instant pot 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

onion powder

garlic powder

yeast

tsp salt(use less if your bouillon has salt)

vital wheat gluten

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

Are you ready for the easiest seitan recipe ever? The nuggets are irresistibly savory, seasoned like chicken, and SO tender and juicy. Enjoy them as-is or rolled in breadcrumbs. You can also simply pan sear them with sauce and add to salads or grains. The possibilities are endless. Seitan really doesn&#39;t get much easier than this!Yield: Makes about 20 large nuggets.

Easy Seitan Nuggets Recipe

poultry seasoning

onion

paprika,

fine sea salt

black pepper

water

soy sauce (reduce to 1 Tbsp if you plan to pair the seitan with a salty sauce.)

apple cider vinegar

oil (or tahini or nut butter)

mustard

maple syrup

panko breadcrumbs

parsley,

½ teaspoon smoked paprika

In a mixing bowl whisk together the vital wheat gluten, nutritional yeast, poultry seasoning, granulated onion, garlic powder, smoked paprika, and salt.

In a small bowl, combine the water, soy sauce, vinegar, and oil. Pour the wet ingredients into dry, and stir until a dough forms. Use your hands to mix well until there is no visible dry gluten flour. Knead the seitan in the bowl for just 10 or 15 seconds or until you see gluten strands forming and it feels slightly firmer.

From the ball of dough tear off about 1 tablespoon of dough per nugget. They will increase in size during cooking so you want fairly small pieces. You should have 20 to 22 nuggets.

Make the seitan:

Add 1 ½ cups of water to a large Instant Pot (preferably 8 quart, but 6 quart is also fine). Place the nugget pieces directly in the water. Lock on the Instant Pot lid, and set to sealing. Cook on manual/high pressure for 16 minutes. It will take about 5 minutes to come to pressure, then the timer will begin. When the 16 minutes are up, carefully quick release the pressure. Transfer the nuggets to a plate to cool.

Instant Pot Instructions:

Add enough water to a large saute pan or soup pot to cover the bottom. Place the nuggets in the water, and add more water, if needed, so the seitan is almost covered. Bring to a simmer, cover, reduce heat to low to maintain a low simmer, and cook for about 45 minutes. Check mid-way to see if you need to add more water to the pot. When the seitan is done in the center (cut into one to check), remove from heat. Transfer nuggets to a plate to cool.

Note: the seitan will be very tender and soft when piping hot but will firm up as it cools. Can be enjoyed as-is or used in another dish. See ideas in post above.

Stovetop Instructions:

In a bowl stir together the mustard and maple syrup. In a separate bowl stir together the remaining ingredients: panko, oil, nutritional yeast, parsley, paprika, and salt. Mix the breadcrumb mixture well so the oil soaks in.

Dip each nugget in &quot;honey&quot; mustard, shaking off the excess, then carefully coat in the breadcrumb mixture. Place on a plate.

To air fry the seitan nuggets, preheat an air fryer to 355 degrees F. Arrange nuggets in the basket, then cook for about 8 minutes or until crisp and golden.To bake the nuggets, preheat the oven to 385 degrees F. Arrange the nuggets on a parchment-lined baking sheet. Bake for 20 to 25 minutes, flipping the nuggets at the 15-minute mark.

Serve immediately with additional honey mustard or other dipping sauce.

To make breaded nuggets:

Deliciously meaty Vegan Breakfast Sausage is made with vital wheat gluten, maple syrup, sage, thyme, and spices. Pair it with your favorite vegan breakfast dishes like tofu scramble, biscuits, or pancakes for a hearty vegan breakfast. Oil-free and nut-free options.Yield: makes 16 medium-size links or 8 entree-size sausages. Nutrition facts represent 1 ½ medium links.

The Best Vegan Breakfast Sausage

walnut

soy sauce

nutritional yeast (Can omit if necessary and sub 3 tablespoons all-purpose or tapioca flour.)

smoked paprika

sage

thyme

ginger

cayenne pepper (Add more if you like a kick.)

liquid smoke

vegetable broth

Tips

Decide whether you&#039;ll be cooking the sausages in the Instant Pot, oven, or steamer. The Instant Pot is my preferred method for simplicity, shorter cook time, and ideal texture of the sausages.NOTE: a food processor is a quick way to make the seitan dough, but you can also prepare this recipe without one. See Notes for instructions. 

Blend

In the bowl of a large food processor, combine the first 15 ingredients and the maple sugar, if using (this is everything except the broth, chickpeas, and gluten). Process into a slurry.

Scrape down the sides of the bowl as needed. Add the broth and chickpeas, and pulse 5 to 7 times to break up the beans. Add the vital wheat gluten, and process for 30 seconds. Transfer the dough to a flat work surface, and knead by hand for about 1 minute or until the dough feels firm.

Shape

Shape the dough into a square, then cut it into 4 equal-size pieces. To create 16 small/medium-size links, cut each piece into 4. Or for 8 large, entree-size sausages, only cut each piece of dough in half.

