Tastes Like Chicken Seitan 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!

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.

TASTES LIKE CHICKEN SEITAN

Steps:

• Whisk olive oil and vegetable broth together; add dry ingredients. Stir until you have a tacky dough ball.
• Remove dough and knead thoroughly, then let rest for 10 minutes.
• Add broth ingredients to stockpot and stir thoroughly. Bring just to a rolling boil and lower heat to a simmer.
• Make three separate loaves out of dough and add to stockpot, covering it partially. Let cook for 55 minutes to one hour, stirring occasionally. Seitan will expand slightly.
• Drain seitan and let rest for 20 minutes before serving.

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.

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.