Step 1

In a large bowl, combine the flour and water and mix until you get a fairly shaggy ball.

Step 2

Turn out the mixture onto a clean counter and knead until you get a fairly smooth ball that springs back when you poke it. This should take about 10-15 minutes of kneading, but if you have a bread maker or a heavy-duty stand mixer, you can let that do the kneading!

Step 3

Cover the ball with cool water and allow to rest for 1-2 hours.

Step 4

After a rest, pour out the water and cover the ball with fresh, cold water.

Step 5

Start kneading the dough in the water to wash out the starch. Once the water gets really opaque and thicker with starch, strain the seitan through a colander and reserve the starchy water for other recipes (coming).

Step 6

Repeat the rinsing with a fresh batch of cold water and keep kneading until you get a spongey mass that clings together really well (refer to the 4 grid of the washed flour stages in the post). It took me 3-4 passes of kneading in fresh water, but just keep going until the water is only lightly cloudy instead of opaque and white.

Step 7

Squeeze out as much water as you can and then let the seitan rest in a colander to drain for 20-30 minutes.

Step 8

Meanwhile, prepare your broth in Instant pot or slow cooker (or a pot with a low simmer). I used vegan beef broth paste, but you can use powdered broth or broth in a carton, whichever you like.

Step 9

After a rest, stretch your seitan until its about 12-15 inches long. Use a knife to cut 3 strands, leaving about 1 inch uncut at the top to hold together the braid. Braid the strands and then tuck in the ends into the braid.

Step 10

You can let rest again for about 5-10 min for better results, otherwise stretch out the braid to about 18-20 inches and then tie a large knot in the centre. Add on as many knots as you can on top and tuck in the ends inside the braid. I only really was able to knot it twice, but if I let it rest more, I probably could have added a third knot.

Step 11

Add the braided and knotted seitan into your broth and cover, set the lid to venting if you're using an Instant Pot, then simmer for 2 hours.

Step 12

Once cooked through, transfer to a container and cover with some of the broth. Allow to cool until cool enough to refrigerate, then let rest in the fridge for 4-8 hours.

Step 13

After a chilled rest, pull apart to reveal the amazing shreds from this! Store in the fridge for up to 2-3 days, or freeze for up to a couple weeks!

Step 14

To cook, you can marinate this and pan-fry, or use just like you would shredded cooked chicken!