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Add a can of drained chickpeas to a food processor or blender along with broth, nutritional yeast, oil, poultry seasoning, garlic powder, onion powder, and salt.
Blend until smooth, then transfer to a glass mixing bowl.
Stir in 1 cup of the vital wheat gluten, then add the remaining 1/2 cup of wheat gluten and knead with your hands for about 1 minute until a firm dough is formed. *don't eat it until it has been cooked.
You can now cook your seitan, or for "chicken" with a stringier texture, let it rest in the fridge covered for at least 1 hour or up to 24 hours.
Flatten the kneaded gluten into a large circle about 1.5 inches thick and cut it into 4- 6 equal sections depending on the size "chicken" breasts that you want.
Form the pieces into the shape that you desire and wrap the individual "chicken breast" tightly in foil.
Steam the vegan chicken breasts in the foil packets for 45 minutes and remove them from the steamer with tongs. (At this point, you can eat it, slice it into chicken strips to toss into stir-fries, put it on salads, grill it, or panfry it as you would chicken breast.)
To panfry, sauté it in a tablespoon of oil for 3-5 minutes on each side until golden brown.