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A dish that replicates chicken to top off any meal! This savory, protein-packed seitan bake is perfect for holiday parties.

‘Tastes Like Chicken’ Seitan [Vegan]

$2.99
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Calories

537

Serves

3 loaves

Cooking Time

70

Ingredients You Need for ‘Tastes Like Chicken’ Seitan [Vegan]

To Make the Seitan:
  • 1 tablespoon olive oil
  • 1 cup vegetable broth
  • 2 cups vital wheat gluten
  • 1/4 cup chickpea flour
  • 1 tablespoon soy sauce
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon dried sage
  • ½ teaspoon ground dried thyme
  • ½ teaspoon marjoram
  • ½ teaspoon dried rosemary

To Make the Broth:

  • 4 cups water
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • 1/4 cup soy sauce

How to Prepare ‘Tastes Like Chicken’ Seitan [Vegan]

  1. Whisk olive oil and vegetable broth together; add dry ingredients. Stir until you have a tacky dough ball.
  2. Remove dough and knead thoroughly, then let rest for 10 minutes.
  3. Add broth ingredients to stockpot and stir thoroughly. Bring just to a rolling boil and lower heat to a simmer.
  4. Make three separate loaves out of dough and add to stockpot, covering it partially. Let cook for 55 minutes to one hour, stirring occasionally. Seitan will expand slightly.
  5. Drain seitan and let rest for 20 minutes before serving.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Per loaf: Calories: 537 | Carbs: 23 g | Fat: 11 g | Protein: 79 g | Sodium: 1,713 mg | Sugar: 4 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Steven Seighman

See My Recipes

I’m Steven, a ten-year vegan, and lifelong food allergy sufferer. I work as a food photographer and graphic designer, and I live in Montclair, New Jersey, with my wife and cat. The Nut-Free Vegan can provide a safe space for people to come and find delicious, healthy recipes they can make without the fear of an allergic reaction.

Comments

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  1. I made this over the weekend. It turned out good, but tasted a little too salty in my Asian stir fry dish. I will definitely make it again, but might adjust the salt if using it in a dish with a salty sauce.