Chickwheat

Ingredientes

2 cups/300g cooked chickpeas (cold, don’t use warm)

1 cup/225 ml aquafaba (vegetable broth or water can be substituted)

2 tbsp/30 ml vegetable oil

2 tbsp/35g white miso paste*

1.5 tsp/10g salt**

1 tbsp/12g onion powder

2 tsp/6g garlic powder

1 tsp apple cider vinegar

1 3/4 cup/255g vital wheat gluten

Instrucciones

In a high-speed blender, combine all ingredients except the vital wheat gluten. Blend until completely smooth, about 2 minutes.

In a large bowl, combine the blended mixture with the vital wheat gluten. Mix well and let rest for about 15 minutes to allow the gluten to absorb the moisture.

Divide the dough into two equal parts.

Using a food processor fitted with a dough hook, process each portion until the dough becomes warm, stretchy, smooth, and visible gluten strands form. This may take up to 8 minutes. If the dough initially crumbles, continue processing until it forms a cohesive ball. If too dry, add a few tablespoons of liquid.

Combine the two kneaded dough portions and shape into a rectangular loaf.

Wrap the loaf tightly in a large sheet of aluminum foil, sealing the ends securely. Wrap with a second layer of foil for reinforcement.

Add 2 cups of water to an Instant Pot and insert the trivet. Place the wrapped loaf on the trivet.

Set the Instant Pot to manual, high pressure for 120 minutes.

Once cooking is complete, perform a quick release of the pressure. Allow the loaf to cool to room temperature before unwrapping.

After cooling, split the loaf in half and gently shred along the grain until fully shredded.

For best texture, refrigerate the shredded chickwheat before use.

When ready to cook, sauté the shreds in a pan with a light layer of oil. Use as you would any meat alternative, adding to dishes at the end of cooking to maintain texture.