Seitan Chicken Recipes

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.

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!

THE QUICKEST & EASIEST SEITAN RECIPE!! (VEGAN CHICKEN!)

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.

SEITAN CHICKEN

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.

BASIC SEITAN - CHICKEN FLAVOR

Steps:

• In a medium bowl, stir together the wheat gluten and water until it becomes elastic. Knead dough anywhere from 1 to 5 minutes.
• Cut into you desired shapes and sizes.
• In a medium sauce plan, bring all of the broth ingredient to a boil.
• Add prepared seitan into broth.
• Reduce heat and cover with lid.
• Let simmer for 50-60 minutes stirring every 10 minutes, until MOST but not all of the broth has reduced completely, this can take anywhere from 30 to 60 minutes.
• Use chicken flavored seitan immediately in your dish of choice or store in the refrigerator for up to 6 days, or the freezer for up to 6 months. If you use the seitan imemdiately after simmering, it will seem quite soft and tender. If you allow it to cool and then use it in a dish, it will have a bit more texture to it.