Seitan Recipe

Dough In a food processor, add chickpeas (and their liquid), nutritional yeast, “no chicken” broth powder, onion powder, garlic powder, salt, apple cider vinegar, and coconut oil. Blend until smooth. Gradually add the vital wheat gluten, continuing to blend in between. If the mixture feels wet, add 1-2 tablespoons of gluten flour at a time and mix again. If your food processor is overheating or unable to mix the dough, transfer it onto a clean surface and knead by hand until smooth and elastic, about 9-10 minutes. Transfer to a bowl, cover the dough, and let it rest for about 20-25 minutes. Shape Cut the dough into ~110-120 gram portions, and roll them out with a rolling pin until they reach your desired thickness (they won’t expand much once steamed). If you’d like shredded chicken, roll the piece of dough into a sausage/loaf shape. Tightly wrap all pieces in foil, making sure to twist or fold the ends. Steam Add all pieces to a pressure cooker-friendly steamer basket, and steam them in a pressure cooker on high for 1 hour and 20 minutes. You can also steam the chicken in a stovetop steamer. You will know the chicken is done when it feels firm. Let the chicken cool in the foil for 10-15 minutes before unwrapping. Cook the chicken Once removed from the foil, pan-fry the “breasts” in a little vegan butter or oil, grill them, or slice them to use for salads or stir-fries. For shredded chicken, rip the cooked loaf in half lengthwise with your hands (this will give a meaty strand appearance). Shred each half from top to bottom to form smaller pieces of shredded chicken, and use any way you’d like. Happy eating!