High Protein Homemade Seitan (Vegan)
I personally choose to eat a plant focused nutritional intake, and contrary to common belief have no trouble getting in enough protein. Rather than relying on heavily processed meat substitutes I often make a high protein homemade seitan loaf to see me though the week.
It goes like this: I'll make seitan on a Sunday to enjoy as part. of a roast dinner. Then I can slice up what's left to fill sandwiches or shred/cube into stir-fries during the week.
It's fast, easy and cheap, saving a load of money on supermarket meat-substitutes. What's more, I know exactly what's gone into it, which is always nice!
Serves 8
High Protein Homemade Seitan Ingredients
325g vegan stock
2tsp paprika
2tsp garlic granules
2tbsp tomato paste
2tbsp nutritional yeast flakes
1tbsp reduced salt soy sauce
A pinch of salt
40g chickpea flour (gram flour)
165g vital wheat gluten
Method
Mix or blend all ingredients aside from the vital wheat gluten until completely dissolved into the stock.
Add in the vital wheat gluten and stir until fully combined.
Knead the mixture for 2 minutes until a firm and spongy texture is achieved.
Wrap in foil and steam for 1 hour. Allow to cool, then carve and serve.
Notes
This can be sliced up and served. as it is, or marinated, diced, stir-fried... the possibilities are endless.
The recipe makes a 565g loaf so divided into 8 servings equals a 70g portion.
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