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Foodgeek: |
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1 recipe |
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Ingredients: |
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4 cups vital wheat gluten flour (seitan)*
2 cups powdered vegan chicken flavored broth*
2 cups boiling water
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Directions:
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In a large bowl mix the gluten and 1 cup of broth powder until well combined. Add 2 cups of boiling water and mix well. (This may take a few minutes, do not overwork the dough, it should be soft and wet. Add more water if needed.)
Divide the dough into thirds. Gently stretch and pull each third of dough into a loaf shape, about 3x9-inches. It does not have to be even, or well formed, just make sure to get some good stretching into it. (The stretching forms the gluten into strands like real chicken meat.)
Place the loaves into a large pot of boiling water with the remaining 1 cup of powdered broth added. Boil for 35 minutes, or until light, fluffy and floating. (It is normal for the loaves to be breaking apart, or to have a peeling look.)
Drain the loaves and pieces in a collander. Next take the loaves and wrap them in a clean towel or cheesecloth. Press out as much water as possible. (It will be hot so be very careful!)
Once you've removed as much water as possible, take each loaf and place it on plastic wrap. (I use the loose pieces to shape the loaves back up.)
Wrap tightly and refrigerate at least 4 hours or overnight.
To use, simply unwrap and shred like boiled chicken.
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* Can be found in most health food stores.
Great for "Chik'n" salad, diced on regular salads, sliced and grilled (George Foreman, not charcoal), kebobs, sandwiches, even holds up in soup!
There is a technique to working with seitan. Everyone has their own method. Practice makes perfect!
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