Awesome seitan recipe

Awesome seitan recipe

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There's no consistency and dependability in the recipes I've tried using (namely the Veganomicon and VwaV recipes). So god(dess) bless Terry Hope Romero for her steamed white seitan recipe. Finally a seitan recipe that has thus far been fail-proof. The consistency is perfect--dense and chewy. And it only takes about 15 minutes to put together and 30 minutes to steam, compared to the hour+ for most boiled recipes. vegetable broth (or chicken flavoured broth)--I also add a dash of soy sauce4 garlic cloves (grated)2 T. chickpea flour (you can also sub in all-purpose, but the chickpea's definitely more flavorful)1/4 c. In a large bowl combine wheta gluten, chickpea flour, nutritional yeast, thyme, paprika, poultry seasoning, and salt. Form a well in centre of dry ingredients and stir well with rubber spatula until dough leaves side of the bowl.Knead for 2-3 mins to develop gluten. I cheat at this stage and use the Kenwood chef to do the kneading on power 1 or 2.Leave dough to rest for 10 min, knead again for 30 seconds.Place dough on cutting board and cut into 4 equal pieces.Tear off 4 X12 inch pieces of foil and place piece of dough in centre of foil, fold the short sides of the foil over the loaf, the fold over the ends the foil should be secure but loose allowing for it to expand. This recipe sounds really good. I'll have try it. Have you attempted the recipe from Vegan Yum Yum? TOTES easy!1.5 cups VWG1 t. olive oil1 T nooch3 T soy milk3/4 c. waterMix dry ingredients first, then add wet and knead.Roll into a ball. Then, flatten and put in a skillet that's been heating with 2 cups vegetable broth.You want to gently simmer these cutlets. Simmer covered for 15 minutes, flip and simmer covered for another 15 minutes.Use as normal.This is my go-to now since it's so fast and doesn't have to boil for an hour while the first snows fall on the purple and red desert penguins of the jungle in order for it to turn out right.

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