Seitan Chicken Vegan Chicken Recipes

THE BEST VEGAN SEITAN CHICKEN RECIPE

Steps:

• In a large bowl, whisk the 2 cups vital wheat gluten with the 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and 1 tbsp chicken seasoning until they're completely combined.
• In a small bowl, whisk the 1 cup tofu, ½ cup water, 1 tbsp no chicken bouillon paste, and 1 tbsp vegan Worcestershire sauce until the tofu breaks down into small pieces.
• Stir the wet ingredients into the dry and when it forms a ball.
• On a clean flat surface dusted with vital wheat gluten, knead the dough for 1 minute then roll or press into a ½ inch thick circle. The dough will keep shrinking, just continue to press it back. If the dough tears, press it back together.
• Using a sharp paring knife, cut out the chicken cutlets. You can decide on how small or large you want them to be.
• Place a steaming basket in a large pot and fill with water until the water is just below the basket. You don't want water to touch the cutlets. Bring the water to a boil.
• Spray a light coating of oil on the basket to prevent the cutlets from sticking and place the cutlets on the basket. If you need to layer the cutlets, spray a light coating of oil on the bottom layer so they don't stick together.
• Reduce the water to a simmer, cover the pot, and steam for 30 minutes.
• Remove the cutlets from the pot and refrigerate for at least an hour. This will let the seitan develop a better texture.
• TO GRILL THE VEGAN CHIK'N BREASTS
• Brush or spray a light coating of vegetable oil on both sides and grill for 3 to 5 minutes on each side, or until they're heated through.
• Layer on our homemade BBQ sauce for added flavor.
• Enjoy!

SEITAN CHICKEN (VEGAN CHICKEN)

Steps:

• Add a can of drained chickpeas to a food processor or blender along with broth, nutritional yeast, oil, poultry seasoning, garlic powder, onion powder, and salt.
• Blend until smooth, then transfer to a glass mixing bowl.
• Stir in 1 cup of the vital wheat gluten, then add the remaining 1/2 cup of wheat gluten and knead with your hands for about 1 minute until a firm dough is formed. *don't eat it until it has been cooked.
• You can now cook your seitan, or for "chicken" with a stringier texture, let it rest in the fridge covered for at least 1 hour or up to 24 hours.
• Flatten the kneaded gluten into a large circle about 1.5 inches thick and cut it into 4- 6 equal sections depending on the size "chicken" breasts that you want.
• Form the pieces into the shape that you desire and wrap the individual "chicken breast" tightly in foil.
• Steam the vegan chicken breasts in the foil packets for 45 minutes and remove them from the steamer with tongs. (At this point, you can eat it, slice it into chicken strips to toss into stir-fries, put it on salads, grill it, or panfry it as you would chicken breast.)
• To panfry, sauté it in a tablespoon of oil for 3-5 minutes on each side until golden brown.

SEITAN CHICKEN

Steps:

• First, blend the beans, spices, and about 3/4 cup of the vegan chicken broth in the food processor or blender until it is smooth. Then add your vital wheat gluten and process/blend again briefly, until most of it has been incorporated. It may still be a little powdery but that's OK. If your food processor or blender won't mix it (it does get a little hard to mix), move onto the next step and you can finish the mixing process by hand or with a heavy wooden spoon. Add it to a large bowl and press everything together with your hands. You may want to add a tablespoon of water or two if it looks a bit dry.
• Before we forget, start your pot with about 1-2 inches of water to boil. This is the pot we're going to use to steam the seitan chicken. Bring it to a boil without the basket part in.
• This next part is where you can customize the shape. My instructions are for a basic seitan chicken breast situation, but you could do 10 cutlets or tenders, or vegan drumsticks or seitan chicken nuggets or whatever else you like.
• Divide the dough into 6 equal pieces. It's not necessary, but I wanted them to be perfectly portioned so I used my cheapy (but awesome) food scale to weigh them.
• You don't have to weigh it, but if you want to: Weigh the uncut ball of dough first, then divide that in six equal pieces (so if my ball is 834g, I would cut it into six 139g pieces).
• Now form the pieces into chicken breast shape or whatever shape you picked. I flattened mine with my hands so that it was about ½ inch thick or so.
• This is important (because they tend to inflate): wrap each piece tightly in aluminum foil. If you don't want the foil to touch your food, you could wrap it in parchment paper first and THEN the aluminum foil on top. Place your wrapped seitan pieces in the basket in whichever way they'll fit. Try not to jam or mush any of them.
• When the water comes to a boil, place the steamer basket with seitan in the pot and place on a lid. Steam (at full heat) for 20 minutes.
• While that cooks, preheat the oven to 400 degrees Fahrenheit (~205 degrees Celsius). Alternatively, you can air fry them. Don't do both. It's possible to overcook the seitan (it can get tough).
• After the seitan chicken has steamed, remove the pot from heat, take off the lid, and let them cool for 5 minutes in the foil. They'll settle, so this step is important. After the 5 minutes is up, remove the foil carefully.
• This is the point where you could toss them with spices in a bowl to crust them, like in my vegan Cajun pasta recipe. Alternatively, cut them into little chunks or strips now and throw them in a stir fry, soup, casserole, or other dish.
• lay the unwrapped vegan chicken pieces in a lined baking dish (or you may use oil), and bake about 10 minutes, flipping each piece once halfway through. You can cook a bit longer if you like more color on them, but be very careful not to overcook.
• place the unwrapped vegan chicken pieces in your air fryer in a single layer. Cook at 375 degrees Fahrenheit (~191 degrees Celsius) for about 7 minutes, flipping once halfway through. Again be careful not to overcook.
• Serve hot and enjoy!
• Refrigerate leftovers in an airtight container for up to 4-5 days or wrapped tightly in saran wrap and freezer paper for up to 3 months.