Seitan

Name: Seitan
Cuisine: British
Ingredients: 250 g firm tofu; 150 ml milk alternative; 2 tsp miso paste; 2 tsp yeast extract; 1 tsp dried tarragon; 1 tsp dried sage; 1 tsp dried thyme; 1 tsp onion powder; 2 tsp garlic powder; 1 tsp salt; 1 tsp pepper; 160 g wheat gluten; 40 g pea or soya protein powder; 1.5 litres vegetable stock

Lewis XVII @cook_16080733

Great when covered in a Southern Fried Coating. #vegan #seitan #dinner #meatalternative

Lewis XVII @cook_16080733

Great when covered in a Southern Fried Coating. #vegan #seitan #dinner #meatalternative

Saved

Ingredients

250 gfirm tofu
150 mlmilk alternative
2 tspmiso paste
2 tspyeast extract
1 tspdried tarragon
1 tspdried sage
1 tspdried thyme
1 tsponion powder
2 tspgarlic powder
1 tspsalt
1 tsppepper
160 gwheat gluten
40 gpea or soya protein powder
1.5 litresvegetable stock

Saved

Steps

1

Blitz the tofu, 'milk', miso, yeast extract, tarragon, sage, thyme, onion powder, garlic powder, salt and pepper in a food processor until smooth.
2

Tip into a bowl and add the gluten and protein powder. Mix to form a dough. Then kneed for 10-15mins until springy.
3

Roll out the mix to approximately 1cm thick and cut into chunks. I like to go for small chicken-breast-sized pieces.
4

In a large pan, bring the stock to a boil and add the seitan pieces. Simmer for 30 minutes with the lid on.
5

Allow to cool in the stock. Ideally leave overnight in the fridge.