Simple Seitan in a Chile Chocolate Mole Sauce | Easy Seitan Recipe | The Vegan Test Kitchen
Making your own meaty seitan is pretty easy and once you know how, you'll always want to have some on hand. Then you can grab some from your fridge and throw it in this spicy, slightly-sweet chile-chocolate mole sauce from the Veganomicon. Pair it with some steamed rice, and you have a wonderful hearty meal!
*Chile Chocolate Mole is gluten and soy free
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w/Eli Haynes, edited by JosephLucas
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Simple Seitan Recipe:
1 cup vital wheat gluten flour
3 tbsp nutritional yeast
1/2 cup cold vegetable broth
1/4 cup soy sauce
1 tbsp olive oil
2 cloves garlic, pressed/grated on a microplane
Broth:
4 cups broth
4 cups water
1/4 cup soy sauce
Seitan in Mole Sauce:
2 tbsp peanut oil
1 recipe Simple Seitan (above), cut into 1-inch chunks
2 large carrots, scraped and sliced 1/2-inch thick
1 large onion, diced
1/2 cup vegetable broth
2 cups Chile-Chocolate Mole (recipe below)
Chile Chocolate Mole Recipe (makes 3 cups)
Spice Mixture:
1/3 cup sliced almonds
1/3 cup crushed tortilla chips
2 tbsp sesame seeds
1 tsp aniseeds
3-4 tsp chile powder, preferably a mix of ground ancho and chipotle
1 1/4 tsp ground cinnamon
1 tsp dried marjoram
1/2 tsp ground cumin
1/4 tsp ground allspice
Mole Base:
3 tbsp peanut oil
4 garlic cloves, chopped
1 small onion, diced
2 cups hot vegetable broth, kept warm on the stove top
2 tbsp creamy, all-natural peanut butter
1 (15 oz.) can diced tomatoes
3 oz. chopped semisweet vegan baking chocolate (60% cacao is best)
#vegan #veganomicon #seitan
How to make any seitan recipe (and not mess it up) | VWG Edition
I think that not understanding WHY we are doing a step of a recipe leads to confusion so I thought I'd share a few tips I picked up along the way. I hope this helps others develop their own intuition when working with seitan.
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Recipes shown in the video:
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Ribz:
Pepperoni:
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Chef's knife:
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Chapters:
Intro: 0:00-0:22
Pick a recipe: 00:23-00:55
Types of Ingredients: 00:56-02:26
Prepare the dough: 02:27-5:42
The Cook: 5:43-6:39
Chili con Seitan vegan
Rezept für Chili con Carne mal als vegane Version :D
Chili Lemongrass Seitan - Vegan Stir-Fry Recipe With a Kick!
This delicious and flavorful recipe for Lemongrass Seitan Stir-Fry is perfect for vegan/vegetarian or anyone looking to enjoy a plant-based meal. Seitan, made from wheat gluten, is the star of the dish, and is stir-fried with fresh lemongrass, garlic, and chili peppers for a zesty and aromatic flavor.
Ingredients:
150 g vital wheat gluten
50 g all purpose flour
5 g nutritional yeast
200 g water
1 cup water or vegetable broth (to cook the seitan)
1 stalk lemongrass (about 2 Tbsp), minced
½ shallot (about 2 Tbsp), minced
1 garlic clove, minced
3 Tbsp vegetable oil, divided
A sprinkle of red pepper flakes
1 tsp sugar
1.5 Tbsp soy sauce
Sesame seeds for garnish
Green onions, chopped for garnish
Directions:
1. In a mixing bowl, mix together the vital wheat gluten, flour, and nutritional yeast until combined.
2. Slowly add 200 g water and stir together until a dough forms.
3. Knead the dough for 5-10 minutes by stretching it into a long log and folding onto itself. The less you knead, the more tender the seitan; and the more you knead, the tougher the seitan. Please be aware, if you over knead, it will be too rubbery. Once done kneading, stretch and into a log.*
4. In a large pan or pot, bring the cup of water or vegetable broth to a boil. Reduce the heat to a simmer and add the seitan to the pot.
5. Cover and simmer for 20-30 minutes. You may need to add more water or broth as the seitan will soak up a lot of liquid. Flip halfway through the cooking time. Once the seitan is firm and cooked through. Remove the seitan from the pot and let it cool.** Once cool, tear the seitan into strips.
6. Heat the oil in a wok or large skillet over high heat. Add the seitan to fry. When browned, push to the sides of the wok to clear out the center.
