Science seitan with vegan fat
Binging with Babish · ♥ 40.6K likes · 1.7M views · 31 min video
Read about seitan in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 150 ml water
- 10 g chickpea flour
- 5 g nutritional yeast
- 2 g salt
- 1 g kappa carrageenan
- 100 g coconut oil
- 40 g vegetable oil
For the vegan fat, combine 150 ml water with chickpea flour, nutritional yeast, salt and one gram of kappa carrageenan; melt the coconut oil and vegetable oil together in a separate saucepan.
Heat the water mixture to 190F to activate the kappa carrageenan; he killed the heat at 180F.
On low speed, add the melted oils a little at a time to emulsify them into the mixture without breaking it.
- 1½ cups water
- vegetable bouillon base
Make a flavour broth from one and a half cups of water and vegetable bouillon base; warm water works better.
- 10 g tomato paste
- 10 g nutritional yeast
- 8 g miso paste
- 25 g soy sauce
- 5 g maple syrup
- 2 g smoked paprika
Stir in the tomato paste, nutritional yeast, miso paste, soy sauce, maple syrup and smoked paprika.
- 250 g vital wheat gluten
- 30 g chickpea flour
- 2 g garlic powder
- 2 g onion powder
- 15 g rice flour
- freshly cracked pepper
- 1 g kappa carrageenan
Whisk the dry mix: vital wheat gluten, chickpea flour, garlic powder, onion powder, rice flour, cracked pepper and one gram of kappa carrageenan.
Crumble the frozen vegan fat into the dry ingredients and disperse it through as you would for pie dough, so it melts and bastes the roast from the inside.
- red food coloring
Add the broth mixture and a good squirt of red food coloring and bring it together without over-manipulating it.
Form it around the bone, smoothing out any gaps that could explode, and roll it up like a burrito.
- vegetable stock
Steam an hour, then submerge in vegetable stock and refrigerate overnight; gently reheat in the broth before carving.
Result: far and away the most flavourful, tenderest and moistest of the three, but too soft and nothing like meat.