Pulled seitan
Texture, taste and protein with this absolutely stunning new meat alternative! With these quantities you will get 700-800g seitan, to keep refrigerated in its broth for up to a week.
Ingredients
Directions
Step 1
Prepare the broth: dissolve Marmite, miso paste and soy sauce in the boiling water.
Step 2
In a large bowl, mix gluten, almond powder, chick pea flour, nutritional yeast, kala namak salt, garlic powder, coriander and paprika.
Step 3
Pour in 150ml broth in the red wine, add to the bowl and knead for one minute. Cover and leave to rest for 20 minutes.
Step 4
Shape as a thick sausage and cut in half, lengthwise, so you get 2 long sausages. Twist and knot each one of them several times to obtain to blocks. Grill in the olive oil for a few minutes so the skin gets a golden tint and the blocks don’t come off.
Step 5
Immerge them in the broth, add water, bring to a boil, reduce to a simmer, cover and cook for 60 minutes.
Step 6
Leave to cool down in the broth, pull by hand to get small pieces, and keep refrigerated, in the broth, in a sealable container.
