How To Make Tasty Seitan That Shreds | Step by Step Seitan | Wash That Flour (WTF) method.

This tasty seitan shreds so nicely. It’s so versatile and can be used in any dish that calls for chicken. I created it when attempting to make a no-turkey roast a few years ago and I am now sharing my recipe with you! I’ve learned through trial and error so that you don’t have to. I hope you like it, please let me know if you make it and tag me @yessie_plantbaseddiet_.

More recipes coming soon!

Dough: (make two batches, you’ll thank me later)
5 lb bag of flour
7 cups of water (adjust as needed)

Ingredients for seasoning:
4 tbsp liquid aminos
2 tbsp sesame seed oil
5 tbsp nutritional yeast
2 tbsp consommé (I use the Osem brand)
2 tsp onion powder
2 tsp garlic powder
1 tsp sage
1 tsp thyme

Possible Modifications & Tips

1.) I prefer washing the dough with warm water, but some people alternate cold and warm water. Do what works for you.

2.) Not Thoroughly Washed (NTW) flour gives a softer consistency. Washing the flour until the water runs clear gives you a chewier consistency.

3.) Squeeze as much water out of the dough as possible after washing it, before adding the seasonings. Allowing the dough to rest in the colander will also help with this.

4.) Omitting the thyme and sage makes for a more mild flavor and changes the color profile to look more like chicken (white meat).

5.) Use 1 tbsp of the consommé instead of 2 if you’d prefer less saltiness to the end results, especially if you’re incorporating the seitan to other dishes that require more seasonings.

6.) Rest the seasoned dough for 1+ hours (instead of 30 minutes) to allow the dough to relax. This allows the dough strands to develop. The dough becomes more elastic to help with the knotting stage.

7.) Cutting the dough in smaller pieces allows it to cook in a shorter time. I’ve cut the dough in 8-12 pieces and I steam it for NO LONGER THAN 1 HOUR.

8.) Steaming the dough longer than 1 hour will result in a sponge like consistency. Not ideal!

9.) Though you can use the seitan right away, allowing the cooked dough to rest in the fridge overnight gives a more dense consistency.

10.) I encourage you to play around with the seasonings and do what works for you. Also, have fun with it and remember practice makes progress!