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Seitan on steroids?
Vegans and omnivores alike can't believe this is seitan... but IT IS. And, like most homemade seitans, it is inexpensive and good for you (well, unless you are gluten intolerant 😣). Most of the ingredients you probably already have, and those you do not, I highly urge you to get, as they will up your seitan game, and you will use them onward and often, for sure!
The visual of this Vegan Pork Brisket is everything and is for sure to be a show stopper on any mezze plate.
It is unbelievable in various appetizers, puff pastries, in sandwiches, pasta dishes, etc.
Ingredients
Directions
First, start by washing 2,5 lb of flour until almost no starch is left.
See all bout it in the *Wash the Flour Method* tab on this website.
For this, I washed 2,5 lb of King Arthur Bread Flour with 12.7% protein.
After washing, squeeze the water out of your gluten, and rest in a colander for 30 mins to an hour, to lose as much water as possible. Occasionally flip it so it does not stick, and squeeze some more water out.
*Optional- after the colander rest, let your gluten relax some more in the fridge, over the next day or two. It helps it lose even more water, and develop into a smooth stretchy gluten ball. This does not need to all be finished on the same day. Do as much as you want, when you can.
Once rested, whether the same day or for a few days, add the seasoning to your gluten.
In a food processor add 1/4 of your washed gluten ball, and incorporate the "fat" seasonings. Set it aside.
Then, use up the remaining 3/4 of your gluten ball, and incorporate the red "meat" seasoning.
Once done, tear up one small chunk of it, and process it some more, but with a few more drops of red food dye. This is to be your redder "meat". It's not necessary, but it looks amazing, and it's so easy to do.
Set your two red glutens aside.
Cover your gluten with cellophane, or a tower, and give it some time to rearrange after the food processor tore it all up again. 1 to 2 hours would do, but you can also call it a day, and have it in the fridge for a day or two.
It will lose some more water, and that's fine. There is a lot of seasoning in there, and it will all come together beautifully.
Once your 3 gluten balls (pink, red and white) are well-rested, smooth, and stretchy, start on the final look.
Stretch the pink dough as long as it allows you, and cut it into 3 strips, but leave the top connected still. Oil up your hands, oil up the strands, and braid the pink gluten, pulling it even longer, as you go. You should get a braid that is at least 2 feet long.
Then knot the braid on itself a few times.
Next, take most of the "fat" dough (leave one small chuck aside) and try to pocket one half of the pink braid in, and then try to wrap around the whole pink knotted braid. If it tears and rips, even better. It will look amazing when cut!
The next step is adding the redder "meat". Wrap it all around your pink and white ball, and again, if it rips, awesome. Tuck it in where you can, and connect it all as much as you can.
Lastly, use the small saved chuck of fat, and wrap it over the redder "meat" gluten.
Use a frying pan with a lid, but be sure to not overcrowd.
On med heat, sauté with oil, flipping sides, until lightly browned. Remove the pan from heat.
When the oil isn't sizzling anymore, add the rest of the simmering ingredients. Close the lid and bring it to a low simmer.
Do not boil!
Simmer with the lid closed (flipping sides often- this will flatten it quite a bit!) until most of the liquid is cooked away, and the seitan has firmed up. This should take about an hour, hour 10-20 mins.
Let the seitan rest in the fridge, overnight, before digging in.
It will not be ready to eat on the same day, so be prepared to resist!
Slice thin, along the long side, and enjoy!
More Porq Recipes
Ingredients
Directions
First, start by washing 2,5 lb of flour until almost no starch is left.
See all bout it in the *Wash the Flour Method* tab on this website.
For this, I washed 2,5 lb of King Arthur Bread Flour with 12.7% protein.
After washing, squeeze the water out of your gluten, and rest in a colander for 30 mins to an hour, to lose as much water as possible. Occasionally flip it so it does not stick, and squeeze some more water out.
*Optional- after the colander rest, let your gluten relax some more in the fridge, over the next day or two. It helps it lose even more water, and develop into a smooth stretchy gluten ball. This does not need to all be finished on the same day. Do as much as you want, when you can.
Once rested, whether the same day or for a few days, add the seasoning to your gluten.
In a food processor add 1/4 of your washed gluten ball, and incorporate the "fat" seasonings. Set it aside.
Then, use up the remaining 3/4 of your gluten ball, and incorporate the red "meat" seasoning.
Once done, tear up one small chunk of it, and process it some more, but with a few more drops of red food dye. This is to be your redder "meat". It's not necessary, but it looks amazing, and it's so easy to do.
Set your two red glutens aside.
Cover your gluten with cellophane, or a tower, and give it some time to rearrange after the food processor tore it all up again. 1 to 2 hours would do, but you can also call it a day, and have it in the fridge for a day or two.
It will lose some more water, and that's fine. There is a lot of seasoning in there, and it will all come together beautifully.
Once your 3 gluten balls (pink, red and white) are well-rested, smooth, and stretchy, start on the final look.
Stretch the pink dough as long as it allows you, and cut it into 3 strips, but leave the top connected still. Oil up your hands, oil up the strands, and braid the pink gluten, pulling it even longer, as you go. You should get a braid that is at least 2 feet long.
Then knot the braid on itself a few times.
Next, take most of the "fat" dough (leave one small chuck aside) and try to pocket one half of the pink braid in, and then try to wrap around the whole pink knotted braid. If it tears and rips, even better. It will look amazing when cut!
The next step is adding the redder "meat". Wrap it all around your pink and white ball, and again, if it rips, awesome. Tuck it in where you can, and connect it all as much as you can.
Lastly, use the small saved chuck of fat, and wrap it over the redder "meat" gluten.
Use a frying pan with a lid, but be sure to not overcrowd.
On med heat, sauté with oil, flipping sides, until lightly browned. Remove the pan from heat.
When the oil isn't sizzling anymore, add the rest of the simmering ingredients. Close the lid and bring it to a low simmer.
Do not boil!
Simmer with the lid closed (flipping sides often- this will flatten it quite a bit!) until most of the liquid is cooked away, and the seitan has firmed up. This should take about an hour, hour 10-20 mins.
Let the seitan rest in the fridge, overnight, before digging in.
It will not be ready to eat on the same day, so be prepared to resist!
Slice thin, along the long side, and enjoy!
That’s 2- 5lb bags of flour correct
It’s 2,5 lb of flour. I actually washed a whole 5 lb bag, but just used half of it for this recipe.
2.5 lbs?
This looks incredible and can’t wait to try it! Just one question – the last step says “fry/simmer/fry”, but in the directions I only see the first fry and then simmer and then rest. Is there a second fry that we’re missing?
Thanks for sharing this gorgeous recipe!
Hi Liat,
Thank you. I really hope you like it!
The last fry refers to the ending 1-2 minutes, after the slow simmer in wine and spices, where most of the liquid has evaporated, so you are frying in mainly oil, making sure to have your seitan absorb every bit of the flavor from the simmering ingredients. See the third picture in the picture collage in the gyro meat recipe (link here- http://seitansociety.com/recipes/vegan-gyro-seitan-meat-wtf-method/), and you’ll have an idea of what it is supposed to look like. The three pictures in the first row basically show the whole fry/simmer/fry method.
If you were using vital wheat gluten instead of wash the flour what adjustments would you make?