Mix all the dry ingredients well. Slowly add the water, using a fork to mix it at first, then switching to your hands as the dough comes together. Don’t knead too much, just enough to collect everything. Let it rest for at least an hour, but I usually let it rest overnight. Cut into 1/4ths and place 3 of them in the fridge/freezer. With the remaining 1/4th, tear off bite-sized pieces and add to the soup below.
* 1 tsp turmeric * 1/2 tsp ground cumin * 1/2 tsp ground coriander * 1/2 tsp Indian chili powder (NOT the same as Mexican! You can substitute with cayenne powder)
**Group 3**
* 200g green split peas (it’s fine to use yellow split peas / matar dal instead) * 4oz frozen mixed vegetables * 4 cups of water * 1/4 tsp salt (the conventional wisdom of not adding salt to legumes until after they’ve been cooked does not apply to pressure cooking)
Assemble all of the ingredients in the aforementioned groups a la [mise en place](https://en.wikipedia.org/wiki/Mise_en_place). Sauté **Group 1** until the mustard seeds begin to pop. Have **Groups 2 AND 3** ready. Add **Group 2** and stir vigorously, then 5 seconds later, add **Group 3**. This step roasts the powdered spices and brings out their flavor, but stops them from burning with the quick addition of liquid. Add the seitan pieces and pressure cook for 45 minutes.
I don’t really track my macros anymore, except for recipe posts to help the people who do. I eat this throughout the day along with other meals/snacks. All together, this is around 1600 calories and 125g of protein.
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**Seitan Ingredients**
* 300g vital wheat gluten
* 50g peanut powder
* 25g nutritional yeast flakes
* 25g chickpea flour
* 20g smoke paprika
* 15g lemon pepper
* 5g poultry seasoning
* 1 tsp garlic pepper
* 1/4 tsp poultry seasoning
* 1 & 3/4ths cup of water
* 50g coconut aminos
* 25g toasted sesame oil
Mix all the dry ingredients well. Slowly add the water, using a fork to mix it at first, then switching to your hands as the dough comes together. Don’t knead too much, just enough to collect everything. Let it rest for at least an hour, but I usually let it rest overnight. Cut into 1/4ths and place 3 of them in the fridge/freezer. With the remaining 1/4th, tear off bite-sized pieces and add to the soup below.
**Soup Ingredients**
**Group 1**
* 1 tsp mustard seeds
* 1 tsp cumin seeds
* 1 tsp [panch phoran](https://en.wikipedia.org/wiki/Panch_phoron)
* pinch of [hing](https://en.wikipedia.org/wiki/Asafoetida)
* 2 cloves
* 2 tbsp oil or ghee
**Group 2**
* 1 tsp turmeric
* 1/2 tsp ground cumin
* 1/2 tsp ground coriander
* 1/2 tsp Indian chili powder (NOT the same as Mexican! You can substitute with cayenne powder)
**Group 3**
* 200g green split peas (it’s fine to use yellow split peas / matar dal instead)
* 4oz frozen mixed vegetables
* 4 cups of water
* 1/4 tsp salt (the conventional wisdom of not adding salt to legumes until after they’ve been cooked does not apply to pressure cooking)
Assemble all of the ingredients in the aforementioned groups a la [mise en place](https://en.wikipedia.org/wiki/Mise_en_place). Sauté **Group 1** until the mustard seeds begin to pop. Have **Groups 2 AND 3** ready. Add **Group 2** and stir vigorously, then 5 seconds later, add **Group 3**. This step roasts the powdered spices and brings out their flavor, but stops them from burning with the quick addition of liquid. Add the seitan pieces and pressure cook for 45 minutes.
I don’t really track my macros anymore, except for recipe posts to help the people who do. I eat this throughout the day along with other meals/snacks. All together, this is around 1600 calories and 125g of protein.