Steamed Seitan Chipotle Links

Steamed Seitan Chipotle Links Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 40 minutes

Ingredients

⅓ cup plus 2 tablespoons vital wheat gluten

2 tablespoons chickpea flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon taco seasoning

2 tablespoons tomato sauce

1 teaspoon chipotle hot sauce

Instructions

1Add the gluten, flour, garlic and onion powders, and taco seasoning to a large bowl.

2Mix ¼ cup water, the tomato sauce, and hot sauce in a small bowl and mix well. Pour the liquid mixture into the dry ingredients and mix. Knead for 2 minutes until elastic. You will see it pull back into a rounder shape as you knead. This is a firm dough and will not double in size as cooking.

3Cut into four equal pieces and roll each one into a log shape.

4Add 5 cups water to a saucepan. Bring to a boil. Place a steamer basket inside the pan and turn down the heat. Add seitan links to the steamer basket and cover. Steam for 40 minutes.

5Remove the seitan to cool and store in the refrigerator for up to 5 days or in the freezer for up to 4 months.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.