Easy Seitan Chicken Food

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.

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!

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 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.

EASY BAKED SEITAN

Steps:

• Preheat the oven to 375. Combine all ingredients in a bowl and stir.
• Once all the dry ingredients are mixed in, knead the dough with your hands for several minutes until thoroughly mixed.
• Then, roll the dough into a log and cut it into 1/2 inch slices.
• Place each of the slices on a lightly greased baking sheet and spread the dough with your fingers to thin them. Bake on a low oven rack for 10 minutes.
• Flip the seitan strips and bake on the other side for five minutes.
• Once finished, dip them in ketchup or BBQ sauce, stuff them in a pita pocket as a sandwich, toss them into tacos or fajitas, or add them to your favorite salad or pasta. You can do almost anything with the as you would chicken strips.