Step 1

In a food processor, blend everything except the vital wheat gluten until smooth.

Step 2

Add the vital wheat gluten and process until combined, scraping down to make sure everything gets mixed up. It's important to keep the dough in the food processor long enough. First it will form a rough ball, then it will spread out and become lumpy and bobbly and then all of a sudden it will come together into a very smooth, soft, cohesive and stretchy ball of dough. There is a picture showing exactly what this looks like in the post above. In my food processor this takes 2½ minutes. While doing this, you might need to give your food processor a break if it starts getting hot.

Step 3

Tip the ball of seitan out onto a clean surface. Give it a couple of quick kneads then shape into a ball.

Step 4

Cut into 6 evenly sized pieces, then roll each piece into an oval chicken breast like shape about ½ inch thick.

Step 5

Wrap each one individually in foil. If you don't like using foil, wrap them tightly in parchment paper instead. It still works to keep them fairly compact until they set. Don't steam them unwrapped because they will become spongy.

Step 6

Place the packages in a steamer basket over a pan of gently boiling water and steam for one hour. That might seem like a long time but it's not a mistake. Note that I do not recommend doing this in an Instant Pot. It does not turn out well.

Step 7

Remove from the steamer with tongs, carefully unwrap, and place on a wire rack to dry off and cool down. Then transfer to an airtight container and refrigerate or freeze until required. The texture is best once they have been refrigerated overnight. Use just as they are in sandwiches, salads etc, or marinate, pan fry, slice, dice, grill, shred, stir fry etc as you would a regular chicken breast.

Step 8

My favourite way to serve them is with lemon and garlic in a cast iron skillet. Cut an entire lemon into slices. Heat a skillet over medium heat with some olive oil. Add the lemon slices and 8 to 10 garlic cloves still in their skin and cook until the lemon is just starting to caramelize. Then move them aside and add the chicken. If your chicken breasts turned out thick you can cut them lengthways through the middle to make 2 breasts from each one. Season well and cook on each side until golden, squeezing over lemon juice as you go to keep them moist and add a ton of flavour. Serve with the caramelized lemon slices and garlic which you can squeeze out of its skin over the chicken.