Mastering The Art Of Seitan The Ultimate Plate Based Protein Recipe

Mastering The Art Of Seitan The Ultimate Plate Based Protein Recipe

Instructions for making plant-based
seitan recipe for beginners:
Start by adding 1200 g or about 9 cups of flour to a large bowl
It seems like a lot now but this will actually only make about 4 servings in the end
Next pour in 750 ml or about 3 cups of water
Mix with clean hands until a shaggy dough forms
We found at this point it was easier to take it out of the bowl and continue kneading on the counter
It’s going to take a little while but keep working the dough until it’s relatively smooth and it bounces back slightly when you poke it
This means the gluten has developed and since seitan is just straight-up gluten, we definitely want that
Put the dough in a clean bowl and completely cover with cool water then seal with plastic wrap and let rest for 1-2 hours
Drain the resting water then pour in fresh cool water and it’s time to start washing the flour
I know it sounds weird but essentially what you’re doing is washing away the starch and leaving behind the gluten which is what we want
The water will turn an opaque white after a while and that’s how you know it’s time to drain and add fresh water
You can save the starchy water to use in other recipes if you’d like
Continue this washing routine until the water is no longer completely opaque
This took us about 3 washes
Don’t worry if there are loose bits of dough just strain it, and rinse it and the dough will magically connect together when it rests in a colander for 20 minutes
After 20 minutes of draining, your dough should be cohesive and stretchy
Transfer it to a clean surface and pull and shape it into a long oval or rectangle
We’re now going to braid it so cut three strands, leaving the dough attached at the top.
See how it springs back, that's the gluten protein
Braid the dough as you would with hair then tuck the end under
Next stretch the braid out then tie in as many knots as you, we managed two
The braiding and knotting is what’s going to give the seitan that shredded chicken texture
Now to infuse flavor, add to a pot with your favorite broth
Bring it up to a boil then reduce the heat to medium-low, cover and cook for about 2 hours
By now the color will have darkened, you can eat it right away but for the best texture, let it rest at room temperature for about 2 hours then cover with the now cooled broth and chill in the fridge overnight
Storing it in the broth just helps it from drying out, but it’s not totally necessary
When you’re ready to use it, drain the seitan and pat dry with paper towels then you can tear pieces from the seitan that look surprisingly similar to shredded chicken
Mix flour and water until a shaggy dough forms
Knead the dough until it springs back when you poke it the cover with cool water and rest for 1-2 hours
Drain the resting water then add fresh water and “wash” the dough to remove the starch
We washed about 3 times, draining the starchy water after each pass
Finally, rinse the dough and let it drain over a colander for 20 minutes
Stretch the dough into an oval and slice into three, leaving the top part attached
Braid the dough like you would your hair and tuck the end under
Now stretch it out and tie it into two knots
Add to a pot or slow cooker with your favorite broth. Could be veggie, chicken mock chicken, whatever, and cook on low heat for 2 hours
When it’s done, you could use it right away but for the best texture, let it cool at room temp for 2 hours then chill in the broth overnight
Drain and pat dry then you can shred it into these pieces that look surprisingly like chicken
#Delicious
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##Delicious #cookie #Recipes cooking #dinner
#cooking creations
#cookie
#Recipes cooking
#dinner
#cooking creations