Seitan basic recipe in the pressure cooker as pork/beef and chicken substitute

Ingredients for 1 servings:

• 100 g gluten or seitan fix
• 2 tsp, heaped yeast flakes
• some paprika powder, also smoked
• n. B. spice(s)
• 100 ml water, warm
• 1 tsp, heaped miso paste
• 2 dashes soy sauce

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Vegan meat substitute with naturally high protein

For a pork/beef consistency, use the specified amounts. For a chicken-like consistency, you need less binding. Therefore, simply replace about 20% of the gluten with flour, e.g. here 80 g gluten and 20 g flour with 100 ml water. Mix the liquid and solid ingredients separately. Dissolve the miso paste in warm water and add the soy sauce. Combine both mixtures and knead into a dough for a few minutes. It may take a moment for all the gluten to be absorbed. If necessary, add a splash of water, but be careful, more water will deteriorate the consistency! Cook the dough in the steamer insert of the pressure cooker. To do this, steam for 15 minutes on high. I use level 2 on my old Sicomat. A longer cooking time results in a puffy, spongy consistency. If you are making schnitzels later, it is best to shape them before cooking and steam them separately using baking paper. The seitan is now ready for further processing. It turns out really tasty this way, and not rubbery or mushy. I like to make vegan doner kebabs out of it, frying it in shreds with doner spices.