Tuesday, October 9, 2018

The Ultimate Seitan Chicken Recipe

Vegan seitan chicken recipe, based on vital wheat gluten, tofu and chickpeas. Crunchy on the outside, tender on the inside. High-protein meat alternative.

  • ½ Can chickpeas
  • 100g Firm tofu
  • 250 g Seitan flour (vital wheat gluten)
  • 1 Vegetable stock cube
  • 1 Tbs miso paste
  • 1 Tbs soy sauce
  • 1 Tbs nutritional yeast
  • 1 Clove garlic
  • 10 Drops liquid smoke
  • Smoked paprika, chicken seasoning

  1. To a food processor, add the canned chickpeas and all the aquafaba, the vegetable stock, the tofu, the miso paste and the soy sauce, nutritional yeast, spices, garlic, and liquid smoke. Blend until well-combined.
  2. Add seitan flour and combine. The mixture should sticks together whilst still maintaining its moistness.
  3. 3. Knead by hand or using a machine for about 30 minutes. Then, wrap the ‘dough’ in tin foil and place in a steamer for 1.5 hours. 
  4. Allow to cool. Cut or rip into pieces or slices. Fry up in a pan for crispness, or add directly to dishes.

Tip: Prepare in bulk and put in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

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