Made using Vital Wheat Gluten, because the washed dough method is such a faff.
But VWG is pretty processed and though it may be 80% protein, most of the micro nutrients have long gone.
Inspired by Marys Test Kitchen and her experiments on what will form a tofu type food, I experimented.
www.youtube.com/watch?v=jB6425Cw7Yw&list=PL6QDlGTnYxpEQRrBz7aSGfVE6TAHeoQRa
Using seeds that self coagulated, we have a complete protein back.
And no fake chicken stock in sight.
But VWG is pretty processed and though it may be 80% protein, most of the micro nutrients have long gone.
Inspired by Marys Test Kitchen and her experiments on what will form a tofu type food, I experimented.
www.youtube.com/watch?v=jB6425Cw7Yw&list=PL6QDlGTnYxpEQRrBz7aSGfVE6TAHeoQRa
Using seeds that self coagulated, we have a complete protein back.
And no fake chicken stock in sight.
l
Ingredients
one and a quarter cups of Vital Wheat Gluten
quarter cup of hemp hearts
quarter cup of pumpkin seeds
quarter cup of garam flour
2 tsp nutritional yeast
one cup water
loads of seasoning:
MSG mix
salt
cumin
pepper
mushroom powder
five spice
smoked paprika
grated garlic and or ginger and or chilli
what ever
Put seeds and water into blender and whizz to a fine slurry.
Mix together all ingredients, in a bowl, or stand mixer or food processor and knead for five mins or so.
You will have to take breaks so as not to burn out the food processor. Good, this stuff likes a rest. You want a firm elastic dough that looks a bit stringy.
On a board, knead into a ball and chop into four. Roll and stretch each bit into a long sausage shape, Pull the sausage really long and tie the ends into a couple of knots. Leave it to have a rest while you make some stock.
Get a large saucepan and make half a pan of stock, however you like to compliment what you put in the seitan, bring to a simmer.
Pop the pieces into the pan and simmer slowly for an hour and a half!!!! Maybe another twenty mins. Cool in the stock and then refrigerate.
When using shred the lumps using forks and fingers. The rougher you make the shreds, the better the sauce sticks.
Chilli made with seitan, black beans and barley plus loads of veggies.
Ingredients
one and a quarter cups of Vital Wheat Gluten
quarter cup of hemp hearts
quarter cup of pumpkin seeds
quarter cup of garam flour
2 tsp nutritional yeast
one cup water
loads of seasoning:
MSG mix
salt
cumin
pepper
mushroom powder
five spice
smoked paprika
grated garlic and or ginger and or chilli
what ever
Put seeds and water into blender and whizz to a fine slurry.
Mix together all ingredients, in a bowl, or stand mixer or food processor and knead for five mins or so.
You will have to take breaks so as not to burn out the food processor. Good, this stuff likes a rest. You want a firm elastic dough that looks a bit stringy.
On a board, knead into a ball and chop into four. Roll and stretch each bit into a long sausage shape, Pull the sausage really long and tie the ends into a couple of knots. Leave it to have a rest while you make some stock.
Get a large saucepan and make half a pan of stock, however you like to compliment what you put in the seitan, bring to a simmer.
Pop the pieces into the pan and simmer slowly for an hour and a half!!!! Maybe another twenty mins. Cool in the stock and then refrigerate.
When using shred the lumps using forks and fingers. The rougher you make the shreds, the better the sauce sticks.
Chilli made with seitan, black beans and barley plus loads of veggies.