chicken seitan

Delicious vegan chicken made from beans and wheat gluten.  The taste and texture will amaze even skeptical eaters.

Seitan Chicken (Vegan Chicken)

chickpeas ((15.5 oz can) drained or white beans

broth

nutritional yeast ((optional))

neutral-flavored oil

poultry seasoning

salt

onion powder

garlic powder

vital wheat gluten

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&#39;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.

Make the dough

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 &quot;chicken&quot; breasts that you want.

Form the pieces into the shape that you desire and wrap the individual &quot;chicken breast&quot; 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.

Cook the seitan

With this step-by-step guide, now you can make some of these yum easiest chicken style seitan at home without any worries.

Easiest Chicken Style Seitan Recipe

Vital wheat gluten

chickpeas

Tofu (preferably silken)

tbsp Vegan chicken bouillon

yeast

tsp salt(use less if your bouillon has salt)

veg broth

chickpea flour

cumin powder

paprika

Everything same as Above

tomato paste

0.5-1 tsp veg bouillon paste

olive oil

onion powder ((optional))

thyme and oregano

tsp veg bouillon paste

bay leaf

filtered water

aluminum foil

Process the chickpea, tofu, and all other ingredients except vital wheat gluten in a food processor or a blender.

Now add dry ingredients to the wet ingredients and process for 2 minutes until a dough is formed.

Knead in the processor for 3 more minutes and allow the dough to rest for 10 minutes.

Knead the dough again for few more minutes and divide the dough into two to four sections.

If you want, you can shape the dough into thin cutlet, drumstick or chicken fillet like shapes at this point.

Or, just use the divided dough in the same shape as it is.

For fillets and drumsticks - place the divided and shaped dough on a steam rack.

For shredded style, pack the divided dough loosely in aluminum foil and secure. As the dough will expand while steaming, you need to pack it loosely.

Place the instant pot trivet and keep the steam rack on the trivets. Do not overlap the seitan fillets, drumsticks or foil packets.

If you want to make the Basic Seitan mentioned above, then add the shaped seitan fillets to broth(refer to the video) and place it on the trivet inside the instant pot.

Set the instant pot to pressure cooking for 60 minutes and for shredded seitan chicken 120 minutes.

The more the cook time, the chewier the texture will be.

After 60-120 minutes, allow natural pressure release.

Remove the seitan and allow them to cool down. If you want, you can shred theseitan chicken once at room temperature or slice it into thin fillet like slices or pieces.

Your instant pot chicken seitan is ready.

How to Make Seitan Chicken in Instant Pot?

To prepare the dough, mix all dry ingredients in a bowl and mix all wet ingredients in a bowl.

Mix the wet and dry ingredients and mix well to combine.

Take the dough on a cutting board, and knead well. Stretch and knead to allow the gluten to develop.

Rest the dough for ten minutes.

Add two cups of vegetable broth in a pan and add a bay leaf.

Now add a tsp of vegetable bouillon paste to the liquid and mix well.

Bring the liquid to a boil.

Cut the basic chicken style seitan into pieces and drop into the liquid.

Cover and cook for 45 minutes.

For the chewy style seitan: cut the dough into half.

Shape each half into cylinder shape and wrap in aluminum foil and seal the ends.

In a pan, bring filter water to a boiling temperature.

Add the seitan packets to the hot liquid and cover and cook in medium temperature.

After 10 minutes, flip the packs and cover and cook again for up to 30 minutes. or you can steam them in a steam basket.

Turn the heat off and allow the packs to cool.

Your easiest chicken style seitan is ready.

Stove Top Chicken Style Seitan

A perfect vegan stand-in for chicken to veganize your favourite chicken recipes. Use this shreddable seitan anywhere you want so toothsome high protein texture and savory flavour like in vegan chicken tacos, vegan chicken sandwiches, and vegan chicken soup!

Please measure by weight for best results.

Chickeny Chickless Seitan | Shreddable Vegan Chicken

water (1 3/4 cup)

cooked white beans (1 cup)

milliliters white vinegar (1/4 cup)

oyster mushroom powder (12 grams)

sugar

milliliters refined coconut oil, melted (1/4 cup)

vital wheat gluten (12.7 ounces; 3 cups)

Blend first 8 ingredients until liquified. With blender...

Blend first 8 ingredients until liquified. With blender running on low, slowly pour in melted coconut oil. Strain to remove any lumps.

Mix with vital wheat gluten by hand or...

Mix with vital wheat gluten by hand or in mixer.

Knead &amp; Rest: With dough hook, slowy ramp...

Knead &amp; Rest: With dough hook, slowy ramp up speed to 6 (or as high as you can go without your mixer hopping about on your counter). Knead for 10 minutes then stop, cover dough and rest for 15 minutes so your machine can cool and the gluten can relax. Repeat 4 times (skip the final rest period).

Set 4 cups of water to boil and...

Set 4 cups of water to boil and also get your programmable pressure cooker out.Divide into two portions, knead each until shiny and quite stiff. Roll into a log, wrap the end over to secure. To secure further, wrap tightly in parchment paper, then aluminum foil.

