Easiest Chicken Style Seitan with Step-by-Step Guide:
Seitan not Saitan or devil is one tasty wheat meat. In my honest opinion, it is one best vegan meat substitute with a texture quite close to meat. And it tastes best when it is homemade. In many of my recipe posts, I have shared a number of delicious seitan recipes.Thus, seitan itself is a star ingredient and required a post of its own. I, therefore, thought to make a tutorial post on how to make the easiest chicken style seitan.
If you ask me, it is my most favorite meat substitute. I make curries, pop-corn seitan(yes it tastes like real), prepare meatless Bolognese and even use seitan in many recipes that calls for meat. Check my seitan tikka masala with easiest chicken style seitan and kung pao seitan too. Here I have a spicy taco with the easiest chicken style seitan. It is indeed a versatile ingredient to work with.
So, what is in it. Let’s discuss the recipe.
Easiest Chicken Style Seitan Recipe:
The base of the seitan is vital wheat gluten, which is the protein rich wheat flour often used in baking. Unlike the regular wheat flour, vital wheat gluten has only the protein part. Thus, when we add a liquid to it, it develops a chewy and meaty texture.
Adding flavor to the seitan is the key.
I make two types of seitan: the basic chicken style seitan and the chewy and grillable chicken style seitan.
Recipe of Easiest Chicken Style Seitan:
Basic and Chewy:
- Take 1.5 cups of wheat gluten flour.
- Add ½ tsp of paprika, 1 tsp of garlic powder, cumin powder, a pinch of sea salt and 1/3 cup of nutritional yeast.
- Now add a quarter cup of chickpea flour.
- Mix well to combine.
- For the chewy style, take the above mixture.
- Add dried thyme and oregano.
- Add 0.5 tsp of onion powder. Give a good stir.
- Prepare the broth liquid.
- Take 1.5 cups of vegetable broth.
- Add ½ tsp of no-chicken vegetable bouillon paste.
- Mix well.
- For the chewy style, take 1/4 cup of extra broth and add to the 1.5 cup of the above liquid mixture.
- In addition, you will need two teaspoons of tomato paste too.
- To add more flavors, mix in 0.5 tsp of the bouillon paste to the liquid mixture.(this is only for the chewy style seitan)
Step-3: Combine and Knead:
- Add the liquid to the seitan and mix well with a fork or spoon.
- Repeat the same process for the chewy seitan too.(the texture of chewy seitan will be softer than the texture of basic seitan. However, the basic seitan will absorb more liquid while cooking and become softer after cooking, whereas the chewy style will be firm and chewy due to the steam cooking process. You can steam the basic style seitan too or cook in instantpot for one hour by placing the dough in a steam basket over the trivet.)
- Now the kneading part. You need to knead well to develop gluten, which gives a good texture to the seitan.
- Take the dough on a cutting board, and knead well. Stretch and knead to allow the gluten to develop.
- Repeat the same process for the chewy style seitan. Knead for at least 10 minutes or process in a food processor till the dough looks stretchy and firm.
- Rest the dough for ten minutes.
- If you see the dough color, the easiest chicken style seitan basic dough will look yellowish whereas the chewy style will look slightly reddish. That’s because of the tomato paste.
Step-4: Cooking Seitan:
- To make the basic style, you will need to cook the seitan in the broth or steam over a simmering broth. I like to cook in the broth because I like a softer texture of the basic chicken style seitan, perfect for curries and stir fries.
- Add two cups of vegetable broth in a pan and add a bay leaf.
- Now add a tsp of vegetable bouillon paste to the liquid and mix well.
- Bring the liquid to a boil. Open the lid.
- Cut the basic chicken style seitan into pieces and drop into the hot liquid. Or place them on a steam basket and cook them while the liquid is simmering.
- Cover and cook for 45 minutes at a low temperature.
- While cooking, you will see the seitan doubling in size. (Don’t open the pan while cooking or stir the seitans)
- Just cook them in low temperature.
- Once they are cooked(after 45 minutes), turn the heat off and allow them to cool. Once cooled, the seitan pieces will be chewy not spongy. NEVER cook seitan in boiling temperature or they will be porous and spongy and retain a lot of cooking liquid in them.
For the chewy style seitan: cut the dough into half.
- Shape each half into cylinder shape and wrap in aluminum foil and seal the ends.
- In a pan, bring filter water to a boil.
- Add the seitan packets to the hot liquid and cover and cook or steam them on a steam rack inside the pan.
- After 10 minutes, flip the packs and cover and cook again for up to 30 minutes.
- Turn the heat off and allow the packs to cool.
- Your easiest chicken style seitan is ready.
- Slice the chewy style seitan and store in a zip-lock bag for two weeks. You can also freeze these.
- Store the basic chicken style seitan with the leftover liquid in an air-tight container in refrigerator for two weeks or freeze it for a month.
The recipe yields six servings, and it’s 143 cal per serving with 26.7g protein. Seitan is definitely a good source of protein.
With this step-by-step guide, now you can make some of these yum easiest chicken style seitan at home without any worries.
- 1.5 cups vital wheat gluten
- 1.5 cups veg broth
- 1/3 cup nutritional yeast
- 1/4 cup chickpea flour
- 1 tsp garlic powder
- 1/4 tsp cumin powder
- 1/2 tsp paprika
- Everything same as above
- 1 tbsp tomato paste
- 0.5-1 tsp veg bouillon paste
- 0.5 tsp olive oil
- 0.5 tsp onion powder (optional)
- a dash of dried thyme and oregano
- 2 cups veg broth
- 1 tsp veg bouillon paste
- 1 bay leaf
- 2 cups filtered water
- aluminum foil
To prepare the dough, mix all dry ingredients in a bowl and mix all wet ingredients in a bowl.
Mix the wet and dry ingredients and mix well to combine.
Take the dough on a cutting board, and knead well. Stretch and knead to allow the gluten to develop.
Rest the dough for ten minutes.
Add two cups of vegetable broth in a pan and add a bay leaf.
Now add a tsp of vegetable bouillon paste to the liquid and mix well.
Bring the liquid to a boil.
Cut the basic chicken style seitan into pieces and drop into the liquid.
Cover and cook for 45 minutes.
For the chewy style seitan:
cut the dough into half.
Shape each half into cylinder shape and wrap in aluminum foil and seal the ends.
In a pan, bring filter water to a boil.
Add the seitan packets to the hot liquid and cover and cook.
After 10 minutes, flip the packs and cover and cook again for up to 30 minutes.
or you can steam them in a steam basket.
Turn the heat off and allow the packs to cool.
Your easiest chicken style seitan is ready.
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