If you’re keen on a chewier meat replacement seitan, like my original meaty stringy seitan recipe, and are craving a replacement for breads and buns – wait no longer. This recipe has texture closer to English muffin, or dense rye bread. Waiting to be sliced in half and toasted, topped with hummus, olives, sweet tofu skin, fresh cherry tomatoes & chives.
Blend ingredients in a bullet blender until smooth:
- 100 g or 1 medium fresh tomato
- 130 g boiled broccoli ( or another cruciferous vegetable)
- 1 Tbsp (15 g) vegetable broth concentrate
- 1 Tbsp (15 g) Apple cider vinegar
- 1 small can (170 g) tomato paste
- 1 oz or 2 Tbsp (30 g) soy sauce
- 1 (240 g) cup water
Whisk dry ingredients
- 350g Vital wheat gluten
- 2 Tbsp (16 g) PB2 (defatted peanut butter) – or add full far peanut butter to wet ingredients
- 130 g soybean or chickpea flour
- 1 tsp (5 g) baking soda
- 1/2 (2 g) tsp baking powder
- 30 g or 3 heaping Tbsp nutritional yeast flakes
- 30 g wheat germ
- 1 tsp (2 g) cayenne pepper
- 1 Tbsp (7 g) paprika
- 1/2 tsp (1 g) coriander (optional)
- 1 tsp (1 g) dry dill weed or a handful fresh dill, finely chopped
DIRECTIONS
Add dry ingredients to wet to make a soft dough. If the dough isn’t soft and fluffy enough, add splashed of water.
Separate into 11 buns and bake 375F for 20 min flipping half way through.
Makes a perfect post workout meal!
Store on the counter for up to 2 days, in the fridge for up to 7 days or freeze if need to store for longer.