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Cook
2h 30m
Cook
2h 30m
Ingredients
Method
Nutrition
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Step 1
Start by mixing flour and water into a smooth dough. Cover with cold water and let it rest for at least 30 minutes, so the gluten can strengthen.
1 kg All purpose flour
600 g Water
Step 2
Wash all of the starch out of the dough, leaving only the gluten. Swap out the water 3-4 times, until it’s almost clear and no longer milky from the starch.
Step 3
If the gluten is too tattered, place it in a bowl and let it rest for 15 minutes, so it comes together again.
Step 4
Roughly knead in the flavor paste. Don’t overmix, or the seitan won’t come back together anymore.
1 tbsp Tomato paste
1 tbsp Worcestershire sauce
1 tbsp Soy sauce
1 tsp Garlic powder
1 tsp Ground coriander
1 tsp Smoked paprika
1/2 tsp Black pepper
1/4 tsp Salt
3 tbsp Oil
2 tbsp Tomato paste
1 tsp Smoked paprika
1 tsp Black pepper
1/2 tsp Msg
Step 5
Fry from both sides until nicely browned, then cover with veg broth and let it simmer on the stove or in the oven for 45-60 minutes.
3 tbsp Oil
Vegetable broth
Step 6
Let it cool completely. (optional, but recommended)
Step 7
Cut into preferred size and shape, then cover with the glaze and roast in the oven at 210°C for 45-60 minutes until dark brown. Flip 1-2 times for an even browning.
1-2 tbsp Brown sugar
4 tbsp Bbq sauce
Step 8
Cut into strips and enjoy the meatiest meatless bite of your life!
For
6
M
I
1
kg
All purpose flour, or bread flour
600
g
Water
3
tbsp
Oil
1
tbsp
Tomato paste
1
tbsp
Worcestershire sauce
1
tbsp
Soy sauce
1
tsp
Garlic powder
1
tsp
Ground coriander
1
tsp
Smoked paprika
1/2
tsp
Black pepper
1/4
tsp
Salt
Vegetable broth
3
tbsp
Oil
2
tbsp
Tomato paste
1-2
tbsp
Brown sugar
4
tbsp
Bbq sauce, optional
1
tsp
Smoked paprika
1
tsp
Black pepper
1/2
tsp
Msg, optional
Per Serving
Calories
358kcal
Fat
14.2g
Carbs
22.8g
Protein
34.5g
Fibre
2.1g
Use cool to lukewarm water when washing the starch out of your dough. If the water is too hot, it will melt the gluten network you are trying to build, and if it's too cold, it will prevent the starch from separating smoothly.
Do not skip the resting periods between washes and before shaping. Giving the gluten time to relax ensures your brisket will have a tender, realistic fiber structure rather than a tough, rubbery texture.
When cooking the seitan in your savory brisket broth, keep the liquid at a very gentle simmer with just a few bubbles breaking the surface. Boiling the seitan too rapidly will trap air pockets inside, making the texture spongy instead of dense and meaty.
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