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February 1, 2017
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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.
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]
This Recipe is :
Dairy Free High Protein No Refined Sugar Soy Free Sugar Free / Low Sugar 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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AUTHOR & RECIPE DETAILS
Interesting, innovative dishes that will win over even the pickiest eaters. As a relatively new vegan, I love the challenge of creating interesting, exciting dishes that even the staunchest meat eaters will like. I moved from Arizona to Leicester, England several years ago and created Thevegantwist.com to provide some interesting vegan recipes and highlight vegan-friendly restaurants along the way. I hope to make it easier for local vegans like me and hopefully inspire others to give veganism a go!
