chickn

Foolproof Vegan Chicken Breasts with chicken flavour and texture you never dreamt possible! This seitan chicken recipe is super high in protein, easy to make, freezer friendly, and a great vegan substitute for chicken in any recipe. Serve whole, slice, dice or make vegan shredded chicken.

Vegan Chicken Breasts

(1 x 14 chickpeas

nutritional yeast

Better Than Bouillon No Chicken Base (, see recipe notes

garlic

onion powder

black pepper

sage

thyme

(256 grams) vital wheat gluten

(240 mls) water

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

Add the vital wheat gluten and process until combined, scraping down to make sure everything gets mixed up. It&#39;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.

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

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

Wrap each one individually in foil. If you don&#39;t like using foil, wrap them tightly in parchment paper instead. It still works to keep them fairly compact until they set. Don&#39;t steam them unwrapped because they will become spongy.

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&#39;s not a mistake. Note that I do not recommend doing this in an Instant Pot. It does not turn out well.

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.

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.

Easy to make, savory dijon chicken hand pies! Perfect for sharing with friends and family, ideal during the Holidays, or any time you want an easy yet fancy dinner to treat your dinner guests.

Savory Dijon Chicken Hand Pies

tubes) crescent (croissant) flake rolled dough

-6 cups rotisserie chicken, shredded

cream cheese, softened

milk

Maille Dijon Originale Mustard

pimento pepper, or jarred roasted red peppers

chives, chopped

Salt,

Pepper,

Preheat the oven to 375°F and line a...

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Using 2 forks, shred the chicken, about 4...

Using 2 forks, shred the chicken, about 4 - 6 cups.

In a large bowl, add in the shredded...

In a large bowl, add in the shredded chicken, softened cream cheese, and blend well.

Add in the milk to loosen the chicken...

Add in the milk to loosen the chicken mixture slightly. Mix in the chopped pimentos, spring onions, Maille Dijon Originale Mustard, chives, salt, and pepper to taste.

Blend everything well, cover with plastic wrap, and...

Blend everything well, cover with plastic wrap, and set aside until ready to use. Can be made up to 2 - 3 days ahead, kept covered in the refrigerator until you are ready to make the hand pies.

Unroll the dough, cutting along the perforations to...

Unroll the dough, cutting along the perforations to form 4 rectangles, pressing or pinching the remaining perforations firmly to seal. Roll out if needed to make the rectangles about 4 x 6 inches in size.

Spoon 1/2 cup chicken mixture over the center...

Spoon 1/2 cup chicken mixture over the center of one rectangle. Pull the 4 corners of dough to the center, twisting and pinching firmly to seal edges. Repeat with remaining rectangles until you have filled 8 hand pies.

Place on the parchment-lined baking sheet, about 2...

Place on the parchment-lined baking sheet, about 2 inches apart.

Bake in the preheated oven for 20 -...

Bake in the preheated oven for 20 - 25 min or until golden. Remove and serve.

Garnish with additional chopped chives and Italian flat-leaf...

Garnish with additional chopped chives and Italian flat-leaf parsley, if desired.

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Vegan Chicken Breasts

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