PRESSURE COOKER THAI NUGGETS

SERVES 4 PORTIONS

3⁄4 cup plus 3 tbsp vital wheat gluten

1⁄4 cup chickpea flour

1⁄2 tsp ground ginger

1⁄2 tsp salt

1⁄4 tsp garlic powder

1⁄4 tsp paprika

3⁄4 cup vegetable broth

2 tsp tamari, divided

4 tsp red curry paste, divided

1 1⁄2 cups vegetable broth, divided

NUTRITIONAL VALUES

Calories: 261kcal
Fat: 5.3g (0.6g S.Fat)
Carbs: 55.1g
Protein: 4.7g
Sugar: 27.2g
Sodium: 212mg

METHOD

In a large mixing bowl, combine the gluten, flour, ginger, salt, garlic powder, and paprika.

In a small bowl, combine 3/4 cup vegetable broth, 1 teaspoon tamari, and 2 teaspoon red curry paste. Combine the wet and dry ingredients in a mixing bowl.

Combine the ingredients and knead for 2 to 3 minutes, or until the dough is elastic. It's a very wet dough, but it's still quite elastic. It should be slightly stretchy and pull back while remaining pliable. Pinch off small pieces of seitan dough, about 1 to 1 1/2 inch in diameter. When cooked, they will swell up. Put everything in an electric pressure cooker.

Stir together 1 1/2 cup vegetable broth, 1 1/2 cup water, and 2 tsp red curry paste in a mixing bowl. Pour the mixture over the nuggets in the pressure cooker. Close the lid and make sure the top knob is turned to the sealing position. On the front of the pot, press the Manual button. Set the button to 4 (meaning 4 minutes). The pressure cooker will make a clicking sound and will begin to build pressure. Building pressure and cooking time will take about 15 minutes. Allow the nuggets to set in the pot. They will continue to cook as the pressure naturally releases. Don't rant.

Go ahead and vent after about an hour. It may have already cooled completely, but vent to ensure that all pressure has been released before opening the lid.

Remove the nuggets from the liquid and place them on a cooling rack to cool. You can eat them right away, add them to a recipe, or store them in the refrigerator overnight. They're even better the next day. You can also put them in the freezer.