I’ve baked seitan many times and find that it always comes out chewy and with a sponge like texture. My family have not liked my previous attempts much. They say they did, but I know better.
I try to prep my lunches for work each week but am tired of the same old stuff. I want sammiches this week!! So, I had to try my hand at seitan once again. I had heard that adding a little bit of chickpea flour can help with the chewiness, and I love anything that has to do with chickpeas so it was a go. I do not have liquid smoke, I have yet to really understand how to use it. I wanted smokiness, so you will see paprika and chipotle powder in the recipe. Here we go…
1 1/2 wheat gluten
1/4 chickpea flour
3 tbsp nutritional yeast
1 tsp chicken seasoning
1 tsp garlic powder
1/2 tsp chipotle powder
1/2 tsp paprika
1/2 tsp turmeric
1/2tsp black pepper
1 cup veggie broth
1 tsp olive oil
2 tbsp Braggs liquid aminos
Equal parts veggie brother to water, 3 cups each
First, add you broth to the pressure cooker and get it to boiling.
Prepare all of your dry ingredients, make sure to mix well.
Prepare wet ingredients.
Add Wet to dry ingredients and mix well with spatula until it forms a dough then use your hands. Grab out of bowl once all ingedients have mixed and knead for a total of five minutes.
Form into a loaf just a bit smaller than the diameter of a slice of bread, it will swell in the pressure cooker. Wrap in cheesecloth and tie off end with string.
Place into boiling broth and pressure cook for 30 minutes.
Release pressure from cooker, remove from cheesecloth and slice it up. I let it cool just a little bit before I wrapped it. I felt like it might dry out if I let it completely cool, I wanted to keep it moist so it’d last for this week work lunches.
This is the first time I added chickpea flour to it and my wife and kids liked the flavor of this way more than the stuff I’d made in the past. My wife even commented that she liked the flavor better than Beyond Meat, which is a compliment.
Let me know what you think.