One of the things my mom and sisters are interested in learning is how to make what they call “wheat meat”, and the recipe books call Seitan. You can make beef-style seitan, or chicken-style seitan. I think they are both delicious. The only downside is that they are made of gluten, so if you’re avoiding gluten this option won’t really work for you 😉
The first thing you’ll do is mix together the dough. Here’s the chicken seitan recipe from the Vegan Yum Yum book I made today. I tripled this recipe to make enough to use it in two different dishes.
1 1/2 Cup Vital Wheat Gluten
2 Tbs Nutritional Yeast
1 tsp Old Bay Seasoning
3/4 Cup Cold Water
1 Tbs Tamari or Soy Sauce (low sodium)
3 Tbs Soymilk
1 Tbs Olive Oil
Mix dry ingredients and wet ingredients separately, than combine and knead with your dough hook.
Then make your broth:
2 Cups Water
1 Vegetable Bullion Cube (I used a Tbsp of my vegan chicken broth powder)
Heat the broth until it starts simmering, and then turn it to med-low. Shape the gluten dough into small cutlets by smashing and stretching it. Then put them into the lightly simmering broth and cover with the lid.
After simmering for 10 minutes, lift the lid and turn the pieces over. They should be puffed up with the broth now, and look something like this.
Simmer the pieces for 10 more minutes, and then you’re done! Refrigerate the pieces with the broth to have a nice texture for later, or use them in your recipe right away. I’m planning to coat them in country-fried chicken ingredients to make her delicious looking Apple Cranberry Salad with Country Fried Chicken Seitan!