Seitan ‘chicken’ pieces

by in Basics
Tags: ,
Time: Preparation time , cooking time , total time
Serves: 600 gram
Seitan chicken pieces, low carb vegan

I loooove seitan! It's cheap, low carb, high protein and super tasty. This new recipe is even lower in carbs and meatier than my 'basic seitan' recipe that I posted a few weeks ago. It is a little bit more work to make, but still really easy. The combination of vital wheat gluten and pureed tofu gives this seitan a tender bite and the special kneading technique creates a super meaty fibrous texture. You can tear it into pieces and use it in stir fries and stews, or even shred it with a fork to make vegan pulled chicken.

Ingredients

  • 8 oz / 250 g firm tofu
  • 3/4 cup (180 ml) water
  • 3 tablespoons soy sauce
  • 2 tablespoons nutritional yeast
  • 2 teaspoons garlic powder
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt (optional)
  • 1 tablespoon oil
  • 1 1/2 cup (210 g) tarwegluten

Instructions

Add all the ingredients except for the vital wheat gluten to the jar of your blender of food processor and puree them to a completely smooth batter. Pour it into a mixing bowl and mix in the vital wheat gluten with a spoon until it starts to form a dough. Turn the dough out onto a clean work surface and divide it into two pieces. Knead each piece folding it, pressing it flat and folding it again. Repeat the folding about 10 times, so the gluten gets a layered texture and forms long stretched fibers.

Form the pieces of kneaded dough into rolls and wrap them loosely in aluminium foil to seal in the moisture and flavor during steaming or baking. Preheat your oven to 175 C / 350 F OR bring water to boil in your steamer pot. Bake the seitan for 100 minutes OR steam it for 45 minutes until it has expanded and is firm to the touch.

Let the seitan cool down and tear or shred it into little pieces along the natural fibrous grain that was formed during the kneading. You can also cut it with a knife, but I prefer the texture of the shredded pieces. The seitan will keep for a few days in the fridge, or for a few months in the freezer.

9 comments

Diane Spriggs op 22-8-2017 - 18:27

I made this this morning.....Baked it for 100 minutes ate 175 (fahrenheit, correct?) It is not completely cool yet, but feels mushy and not firm. What did I do wrong? I had such high hopes for this recipe but the mushy texture of tofu is what my family hates....

Martine op 23-8-2017 - 8:49

Hi Diane! Oh dear, I'm afraid the 175 is celcius, so about 350 fahrenheit. That's why your seitan is still mushy. I'm so sorry, I forgot to add the degrees in fahrenheit. I'll go correct it now. If you still have the dough, I would just return it to the oven and bake it some more on 350. It will probably turn out okay.

Diane Spriggs op 23-8-2017 - 13:15

Thank you so much for your reply! I actually tore it in pieces and fried it. I will work in salads and won't go to waste! I will try this again tonight!! Thanks again!

Diane Spriggs op 28-8-2017 - 21:50

I guess I'm not suppose to try this :( I followed the directions to a tee and I made 2 little loaves of bread.....

Martine op 29-8-2017 - 7:24

Hi Diane, sorry it didn't turn out as expected! Seitan can be a little bread like sometimes, but this recipe is supposed to be nice and tender. Were you able to shred the seitan into pieces? It might still be good if you sauté the pieces in some oil.

Diane Spriggs op 31-8-2017 - 0:25

It's still in the refrigerator, I might try. It seems a little tough tho....What could I have done wrong?

Martine op 31-8-2017 - 15:09

See what it's like when you shred it. You might not have done anything wrong. You could try adding a bit more liquid next time.

Arista op 14-11-2017 - 13:26

Can these be made into tenders? I’m asking because in the instructions you said roll into a ball...

Martine op 16-11-2017 - 13:26

Hi Arista, you could make the dough into tenders and steam it that way (the cooking time will be shorter for smaller shapes). Alternatively, you can shape the dough into a log and cut it into tenders after steaming.

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