Seitan was invented quite many years ago, by some monks that decided to make their own meatless meat and find a way to cope with the fasting they had to undergo, following their religious beliefs. Thanks to them, however, one more vegan recipe exists and we will obviously use it to make some meatless souvlaki sticks.
If you wonder why souvlaki and not something else, less Greek for today, then you should be informed about Fat Thursday, that takes part in Greece every year and unfortunately it’s not really a vegan friendly tradition. HOWEVER, since we have recipes such as seitan in order to make foods that taste like meat but are meatless and vegan, then why should we feel let out of any tradition and not celebrate in a cruelty-free and eco-friendly way?
Before getting enthusiastic about this recipe, learn that this version we’re about to make contains gluten, as we’re going to use flour that is rich in gluten on purpose, since gluten is the ingredient that will turn flour into what will look and taste as if it was meat. However, there are other versions of this recipe that contain too few or zero gluten. This version will come up in the recipes and meals sections quite soon!
TIME: 45min (+1h)*
-1kg flour for brioche
-11/2 tablespoon salt
-1 cooking vegetable stock cube
-1 tablespoon dried onion powder
-1 tablespoon garlic powder
-3 tablespoons oil
-1 tablespoon soya sauce
–1/2 teaspoon black pepper powder
-1 teaspoon hot paprika
HOW TO MAKE IT:
You should start with the dough first, so combine the flour with 600ml of water and 1 tablespoon of salt in a bowl and start to knead. Set aside for 1 hour.
Come back after the dough is done and place a colander close to your bowl. Add water inside your bowl and throw it into the sink, using the colander for the dough not to fall out of the bowl. This will make sure that most of the starch will be thrown away, while the gluten (which as we mentioned earlier is our basic ingredient for this recipe) remains into your bowl, along with the rest of the dough. Repeat it for as many times as possible (the optimal number of repetitions is 10).
Boil 1L of water and add a vegetable stock cube inside. stir well, until the cube melts and add the dough inside. Stir carefully, without dismembering the dough. Stir for about 4 minutes.
Add cold water to chill the dough after putting it under the faucet and dry it up.
Put your dough in a clean bowl and add 1 teaspoon of salt, garlic powder, onion powder, pepper, soy sauce and paprika, making sure that you turn the dough around with your hands in order for the ingredients to get to every part of the dough. Add a oil on a baking platter and put your dough on, after you cut it into small pieces and put them on souvlaki sticks, by piercing them in the middle. Add the rest of the oil on them (this will make them even tastier) and put them into the oven for about 10 minutes, or until they have started getting a browner color.
Your vegan seitan souvlaki is ready!