Pour 4 cups boiling water into the pot...

Pour 4 cups boiling water into the pot and add the steamer attachment. Place your wrapped seitan inside. Cover and close steam vent. Press Manual Mode, set cook time to 1 hr 30 minutes and pressure to high (maximum). Press start and pat yourself on the back.

Afterwards, use quick release or natural release. When...

Afterwards, use quick release or natural release. When safe, remove the seitan from the pot and let cool. Refridgerate overnight. Then you can unwrap and process as you like: cube, hand tear or shred with forks as desired.

https://www.youtube.com/watch?v=QU_cR00Esbw

Hi Friends! And not-yet-friends! I'm so excited to share this perfect plant-based stand-in for chicken to veganize your favourite chicken recipes. Use this shreddable seitan anywhere you want so toothsome high protein texture and savory flavour like in vegan chicken tacos, vegan chicken sandwiches, and vegan chicken soup!

Please subscribe if you haven't already and turn on notifications because this tutorial is just the start of my vegan chicken series! Get ready for 5 of your most requested vegan chicken recipes coming this month!

Plus, I may have room to squeek in one more. So make sure to leave your requests in the comments with #reciperequest to be sure I see it!

Love you so much!
-Mary

CHICKENY CHICKLESS SEITAN RECIPE (temporarily here b/c my website is having issues atm)
Ingredients:
415ml cold water (1 3/4 cup)
170g cooked white beans (1 cup)
60ml white vinegar (1/4 cup)
3 cubes vegan chicken-style bouillon cubes (or 1 tablespoon)
3 tablespoons dried oyster mushroom powder (12g)
1 tablespoon sugar or Erythritol sweetener
1 teaspoon salt
1 teaspoon msg
60ml refined coconut oil, melted (1/4 cup)
360g vital wheat gluten (12.7oz; 3 cups)

Directions
1. Blend first 8 ingredients until liquified. With blender running on low, slowly pour in melted coconut oil. Strain to remove any lumps.
2. Mix with vital wheat gluten by hand or in mixer.
3. Knead &amp; Rest: With dough hook, slowy ramp up speed to 6 (or as high as you can go without your mixer hopping about on your counter). Knead for 10 minutes then stop, cover dough and rest for 15 minutes so your machine can cool and the gluten can relax. Repeat 4 times (skip the final rest period).
4. Set 4 cups of water to boil and also get your programmable pressure cooker out.
Divide into two portions, knead each until shiny and quite stiff. Roll into a log, wrap the end over to secure. To secure further, wrap tightly in parchment paper, then aluminum foil.
5. Pour 4 cups boiling water into the pot and add the steamer attachment. Place your wrapped seitan inside. Cover and close steam vent. Press Manual Mode, set cook time to 1 hr 30 minutes and pressure to high (maximum). Press start and pat yourself on the back. 
6. Afterwards, use quick release or natural release. When safe, remove the seitan from the pot and let cool. Refridgerate overnight. Then you can unwrap and process as you like: cube, hand tear or shred with forks as desired.

OYSTER MUSHROOM OVEN DRYING DIRECTIONS
The seitan recipe uses up the equivalent of 1/4 lb fresh oyster mushrooms but I recommend preparing at least 1 lb at a time to make the effort worth it! Plus, it makes a great gift for fellow home cooks!

1. Clean off any substrate clinging on to your fresh, plump oyster mushrooms. Discard any slimy, wilty or discolour mushrooms.

2. Arrange mushrooms on a couple of nonstick baking sheets.

3. Set to dry in your oven set to the lowest possible setting. Mine goes to 170°F. Bake the trays of mushrooms immediately; there's no need to preheat. I also crack the oven door open with a wooden spoon (careful not to touch the heating element!) because my oven is very well sealed and keeps moisture in. Especially with older ovens, you might not have to do that.

After one hour, check and see if they totally dried. If not, flip them and continue baking. Depending on how much moisture your mushrooms had, the humidity, etc the time needed can vary. 

You may also find some pieces of mushroom crisp up faster (like the smaller thinner pieces). Just remove them as you go.

-----SHOP MY FAVES*-----
*These are affilliate links meaning I'll get a small commission if you use them. There's no cost to you. Thank you for supporting my channel!*

MY VITAMIX: https://amzn.to/3y8L2xp

KITCHEN SCALE: https://amzn.to/3pGHmPw

DEHYDRATOR: https://amzn.to/3y8VW6r

CUISINART SPICE GRINDER: https://amzn.to/3EC6blP

KITCHEN AID MIXER: https://amzn.to/31xfyoZ

VITAL WHEAT GLUTEN: https://amzn.to/3EDmP4K

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I'm back with one mock meat to rule them all: CHICKENY CHICKLESS SEITAN! | Mary's Test Kitchen

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Seitan Chicken (Vegan Chicken)

Easiest Chicken Style Seitan Recipe

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Top 3 chicken seitan recipes from across the web

The most viewed chicken seitan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seitan Chicken (Vegan Chicken)

Easiest Chicken Style Seitan Recipe

Chickeny Chickless Seitan | Shredda...

The most viewed chicken seitan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine