The last few days it has been relatively quiet on the blog, but don't worry, this will probably not become a habit for the time being. I just had a lot of stuff to do and on my mind. That's why I needed something really decent to eat today and made seitan "pulled pork" for wraps.
Duration: 3 hours (+ 1 night rest)
Makes: about 750g seitan
400g can of lentils including liquid
50g soy milk (or water)
50g red wine
2g apple cider vinegar
50g rapeseed oil
15g yeast flakes
4g onion granules
1g garlic granules
1g white pepper
5g baking cocoa
optionally some MSG and red food coloring
250g gluten powder / seitan fix
7g paprika powder
2g cayenne pepper
1g of cumin
1 teaspoon marjoram
3g onion powder
Pinch of nutmeg
20g soy sauce
Weigh all the ingredients for the seitan, except for the gluten powder, in your food processor or blender and mix them until you get a nice, smooth, silky liquid. The 400g cans are really relatively relevant here, as at least in my experience they have the best ratio of liquid to lentils.
Now put the liquid together with the gluten powder in your food processor and mix the whole thing on the highest possible level for 3-4 minutes. If you have the feeling that your machine is not able to do this, knead the dough roughly with your hand and then put it into the machine in several passes.
Now put the seitan in a bowl, knead it again by hand and let it rest for 30 minutes. Then it should be really nice to pull. Now preheat the oven to 125°C circulating air. Make as many knots as possible in your long seitan snake without tearing the dough.
The seitan knot is then first wrapped in baking paper and then in two layers of aluminum foil as tightly as possible and then left in the oven for 2 hours.
It is best to turn it halfway through and if you have a wire rack, use that too if possible so that the seitan does not get too much color on one side from the hot baking sheet. In theory, you can also steam the seitan, but I just don't have the equipment for that.
In the end, the seitan should have expanded quite a bit in the foil. Then take it out of the oven, let it cool down a bit, and then put it in the fridge overnight. This step is really important for the consistency, if you process it immediately, the result will not be nearly as good.
The next day you should be able to tear the seitan into shreds.
I then marinated it. Simply mix all the ingredients together and rub them into the seitan. Then I baked the seitan for 25 minutes at 200°C. You can of course also fry the seitan in a pan. :)
As already described above, I made wraps from the seitan. But not several. But one. :D For this I put 4 wheat tortillas on top of each other, brushed the protruding ends with water and briefly heated the huge flatbread in the oven.
I then prepared many of the fillings as for the burritos and then filled the wrap with them. But of course you have a free hand when it comes to the filling. In the end, I ended up with refried beans, lime rice, fresh lettuce, tomatoes, avocado, sour cream, chilli sauce, cucumber, onions and some feta that replaced the Mexican cotija cheese.
Oh, didn't it turn out to be a beautiful baby?
You can of course also make large wraps with it, but you only have to cover everything once and I'm known to be lazy. :D
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