Chicken Seitan Food

SEITAN

Steps:

• Blitz the tofu, soy milk, miso, Marmite, 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 the dough has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.
• Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you're ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.

CHICKEN SEITAN

Steps:

• In a large glass bowl, mix together the vital wheat gluten, rosemary, thyme, sage, cumin seed, and garlic powder. In a separate bowl, combine the water and tamari or soy sauce. Using a sturdy spoon and working very quickly, gradually pour liquid into gluten mixture. The gluten will develop very fast and become very rubbery and elastic. If there is any remaining dry mix, quickly add a small amount of water to soak it up. Working on a flat, clean countertop, knead the dough a few times then shape into a log about the diameter of your fist. Shaping the dough can be a little tricky as it is rubbery and resistant, but just be patient. Set aside to rest for 15 minutes while making stock.
• In a large stock pot, boil 8 cups water with 1/2 cup tamari or soy sauce, onion powder, and dashi kombu. Cut gluten log into desired shapes, maximum 1/2 inch thick. Individually drop the gluten pieces into boiling stock. Reduce heat to low, cover, and simmer for 45 minutes. Seitan may now be breaded and fried, chopped up and used in salads, or seasoned in any way you like.

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!

VEGAN SEITAN TENDERS

Steps:

• Add all of the ingredients to a food processor and pulse to combine until everything is well mixed and the dough forms a ball. Alternatively, if you do not have a food processor you can mix everything together in a large bowl working the dough until it forms a ball.
• Lightly dust a clean work surfaces with a bit of the vital wheat gluten. Turn the dough ball onto the surface and lightly dust the top with a little more vital wheat gluten. The dough will be soft and very sticky so this will help it from sticking to your hands. Do not knead the dough, kneading it will make it tough. Cut the dough ball into 6 pieces and use the tips of your fingers to press each piece of dough into an oval shape about 5" x 6".
• Add several inches of water to a large pot with a steamer basket and bring to a simmer. Lightly grease the steamer basket and lay the tenders in the basket. If the tenders need to overlap each other, spray the tenders with a bit of oil to stop them from sticking together. Cover and steam at a simmer for 25 minutes, flipping halfway through so they steam evenly. They will double in size. Make sure to keep it at a gentle simmer for the best texture.
• Once steamed, remove the tenders and let cool. Cover or put in an airtight container and chill in the fridge for a minimum of 1 hour, or for up to 3 - 4 days. You can either chill the tenders without any additional seasoning, or you could toss the tenders in your favourite marinade. The tenders shrink and firm up a bit when chilled and this results in the best texture.
• Once chilled, the tenders are fully cooked and edible, but you can now treat them as you would raw chicken -season and cook them as you desire. The cooking time can be short as they only need to be heated through but prepare them any way that you might prepare a chicken breast. Pan fry or grill them, bread or crust them, slice them for salad, pasta, or stirfry, cut them into nuggets, add them to burritos, tacos, or sandwiches. The options are endless!

CHICKEN SEITAN

Steps:

• In a large bowl or a stand mixer equipped with a dough hook attachment, combine the vital wheat gluten, flour, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper.
• Stir to combine.
• Mix together the broth, soy sauce, and olive oil in a measuring cup.
• Slowly pour the wet ingredients into the dry, mixing together as you go.
• Once you've added all of the liquid, the mixture will come together in a ball and be very elastic.
• The seitan dough should be wet to the touch. If it's dry or crumbly, add more broth until the desired texture is reached.
• Cut the seitan into 4 pieces, and place each one on a square piece of foil, 10-12 inches on each side.
• Smash the seitan into a patty, then fold the foil into a little packet and smash it down more.
• Repeat with all 4 pieces.
• Prepare a large pot with a steamer basket (see note) or other steaming appliance.
• Steam the seitan for 35 minutes, or until firm.
• Slice, shred, or chop the seitan and use as desired, or as directed in a recipe.

