Seitan Flares Food
SEITAN FLARES
If you like hot wings, I mean really, really like HOT wings, try this grilled version made with seitan! Boasting the same texture and _knock you on your ass_ flavors as regular hot wings, especially when you pile on the cayenne, you won't miss a beat.
Provided by John Schlimm
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the grill to medium-high.
- Prepare the seitan: Marinate the seitan in the olive oil to cover for 1 hour. Grill the seitan until lightly browned, 3 to 5 minutes or longer, turning often. Transfer to a bowl.
- Meanwhile, make the sauce, if using: In a glass measure, whisk together the hot sauce, maple syrup, lime juice, salt, and cayenne pepper to taste. Microwave the mixture for 1 minute or until fairly hot, or whisk the mixture together in a small saucepan and place it over direct heat on the grill until it is hot, 4 to 5 minutes, or longer depending on the grill. Add the mixture to the seitan bowl and stir gently to combine, or coat the seitan if it is skewered. Finish with the optional oregano. Serve with extra sauce and celery sticks.
SEITAN
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
Time 45m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Blitz the tofu, soy milk, miso, Marmite, 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, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.43 milligram of sodium
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THE ULTIMATE GUIDE TO SEITAN · I AM A FOOD BLOG
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- In a large bowl, stir together the vital wheat gluten, chickpea flour, onion powder, garlic powder, and salt.
- Add the water or vegetable broth and stir into a dough. Turn out onto a work surface and knead for 5-10 minutes. The more you knead, the more meat-y your seitan will be. If you’re looking for seitan that can shred, knead longer. If you want more tender seitan, knead for less time. Cover and let the seitan rest for 5 minutes.
- While the seitan is resting, bring the vegetable broth, onion, carrot, celery, and soy sauce up to a boil in a very large pot then turn the heat down to the lowest it will go, so that it’s barely simmering.
- Cut the dough into at least 4 large pieces and shape. You can also cut or pull the dough into small strips or chunks.Optional: Shape and wrap the seitan in foil before simmering. This will give you a more dense, meaty texture because the seitan won’t have as much room to expand.
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