Chicken Style Seitan Food

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.

EASY CHICKEN STYLE SEITAN (VEGAN)

Steps:

• Whisk together dry ingredients in a large bowl.
• Whisk together water, tahini, and lemon in a separate bowl. Make a well in the center of the dry ingredients, and then add the wet ingredients to the dry ingredients.
• Mix together well with a wooden spoon, and then begin to knead with hands. Knead for a few minutes until a stretchy dough is formed. If it is too sticky, add a little more wheat gluten until it is easy to work with.
• Shape the dough into 4 -6 "chicken breast"-shaped pieces. Let rest while you prepare the broth.
• Bring the vegetable broth to a boil in a large pot, there should be enough to cover the seitan.
• Place the seitan pieces in, lower heat slightly to a simmer, and cover pot. Simmer for 45 minutes, flipping the seitan pieces halfway through. Turn off the heat and let rest for 15 mins. Remove seitan and set aside.
• To serve, I recommend to pan-fry the seitan pieces in some oil, or brush them with oil and marinade and bake them until slightly browned, for a tasty meat substitute. These are also excellent in my seitan piccata recipe.

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.

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.

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.

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.

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!