Chicken Fried Seitan Food

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 FRIED CHICK'N

Steps:

• In a mixing bowl, whisk the vital wheat gluten, nutritional yeast, and spices.
• Add the veggie broth and soy sauce and mix until combined. Knead for 5-7 minutes.
• Bring the broth ingredients to a boil in a large, tall saucepan.
• Break off small pieces of the seitan and place them in the broth (if you need to, add more water to cover them). These will double in size.
• Bring the mixture to a simmer and cook for ~30 mins, flipping each piece halfway through.
• Whisk together the flour mixture ingredients in one bowl and the egg mixture in a separate bowl.
• Fill a large saucepan about 1 inch high with canola oil and heat on medium-high to ~350°F.
• For each piece of seitan, cover in the flour mixture, then the egg mixture, then the flour mixture again and place in the hot oil.
• Cook on each side until crispy (~3 minutes per side)
• Enjoy with vegan ranch, bbq sauce, or another fav!

CHICKEN FRIED SEITAN

Steps:

• Combine the seitan ingredients quickly and knead for just a minute or two. If you knead for too long the seitan will be a little tough. Separate the dough into 5 cutlets and drop into the lightly simmering broth.
• Simmer, covered, for 15 - 20 minutes, flipping the cutlets once. To ensure the right texture I continually taste test the cutlets as the simmering progresses. If they are cooked for too long they become tough. But don't get it wrong, this is a very forgiving recipe, it is hard to mess up! They never become too tough, just a littler tougher than my perfect dream chicken fried seitan, but still deliciously, delectably tasty. Who knows, maybe you like your seitan a bit firmer. In that case knead the dough for a bit longer and simmer for a few minutes more.
• Once you remove the cutlets from the lightly simmering broth, TA DA, you have made seitan! Now you can proceed as you wish. You can chop it up and throw it into a stir fry (delicious), you can roast it in the oven (heavenly), you can chop it up and throw it into a taco salad (yum), the options are endless. But....you could make the world's most perfect chicken fried seitan. You like that idea? Please...continue:.
• Keep the cutlets in the broth but remove from heat and allow to come to room temperature while you prepare the dredging mixtures.
• In a large frying pan heat a ½ inch or so of peanut oil on medium high heat.
• Dredge the cutlets first in the wet mix, then dredge the cutlets in the dry mix.
• Fry the dredged cutlets in the peanut oil on medium high heat until they are golden brown and crispy all over. Serve on a hamburger bun with vegan mayo and mustard, pickles, lettuce and tomatoes. Or slather with vegan butter and hot sauce for hot wings, or serve with a side of mashed potatoes and white gravy. Like I said, the options are endless, have fun!

KENTUCKY FRIED SEITAN

Steps:

• First, make the seitan. Blitz the tofu, soy milk, miso, yeast extract, tarragon, sage, thyme, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
• Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once it has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready when the seitan feels springy.
• Pour the veg stock into a pan with the onion, garlic and parsley stalks. Bring to a simmer. Flatten out the seitan to 1cm in thickness, and chop into chicken-breast-sized chunks. Simmer these in the stock for 30 mins, covered with a lid. Allow to cool in the stock. Ideally do this the day before and chill in the fridge. These can also be frozen if you wish.
• Mix the spice coating ingredients in one bowl. Place the gram flour in another and the plain flour in a third. Mix enough water into the gram flour until it has a texture similar to beaten egg. Dip the seitan pieces in the plain flour, shake off the excess, then coat each piece in the gram flour mixture and finally in the panko spice mix.
• In a large frying pan or deep fat fryer, heat the oil to 180C (or until a piece of bread browns in 20 seconds). Once it's hot, carefully drop in the seitan pieces and cook for 6 mins or so, until they are dark golden brown and crispy. Transfer to kitchen paper to drain off the excess oil and sprinkle with a little salt. Serve in toasted buns with salad or slaw, or alternatively as mock chicken dippers with BBQ sauce.

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 seafood 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.