Ingredients
- Homemade gluten this recipe only works with homemade gluten!
- Spice mix : 1 teaspoon salt, 1/2 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon herbs of Provence, 1/2 teaspoon of the 5 peppers.
- 1 tablespoon soy sauce
- 1 teaspoon white or brown miso
- 1 teaspoon garlic powder
- A pinch of herbes de Provence
- Vegetable broth
- Salt
Preparation
After making your own homemade gluten (recipe available here), Remove the dough ball from the fridge. Cover the surface with the spice mixture. Knead to try to incorporate the spices into the dough : it's very complicated ! Leave to rest for a further 20 minutes.
Take out the dough. Stretch it out, fold it in half and twist it as much as possible without breaking it. Shape into a ball and spread out as best you can to form a long, flat rectangle. Take a knife and make two cuts lengthways to create a plait. Take the three strands and braid. Then stretch the braid and tie knots : 2, 3 or 4 (as many as possible). Lock the ends in the knots.
Take a deep frying pan (preferably non-stick) and add a little olive oil. Brown both sides of the knotted pastry formed earlier over a high heat.
Meanwhile, take 1 litre of water and heat a vegetable stock cube. Add the soy sauce, miso, garlic powder and a few herbs of Provence.
Immerse the seitan in the hot stock for 1 hour. Turn the seitan over halfway through cooking.
Remove the seitan and place on a plate to cool. Cover and refrigerate for at least 6 hours.
After resting, shred the seitan. You can use it as you would any recipe based on shredded chicken !
