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Seitan is a necessity for anyone learning about plant-based cooking and this recipe will show you how to make your seitan feel and taste just like chicken. The seitan is simmered in broth to get a slightly softer texture than you’d get from baking or steaming it. This is the perfect building block for a myriad of tasty meals.
Chicken-Style Seitan [Vegan]
Ingredients
For the Dry Ingredients:
- 7 ounces vital wheat gluten
- 1/4 cup chickpea flour
- 2 tablespoons nutritional yeast
- 2 tablespoons mixed Italian herbs
- 2 teaspoons pink Himalayan salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the Wet Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 cup vegetable broth
For the Broth:
- 4 1/2 cups vegetable broth
- 2 tablespoons tamari
Preparation
- In a large bowl, mix all the dry ingredients so they are evenly distributed.
- Whisk the wet ingredients together and add them to the dry ingredients.
- Stir the mixture well until you have a big, sticky ball.
- Remove the seitan from the bowl to chopping board and knead it for about a minute. Let it sit for about 5-10 minutes.
- Bring the vegetable stock and tamari to a boil. Once boiling, lower the water to a light simmer.
- Cut the seitan into three large loaves and carefully add each to the simmering broth. Partially cover the pan and let them simmer for 45-55 minutes, turning the seitan every now and then. Make sure the pot is big enough to accommodate the seitan as it expands.
- Once cooked, drain the seitan and let it sit for around 10-15 minutes until it has slightly cooled. You can now serve the seitan or refrigerate it for use later.
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Chickpea Flour -
Seitan (Plant Protein)
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Nutritional Information
Total Calories: 1163 | Total Carbs: 65 g | Total Fat: 19 g | Total Protein: 166 g | Total Sodium: 9380 g | Total Sugar: 10 g
Calculation including broth. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
is there a substitute for the wheat gluten ingredient?
Hi Diane – unfortunately not. The wheat gluten is key to the texture and the entire mixture staying together.
I agree — it would appear that the cooking broth ingredients were left out — this sounds like a yummy recipe…I hope its corrected soon!
Hi – I have asked OGP to fix this. The wet ingredients should be separated from the broth ingredients. In the meantime, you can find the recipe on my blog The Vegan Twist.
I\’m confused as to how you bring the Vegetable Broth and Tamari to a boil AFTER you\’ve added them the the dry ingredients? Is there something I\’m missing?
Hi – I have asked OGP to fix this. The wet ingredients should be separated from the broth ingredients. In the meantime, you can find the recipe on my blog The Vegan Twist.