It’s balsamic-marinated chickpea seitan, with some pesto and some more balsamico on top. Tasted nice (texture was like mozzarella!) but it does look a bit sad haha

  • @pythonOPEnglish
    8•4 days ago

    I made it based on the “chicken-style” recipe on this site! It’s in german though, here’s a quick translation:

        250 g Cooked chickpeas
    2 TBLS Yeast flakes
    10 g Salt
    1 TS Garlic Powder
    2 TS Onion Powder
    2 TBLS Soy Sauce
    2 TBLS Vinegar
    1 TBLS Olive oil
    425 g Seitan Fix/ Vital Wheat Gluten

---
1. Blend everything except the VWG together in a food processor with 500ml of water. 

2. Add the liquid to your VWG and knead for 10mins, then let it rest for 10-30mins. Divide the dough in two parts, slightly flatten them, turn them around and form them into balls. Make sure that the surface of the dough stays even and streched out.

3. Steam in medium heat for 45mins. When placing in the dough, make sure that the "hole" from forming it into balls gets placed on the bottom.

4. Let it cool completely and tear it into chicken-like chunks. For best flavour, leave them in the fridge overnight.

    I’m not good with following directions so I left all the kneading to my offbrand thermomix and just boiled the seitan in a packet of onion soup. I also left it in one clump and just cut it into little steaks the next day. Texture-wise, it turned out rather soft and chewy for me, with a bit of a “cheese-pull” when biting off. I do kinda prefer that over hard Seitan though haha