Steamed White Seitan (Fake Chicken or Pork)
Steamed white seitan from Viva vegan Terry Hope Romero. To be used in place of chicken or pork style dishes. I absolutely love this, feeling a bit saucy? Marinate in Reggae reggae sauce before cooking. I cheat at this recipe and use my kenwood chef dough hooks to knead for me
- Ready In:
- 1 1⁄2 cups vegetable broth (or chicken flavoured broth)
- 4 garlic cloves (grated)
- 2 tablespoons olive oil
- 1 1⁄2 cups vital wheat gluten
- 1⁄4 cup chickpea flour
- 1⁄4 cup nutritional yeast
- 1 teaspoon dried thyme
- 1⁄2 teaspoon sweet paprika
- 1⁄2 teaspoon cumin
- 1 teaspoon salt (to taste)
- In a jug whisk together broth, garlic, olive oil. In a large bowl combine wheta gluten, chickpea flour, nutritional yeast, thyme, paprika, cumin, 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. Place in steamer basket and steam for 30 minutes Allow the dough to cool to the touch before chilling in fridge or overnight.
- Store seitan in the fridge tightly sealed in a plastic bag for up to 2 weeks or freeze, defrost before use.
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I'm not sure what I did wrong....but it looked like meatloaf....not pork, not chicken; infact, I passed it off as "meatloaf" for dinner. The flavoring and texture was WONDERFUL! I think that to achieve a "chicken or pork" flavor I would use water. Steaming took longer than 30 minutes (double stacked basket steamer) 45 minutes then switch the position of the baskets for another 45 minutes. I will make this again; it had by far the best taste and texture of all the different seitan recipes that I have tried so far.
I really like using this recipe for a base in other recipes. It's so much more flavorful than a basic seitan recipe so it accommodates my omnivorous friends too. When I make tacos I start with this, and when the loaves are done I slice them into strips and grill them again with onions and peppers. Yum. Also goes good on sandwiches. Pretty much anything. And takes sauce well. Just be sure to not add extra liquid or the loaves don't bind together properly.
This is FANTASTIC. The texture is perfect - not mushy, gummy, or too springy, but the perfect chicken/pork texture. The seasoning is spot-on (and I used water instead of veggie broth). My only gripe is that it took WAY longer than thirty minutes to steam.... Mine took almost two hours. But once it was done, I was wowed. Will definitely make again and again.