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✹ Recipes ✹
2 cups vital wheat gluten
1/3 cup chickpea flour
1/2 block extra-firm tofu
1 cup water
1 beef-style vegan bouillon cube
2 teaspoons soy sauce
1 teaspoon soy sauce
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon parsley
1/2 teaspoon thyme
1 tablespoon olive oil
1 tablespoon tomato paste
Whisk together vital wheat gluten and chickpea flour.
Combine all other ingredients in a blender and process till smooth. Makes sure your liquids are room temperature or cool; hot liquid makes seitan harder to knead.
Combine wet and dry ingredients and knead until everything is well-incorporated and “dough” springs back to touch.
Shape into a long and wrap tightly with aluminum foil. Pressure cook in the instant pot, on the rack, with 1 inch of water for 30 minutes. Allow to release naturally. To make without an instant pot, steam for 1 hour, then transfer to 350 degree oven and bake for 30 minutes.
Seitan is easiest to slice if made ahead of time and allowed to cool completely. It will firm up considerably.
→ Tzatziki: You can follow any highly-rated tzatziki recipe on the internet and simply substitute in cashew cream, plain unsweetened vegan yogurt, or vegan sour cream for the Greek yogurt!
→ Pita bread
2 3/4 cups all purpose flour, divided
1 teaspoon salt
1 cup lukewarm water
1 packet active dry yeast
1 tablespoon olive oil
For instructions, I have a video from a few years back:
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✹ About Me! ✹
Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.
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