The Big Bad Vegan

Store Cupboard Seitan

If you managed to get flour and didn’t use it on some lockdown baking Scott has a great store cupboard vegan recipe to try at home!

WRITTEN BY SCOTT WATKINS

Seitan (pronounced say-tahn) is a vegan meat alternative made from gluten strands that originate in flour. This method starts with plain flour (which is surprisingly accessible in lockdown, just ask behind the bakery counter at any grocery store) and washes away the starch to leave the gluten strands behind to turn into delicious vegan meat alternatives!

TERIYAKI MARINADE

2 tbsp water 2 tbsp soy sauce 1 tbsp sesame oil 2 tbsp agave nectar or brown sugar 1 tsp garlic powder 1 tsp onion powder 1 tsp Chinese five spice 1/2 tsp ginger

BARBACOA MARINADE

3 tbsp apple cider vinegar Juice of a lime 2 tbsp adobo or ancho chilli flakes (regular chilli flakes will do too!) 1 tsp ground cumin 1/2 tsp ground coriander 1 tsp dried oregano 1 tsp soy sauce 1/2 tsp black pepper 3 garlic cloves chopped 1 tsp tomato puree

VEGAN MEAT

6 cups plain flour 2 1/4 cups water 2 teaspoons onion powder 4 teaspoons chicken seasoning 1/2 teaspoon pepper 1 teaspoon garlic powder 1/2 cup gram flour

Mix the flour and 2 cups of water into a dough. The dough should come together slowly, if it’s slightly dry add a little of the 1/4 cup of water a bit at a time.

Continually knead the dough under the water, once the water turns a solid white colour you’ll need to repeat the process until the water runs clear, this may take 5 or 6 times. The dough will shrink in size and you’ll be left with a stringy ball.

These stringy bits are the gluten strands that developed when you rested your dough. Wash one last time with running water and form the stringy bits into a dough ball that will resemble chewing gum. Let the dough rest in a colander to get the remaining water out of the dough.

Allow the dough to sit for at least one hour (if you’re in a rush) or overnight for best results.

Place the dough into a bowl large enough so that it will allow you to completely submerge the dough in water, with at least an inch covering the top.

After it has rested it’s time to add flavour. I’ve suggested some cupboard staples for flavour above but feel free to add whatever you have!

Cut the dough into small chunks and add to a food processor with the remaining ingredients and gram flour for texture. Pulse the food processor to incorporate - if you don’t have a food processor cut the dough into small chunks and massage the dough firmly to mix in.

Once it is back in one piece, cut it in half and roll each half into long cylinder shapes. Slowly start tying knots into the long cylindrical dough tightly, but not tight enough to break the dough. Tuck in the ends once you have tied the dough into knots 3 or 4 times.

Bring a large pot of water and 1tsp salt to boil, reduce to a simmer and add in your knotted dough. Keep the water just below boiling - avoid bubbles in the water as it will change the final texture. Simmer for about 30 minutes. You’ll know when your dough is done as it will slowly rise from the bottom.

Remove from the water and let the firm dough cool and become even firmer. Once the dough is cool to touch you can untwist and slowly pull the dough apart into stringy meat-like chunks.

You can fry this “meat” without marinade in a lightly oiled frying pan until it starts to sizzle and turn brown at the edges,

add your favourite marinade, whatever’s in the cupboard, or use one of my two trusty recipes above.

The best part about this vegan “meat” is that you can tailor the taste. This “meat” goes well in pasta dishes, rice dishes, on salads, in burgers, wraps, on nachos...the possibilities are endless! Whatever you come up with gimme a tag on socials @thebigbadvegan

This will last for 3-5 days in the fridge or a couple of months if frozen.