Before learning how to make it, I’d had my first taste of seitan at Hogtown Vegan (their Unchicken Ceasar Wrap, definitely recommend) and I was blown away how much it tasted like chicken. It tasted exactly like it.
After that, I started searching the Internet for how to make this amazing creation at home, and I’m not gonna lie, all the recipes I found overwhelmed me. (Vital Wheat Gluten??? Nooch?????)
After a lot of research and a sort of stealing myself, I decided to finally try and make seitan at home. The first time I ever made it, I followed Peta’s SolFoods Vegan’s Spicy Fried Chicken recipe. (I’ll link it below)
So this recipe is originally adapted from theirs.
Also, I’ve never really enjoyed the taste of beef or pork, etc., which is why I only have a chick’N recipe, and not a beef or pork recipe. I will probably end up making one for if I want notballs or fausages in something, but for now, anytime I refer to using seitan, I’m using this one.
2C Vital Wheat Gluten
2tsp. Poultry Seasoning
– Garlic+Onion Powder
5Tbsp Tahini Paste
1 1/2C Mushroom Broth
- Combine all the dry ingredients in a bowl.
- In a measuring cup, (or another bowl), combine the wet ingredients – mix together.*
- Mix the wet into the dry and mix together until you get a doughy consistency.
- Shape however you like (I usually make patties, breast-like shapes or wings)
- Wrap each piece in foil*
- Fill a pot with water and turn it on to high.
- Once water is boiling, get a steamer basket (or, use a cooling rack and place foil on top of chick’N) and place the chick’N pieces in.
- Let steam for 30 minutes.
- Once done, remove from steamer (put next batch in), remove the foil and allow to cool on a cooling rack.
*The original recipe I read said to wrap the seitan loosely in foil because they’d expand, but I haven’t notice them expand much if at all
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