LONG ROLLING RECIPES

Name: Seitan
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 250g firm tofu; 150ml unsweetened soy milk; 2 tsp miso paste; 2 tsp yeast extract; 1 tsp onion powder; 2 tsp garlic powder; 160g wheat gluten; 40g pea protein or vegan protein powder; 1½ litres vegetable stock

SEITAN RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Seitan recipe - Recipes and cooking tips - BBC Good Food image

Make your own vegan protein with this tasty alternative to chicken. Use in stir fries or deep-fry in batter until crispy. Serve with your favourite sides

Provided by Cassie Best

Categories Dinner, Supper

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield Serves 4-6

Number Of Ingredients 9

Ingredients

250g firm tofu
150ml unsweetened soy milk
2 tsp miso paste
2 tsp yeast extract
1 tsp onion powder
2 tsp garlic powder
160g wheat gluten
40g pea protein or vegan protein powder
1½ litres vegetable stock

Steps:

Blitz the tofu, soy milk, miso, yeast extract, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.
Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you’re ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.

Nutrition Facts : Calories 211 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 2 grams fiber, ProteinContent 35 grams protein, SodiumContent 1.43 milligram of sodium

SEITAN RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Seitan recipe - Recipes and cooking tips - BBC Good Food image

Make your own vegan protein with this tasty alternative to chicken. Use in stir fries or deep-fry in batter until crispy. Serve with your favourite sides

Provided by Cassie Best

Categories Dinner, Supper

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield Serves 4-6

Number Of Ingredients 9

Ingredients

250g firm tofu
150ml unsweetened soy milk
2 tsp miso paste
2 tsp yeast extract
1 tsp onion powder
2 tsp garlic powder
160g wheat gluten
40g pea protein or vegan protein powder
1½ litres vegetable stock

Steps:

Blitz the tofu, soy milk, miso, yeast extract, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.
Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you’re ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.

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