High Protein Seitan
This high protein seitan recipe is great used in any application that calls for chicken or steak shreds. Thanks to the tofu, beans, and vital wheat gluten, it's very high in protein.
Ingredients
- 175 g extra firm tofu (a little more than half a package)
- 200 g canned white beans (about 1 cup)
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp poultry seasoning
- ½ tsp salt
- 2 T nutritional yeast
- 2 T oil of choice I like grapeseed bc it’s neutral
- 2 T aquafaba
- 1 T miso
- ½ tsp no-chicken bouillon
- 190 g vital wheat gluten (about 1.5 cup)
Instructions
- Add all ingredients up to the vital wheat gluten into a food processor and process until smooth.
- Add vital wheat gluten and process for 30 seconds until combined. Remove half of the dough and take turns processing each dough for a few minutes until the seitan dough is elastic and a little shiny. Your machine may get warm.
- Portion the dough evenly into pieces weighing about 80 grams, or the size of a small chicken cutlet. Stretch each piece and then wrap it around itself, tying and making various knots. This is what makes the 'sinew' shreds in the final product.
- Wrap each seitan cutlet tightly in heavy-duty foil or parchment paper. Steam for 15 minutes by using a trivet and a cup of water in a high pressure in an instant pot,. You can also steam traditionally, though it will take more time to fully cook.
- Remove the cutlets from their foil wrappings and shred them with your hands, following with the grain/sinew you created with the tying and wrapping portion of the recipe.
- Use however you like in any recipe calling for chicken or steak shreds.
Notes
Again, I can't stress this enough. A scale is the best way to measure these ingredients. I have made it with American cup standard measurements but ended up adding a little water to make sure the dough came together correctly)