Easy Chicken Style Seitan Vegan Food

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.

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.

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.

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.