Chicken Style Seitan

I wanted to make a lighter coloured seitan for chicken style mock meat. Hence the “chicken” descriptor referring to the colour of the seitan. I made this into a loaf, but you can cook the dough in any shape. For example, burger or fillet shapes for vegan “chicken” burgers or fillets. Or for vegan “chicken” drumsticks/wings, shape the dough appropriately then cook. Once cooked and cooled, it can be breaded in seasoned breadcrumbs, and then fried.

Yield; One 650g/1.4lb(minimum) roll/loaf 1,118kcal, if used thinly sliced this would provide around ten servings Cook time; One hour

You’ll need;

  1. 200g(7oz) vital wheat gluten
  2. 40g(1.5oz) chickpea flour
  3. 30g(1oz) nutritional yeast
  4. One tablespoon of the following: dried parsley, dried oregano, dried tarragon, onion granules and garlic granules
  5. One quarter of a teaspoon of black pepper
  6. 350ml concentrated vegetable stock
  7. One tablespoon of lemon juice

Method;

  • Mix together the dry ingredients in a large mixing bowl. Mix until well combined
  • The vegetable stock is actually a concentrated stock. So to get 350ml of concentrated stock, either simmer and reduce 500ml of stock to 350ml. Or like I did, use enough vegetable stock cubes to make 500ml of stock (as per instructions on the packet) but only add 350ml of hot water
  • Add the lemon juice to the stock and mix well. Pour in the wet ingredients into the dry, stir well until a dough forms
  • Knead the dough well for five minutes

To make a loaf for slicing follow the rest of the steps (If you’re shaping and cooking small pieces the cook time will differ)

  • Then wrap the dough in either cling film, foil, muslin or cheesecloth. Once wrapped, tie of the ends
  • Bring a large pot of water to a boil. Once boiling, add the wrapped dough, cover with a lid and immediately reduce the heat to low
  • Cook for one hour, turning occasionally. Once cooked remove the water, unwrap and leave to cool on a cooling tray. Or slice and eat while hot

You can slice the loaf for sandwiches or to accompany vegan roast dinners. Or break the loaf into large pieces or mince, it’s totally up to you and what recipe you want to use it in.

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