The Vegan Thread

Originally I copied the recipe from this video https://www.youtube.com/watch?v=aGf6e6M8K80&t=108s

but found that using yeast resulted in a very light dough which puffed up hugely in the fryer - although it did go back down once out, the texture wasn't really meaty enough for me, so second attempt I omitted the yeast

basic recipe for the seitan

for Seitan:
340 gram/1 cup of Vital wheat gluten flour
1 tablespoon Marigold Engervita yeast flakes
seasoning (I used two teaspoons cajun seasoning, a really good helping of black pepper from a mill, and a pinch of salt)

for fried coating:
bowl of plain flour big enough to coat cooked pieces in
seasoning to taste - salt and loads of black pepper - season-all - cajun seasoning - all the seasoning basically!!
buttermilk or vegan alternative for 'washing' pieces in before coating

add approx 1 cup/236 Ml water (with one tablespoon liquid aminos or dark soy sauce added to the water) to the flour mix slowly and mix in until dough begins to form, keeping an eye on water as you add it - you might not need it all

once you've got your dough knead it for a good three mins - most Seitan recipes say you shouldn't over knead, but I find if you do it results in firmer texture

break it up into roughly 4-6 pieces depending on how big you want your chicken burgers - or could do several pieces in filet/strip style if preferred

I experimented with same batch, different cooking methods - one I steamed in tightly wrapped kitchen foil for 30 mins - one I just put into boiling broth (litre of water with two large tablespoons of Marigold Swiss Vegetable Bouillon powder) and once in, simmered for approx 30 mins. At first these two burgers swelled instantly and became very 'brains' like in look, although once breaded and deep fried, both methods produced almost identical taste and texture

once out of steamer/simmering water wash in milk and coat liberally in flour mix and deep fry in rapeseed oil for 2 mins ish or until golden brown - drain on kitchen paper