homemade seitan recipe

An easy to prepare homemade seitan recipe that&#x27;s as flavorful as the store-bought variety...but more affordable! Perfect for any recipe that calls for basic, pre-made seitan. Can be sliced, crumbled or cubed for use in everything from sandwiches to stir fries.Instructions included for two different cooking methods, steaming and simmering.Yield: 1 pound (serves 4-5)

Homemade Seasoned Seitan

vital wheat gluten (150 g)

Tbsp chickpea flour (22 g)

yeast

onion powder

garlic powder

paprika,

vegetable broth

soy sauce

Tbsp balsamic vinegar

tsp apple cider vinegar

garlic, grated on a microplane zester

olive oil

For steaming the seitan: add a few inches of water to a large pot and set up a steamer basket. Make sure the water doesn&#x27;t touch the bottom of the basket. Bring the water to a simmer.*See Notes for instructions on the simmering cooking method.

In a large bowl whisk together the vital wheat gluten, chickpea flour, nutritional yeast, onion powder, garlic powder, smoked paprika and salt.

In a separate bowl whisk together the broth, soy sauce, both vinegars, zested/pureed garlic, and olive oil.

Pour the wet ingredients into the dry and stir to combine. Transfer to a solid surface and knead for 2 to 3 minutes. The dough should start to feel tough and more resistant. Let the dough rest for 5 minutes, then knead a few more times. If making nugget-style chunks, tear off pieces of seitan from the dough ball. For larger steaks, use your hands to stretch the dough into an approximately 3/4-inch-thick rectangle (refer to photos above). Cut into 4 equal-sized pieces and place in the steamer basket. Cover the pot, and set a timer for 15 minutes.

At the 15 minute mark, flip the seitan (be careful of the steam), and set the timer for 15 more minutes. Use tongs to remove one piece, and place it on a cutting board. The center should feel very firm when pressed with the tongs. You can also slice it through the center to check for doneness. If needed, steam for another 5 to 10 minutes. *Steaks usually require about 5-10 minutes longer than smaller chunks.

Transfer to a plate to cool. Use in your favorite saute or stir fry, or refrigerate for later use. After chilling overnight, the seitan will be even meatier and more firm.

With this step-by-step guide, now you can make some of these yum easiest chicken style seitan at home without any worries.

Easiest Chicken Style Seitan Recipe

Vital wheat gluten

chickpeas

Tofu (preferably silken)

tbsp Vegan chicken bouillon

tsp salt(use less if your bouillon has salt)

vital wheat gluten

veg broth

chickpea flour

cumin powder

paprika

Everything same as Above

tomato paste

0.5-1 tsp veg bouillon paste

onion powder ((optional))

thyme and oregano

tsp veg bouillon paste

bay leaf

filtered water

aluminum foil

Process the chickpea, tofu, and all other ingredients except vital wheat gluten in a food processor or a blender.

Now add dry ingredients to the wet ingredients and process for 2 minutes until a dough is formed.

Knead in the processor for 3 more minutes and allow the dough to rest for 10 minutes.

Knead the dough again for few more minutes and divide the dough into two to four sections.

If you want, you can shape the dough into thin cutlet, drumstick or chicken fillet like shapes at this point.

Or, just use the divided dough in the same shape as it is.

For fillets and drumsticks - place the divided and shaped dough on a steam rack.

For shredded style, pack the divided dough loosely in aluminum foil and secure. As the dough will expand while steaming, you need to pack it loosely.

Place the instant pot trivet and keep the steam rack on the trivets. Do not overlap the seitan fillets, drumsticks or foil packets.

If you want to make the Basic Seitan mentioned above, then add the shaped seitan fillets to broth(refer to the video) and place it on the trivet inside the instant pot.

Set the instant pot to pressure cooking for 60 minutes and for shredded seitan chicken 120 minutes.

The more the cook time, the chewier the texture will be.

After 60-120 minutes, allow natural pressure release.

Remove the seitan and allow them to cool down. If you want, you can shred theseitan chicken once at room temperature or slice it into thin fillet like slices or pieces.

Your instant pot chicken seitan is ready.

How to Make Seitan Chicken in Instant Pot?

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 boiling temperature.

Add the seitan packets to the hot liquid and cover and cook in medium temperature.

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.

Stove Top Chicken Style Seitan

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Top 2 homemade seitan recipe recipes from across the web

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Homemade Seasoned Seitan

Easiest Chicken Style Seitan Recipe

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