Seitan Chicken 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!

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.

BASIC SEITAN - CHICKEN FLAVOR

Steps:

• In a medium bowl, stir together the wheat gluten and water until it becomes elastic. Knead dough anywhere from 1 to 5 minutes.
• Cut into you desired shapes and sizes.
• In a medium sauce plan, bring all of the broth ingredient to a boil.
• Add prepared seitan into broth.
• Reduce heat and cover with lid.
• Let simmer for 50-60 minutes stirring every 10 minutes, until MOST but not all of the broth has reduced completely, this can take anywhere from 30 to 60 minutes.
• Use chicken flavored seitan immediately in your dish of choice or store in the refrigerator for up to 6 days, or the freezer for up to 6 months. If you use the seitan imemdiately after simmering, it will seem quite soft and tender. If you allow it to cool and then use it in a dish, it will have a bit more texture to it.

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.

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.