7. Add 1 more Tbsp of oil to the center and add the lemongrass, shallot, and garlic. Fry for about 30-60 seconds until just fragrant. Then mix it all together.
8. Add the chili flakes, sugar, and soy sauce. For more umami, you can add oyster or mushroom oyster sauce (about 1.5 Tbsp). Stir-fry for another minute until everything is evenly coated in the sauce.
9. Serve hot with rice or noodles.
*Alternatively, you can braid the seitan for an even more shredded texture after cooking.
**Use the seitan immediately or store it in the fridge for up to a week or freeze for longer storage. #ASMR #Cookingvlog
Calphalon Stainless Steel Pan
Misen Wok is not available but this is a good alternative--
Vital Wheat Gluten
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Chili con Tofu - veganes Chili con Carne - vegane Rezepte kochen mit Koch's vegan [ Rezept ]
Ein absoluter Klassiker unter den Eintopfgerichten. Wusstet ihr eigentlich, dass Chili con Carne gar nicht aus der mexikanischen Küche stammt? (Zumindest laut Wikipedia) Eigentlich kommt es aus dem Süden der vereinigten Staaten. Kidneybohnen waren auch nicht immer darin enthalten. Texas Chili enthält zum Beispiel gar keine Bohnen. Genausowenig gab es im Originalrezept Mais, den vermissen wahrscheinlich einige von euch ^^. Der kommt meist nur in deutschen Chilirezepten vor.
Wie ihr seht wurde an diesem Gericht schon viel variiert. Apropos variiert, kennt ihr die Varianten mit Kakao oder Schokolade? Was haltet ihr davon?
►►► Scharfe Angelegenheit:
Das Shirt gibt's hier:
Meine Messer:
Für eine Version mit Seitan fix, das gibt's hier zum Bestellen:
Koch's vegan auf Facebook:
Musik by Andrew Huang:
Kamera und Bearbeitung: Heiner Jörhs
Zutaten:
400 g Räuchertofu
500 g Tomaten
250 g Paprika
1 Zwiebel
1 Chili
1 Knoblauchzehe
5 getr. Aprikosen,
125 g Kidneybohnen
5 - 6 EL Olivenöl
1TL Cumin
1/2 TL Chilipulver
1 EL Tomatenmark
1/2 l Wasser
1 - 2 TL Salz
Washed Flour Seitan Recipe from Start to Finish | Viral TikTok Vegan Chicken
If you've tried to make the viral tiktok vegan chicken recipe and failed, this video is for you. I show you the entire process from start to finish how to make seitan from flour using the washed flour method. The techniques are important in order to achieve the best texture and flavor for seitan. You can't see all these techniques in just 30 seconds. I've made this video to show the process in detail so you can see how the texture and color changes in each step. If you follow the video all the way through to see these tips you can get it right every single time.
Dough:
4 cups of strong bread flour - all purpose will work but may yield a bit less - the higher the protein content, the better
2-2.5 cups of water - add half first then only add enough water needed to make the dough
A better dough recipe (65% hydration):
For every 1000 g flour, add 600-650 ml water. Start with less water and add just enough to form a soft dough.
Note, you may need less water for your dough depending on your flour and climate. I Knead for 5-10 minutes and then rest for 2 hours or more completely covered in water. Drain and add water. Massage and knead the dough for 3-4 minutes under water to remove the starch. Repeat the process until the water is mostly clear - typically about six times. Let it rest 10 minutes. Cut into three strips, braid and then knot the dough as tight as possible.
Braising liquiod:
4 cups water
1 T onion powder
1 T garlic powder
2 T smoked paprika
1 tsp white pepper
2 T vegan chicken flavored bouillon
2 T maggi seasoning
2 T soy sauce
Heat to boiling. Simmer gluten in braising liquid for 1 hours. Remove from heat. Chill covered in braising liquid overnight. Shred, cut or slice the seitan for use in your favorite recipe.
00:00 Introduction
01:21 Prepare the dough
02:11 Rest the dough
02:29 Wash the dough
03:55 Second wash
04:34 Third wash
05:24 Fourth wash
05:46 Fifth wash
06:01 Sixth and final wash
06:33 Prepare the simmering broth
07:16 Stretch, braid and knot the gluten
09:14 Simmer the gluten
09:32 Rest and chill the seitan
09:50 Shred the seitan
11:15 Final Words
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