THE BEST VEGAN SEITAN CHICKEN RECIPE
This easy vegan seitan chicken recipe is perfect on the grill, fried, or in salads.
Provided by Linda & Alex
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the 2 cups vital wheat gluten with the 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and 1 tbsp chicken seasoning until they're completely combined.
- In a small bowl, whisk the 1 cup tofu, ½ cup water, 1 tbsp no chicken bouillon paste, and 1 tbsp vegan Worcestershire sauce until the tofu breaks down into small pieces.
- Stir the wet ingredients into the dry and when it forms a ball.
- On a clean flat surface dusted with vital wheat gluten, knead the dough for 1 minute then roll or press into a ½ inch thick circle. The dough will keep shrinking, just continue to press it back. If the dough tears, press it back together.
- Using a sharp paring knife, cut out the chicken cutlets. You can decide on how small or large you want them to be.
- Place a steaming basket in a large pot and fill with water until the water is just below the basket. You don't want water to touch the cutlets. Bring the water to a boil.
- Spray a light coating of oil on the basket to prevent the cutlets from sticking and place the cutlets on the basket. If you need to layer the cutlets, spray a light coating of oil on the bottom layer so they don't stick together.
- Reduce the water to a simmer, cover the pot, and steam for 30 minutes.
- Remove the cutlets from the pot and refrigerate for at least an hour. This will let the seitan develop a better texture.
- TO GRILL THE VEGAN CHIK'N BREASTS
- Brush or spray a light coating of vegetable oil on both sides and grill for 3 to 5 minutes on each side, or until they're heated through.
- Layer on our homemade BBQ sauce for added flavor.
- Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 172 kcal, Carbohydrate 8 g, Protein 31 g, Fat 2 g, SaturatedFat 1 g, Sodium 654 mg, Fiber 1 g, Sugar 1 g
CHICKEN SEITAN
This homemade chicken seitan is easy to make and has a great flavor. It can be marinated and used in stir fries, eaten in a sandwich, or used in any recipe that calls for seitan.
Provided by Kelly Peloza
Categories Tofu, Seitan, & Meat Alternatives
Time 45m
Number Of Ingredients 11
Steps:
- In a large bowl or a stand mixer equipped with a dough hook attachment, combine the vital wheat gluten, flour, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper.
- Stir to combine.
- Mix together the broth, soy sauce, and olive oil in a measuring cup.
- Slowly pour the wet ingredients into the dry, mixing together as you go.
- Once you've added all of the liquid, the mixture will come together in a ball and be very elastic.
- The seitan dough should be wet to the touch. If it's dry or crumbly, add more broth until the desired texture is reached.
- Cut the seitan into 4 pieces, and place each one on a square piece of foil, 10-12 inches on each side.
- Smash the seitan into a patty, then fold the foil into a little packet and smash it down more.
- Repeat with all 4 pieces.
- Prepare a large pot with a steamer basket (see note) or other steaming appliance.
- Steam the seitan for 35 minutes, or until firm.
- Slice, shred, or chop the seitan and use as desired, or as directed in a recipe.
Nutrition Facts : Calories 285 calories, ServingSize 1 piece, UnsaturatedFat 0 grams unsaturated fat
THE QUICKEST & EASIEST SEITAN RECIPE!! (VEGAN CHICKEN!)
Just 20 minutes to make, and only 7 ingredients, this is by far the quickest and easiest seitan recipe ever!! This vegan chicken alternative is simple to whip up and perfect to add to any meal. Crispy crunchy on the outside, and tender chewy in the middle. The perfect meaty texture to amp up any vegan meal! If you are new to making seitan this is the perfect recipe for beginners to try.Inspired by @futurelettuce
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- Add about an inch of water to a pot with a steamer basket and bring to a light boil.
- In the meantime, whisk together the vital wheat gluten, flour, vegetable broth powder, onion powder, garlic powder, and salt in a medium bowl. Pour in the water and mix to form a ball of dough. Lightly grease the steamer basket, then tear off bite-sized pieces of the seitan dough and place them in a single layer in the steamer basket. Cover, and steam the seitan for 10 minutes.
- In the meantime, in a small bowl or a measuring glass, mix together the Thai sweet chili sauce, hoisin, soy sauce, water, rice vinegar, and sesame oil. Set aside. (See notes for other sauce options).
