SEITAN CHICKEN
Store-bought seitan is convenient, but it's easy to make your own! Most of the cooking time is hands-off while you wait for it to steam. Use this seitan chicken anywhere that animal-based chicken would go. Slice it into sandwiches, add it to soups, or put it in your pot pie.Makes 1 pound of seitan
Provided by Cadry Nelson
Categories Entree
Time 55m
Number Of Ingredients 14
Steps:
- In a large mixing bowl, combine vital wheat gluten, chickpea flour, nutritional yeast flakes, dried oregano, dried basil, paprika, onion powder, granulated garlic, salt, and a dash of pepper.
- In a small bowl, combine 3/4 cup of water with 1/4 teaspoon of Better Than Bouillon no chicken base. Stir with a fork until it dissolves. (If you'd rather, you can replace the water & bouillon with vegetable broth instead.)
- Create a well in the center of the dry mixture. Add water & bouillon mixture, tamari, and extra virgin olive oil. Combine by stirring. Then once it becomes a dough, start using your hands to knead the dough and combine everything, making sure to get any dry flour from the sides of the bowl. (You don't need to knead the dough a lot. Just enough so that it's uniform with no flour-y spots.) Form the dough into a loaf.The dough should feel moist to the touch. If it seems flour-y or dry at all, add an additional Tablespoon or two of water. Incorporate it with the dough.
- Run a tea towel or cheesecloth under water. Wring it out with your hands until it's just damp. Then loosely wrap the dampened towel or cheesecloth around the loaf like a gift. Make sure it's not too tightly wrapped. You want it to have room to expand as it cooks.
- Put a couple of inches of water into a steamer pot with basket. Bring to a boil. Put the wrapped loaf into the basket. Cover with a lid. Steam for 40 minutes.Be sure to watch that the pot doesn't cook off all of the water. You want enough water that it will keep steaming for the full amount of time, but not so much that the water touches & boils the seitan. Once the water is at a boil, you can lower the heat to medium, and it will keep steaming the whole time. (If you don't see steam pouring out the top, turn it up. If the water looks too low, add more.)
- When the seitan is done, it will be firm and bouncy to the touch. Carefully remove it from the steamer basket, unwrap it from the towel/cheesecloth, and set it aside on a plate to cool slightly. You can use the seitan chicken right away, or put it in a covered container in the refrigerator. It will continue to firm as it cools.
Nutrition Facts : Calories 94 kcal, Carbohydrate 6 g, Protein 13 g, Fat 2 g, SaturatedFat 1 g, Sodium 145 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASIEST CHICKEN STYLE SEITAN RECIPE
With this step-by-step guide, now you can make some of these yum easiest chicken style seitan at home without any worries.
Provided by Sophie
Categories Main Course
Time 1h5m
Number Of Ingredients 26
Steps:
- Process the chickpea, tofu, and all other ingredients except vital wheat gluten in a food processor or a blender.
- Now add dry ingredients to the wet ingredients and process for 2 minutes until a dough is formed.
- Knead in the processor for 3 more minutes and allow the dough to rest for 10 minutes.
- Knead the dough again for few more minutes and divide the dough into two to four sections.
- If you want, you can shape the dough into thin cutlet, drumstick or chicken fillet like shapes at this point.
- Or, just use the divided dough in the same shape as it is.
- For fillets and drumsticks - place the divided and shaped dough on a steam rack.
- For shredded style, pack the divided dough loosely in aluminum foil and secure. As the dough will expand while steaming, you need to pack it loosely.
- Place the instant pot trivet and keep the steam rack on the trivets. Do not overlap the seitan fillets, drumsticks or foil packets.
- If you want to make the Basic Seitan mentioned above, then add the shaped seitan fillets to broth(refer to the video) and place it on the trivet inside the instant pot.
- Set the instant pot to pressure cooking for 60 minutes and for shredded seitan chicken 120 minutes.
- The more the cook time, the chewier the texture will be.
- After 60-120 minutes, allow natural pressure release.
- Remove the seitan and allow them to cool down. If you want, you can shred theseitan chicken once at room temperature or slice it into thin fillet like slices or pieces.
- Your instant pot chicken seitan is ready.
- To prepare the dough, mix all dry ingredients in a bowl and mix all wet ingredients in a bowl.
- Mix the wet and dry ingredients and mix well to combine.
- Take the dough on a cutting board, and knead well. Stretch and knead to allow the gluten to develop.
- Rest the dough for ten minutes.