EASIEST CHICKEN STYLE SEITAN RECIPE

Steps:

• Process the chickpea, tofu, and all other ingredients except vital wheat gluten in a food processor or a blender.
• Now add dry ingredients to the wet ingredients and process for 2 minutes until a dough is formed.
• Knead in the processor for 3 more minutes and allow the dough to rest for 10 minutes.
• Knead the dough again for few more minutes and divide the dough into two to four sections.
• If you want, you can shape the dough into thin cutlet, drumstick or chicken fillet like shapes at this point.
• Or, just use the divided dough in the same shape as it is.
• For fillets and drumsticks - place the divided and shaped dough on a steam rack.
• For shredded style, pack the divided dough loosely in aluminum foil and secure. As the dough will expand while steaming, you need to pack it loosely.
• Place the instant pot trivet and keep the steam rack on the trivets. Do not overlap the seitan fillets, drumsticks or foil packets.
• If you want to make the Basic Seitan mentioned above, then add the shaped seitan fillets to broth(refer to the video) and place it on the trivet inside the instant pot.
• Set the instant pot to pressure cooking for 60 minutes and for shredded seitan chicken 120 minutes.
• The more the cook time, the chewier the texture will be.
• After 60-120 minutes, allow natural pressure release.
• Remove the seitan and allow them to cool down. If you want, you can shred theseitan chicken once at room temperature or slice it into thin fillet like slices or pieces.
• Your instant pot chicken seitan is ready.
• To prepare the dough, mix all dry ingredients in a bowl and mix all wet ingredients in a bowl.
• Mix the wet and dry ingredients and mix well to combine.
• Take the dough on a cutting board, and knead well. Stretch and knead to allow the gluten to develop.
• Rest the dough for ten minutes.
• Add two cups of vegetable broth in a pan and add a bay leaf.
• Now add a tsp of vegetable bouillon paste to the liquid and mix well.
• Bring the liquid to a boil.
• Cut the basic chicken style seitan into pieces and drop into the liquid.
• Cover and cook for 45 minutes.
• For the chewy style seitan: cut the dough into half.
• Shape each half into cylinder shape and wrap in aluminum foil and seal the ends.
• In a pan, bring filter water to a boiling temperature.
• Add the seitan packets to the hot liquid and cover and cook in medium temperature.
• After 10 minutes, flip the packs and cover and cook again for up to 30 minutes. or you can steam them in a steam basket.
• Turn the heat off and allow the packs to cool.
• Your easiest chicken style seitan is ready.

SEITAN CHICKEN NUGGETS

Steps:

• Before you make the dough, start a large pot of broth (about 12 cups) on the stove, at medium heat. Throw a lid on there so it heats faster.
• 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 vital wheat gluten and blend again briefly, until most of it has been incorporated. It may still be a little powdery but that's OK. 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. DO NOT OVERKNEAD. Seriously, just try to form the dough. At this point you can do whatever you'd like, shape-wise. Make vegan chicken strips or patties using the seitan. Now tear off 1/2 to a full tablespoon sized chunks. I found it easier to cut the chunks using kitchen shears. Then briefly press each one so they're about a 1/2 inch thick nugget shape. They don't all have to be perfectly the same size. Place the nuggets on a plate until they are all done -- we want to add them all together so they cook evenly.
• Add the nuggets one by one into the pot. All of mine fit into 12 cups of simmering liquid. They will puff up and rise to the top but that's OK. I like to use a ladle with holes or gaps, often called a skimmer or slotted spoon. This keeps the liquid from splashing and hurting your skin. You could also use tongs. You want to go in a circle around the pot, the nuggets are evenly spread out. They should not stick together. Once you've added all the nuggets to the pot, put the lid on, slightly ajar, and simmer at that heat for 30 minutes. If you are baking your nuggets, I would recommend preheating your oven to 425 degrees Fahrenheit (218 degrees Celsius) about halfway through the simmering time so you are ready to bake them. If you are making these nuggets to freeze them, let them cool and then freeze in an airtight freezer safe container (do not bake or air fry first. They will turn out OK when reheating, but a little tougher. Definitely recommend freezing right after the simmering process.)
• Lay out your nuggets in a single layer on a lined baking sheet. I like to use silicone baking mats instead of parchment paper because I feel it makes food more crispy. It's also more cost effective and less wasteful! I recommend not letting your nuggets touch on the baking sheet. They're not going to stick if they do touch, but it allows the heat to reach the sides of the nuggets better. Bake for about 25-35 minutes, depending on how crispy you like your nuggets. Remove when cooked to your preference, serve up, and enjoy!
• Place the nuggets in a single layer in an air fryer. You may need to do 2 or 3 batches depending on the size of your air fryer (or if you have multiple racks). Air fry at 400 degrees Fahrenheit (205 degrees Celsius) for about 12-17 minutes, again depending on how crispy you like your nuggets. We liked ours at 15 minutes the best. You don't NEED to flip them halfway through. We found there wasn't an enormous difference either way Flipping it halfway through is recommended if you care about the nuggets browning on both sides.
• Refrigerate leftovers in an airtight container up to 5 days. Reheat in the oven or you can use the microwave with a damp paper towel over them.
• To best preserve texture and flavor, freeze these nuggets (in an airtight container for up to 3 months) BEFORE air frying or baking them. They might take up a little more space, but they'll be softer when you reheat. When you reheat, bake or air fry at 400 degrees F (or 205 degrees C) for 5-10 minutes, or in the microwave place a damp paper towel over them and microwave for a 1-3 minutes.

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!

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.

EASY VEGAN SEITAN CHICKEN RECIPE

Steps:

• Add all ingredients except the seitan powder to a food processor/blender and blend until very smooth.
• Transfer to a mixing bowl and add the seitan. Using a wooden spoon, combine everything until it comes together and forms a dough.
• Cover the dough and let it rest for 15 minutes.
• Divide the dough into two equal pieces and add each piece to a food processor on low/medium speed for 5 minutes. The dough should be very smooth and elastic.
• Tightly wrap each piece of dough into a piece of aluminum foil (or a cheese cloth).
• Place the parcels in a steaming basket and steam for 2 hours (medium-low temperature). Check back in between to make sure there is enough water in the pot.
• Remove the dough parcels from the heat and let them cool down completely. Then you can pull apart the individual seitan strands.

SEITAN CHICKEN

Steps:

• In a large mixing bowl, combine vital wheat gluten, chickpea flour, nutritional yeast flakes, dried oregano, dried basil, paprika, onion powder, granulated garlic, salt, and a dash of pepper.
• In a small bowl, combine 3/4 cup of water with 1/4 teaspoon of Better Than Bouillon no chicken base. Stir with a fork until it dissolves. (If you'd rather, you can replace the water & bouillon with vegetable broth instead.)
• Create a well in the center of the dry mixture. Add water & bouillon mixture, tamari, and extra virgin olive oil. Combine by stirring. Then once it becomes a dough, start using your hands to knead the dough and combine everything, making sure to get any dry flour from the sides of the bowl. (You don't need to knead the dough a lot. Just enough so that it's uniform with no flour-y spots.) Form the dough into a loaf.The dough should feel moist to the touch. If it seems flour-y or dry at all, add an additional Tablespoon or two of water. Incorporate it with the dough.
• Run a tea towel or cheesecloth under water. Wring it out with your hands until it's just damp. Then loosely wrap the dampened towel or cheesecloth around the loaf like a gift. Make sure it's not too tightly wrapped. You want it to have room to expand as it cooks.
• Put a couple of inches of water into a steamer pot with basket. Bring to a boil. Put the wrapped loaf into the basket. Cover with a lid. Steam for 40 minutes.Be sure to watch that the pot doesn't cook off all of the water. You want enough water that it will keep steaming for the full amount of time, but not so much that the water touches & boils the seitan. Once the water is at a boil, you can lower the heat to medium, and it will keep steaming the whole time. (If you don't see steam pouring out the top, turn it up. If the water looks too low, add more.)
• When the seitan is done, it will be firm and bouncy to the touch. Carefully remove it from the steamer basket, unwrap it from the towel/cheesecloth, and set it aside on a plate to cool slightly. You can use the seitan chicken right away, or put it in a covered container in the refrigerator. It will continue to firm as it cools.

