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علي العبدلله :

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2024-11-23 20:19:47

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.xing7758 :

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2024-11-21 09:04:35

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VEGAN SEITAN CHIK’N 🔥🔥(FULL RECIPE BELOW) Enjoy!! #veganrecipes #seitan #tacos seitan ingredients 650g (5 1/4 cups) bread flour 350g (1 1/2 cups) vegetable broth simmering broth ingredients (NOTE: you don’t have to make all this; you could just use 2 to 3 containers of store-bought vegetable broth) 1 white onion (mine weighs 300g), halved, peeled, and seared in a cast iron face down with no oil for about 1 min 1 carrot (mine weighs 185g), peeled & quartered 2 celery stalks (mine weigh 70g each), ends trimmed, quartered 1 roasted garlic bulb (roast garlic 45 mins at 350F in a small oven safe pan with a lid with 1/4 cup olive poured over and a large pinch of salt) 2 bay leaves 1 tbsp (3g) coriander seed 1 tbsp (7g) cumin seed 1 tbsp (2g) black peppercorns 1 tsp salt 12 cups (about 3 typical store-bought containers) vegetable broth chipotle-blood orange sauce 1/2 cup reserved simmering broth or store-bought vegetable broth 2 tbsp (50g) chipotle chilies in adobo juice of 1 blood orange (my orange weighs 300g before juicing) juice of 2 limes cloves from roasted garlic bulb in simmering stock; or 1 tsp garlic powder 1 tsp (7g) maple syrup 1/4 tsp salt taco ingredients 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp chili powder 1/4 tsp salt 3-4 tbsp olive oil corn tortillas, lightly charred 2 avocados, halved, pitted, peeled, and thinly slice 1 handful cilantro leaves, chopped unsweetened plain vegan yogurt (for topping as a crema; I used @foragerproject) prep for the seitan, add the bread flour and veggie broth to a stand mixer and mix until a solid dough ball forms. if without a stand mixer, mix flour and broth together in a large bowl and with a spatula until dough turns shaggy, then turn onto a work surface and knead until it comes together in a solid ball, about 5 mins. place dough ball in a large bowl completely covered with water and rest 1 hour. wash the dough ball in the water but squeezing and turning it over repeatedly. the water will become cloudy from the starch, and once it looks milky, either pour it out or pour into a separate container to reserve (there are recipes using starch water! but I have not yet tried them). continue to wash and the dough ball and change out the water every time it gets to be milky in color. eventually after about 5 to 7 washes, the water clears and you’ll be left with the isolated gluten protein. place in a dry bowl and rest 15 mins. get your simmering broth going on a stovetop and bring to a simmer. take the gluten protein and stretch it out to about 1 ft. length by 3 in. width. let sit 10 mins. use a knife to make three strands from one end of the seitan, leaving that end intact. braid the gluten strands to the opposite end (look up method for braiding on YouTube; plenty of instructions on how to do that!). stretch the braided protein to a length of about 1 1/2 ft., then tie a couple knots in the dough and tuck the loose ends in so that it forms a tight bundle. let sit 5 mins. add the gluten protein to the simmering broth and cook 1 hour, flipping halfway through. remove from the broth, add to a small container, pour the broth over, and store in the fridge up to 4 hours, preferably overnight. combine chipotle-blood orang marinade ingredients in a blender, blitz until smooth, then strain into a squeeze bottle or separate container. remove the seitan from the fridge. strain out and reserve 1/2 cup of the broth, then pat the seitan dry. use your hands to begin pulling the seitan apart into larger chunks and then smaller shreds. add the shreds to a mixing bowl with the taco spices, salt, and olive oil. mix together, then saute in a nonstick pan over medium heat until crispy and browned, about 5 mins. add the chipotle blood orange marinade and continue to saute another 2-3 mins. plate the seitan on the tortillas with sliced avocado, plain vegan yogurt, and fresh cilantro. dig in and enjoy 🙏

VEGAN SEITAN CHIK’N 🔥🔥(FULL RECIPE BELOW) Enjoy!! #veganrecipes #seitan #tacos seitan ingredients 650g (5 1/4 cups) bread flour 350g (1 1/2 cups) vegetable broth simmering broth ingredients (NOTE: you don’t have to make all this; you could just use 2 to 3 containers of store-bought vegetable broth) 1 white onion (mine weighs 300g), halved, peeled, and seared in a cast iron face down with no oil for about 1 min 1 carrot (mine weighs 185g), peeled & quartered 2 celery stalks (mine weigh 70g each), ends trimmed, quartered 1 roasted garlic bulb (roast garlic 45 mins at 350F in a small oven safe pan with a lid with 1/4 cup olive poured over and a large pinch of salt) 2 bay leaves 1 tbsp (3g) coriander seed 1 tbsp (7g) cumin seed 1 tbsp (2g) black peppercorns 1 tsp salt 12 cups (about 3 typical store-bought containers) vegetable broth chipotle-blood orange sauce 1/2 cup reserved simmering broth or store-bought vegetable broth 2 tbsp (50g) chipotle chilies in adobo juice of 1 blood orange (my orange weighs 300g before juicing) juice of 2 limes cloves from roasted garlic bulb in simmering stock; or 1 tsp garlic powder 1 tsp (7g) maple syrup 1/4 tsp salt taco ingredients 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp chili powder 1/4 tsp salt 3-4 tbsp olive oil corn tortillas, lightly charred 2 avocados, halved, pitted, peeled, and thinly slice 1 handful cilantro leaves, chopped unsweetened plain vegan yogurt (for topping as a crema; I used @foragerproject) prep for the seitan, add the bread flour and veggie broth to a stand mixer and mix until a solid dough ball forms. if without a stand mixer, mix flour and broth together in a large bowl and with a spatula until dough turns shaggy, then turn onto a work surface and knead until it comes together in a solid ball, about 5 mins. place dough ball in a large bowl completely covered with water and rest 1 hour. wash the dough ball in the water but squeezing and turning it over repeatedly. the water will become cloudy from the starch, and once it looks milky, either pour it out or pour into a separate container to reserve (there are recipes using starch water! but I have not yet tried them). continue to wash and the dough ball and change out the water every time it gets to be milky in color. eventually after about 5 to 7 washes, the water clears and you’ll be left with the isolated gluten protein. place in a dry bowl and rest 15 mins. get your simmering broth going on a stovetop and bring to a simmer. take the gluten protein and stretch it out to about 1 ft. length by 3 in. width. let sit 10 mins. use a knife to make three strands from one end of the seitan, leaving that end intact. braid the gluten strands to the opposite end (look up method for braiding on YouTube; plenty of instructions on how to do that!). stretch the braided protein to a length of about 1 1/2 ft., then tie a couple knots in the dough and tuck the loose ends in so that it forms a tight bundle. let sit 5 mins. add the gluten protein to the simmering broth and cook 1 hour, flipping halfway through. remove from the broth, add to a small container, pour the broth over, and store in the fridge up to 4 hours, preferably overnight. combine chipotle-blood orang marinade ingredients in a blender, blitz until smooth, then strain into a squeeze bottle or separate container. remove the seitan from the fridge. strain out and reserve 1/2 cup of the broth, then pat the seitan dry. use your hands to begin pulling the seitan apart into larger chunks and then smaller shreds. add the shreds to a mixing bowl with the taco spices, salt, and olive oil. mix together, then saute in a nonstick pan over medium heat until crispy and browned, about 5 mins. add the chipotle blood orange marinade and continue to saute another 2-3 mins. plate the seitan on the tortillas with sliced avocado, plain vegan yogurt, and fresh cilantro. dig in and enjoy 🙏

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