{"id":3301,"date":"2019-11-20T16:33:29","date_gmt":"2019-11-20T21:33:29","guid":{"rendered":"http:\/\/www.paulineedward.com\/inthekitchen\/?p=3301"},"modified":"2019-11-20T21:28:18","modified_gmt":"2019-11-21T02:28:18","slug":"tchikun","status":"publish","type":"post","link":"https:\/\/www.paulineedward.com\/inthekitchen\/tchikun\/","title":{"rendered":"Tchikun"},"content":{"rendered":"\n
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Tchikun (tempeh seitan)<\/figcaption><\/figure><\/div>\n\n\n\n

This is my basic plant-based meat recipe. Since I am a big fan of tempeh, I include it in this recipe to increase the protein content. Tofu can be used instead of tempeh. This is an excellent meat replacement for dishes from around the world. See Mediterranean tempeh\/tchikun.<\/a> The colour of the tchikun can vary, depending on the type of tempeh used. Sometimes, if I want a darker coloured “meat” I use soy-black bean, or soy-chili bean tempeh.<\/p>\n\n\n\n

Dry Ingredients<\/strong>
1\u00bc cups gluten flour
2 tablespoons chickpea flour
1 tablespoon mushroom powder
1 teaspoon poultry seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon bouillon powder
\u00bd teaspoon salt<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Wet Ingredients<\/strong>
8 ounces (225 g) tempeh
\u00be cup water
2 tablespoons oil (olive, or sunflower or other favourite oil)<\/p>\n\n\n\n

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Preparation<\/strong>
Combine wet ingredients in blender jar; blend until smooth. Transfer to bowl of stand mixer.
Add dry ingredients to blended mixture.
Mix well on low with dough hook. Knead a good 8\u201310 minutes.
Shape into 1 or 2 loafs. Wrap securely with parchment paper and foil. (Optional: Sprinkle parchment with steak spice.)
Bring water in steamer to a boil. Steam for 1\u00bd hours.
Cool before using in a recipe. Texture if better for shredding the next day.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Optional Glaze<\/strong>
While still warm, brown in a bit of oil, maple syrup, mustard and steak spice.<\/p>\n\n\n\n

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Tchikun glazed<\/figcaption><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"

This is my basic plant-based meat recipe. Since I am a big fan of tempeh, I include it in this recipe to increase the protein content.<\/p>\n","protected":false},"author":3,"featured_media":3303,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[12,190],"tags":[],"class_list":["post-3301","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-tempeh"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2019\/11\/tchikun_F.jpg?fit=751%2C355&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/s6LKIh-tchikun","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/3301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/comments?post=3301"}],"version-history":[{"count":1,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/3301\/revisions"}],"predecessor-version":[{"id":3324,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/3301\/revisions\/3324"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media\/3303"}],"wp:attachment":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media?parent=3301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/categories?post=3301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/tags?post=3301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}