Plato principal
Shreddable Vegan Chicken (Seitan)
1 h 15 minPara 4Nutri-Score A€
A
1 h 15 min
1 h 15 minShreddable Vegan Chicken (Seitan)
receta de
Anjali Harikumar
@beextravegant
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
vital wheat gluten (weighed)Despensa200 g- chickpea flour (sifted)Despensa30 g
- nutritional yeastDespensa15 g
garlic powderEspecias5 g
onion powderEspecias5 g- smoked paprikaEspecias3 g
saltEspecias6 g- vegetable stock (warm)Despensa250 ml
soy sauceDespensa30 ml
olive oilDespensa15 ml- vegetable stock (for simmering)Despensa1 litro
por ración
Nutrición
229kcal
- Carbohidratos
- 15 g
- Proteínas
- 32 g
- Grasas
- 5 g
lo que usará
Utensilios
Bol
Olla- Placa de cocina
Báscula de cocina
paso a paso
Preparación
- Paso 1
Mix the dry ingredients
- Combine the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika and salt in a mixing bowl.
- Paso 2
Add the wet ingredients
- Pour in the warm vegetable stock, soy sauce and olive oil.
- Stir until a shaggy dough forms.
- Paso 3
Knead the dough
- Knead the dough in the bowl until it becomes elastic and firm, then let it rest.
- Paso 4
Shape the seitan
- Divide the dough and shape it into a log or cutlets, wrapping tightly so it holds together.
- Paso 5
Simmer the seitan
- Bring the vegetable stock to a gentle simmer in a stockpot.
- Lower in the seitan and cook gently without a hard boil.
- Paso 6
Cool and shred
- Let the seitan cool in the broth, then shred or slice it.
- Store in the fridge for several days or use in curries and stir-fries.