![]() The gluten will expand and look inflated but that is normal. Add the drumsticks into the pot, cover and cook for 30-35 minutes. Bring a pot of water to a boil, add vegan chicken stock powder and stir. Tuck the very end portion under one of the braids to prevent it from unraveling. Take your stick of choice and wrap the gluten around the top portion of the stick starting from the bottom upward and back down.Braid the seitan tightly and then pinch the ends to prevent it from unraveling. Gently pull the gluten and then cut 3 slits making sure not to cut the top to keep them attached. However, if you’re pressed for time or for ease you can skip this step. not braiding: this step is optional but I found braiding the gluten to give more of a meat like texture. Cut the dough into 5-6 pieces (depending on the side you want your drumsticks).Place into a container, flatten it and then refrigerate for at least 1 hour (I rest it overnight).Once the dough comes together, knead for 5-8 minutes. If needed, add remaining amount of water. Continue to mix and then once it becomes shaggy in texture, start mixing and knead with your hands. Using chopsticks, stir and slowly add in the water. Into a mixing bowl add the vital wheat gluten and flour.The flavour options are endless!! The Directions ![]() I encourage you to experiment and use your choice of marinate and sauce! Here are some more flavour ideas: ![]() My younger sister liked the yuba version but the rest of us preferred the texture of rice paper over yuba so this is totally personal preference and what you can get your hands on.įor seasonings, I went with a classic Japanese style shoyu flavoured sauce which is a mixture of soy sauce, maple syrup, rice vinegar, garlic and ginger. I highly recommend using frozen yuba because the dry ones tend to be a lot more fragile too. I did find it to be slightly more difficult to work with because it does not stick as easily.
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