- Add two cups of vegetable broth in a pan and add a bay leaf.
- Now add a tsp of vegetable bouillon paste to the liquid and mix well.
- Bring the liquid to a boil.
- Cut the basic chicken style seitan into pieces and drop into the liquid.
- Cover and cook for 45 minutes.
- For the chewy style seitan: cut the dough into half.
- Shape each half into cylinder shape and wrap in aluminum foil and seal the ends.
- In a pan, bring filter water to a boiling temperature.
- Add the seitan packets to the hot liquid and cover and cook in medium temperature.
- After 10 minutes, flip the packs and cover and cook again for up to 30 minutes. or you can steam them in a steam basket.
- Turn the heat off and allow the packs to cool.
- Your easiest chicken style seitan is ready.
Nutrition Facts : Calories 143 kcal, Carbohydrate 8 g, Protein 26 g, Fat 2 g, ServingSize 1 serving
THE QUICKEST & EASIEST SEITAN RECIPE!! (VEGAN CHICKEN!)
Just 20 minutes to make, and only 7 ingredients, this is by far the quickest and easiest seitan recipe ever!! This vegan chicken alternative is simple to whip up and perfect to add to any meal. Crispy crunchy on the outside, and tender chewy in the middle. The perfect meaty texture to amp up any vegan meal! If you are new to making seitan this is the perfect recipe for beginners to try.Inspired by @futurelettuce
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- Add about an inch of water to a pot with a steamer basket and bring to a light boil.
- In the meantime, whisk together the vital wheat gluten, flour, vegetable broth powder, onion powder, garlic powder, and salt in a medium bowl. Pour in the water and mix to form a ball of dough. Lightly grease the steamer basket, then tear off bite-sized pieces of the seitan dough and place them in a single layer in the steamer basket. Cover, and steam the seitan for 10 minutes.
- In the meantime, in a small bowl or a measuring glass, mix together the Thai sweet chili sauce, hoisin, soy sauce, water, rice vinegar, and sesame oil. Set aside. (See notes for other sauce options).
- When the seitan is done steaming, heat 2 tablespoons of oil in a large skillet or non-stick pan. Use tongs to remove the seitan bites from the steamer basket, and place them into the hot oil in the pan. Be careful as it may splatter. Cook the seitan bites a few minutes per side until they are golden brown and crispy. Remove from the heat and add the sauce and toss to coat. Garnish with green onions and sesame seeds if desired and serve hot.
Nutrition Facts : ServingSize 1 serving of seitan fried in oil, but without sauce (recipe makes 4 servings), Calories 180 kcal, Carbohydrate 10 g, Protein 18 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Sodium 364 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
SEITAN CHICKEN
It might look like a lot of steps, but this seitan chicken recipe is not hard to put together. Cooking the patties in foil makes for easy cleanup. If you are looking to save even more time, you can skip the dredging step and just fry the patties in oil. It may take a little bit longer to achieve a nice crust on the outside, but the result will still be crispy and golden brown. -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the first 9 ingredients; stir in broth and oil until mixture pulls away from sides of bowl and form a ball. Turn onto a surface lightly floured with vital wheat gluten flour. Knead 3-5 minutes or until smooth and elastic. Cover and let rest 10 minutes., Divide dough into 4 equal portions. Shape into 1/2-in.-thick ovals, roughly 3 x 5-in. Place each patty in the center of a 12 x12-in. piece of foil. Loosely fold foil around patties and crimp edges to seal, making 4 packets (leave room in packets for patties to expand while cooking). , In a large saucepan, place a steamer basket over 1 in. of water. Place packets in basket, overlapping as needed. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until firm and no longer sticky, 35-40 minutes. Remove from steamer basket. Leaving in foil packets, refrigerate until cool, about 1 hour. , In a shallow bowl, mix flour, corn meal and Old Bay seasoning. Pour soy milk in a separate shallow bowl. Dip in milk, then in flour mixture, patting to help coating adhere. , In a large skillet, heat oil over medium heat. Add patties. Cook until lightly browned and heated through, 3-5 minutes on each side.
Nutrition Facts : Calories 616 calories, Fat 26g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1194mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 41g protein.
20 BEST SEITAN RECIPE COLLECTION
From fajitas and meatloaf to curry and fried chicken, these seitan recipes are ideal for vegans. This meat substitute is easy to make and super versatile.
Provided by insanelygood
Categories Dinner Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious seitan recipe in 30 minutes or less!
Nutrition Facts :
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