Washed Flour Meat — Oncle Hu Method
Seitan is such a versatile meat replacement. There are so many versions of this pure gluten meat that the possibilities are endless.
- 610g (1.3 lb) bread flour
- 1 tbsp beetroot powder
- 420ml (14.2 fl oz) water
- ½ tsp black pepper
- ½ tsp coriander
- ½ tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp mustard powder
- 1 tsp mushroom seasonings
- 120ml (4 fl oz) olive oil, for frying
- 120ml (4 fl oz) red wine
- 60ml (2 fl oz) soy sauce
- Make dough ball using flour and water. Add beetroot powder to dye dough pinkish red. I make mine in a stand mixer, but you can mix and knead by hand. Knead dough ball until it is firm and bouncy.
- Let rest in a bowl, covered in cold water, for at least an hour.
- After an hour, replace the water and start kneading again in the bowl. You are going to knead in this water until the water turns to a thin buttermilk-like or watery milk appearance. It will be pinkish now because of the beetroot powder. After the first wash, your water will be a thick pink colour; dump out the water and wash a second time. You may need to repeat this one more time. But do not over-wash, as you want some remaining starch left in the dough. Look for starchy clumps throughout. The first time I made this, I didn’t wash enough.
- Now is time to play with your dough. Stretch, pull, and mangle your dough. This is stretching out the gluten to create strands of gluten. Add in the seasonings and knead together to incorporate.
- Let rest covered for 1 hour.
- Fill skillet with frying oil and heat on a medium heat. Add gluten to skillet and fry, continually flipping, until dark brown on both sides.
- Once desired colour has been reached, remove skillet from heat and allow oil to soak up into gluten. Once the pan has cooled, return to the heat and add wine and soy sauce. Cover and allow to simmer for 40 minutes, flipping throughout.
- Wrap and refrigerate overnight. You can now fry for a second time, whole, or slice thin and fry individual pieces. I like to slice then fry in a bit more oil, wine, and soy sauce for flavour.
Washed Flour Meat — Oncle Hu Method. Recipe from Making Vegan Meat: The Plant-Based Food Science Cookbook by Mark Thompson (published by Mango Publishing Group).