Vegan Chicken (Seitan) Adobo from Flour | Making Seitan from Scratch plus Crêpes

This is the first time I made seitan from scratch and it's honestly daunting but I pulled it through and I'm quite happy with the result. I followed the recipe from  Vegabe    • Making Seitan from wheat flour at home and...  

Here's the ingredients:
1 kg Wheat Flour (you can also use All-Purpose Flour)

Liquid mixture:
600 ml water
2 vegetable bouillon cube
1 Tbsp Salt
1/2 Tbsp Garlic Powder
1/2 cup Barbecue Sauce

Broth for cooking the seitan:
1 medium-sized Onion (any color)
2 Garlic cloves
1/3 cup Soy Sauce
1/3 cup juice from canned Pineapple
2 Tbsp Vinegar
1 tsp crushed Black Pepper
1 tsp Salt
1 1/2 cup Water
2 dried Bay leaves

Procedure:
1. Heat 600 ml water. Add bouillon cubes, salt, garlic and barbecue sauce. Don't let it simmer or boil, just heat it enough to dissolve the bouillon. Set aside to cool.
2. In a bowl, pour 1 kilo Wheat flour. Gradually add the cooled liquid mixture.
3. Knead the dough for 5-8 minutes. Let it rest for 1-2 hours.
4. After the dough has rested, knead it again for a minute then rinse. Keep the starchy water for making Crêpes. Keep rinsing for about 15 minutes until the water is almost clear and what's left from the dough is only the gluten. Then, let the gluten rest again for 2 hours.
5. After 2 hours, stretch the gluten and braid it. Let it rest in the fridge for 8-12 hours before cooking.
6. When the gluten is ready for cooking, stretch it again into a knot.
7. In a pot, cook the gluten with adobo broth: water, soy sauce,  vinegar, pineapple juice, onion, garlic, black pepper, salt and dried bay leaf. Cook for 1 hour and 30 minutes over medium-low heat, turning the gluten/seitan midway through the cooking time.
8. Let the seitan cool down for about 10 minutes before eating. You can also fry the seitan or mix it with vegetables to make a whole new different dish.

For the Crêpe:
1. From the starchy water we kept while rinsing the dough, carefully drain the excess water.
2. Add some salt and mix.
3. Heat a non-stick pan and spread the batter thinly by tilting the pan.
4. the Crêpe is done when it's totally dry in the center and the sides start to crisp and curl.
5. Repeat the same process.

I hope you like this recipe and you'd give it a try. I'd love to hear your results on the comments below.
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