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To a blender, add all of the ingredients except for the vital wheat gluten. Blend until smooth.
To a large mixing bowl, add the vital wheat gluten. Pour the blended mixture into the bowl, stirring until a ball of dough forms.
ou can do this two ways.
Knead for about 10 minutes, or until the dough is firm and the gluten has formed. Using your hands or a knife, separate the kneaded dough into three equal balls.
Steam the seitan. Wrap each of the 3 dough balls tightly in aluminum foil. If you do not like foil touching your food, you can first wrap the seitan in parchment paper and then aluminum foil on top of that.
In a pot or pan that will fit your steamer basket, heat some water over high until it comes to a boil. Place the steamer basket in the pan, add the seitan to the basket, and cover the pan with a lid. Reduce the heat to medium low.
Steam for 45 minutes, flip the seitan, then steam again for an additional 45 minutes. Check in every so often to make sure that you pan has not run dry, and add more water to the pan as needed.
Let the seitan cool in the aluminum foil for at least 10 minutes before unwrapping.
Once the seitan is cool enough to handle, begin shredding it with your hands. Pull apart the “chicken” shreds as thin or thick as you’d like them!
Use in recipes as a replacement for shredded chicken. They also taste great in a veggie stir fry with an Asian sauce, or pan fried and coat with bbq sauce for sandwiches. Store the seitan shreds in the fridge for up to 10 days. Leftovers are freezer-friendly.