Seitan (gluten meat)

Name: Seitan (gluten meat)
Cuisine: British
Ingredients: 3 c (486 g) flour; 1.5 c (300cc), less water for a beginner; some stock or salted water for boiling the Seitan

Masuyo Newman @masuyonewman

Pensford UK

If you have vegetarian or vegan friends will come and see you soon. This is good idea for the dinner, actually, not only for your friends, but also your family.

Masuyo Newman @masuyonewman

Pensford UK

If you have vegetarian or vegan friends will come and see you soon. This is good idea for the dinner, actually, not only for your friends, but also your family.

Saved

Ingredients

3 c (486 g)flour
1.5 c(300cc), less water for a beginner
some stock or salted water for boiling the Seitan

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Steps

1

Mix flour (I don't mind what kind of flour. Strong flour, more protein) and water and well combined. Just like making bread.
Leave the dough for 30 minutes to 1 hour in the fridge.
2

Put the dough in the water. Rubbing and massaging the dough to wash out the starch. The water gets really opaque and thicker with starch, strain the seitan through a colander. You can keep the starchy water for other recipes. Making another dish.
3

Repeat rub and massage the dough with a fresh cold water and keep doing until you get a spongey gluten. The water become much clear now. I did 6 times this this time.
4

Squeeze out as much water as you can and then let the seitan rest for 30 minutes.
Make two slits, trade and stretch it, then tuck in the ends into the braid.
And tie a large knot in the centre. Add on as many knots as you can on top and tuck in the ends inside the braid.
5

Put the Seitan in to a broth or just a slated water that I did, then simmering for 45 mts to 1 hour. Once cooked through, leave the Seitan in the broth and allow to cool, then transfer the Seitan with broth in to a container with lid, let rest in the fridge for 4-8 hours. I put it in the fridge.
6

After a chilled rest, pull apart to reveal the beautiful shreds just like Chiken!