VEGAN CHICKEN

Steps:

• Place the tofu, cannellini beans (and their water), 3 tbsp of the vegetable oil, sea salt, miso paste and rice vinegar into the largest cup or jug attachment of a high speed blender. Blend on high speed for a minimum of 1 minute. Remove the cup, shake it well or use a spatula to make sure no chunks are stuck to the side then blend again for another 30 seconds until very smooth and creamy.
• Add the vital wheat gluten and the garlic powder to the mixture and blend until the mixture is smooth and very stretchy. Add the remaining 3 tbsp vegetable oil and blend again for at least 30 seconds. At this stage, the seitan dough should be very stringy - almost like the texture of tough chewing gum (don't worry - this is correct - it won't be like this once cooked!).
• Divide the seitan chicken dough into 8 pieces, roughly 150g each. Working with one at a time, pinch the edges of the piece of seitan and tuck it over and into the centre, making one smooth side and one folded, tucked side. Roughly shape the dough into a fillet. Repeat with the remaining pieces.
• Lay a sheet of greaseproof paper on a clean surface and place the fillet on top. Fold the sides of the greaseproof paper over and wrap tightly. Alternatively you can use muslin/cheesecloth to wrap the seitan and bind it tightly with string.
• IMPORTANT: it's essential that each fillet is wrapped as tightly as possible otherwise the seitan will expand and become spongy rather than firm and meaty.
• Place the tightly wrapped seitan chicken "breasts" into a steamer. A bamboo or an electric steamer will work fine. Steam for at least 1 hour. After an hour, give the fillets a little prod. They should be firm and bouncy rather than soft and doughy.
• Once steamed, remove the seitan chicken from the steamer and without unwrapping, leave to cool for at least 20 minutes. While the chicken cools, prepare the marinade.
• Put the crushed garlic, miso paste, dry white wine and sugar in a medium bowl and whisk together until a smooth paste forms. Set aside.
• Once your vegan chicken is cooled, unwrap it and use your hands to pull apart each piece into two (don't slice with a knife as the torn, meaty texture helps the chicken to soak up flavour).
• Place the vegan chicken into a large tupperware container with a lid or a large deep baking tin. Pour over the miso/wine mixture and use your hands to rub the marinade into the vegan chicken.
• Add the just boiled water to a large measuring jug and add the remaining brine ingredients. Pour over the chicken pieces while the brine is still hot and use a fork to make sure all the chicken is covered in liquid. Cover with reusable wrap or a lid and allow the brine to cool to room temperature on the counter. Once cooled, place in the fridge and leave to marinate for a minimum of 8 hours, ideally 12 if you can.
• Once the chicken has marinated for a minimum of 8 hours, it is ready to use.
• For shredded chicken, use a fork to pull apart the marinated vegan chicken into fine shreds. For chunks either pull the vegan chicken apart by hand for a rough texture or slice into pieces with a knife.

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.

BASIC VEGAN SEITAN CHICKEN (NO WASH METHOD)

Steps:

• First whizz up all the ingredients (include the water from the tin of beans) except for the Vital Wheat Gluten in a blender until smooth and creamy.
• You want 700 ml / 2¾ cups of liquid total, so if it is a bit less once the beans and onions are processed, add a little more.
• In a large bowl, gently combine the liquid from the blender and the Vital Wheat Gluten.
• Mix and leave to rest for 15-20 minutes to allow the liquid to absorb into the gluten properly (this forms better strands).
• Now knead the dough in a mixer or food processor (or by hand) until you have smooth, very stringy elastic dough. About 15 minutes.
• Form the dough into a loaf, then double wrap in foil.
• Steam the seitan in a large pot with a trivet, or using a bamboo steamer for 1½ hours (be careful not to let the pot boil dry).
• Once steamed, let cool and then shred. Even better, let it rest overnight in the fridge for the best SHREDS!

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.

EASY SEITAN 'CHICKEN'

Steps:

• In a blender or food processor, whizz all the ingredients except the vital wheat gluten, until smooth.
• Pour the mixture into a large bowl. Add the vital wheat gluten and stir with a wooden spoon until it forms a wet dough.
• Knead for about 7 minutes. It is ready once the dough appears drier, has defined strands, and bounces back when stretched.
• Set a steamer basket over a pan of simmering water.
• Divide the dough in half and shape into logs. Roll each log tightly, first in non-stick baking paper, followed by foil. Twist the ends to seal it tight, like a sweet wrapper.
• Steam the seitan for 30 minutes, then remove from the steamer and leave to cool for 30 minutes (I find it firms up as it cools). Tear into chunks and add to any dish that traditionally uses chicken (like 'Butter Chicken'). Alternatively, cool completely and store in an airtight container in the fridge for up to five days.

