Vegan "Meat" Seitan Braid by @machsmirvegan

2h10

🫘

420 g

White Beans

🫗

4 tbsp

Oil

15 ml

Vegan Food Coloring

🌾

240 g

Vital Wheat Gluten

🍲

1

Vegetable Stock Cube

🧄

1 tbsp

Onion And Garlic Powder

🧀

15 ml

Nutritional Yeast Flakes

🧁

7 g

Baking Cocoa

🫗

Oil

🍷

150 ml

Red Wine

🍲

250 ml

Vegetable Broth

🧃

200 ml

Tomato Juice

Seitan Fix

💧

Water

Preparation Steps

  1. Step 1/17

    Drain the 420 g white beans in a colander and shake them dry without rinsing.

    🫘white beans
    🧺colander
    ⚖️kitchen scale

  2. Step 2/17

    Blend the drained white beans with 4 tbsp vegetable oil and 1 tbsp vegan red food coloring until completely smooth.

    🫘white beans
    🫗vegetable oil
    🧴vegan red food coloring

  3. Step 3/17

    Combine 240 g vital wheat gluten, the vegetable stock cube, onion powder, garlic powder, nutritional yeast, and cocoa powder in a mixing bowl.

    🌾vital wheat gluten
    🍲vegetable stock cube
    🧅onion powder
    🧄garlic powder
    🧀nutritional yeast
    🍫unsweetened cocoa powder
    🥣mixing bowl
    🥄measuring spoon
    🥄wooden spoon

  4. Step 4/17

    Add the bean puree to the dry mixture and stir just until a dough forms.

    🫘white beans
    🫗vegetable oil
    🧴vegan red food coloring
    🌾vital wheat gluten
    🥣mixing bowl
    🥄wooden spoon

  5. Step 5/17

    Knead the dough briefly only until evenly combined. Add a little more vital wheat gluten if it is too soft, or a minimal amount of water if dry powder will not incorporate.

    🌾vital wheat gluten
    🥣mixing bowl

  6. Step 6/17

    Press and gently stretch the dough into one long roll, then flatten it slightly on a cutting board.

    🪵cutting board

  7. Step 7/17

    Cut the roll lengthwise into three strips, stopping just before one end so the strips remain attached.

    🔪chef's knife
    🪵cutting board

  8. Step 8/17

    Braid the three strips while gently stretching them to create long fibers. Pinch the lower end closed.

  9. Step 9/17

    Tie the braid into two or three loose knots, keeping the dough compact.

  10. Step 10/17

    Heat enough vegetable oil for frying in a deep pot over medium-high heat. Sear the seitan knot on every side until its whole surface is browned and sealed.

    🥕vegetable oil for frying
    🥢tongs

  11. Step 11/17

    Pour 150 ml red wine, 250 ml vegetable broth, and 200 ml tomato juice into the pot. Reduce the heat immediately to a very gentle simmer.

    🍷red wine
    🍲vegetable broth
    🧃tomato juice
    🥄measuring spoon

  12. Step 12/17

    Cook the seitan at a barely visible simmer for 90 minutes. Turn it regularly so all sides braise evenly.

    🥢tongs

  13. Step 13/17

    Remove the seitan knot and drain it thoroughly. Press it very dry with a clean kitchen towel.

    🥢tongs
    🧻clean kitchen towel

  14. Step 14/17

    Cool the seitan completely, preferably overnight in the refrigerator. This sets its firm, fibrous texture.

  15. Step 15/17

    For serving, pull the chilled seitan into small pieces and pan-fry it, or reheat it whole over low heat until hot throughout.

    🥕vegetable oil for frying
    🥢tongs

  16. Step 16/17

    Let the seitan cool completely, ideally overnight.

  17. Step 17/17

    The next day, either tear it into small pieces and fry, or fry it whole on low heat so it warms through, or bake it, oiling or marinating it well beforehand.

Composition

Ingredients

Types

Legumes, Grains, Seasonings, Beverages, Broths and Stocks

Ingredients

White beans, Oil, Vegan food coloring, Vital wheat gluten, Vegetable stock cube, Onion and garlic powder, Nutritional yeast flakes, Baking cocoa, Red wine, Vegetable broth, Tomato juice, Seitan fix, Water

Allergens

Wheat, Gluten, Sulfites

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based, High-protein

Calories

390 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 39g, Fat: 12g, Fiber: 8g, Sugar: 4g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 670mg, Calcium: 85mg, Magnesium: 84mg, Sodium: 640mg

Vitamins

Vitamin B12: 2.4mcg, Folate: 110mcg, Vitamin C: 8mg

Preparation

Time Information

Preparation

40 minutes

Cooking

1 hour 30 minutes

Overall

2 hours 10 minutes

Difficulty

Level

Expert (4/4)

Steps

17 steps

Equipments

Utensils

colander, kitchen scale, mixing bowl, measuring spoon, wooden spoon, chef's knife, cutting board, tongs, clean kitchen towel

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course, Meat Alternative, Protein Component

Occasions

Lunch, Dinner, Meal Prep, Holiday Meal, Barbecue

Origin

Source

Platform

instagram

Original Creator

@machsmirvegan

Origin

Cuisine

German, European

Geographic

Germany, Europe

Various

Aspect

Texture

Fibrous, Chewy, Meaty, Firm, Juicy, Crisp exterior

Flavors

Savory, Umami, Wine-rich, Roasted, Slightly smoky, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool completely before storing,Do not leave out longer than 2 hours), fridge : 4 days (Store in an airtight container,Keep at or below 4°C,Store with a little braising liquid to retain moisture), freezer : 90 days (Cool completely first,Wrap airtight or use a freezer-safe container,Thaw overnight in the refrigerator)