I shall replace this photo with a more appetising picture of homemade seitan (faux or vegan meat). The main ingredients to make this seitan is VWG (Vital Wheat Gluten) and chickpeas.
Original Recipe from: Chef Jana’s (youTube) the Complete guide to Making Shredded Vegan Chicken
Below is just my (adapted) short-hand version for myself.
Substitute or adj. qty according to personal preference
Ingredients
(A) Blend till creamy. Add more liquid if too thick)
- Chickpeas (cooked) – 2C
- Aquafaba (or water or veg broth) – 1/3C
- Onion powder – 1T
- Garlic powder – 1 1/2 tsp
- Mushroom powder – 1tsp (from ground dry shiitake mushroom; or porcini powder)
- Miso – 2T
- ACV – 1T
- Nutritional yeast (opt) – 1T
Gluten
- Vital Wheat Gluten – 1¼ C
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Steps (summary)
- manually mix (A) and (B) together
- Cover with plastic and rest for 15 mins
- Divide into 2-3 parts
- Then knead with food processor 5 mins
- Wrap each part with wax paper (or cling wrap). Wrap firmly but not too tightly. Then wrap with alfoil.
- Steam for2 hours (heat=med high)
- Turn off heat. Uncover. Leave it till completely cooled before unwrapping.
Note: 5days in fridge. 3-4 months in freezer.
Personal notes:
- high speed blender – Froothie Optimum 8200, at med speed
Tip: Very hard to get all the blended mixture out of the blender. Fill with water and “clean” in blender. Pour into container/pot. Can be used to make next batch of veg stock or even to make gravies, miso soup, etc.
It makes a very tasty miso soup!!
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