wrap 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.
  19. 19Bring 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.
  20. 20Bring 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.
  21. 21Bring 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.
  22. 22Remove the seitan from the water, unwrap carefully, and let it cool for 10-15 minutes.
  23. 23Remove the seitan from the water, unwrap carefully, and let it cool for 10-15 minutes.
  24. 24Remove the seitan from the water, unwrap carefully, and let it cool for 10-15 minutes.
  25. 25Pull the seitan apart using your hands or two forks.
  26. 26Pull the seitan apart using your hands or two forks.
  27. 27Pull the seitan apart using your hands or two forks.
  28. 28Fry the pulled seitan in a pan until golden brown.
  29. 29Fry the pulled seitan in a pan until golden brown.
  30. 30Fry the pulled seitan in a pan until golden brown.

Ingredients

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