Everyday Pull-Apart Chick'n Seitan
Ingredients
For the Chick’n Seitan:
- 2 cups water
- 1 tbsp olive oil
- 2 tsp apple cider vinegar
- 1 1/2 tsp salt
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp white pepper
- 1/8 tsp turmeric
- 1/4 cup nutritional yeast flakes
- 1/2 cup pea protein flour
- 1 1/2 cups vital wheat gluten
For the broth:
- 10 cups chicken’y vegetable broth
- 8 pcs bay leaves
Instructions
- Have ready 4 nine-inch double layered cheesecloth squares and twine.
- In a food processor fit with a metal blade, whiz together water, olive oil, apple cider vinegar, salt, onion powder, garlic powder, white pepper and turmeric. Add nutritional yeast and pea protein and process until smooth, about 30 seconds.
- Now add the vital wheat gluten and pulse in. Once it is all incorporated, process on low for about 5 minutes. It will be very stretchy, stringy and pliable. Give the motor a break once in awhile if your processor can’t handle it.
- Divide the dough into 4 even-ish pieces. From this point, be careful not to overhandle the seitan because you want it to retain it’s texture, which will allow it to separate nicely once cooked. Gently roll a glob of gluten into an 8 inch roll. Fold in half, give a twist and pull again so it’s about 6 inches long. This creates the layers. Wrap in cheesecloth, snugly but not tightly, it will expand. Tie with each end with twine. Proceed with the remaining pieces and let rest while you prepare the broth.
- In a large (8-quart) pot bring broth to a boil. Lower heat. Add the seitan bundles. Let stew very gently without boiling for about 15 minutes. When skin is set, place the lid ajar for steam to escape and low boil for about 45 more minutes.
- Cool completely in broth. Pull apart and use how ever you want! It tastes best if browned in some olive oil first.
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