Zutaten für Steamed White Seitan Fake Chicken Or Pork
- Vegetable Broth
- Garlic Cloves
- 2 tablespoons olive oil
- Vital Wheat Gluten
- ½ cup chickpea flour
- ¼ cup nutritional yeast
- Dried Thyme
- Sweet Paprika
- ½ teaspoon cumin
- 1 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Steamed White Seitan Fake Chicken Or Pork? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Steamed White Seitan Fake Chicken Or Pork
- In a jug, whisk together 1 cup vegetable broth, 2 cloves minced garlic, and 2 tablespoons olive oil.
- In a large bowl, combine 1 cup vital wheat gluten, ½ cup chickpea flour, ¼ cup nutritional yeast, 1 teaspoon dried thyme, 1 teaspoon paprika, ½ teaspoon cumin, and 1 teaspoon salt.
- Create a well in the center of the dry ingredients. Gradually add the wet ingredients, stirring with a rubber spatula until a dough forms and pulls away from the sides of the bowl.
- Knead the dough for 2-3 minutes to develop the gluten. (For easier kneading, use a stand mixer with a dough hook on low speed for 2-3 minutes)
- Let the dough rest for 10 minutes. Knead again for 30 seconds.
- Divide the dough into 4 equal pieces.
- Prepare four 12-inch squares of aluminum foil. Place one piece of dough in the center of each foil square.
- Fold the short sides of the foil over the dough, then fold over the ends to create a secure, yet loosely sealed packet allowing for expansion during steaming.
- Place the foil packets in a steamer basket and steam for 30 minutes. Allow the seitan to cool to the touch before chilling in the refrigerator for at least 1 hour or overnight.
- Store the chilled seitan in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage. Thaw completely before using.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
2g
Fat
5g
Carbs
3g
