Nutrition
Calories: 186kcal | Carbohydrates: 16.8g | Protein: 26.2g | Fat: 1.1g
I haven't eaten meat for almost 25 years so I was struggling with what to call this, but I think this is pretty close. If you make it and have a better name for it, let me know!
Servings
Ingredients
- 1 block Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
- 1 can 1 15 oz can black beans low sodium (rinse and drain excess liquid)
- 1 1/2 cup Vital Wheat Gluten I used Bob's Red Mill
- 1/4 cup Nutritional Yeast
- 1/4 cup Water
- 1 packet Taco Seasoning I used Siete brand
- 2 tsp Onion Powder
Instructions
- In a food processor, blend up the silken tofu, (rinsed and drained) black beans, water, nutritional yeast, taco seasoning and onion powder, until well mixed. This should end up being a similar texture to a bean dip.
- Move the tofu/bean mixture to a large bowl, and add the vital wheat gluten. Mix by hand with a spatula or wooden spoon.
- The Seitan dough will be pretty sticky at first. On a silicone mat, the counter or parchment paper, knead the dough for 7 – 10 minutes. It will get much more tough as you knead it, and less sticky. I like to even set a timer, because it can feel like a lifetime.
- Once the dough is ready, I like to divide into a few sections. This is because my steaming basket is pretty small but if you have a large one, you may not need to. When I do it, I end up with 6 loaf-like shapes, and I cook two of them in the basket at a time.
- In a steaming basket/steamer, cook the Seitan 35 minutes. This may vary, depending on what you're using and how big of hunks you're cooking. The way to tell when it's done cooking is to cut it open. It should look a little airy, similar to bread. If it doesn't have some air bubbles all the way through it, you may need to cook it longer. It will end up with a very chewy texture.
- Let it rest for about 30 minutes before cutting it or using it!
Equipment
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Steamer Basket (Or whatever you might use for steaming)
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Author
Protein Deficient Vegan