Homemade chicken-style seitan

Anastasia

5 years ago

I’m going to share with you the recipe of amazing firm chicken-style seitan. It is not rubbery or spongy. This seitan has even texture with small gluten streaks.

To reach this texture you have to work a bit harder than usual. These nice streaks will develop only after quite long and aggressive kneading.

The base of seitan is a vital wheat gluten of course. But besides that I’ve also used tofu and chickpeas. So in the end you have complex and more nutritious vegan protein to work with.

Drain and pat dry tofu with paper towels. Cut it roughly and place with the rest of the ingredients except vital wheat gluten in a blender. Blend until smooth.

Transfer chickpea tofu mixture in a mixing bowl and add wheat gluten.

Here I suggest to use a mixer with dough hook. Knead the dough until you see gluten strings forming, about 10 minutes. Then transfer it on a working surface.

Now start to knead it like a beast! Be really aggressive and punch it several times. You will see that your dough became very soft and elastic. Leave it to rest for couple of minutes.

Now cut it in three equal pieces and shape the sausages. Wrap each sausage in a foil, make sure it’s tight.

Steam for 30 minutes.

Let it cool completely before using. Store in a fridge, wrapped in a cling film.

Homemade chicken-style seitan

Homemade firm and shreddable chicken-style seitan.

Author: Anastasia
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 minutes
Yield: 5
Category: Tutorials
Cuisine: Vegan

Ingredients

100g vital wheat gluten
200g cooked chickpeas
150g firm or extra firm tofu (half package)
1/2 C vegetable broth
2 tbsp neutral oil
1 tbsp soy sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp nutritional yeast
1/4 tsp ground coriander
1/4 tsp dried marjoram
salt and black pepper to taste

Instructions

Drain and pat dry tofu with paper towels. Cut it roughly and place with the rest of the ingredients except vital wheat gluten in a blender. Blend until smooth.
Transfer chickpea tofu mixture in a mixing bowl and add wheat gluten.
Here I suggest to use a mixer with dough hook. Knead the dough until you see gluten strings forming, about 10 minutes. Then transfer it on a working surface.
Now start to knead it like a beast! Be really aggressive and punch it several times. You will see that your dough became very soft and elastic. Leave it to rest for couple of minutes.
Now cut it in three equal pieces and shape the sausages. Wrap each sausage in a foil, make sure it’s tight.
Steam for 30 minutes.
Let it cool completely before using. Store in a fridge, wrapped in a cling film.