Seitan Log 3 Chickn Version Recipes
THE BEST VEGAN SEITAN CHICKEN RECIPE
This easy vegan seitan chicken recipe is perfect on the grill, fried, or in salads.
Provided by Linda & Alex
Categories Main Course
Time 45m
Number Of Ingredients 9
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!
Nutrition Facts : ServingSize 1 g, Calories 172 kcal, Carbohydrate 8 g, Protein 31 g, Fat 2 g, SaturatedFat 1 g, Sodium 654 mg, Fiber 1 g, Sugar 1 g
SEITAN LOG
A baked seitan recipe posted by Lachesis on the Post Punk Kitchen forum. It's easy to make and tasty. It's spicy and the log form makes for great slicing.
Provided by VegSocialWorker
Categories Vegan
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°.
- In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
- Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn't need long.
- Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes.
- When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate.
- Slice to use as desired.
SEITAN LOG 3- CHICK'N VERSION
From the Post Punk Kitchen blog. This is a much milder tasting seitan than Seitan Log or Seitan Log II- it's good if you want to use seitan in a recipe or with a sauce rather than having the seitan be the main flavor point. As with the other logs posted, this seitan is much firmer than the boiled type and more dry. It's good for slicing or crumbling or cut into small peices for a sauce.
Provided by VegSocialWorker
Categories Vegan
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°.
- In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
- Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn't need long.
- Form into a log (6-8" long), wrap tightly in foil, twisting ends.
- Bake for 80 minutes, turning once or twice.
- When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate.
- Slice to use as desired.
Nutrition Facts : Calories 72.8, Fat 5.3, SaturatedFat 0.8, Sodium 393.6, Carbohydrate 4.5, Fiber 2.4, Sugar 0.1, Protein 3.5
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.
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