BBQ Seitan with Buffalo Chickpeas and Broccoli
Ingredients
Seitan dry mix
- 2 1/2 cups vital wheat gluten flour
- 1/3 cup nutritional yeast
- 2 tbsp onion granules
- 1 1/2 tbsp garlic granules
Bbq glaze
- 2 3/4 cups Base Seitan Dry Mix
- 1/4 cup dried mushroom powder
- 2 tsp chipotle powder
- 3/4 cup tomato paste
- 1/3 cup maple syrup
- 1 1/2 cup marsala wine
- 2 tsp vegan Worcestershire sauce
- 1 tsp liquid smoke
- 2 1/2 tbsp apple cider vinegar
- 1/2 cup tamari
- 3 1/2 cups vegetable stock
Buffalo chickpeas
- 2 cans of chickpeas, rinsed
- 1 small onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
Buffalo sauce
- 1/2 cup buffalo sauce
- 2 tbsp tahini
- 2 tbsp vegetable broth
- 1 1/2 tbsp nutritional yeast
- pinch coconut sugar (optional)
Broccoli
- Broccoli
Preparation
Seitan
In a bowl, mix together the dry mix, mushroom powder and chipotle powder then set aside
In a separate bowl, mix the liquid ingredients and whisk well
Create a well in the dry mixture
Gradually add a little less than half of the wet mixture and stir, continuing to add small amounts of liquid until an elastic dough consistency is reached
The raw dough should be tough to pull apart and reserve any remaining liquid
Sprinkle the counter with some dry mix and place the dough onto it, then sprinkle with more dry mix
Knead the dough until it reaches the right ratio of wet to dry, resulting in a stretchable dough that doesn’t tear easily
Put a bit of oil in a casserole dish and stretch and form the dough to fit in, flipping to cover both sides
Add the rest of the wet mixture on top
Bake for 30 minutes at 375 degrees, then take out, flip and baste
Place back in the oven for another hour, flipping and basting every 15 minutes
Let rest for a few minutes and then slice thin
Buffalo sauce
Whisk all sauce ingredients together
Buffalo chickpeas
Sauté onion, followed by garlic, carrot and celery
Add chickpeas and cook for a few minutes
Remove from heat and add the sauce
Broccoli blanching
Blanch broccoli in boiling water for a few minutes until tender-crisp, then cool in ice water to stop cooking