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!

CHICKEN STYLE SEITAN

Steps:

• Preheat oven to 350F.
• Line a 8 inch square pan with parchment paper making sure the sides are 2 inches high.
• Heat 1 tbsp oil in heavy skillet over med. Add onion and garlic and saute until tender. Set aside.
• Stir flours, yeast and salt in large bowl. Puree the beans with 1/2 cup canola oil, tamari and onions in blender until smooth adding water to make a smooth creamy bean puree then whisk remaining water into puree in bowl. Quickly stir bean into flour until you have a wet dough. Transfer to pan and smooth. Cover with foil.
• Place this in a water bath. Put pan in larger pan and add enough water to come up halfway on sides. This is to ensure even cooking. Bake for 2 hours or until seitan is firm on top. Add water to pan if needed to maintain half level.
• Cool seitan to room temperature Quarter. You should have four 1 pound squares.
• Keep covered and refrigerated for up to two days.
• Frozen: wrap separately in plastic and place in resealable bag. keeps one week.

VEGAN SEITAN "CHICKEN"

Steps:

• Mix together the vital wheat gluten, chicken seasoning, garlic powder, onion powder, and salt in a large bowl.
• Add in water and mix until a dough forms. Knead dough on a work surface dusted with vital wheat gluten for 1 minute before stretching into a large disc. Cut the disc into chicken cutlet-sized pieces.
• Lightly grease inside of a steaming basket with oil, then place seitan chicken inside basket, avoid layering pieces and work in batches if necessary. Steam for 30 minutes.
• Leave chicken to cool at room temperature before refrigerating for 1 hour.

CHICKENY CHICKLESS SEITAN | SHREDDABLE VEGAN CHICKEN

Steps:

• Blend first 8 ingredients until liquified. With blender running on low, slowly pour in melted coconut oil. Strain to remove any lumps.
• Mix with vital wheat gluten by hand or in mixer.
• Knead & Rest: With dough hook, slowy ramp up speed to 6 (or as high as you can go without your mixer hopping about on your counter). Knead for 10 minutes then stop, cover dough and rest for 15 minutes so your machine can cool and the gluten can relax. Repeat 4 times (skip the final rest period).
• Set 4 cups of water to boil and also get your programmable pressure cooker out.Divide into two portions, knead each until shiny and quite stiff. Roll into a log, wrap the end over to secure. To secure further, wrap tightly in parchment paper, then aluminum foil.
• Pour 4 cups boiling water into the pot and add the steamer attachment. Place your wrapped seitan inside. Cover and close steam vent. Press Manual Mode, set cook time to 1 hr 30 minutes and pressure to high (maximum). Press start and pat yourself on the back.
• Afterwards, use quick release or natural release. When safe, remove the seitan from the pot and let cool. Refridgerate overnight. Then you can unwrap and process as you like: cube, hand tear or shred with forks as desired.

SEITAN SHREDDED CHICKEN - VEGAN

Steps:

• Combine all the ingredients for the shredded chicken seitan in a food processor. If you don't have a food processor combine it in a bowl
• If using a food processor use a dough blade and process for around 2 - 3 minutes to form a dough, it may look crumbly but should stick together when pressed. If you are kneading by hand mix the ingredients thoroughly and then knead by hand on a work surface for around 10 minutes until thoroughly elastic.
• Place the kneaded dough on a work surface and begin flattening and stretching the seitan into a long strip 4 - 5 inches wide. Stretch the dough to form a linear grain which will help achieve the texture we want in the finished chicken.
• Once stretched and strands form roll the seitan loosely into a short cylinder and then wrap this in two layers of aluminium foil twisting the ends to seal.set the chicken seitan in a steamer and steam for one hour. After an hour, remove from the steamer and allow to cool.
• Refrigerate the chicken seitan overnight or for around 8 hours to firm and then unwrap. Carefully unroll the seitan looking for the seam where you rolled it.
• Shred the seitan into bite-size pieces. It is now ready to be used, To reheat fry in a little oil or add to sauces or whatever dish you are making.

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.