Shredded Instant Pot Seitan
Ingredients
- 1 Cup Bob’s Red Mill Vital Wheat Gluten
- 1/2 Cup Miso Broth (or Other Broth of Choice)
- 6 Ounces Firm Tofu
- 1 Tbsp Miso Paste
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 1.5 Tsp Annie’s Organic Worcestershire Sauce (optional)
- 1 Tsp Apple Cider Vinegar
Instructions
-
Set up your food processor with the dough blade.
-
Put all ingredients in the food processor except for the vital wheat gluten. Mix for about 30 seconds.
-
Add the vital wheat gluten and continue to mix at a medium speed for 5 minutes. Your food processor will likely move around on the counter a lot so you may need to stand there and hold it. The mixing step is important if you want that shredded, tender texture in your seitan, so don't skip it!
-
Remove the dough from the food processor and put it on the center of a large piece of parchment paper.
-
Wrap the parchment paper around the dough. Then, wrap a piece of foil around the parchment paper bundle to keep it in place.
-
Put two cups of water and the metal trivet in your instant pot. Then place the wrapped up dough on top of the trivet.
-
Set the instant pot to manual, high pressure, and set the timer for 20 minutes.
-
Once cooking is complete, let the instant pot vent completely before opening the lid (or follow the instructions provided with your pressure cooker).
-
Allow the seitan to cool then use two forks (or your hands if needed) to shred it into thin pieces.
-
Enjoy!
Notes
- You can also cook the seitan in the oven or in boiling water but the consistency of the seitan may differ.