- When the seitan is done steaming, heat 2 tablespoons of oil in a large skillet or non-stick pan. Use tongs to remove the seitan bites from the steamer basket, and place them into the hot oil in the pan. Be careful as it may splatter. Cook the seitan bites a few minutes per side until they are golden brown and crispy. Remove from the heat and add the sauce and toss to coat. Garnish with green onions and sesame seeds if desired and serve hot.
Nutrition Facts : ServingSize 1 serving of seitan fried in oil, but without sauce (recipe makes 4 servings), Calories 180 kcal, Carbohydrate 10 g, Protein 18 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Sodium 364 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
SEITAN CHICKEN
It might look like a lot of steps, but this seitan chicken recipe is not hard to put together. Cooking the patties in foil makes for easy cleanup. If you are looking to save even more time, you can skip the dredging step and just fry the patties in oil. It may take a little bit longer to achieve a nice crust on the outside, but the result will still be crispy and golden brown. -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the first 9 ingredients; stir in broth and oil until mixture pulls away from sides of bowl and form a ball. Turn onto a surface lightly floured with vital wheat gluten flour. Knead 3-5 minutes or until smooth and elastic. Cover and let rest 10 minutes., Divide dough into 4 equal portions. Shape into 1/2-in.-thick ovals, roughly 3 x 5-in. Place each patty in the center of a 12 x12-in. piece of foil. Loosely fold foil around patties and crimp edges to seal, making 4 packets (leave room in packets for patties to expand while cooking). , In a large saucepan, place a steamer basket over 1 in. of water. Place packets in basket, overlapping as needed. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until firm and no longer sticky, 35-40 minutes. Remove from steamer basket. Leaving in foil packets, refrigerate until cool, about 1 hour. , In a shallow bowl, mix flour, corn meal and Old Bay seasoning. Pour soy milk in a separate shallow bowl. Dip in milk, then in flour mixture, patting to help coating adhere. , In a large skillet, heat oil over medium heat. Add patties. Cook until lightly browned and heated through, 3-5 minutes on each side.
Nutrition Facts : Calories 616 calories, Fat 26g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1194mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 41g protein.
CHICKEN FRIED SEITAN
This was from the blog Voracious Vegan Eats before she stopped being vegan and changed it to Voracious Eats, then decided to end the hate mail she was getting and deleted her blog all together. I copied it word for word, so if you're missing that recipe, here it is.
Provided by vegan mom
Categories Lunch/Snacks
Time 1h40m
Yield 5 cutlets, 5 serving(s)
Number Of Ingredients 33
Steps:
- Combine the seitan ingredients quickly and knead for just a minute or two. If you knead for too long the seitan will be a little tough. Separate the dough into 5 cutlets and drop into the lightly simmering broth.
- Simmer, covered, for 15 - 20 minutes, flipping the cutlets once. To ensure the right texture I continually taste test the cutlets as the simmering progresses. If they are cooked for too long they become tough. But don't get it wrong, this is a very forgiving recipe, it is hard to mess up! They never become too tough, just a littler tougher than my perfect dream chicken fried seitan, but still deliciously, delectably tasty. Who knows, maybe you like your seitan a bit firmer. In that case knead the dough for a bit longer and simmer for a few minutes more.
- Once you remove the cutlets from the lightly simmering broth, TA DA, you have made seitan! Now you can proceed as you wish. You can chop it up and throw it into a stir fry (delicious), you can roast it in the oven (heavenly), you can chop it up and throw it into a taco salad (yum), the options are endless. But....you could make the world's most perfect chicken fried seitan. You like that idea? Please...continue:.
- Keep the cutlets in the broth but remove from heat and allow to come to room temperature while you prepare the dredging mixtures.
- In a large frying pan heat a ½ inch or so of peanut oil on medium high heat.
- Dredge the cutlets first in the wet mix, then dredge the cutlets in the dry mix.
- Fry the dredged cutlets in the peanut oil on medium high heat until they are golden brown and crispy all over. Serve on a hamburger bun with vegan mayo and mustard, pickles, lettuce and tomatoes. Or slather with vegan butter and hot sauce for hot wings, or serve with a side of mashed potatoes and white gravy. Like I said, the options are endless, have fun!
Nutrition Facts : Calories 226.3, Fat 2.9, SaturatedFat 0.3, Sodium 1858.3, Carbohydrate 39.5, Fiber 7.3, Sugar 1.3, Protein 14.4
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