One at a time, shape each piece into a log. This doesn&#39;t need to be perfect as the sausages will snap into shape inside the foil.

Wrap

Cut enough pieces of aluminum foil (preferably heavy duty foil) for the number of sausages you&#39;re making. The foil should be large enough to securely wrap around each link, with enough excess on the ends to tightly twist closed (like a candy wrapper). I also like to add a layer of parchment paper between the foil and sausage to prevent sticking and reinforce the strength of the foil. Tightly wrap each sausage link.

Cook

In a 6 quart or larger Instant Pot, add 1 cup water to the insert. Place the trivet inside, and stack the wrapped sausages on top of the trivet.

Secure the lid on the Instant Pot and set to sealing. For the smaller sausages, cook at high pressure for 16 minutes. For large sausages, cook at high pressure for 18 minutes. Carefully quick release the pressure, and use tongs to transfer 1 or 2 sausages to a plate or cutting board. Check for doneness as described below.

Instant Pot method:

Bake

Preheat oven to 375 degrees F. Place wrapped sausages on a baking sheet, and bake for 35 to 40 minutes (or 55 to 60 minutes for large sausages), flipping the sausages at the half way point. Check for doneness as described below, returning them to the oven for a few more minutes if needed.

Baking method:

Steam

Add a few inches of water to a large pot and set up a steamer basket. Make sure the water doesn&#039;t touch the bottom of the basket. Bring the water to a simmer. Add sausages to the basket, and steam for 45 to 55 minutes, depending on size. Check for doneness as described below.

Steaming method:

Finish

Use tongs or another utensil to press the center of one or two of the sausages. The center should feel firm. If it feels significantly softer/squishier than the ends of the sausage, carefully unwrap the foil to take a closer look.No matter which cooking method you&#039;re using, it&#039;s very easy to cook the sausages longer if you discover they&#039;re underdone. Even with the Instant Pot you can add a few more minutes of cook time. Simply re-secure the lid, and cook at high pressure for another 1 to 3 minutes. Use your best judgment here, depending on how done the center of the sausages seem. Because the contents are already hot, the Instant Pot will come to pressure much more quickly this time.

Serve

Once done, allow sausages to cool for 5 to 10 minutes, then remove the foil. Serve immediately, or allow to cool completely before transferring to a storage container.

Check for doneness:

Hi Lori, your recipe is great, and I will make it again and again!

Next time, I’d like to make a roast with the entire batch. How long do you think it would to cook in the IP?

Really good recipe! I used cannellini beans instead of chickpeas and a drop of maple extract, and the flavor is fabulous!!! I first pressure-cooked the entree-sized sausages 18 minutes in my Instant Pot but they required a lot longer (probably closer to 30 min). I made 2 larger “roasts” (equivalent to 2 entree-sized) and I ended up cooking them close to 40 min, I think (lost track!). My next step will be to figure out the right cooking time because this is such a delicious, nutritious recipe that it’s worth a little work! Thanks, Lori, for another great recipe 😊

THIS IS A WINNER!  My first attempt created joke worthy links.  But this time I got smarter.  I cut into 4 pieces and created logs with parchment, THEN cut off the ends before rolling "candy-style" in foil.  Really helped maintain a more attractive log ;)  The dried maple is fantastic.  Only additions were nutritional yeast and marmite for the nutrients, and red pepper flakes for a spicy/sweet.  I double the recipe but we have already consumed 1/2 of it quickly.  Besides breakfast, I cubed it, air fried, and added to my fried rice.  THANK YOU!

This really is the best breakfast sausage I've made.  It will go so well with our pancake dinner tonight!  One modification I made was to put a teaspoon or so of Mapeliene in it instead of the maple sugar which I did not have.  I like the hint of maple without a lot of sweetness.  This recipe is going into my favorites!  Thank you so much!

Honest to Heaven, this is the only homemade vegan sausage recipe I've tried that I actually like! These are GOOD!

I love how fast, easy, and delicious this recipe is, Lori! It's also far less expensive to make these than to buy the Field Roast, Tofurky, and No Evil Foods sausages and kielbasas that we love. We use the food processor and Instant Pot, so it really couldn't be easier or faster.

Here is a Chipolata Seitan Sausage recipe to give you an idea about the quantities of Chipolata Spice used...

https://veganyackattack.com/2012/09/28/sweet-potato-hash-with-chipotle-seitan-sausage/ 

Hope it helps Lori....

Top 3 instant pot seitan recipes from across the web

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

Top Tags

Easiest Chicken Style Seitan Recipe

Easy Seitan Nuggets Recipe

The Best Vegan Breakfast Sausage

Top 3 instant pot seitan recipes from across the web

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

Top Tags

Easiest Chicken Style Seitan Recipe

Easy Seitan Nuggets Recipe

The Best Vegan Breakfast Sausage

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