Vegan Seitan Chicken
Learn how to make vegan seitan chicken with this easy, protein-packed recipe. Perfect for any meal, versatile, and absolutely delicious!
Ingredients
- 1 1/2 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tsp poultry seasoning optional, vegan
- 3/4 cup vegetable broth
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp olive oil
- 6 cups vegetable broth
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp liquid smoke optional
Instructions
- In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, paprika, and poultry seasoning until well combined.
- In a separate bowl, combine the vegetable broth, soy sauce, and olive oil. Gradually pour the wet mixture into the dry ingredients, stirring with a spoon until a dough forms.
- Knead the dough for 5-7 minutes on a clean surface. The dough should be firm but pliable. Avoid over-kneading to prevent toughness.
- Divide the dough into 4-6 pieces and shape them into fillets, strips, or nuggets, depending on your preference.
- In a large pot, bring the vegetable broth, soy sauce, garlic powder, onion powder, and liquid smoke to a gentle simmer.
- Place the seitan pieces into the simmering broth. Cover and let simmer for 45-60 minutes. Do not let the broth boil, as this can ruin the texture.
- Once cooked, let the seitan cool in the broth for about 15 minutes. It can now be sliced, shredded, or stored for future use.
Notes
- Customizing Flavor: Add your favorite spices or herbs to the dough to suit your taste preferences.
- Storage: Store cooked seitan in the refrigerator for 5-7 days in an airtight container with some cooking broth. Feel free to freeze it for up to 3 months as well.
- Texture Tip: If you prefer a softer seitan, reduce the kneading time slightly. For chewier seitan, knead for the full 7 minutes.