Belizean Spiced Seitan
Prep Time
5 mins
Cook Time
45 mins
Total Time
1 hr
Basic seitan recipe infused with some yummy Belizean spices.
Course:
Main Dish, Seitan
Cuisine:
Caribbean, Central American
Servings: 8 servings
Ingredients
Dry
- 1.5 cup vital wheat gluten
- 1/4 cup chickpea flour
- 1/3 cup nutritional yeast
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp ancho powder
Liquid
- 1/4 cup orange juice
- 2 tbsp green seasons heaping
- 1 tbsp worcestershire vegan
- 1 tbsp reduced sodium soy sauce
- 1 tbsp lime juice
- 2 Garlic Cloves
- 1 tbsp dried oregano
- 2 tsp redeco/achiote powder
- 2 tsp cumin
- 2 tbsp olive oil
Instructions
-
Mix all the dry ingredients into a large mixing bowl.
-
Put all the wet ingredients except for the olive oil into a 2 cup measuring cup. Fill with chicken flavored broth, or water and bouillon until you reach 1.5 cups. Use an immersion blender, or transfer to a blender/processor and mix. Add oil.
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Make a well into your dry ingredients and pour the wet in. Use a rubber spatula to mix, then take that thing out, slap it onto a cutting board and knead away for about 3 minutes. Let sit for 10 minutes then knead again. I like to do them in 2 large sausage shapes, but it can be 4 small loaves as well.
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Take your form and wrap in tin foil. I make mine like tootsie rolls, twisting the ends.
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I have an instant pot, so I cooked mine on manual for 45 with a natural pressure release. If you don't have a instant pot, buy one bc they are amazing, but in the mean time steam on the stove-top for 45 minutes for the same result.