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Ultimate Shredded Seitan Chicken Method - Perfect Every Time!
recipe by Green Edge Health (@GreenEdgeHealth)
Ingredients:
- 2 cups (480 ml) water
- 2 tablespoons white miso paste
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 tablespoon onion powder
- 0.5 teaspoon white pepper
- 20 grams nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegetable oil
- 70 grams pea protein isolate (half a cup)
- 230 grams (1.5 cups) vital wheat gluten
Steps:
1
Make the wet mix by combining 2 cups (480 ml) water, 2 tablespoons white miso paste, 1 teaspoon salt, 2 teaspoons garlic powder, 1 tablespoon onion powder, 0.5 teaspoon white pepper, 20 grams nutritional yeast, 1 tablespoon apple cider vinegar, and 1 tablespoon vegetable oil.
2
Process the wet mix well in a food processor until everything is fully combined.
3
Add 70 grams pea protein isolate (or half a cup) to the wet mix. Pulse to combine and then process until mixed.
4
Process the mix until it is really well combined.
5
Add 230 grams (1.5 cups) vital wheat gluten to the food processor and pulse gently until the wet and dry mix are fully combined and a dough is forming.
6
Don't overwork your food processor during this step. Your dough should look rough, slightly wet, and spongy.
7
Knead the dough manually to ensure it is well mixed and formed. Store it in a bowl covered with cling film to prevent drying out.
8
Divide the dough into four equal portions (around 220-225 grams each).
9
Process each quarter piece in the food processor for at least two minutes. Let the processor rest, and then repeat for another minute. The dough should be very sticky at this stage.
10
Process the dough for another minute until it starts to wrap around the blade. Ensure the dough is still being pummeled by the blades.
11
Be careful with the food processor blade. The dough should be a slightly taffy-like texture sticking to your hand but easy to pull off.
12
Store the processed dough quarters in a colander inside a bowl covered with cling film to prevent drying out.
13
Repeat the same process for the remaining three pieces of dough.
14
After the first minute, the dough will be very sticky. Process again as needed to reach the correct consistency with visible fibers when stretched.
15
Combine all the dough pieces into one and recover with cling film. Let it rest for at least 15-20 minutes.
16
Take the dough and gently stretch it into a long 'snake' shape.
17
Stretch it evenly into a snake-like shape. Twirl it from halfway up the thinner end if it looks uneven.
18
When it gets too long to twirl, start twirling like a skipping rope to extend it further.
19
Finalize the twirling and set the dough on a clean work surface.
20
Cut the dough in half and set one part aside to start the knotting process.
21
Coat the dough with water to ensure it is slippery enough to tie knots without sticking.
22
Tie the dough into central knots and continue adding water or oil if it sticks.
23
Keep the dough taut and continue tying more knots. Be gentle as the dough becomes thinner.
24
Tuck the ends between knots and tightly wrap the dough in parchment.
25
Repeat the knotting process with the other half of the snake.
26
Use two sheets of 50-55 cm of foil to wrap the dough tightly after knotting.
27
Use your hand's palm to crease and flatten the sides to the dough. Fold and crimp the sides tightly.
28
Leave a finger's width of room between the crimp and the dough for expansion.
29
Repeat the process with the second sheet of foil. Make sure it is airtight.
30
Wrap the second sheet and ensure the crimped side is at the bottom. Follow the same method again.
31
Bring water in a pan to a steady simmer and steam the logs for 1 hour and 45 minutes.
32
Carefully remove the logs and let them rest and cool for at least one hour.
33
Unravel the cooked logs carefully while they are still warm or cold.
34
Gently pull the log apart downwards to reveal and split open the knots.
35
Snip away a piece or two if needed to start unraveling.
36
You should have one long piece of shredded seitan.
37
Optionally, find the grain direction and peel the outer skin in this direction for cleaner shredding.
38
Finally, start to shred your seitan and enjoy its versatile uses.