Makes 2 pounds
Total time: 1 hour || Active time: 10 minutes
That isn’t a typo! This is Chicken Styl-ee Seitan. Perfect for where ever someone might use a chicken. I know, people sometimes eat chickens, weird right?
PS This recipe was designed for the Seitan & Waffles. But you can use it in anything, of course!
~ For the most chicken-y seitan, use an unchicken broth, like Better Than Bullion brand.
Ingredients
For the broth: 8 cups vegetable broth 6 cloves garlic, smashed 2 bay leaves
For the seitan: 2 cups vital wheat gluten 1/4 cup nutritional yeast 1/4 cup chickpea flour 1/4 teaspoon salt 2 teaspoons onion powder 1 teaspoon dried sage 1 1/4 cups vegetable broth 1/4 cup soy sauce 2 teaspoons olive oil
Directions
Fill a stock pot with the broth, smashed garlic and bay leaves, cover and bring to a boil. In the meantime, together the vital wheat gluten, nutritional yeast and chickpea flour and salt in a large bowl. Make a well in the center and add broth, soy sauce, and olive oil. Mix with a fork and then use your hands to knead for about 3 minutes, until it’s a firm dough and everything looks well incorporated. Divide into 8 even pieces. An easy way to do this is to divide the dough in half, then divide those halves and then divide those halves. Ta-da! 8 pieces. Stretch each piece into a cutlet, pressing the cutlet into the counter to smooth the surface. Let rest until the broth has come to a full boil. Once boiling, lower the heat to a simmer. This is important, the broth should not be at a rolling boil or you risk the seitan getting water logged (AKA turning into brains) Add the gluten pieces and partially cover pot so that steam can escape. Let simmer for 45 minutes, turning occasionally. Make sure to keep an eye on the heat, because it may start to boil again, in which case, just turn it down a notch to keep at a slow, steady simmer. When seitan is done, you can let it cool right in the broth, or remove a portion to use right away. Once cooled, keep stored in a tightly covered tupperware container, submerged in broth.
Ok, so the jerk chick’n didn’t come out quite right, but my husband LOVED the flavor. It dried out in the oven, partially because I cooked it on a cooling rack (juices drained away) and partially because I baked them with zero oil. Not on purpose — I completely forgot! Double doh! Next time I will saute.
To those who are wondering how to use up the broth, it’s simple. If you are making a grain ( rice, cous cous, quinoa, etc.), greens (cabbage, kale) or a legume/bean (lentils, etc.) as a side dish, cook it in the leftover broth. I used some of my broth to make curried lentils (worked beautifully, and the garlic infusion kept me from having to peel more garlic!), and I plan on using the other leftover broth to make either brown rice or quinoa.
Looks fantastic, I will give it a try this weekend.
https://betterhomesngardens.wordpress.com/2016/03/16/the-best-juicer-for-juicing/
I came across your seitan sausages using a steamer and was wondering….. Could you use a steamer to make other seitan alwell? Surely the only difference between them all is shape?
I’ve never used or owned a steamer and before purchasing wanted to have more than one reason – seitan sausages – of having it!
Thank you
So yeah, this is my third comment, but I tried the recipe with chickpea flour (as the recipe states) instead of the yellow split-pea flour, and the texture was COMPLETELY different. It was more tender, had less chew, and was much more like commercial seitan. I feel like the flavor of the broth soaked into this batch more than the other — it was more porous and a tad bit spongier. When I sauteed the fresh seitan in a pan, it was crispy on the outside and juicy on the inside — good deal!
I am still crafting the perfect mock jerk chicken, but the batch made with this seitan is the clear winner at this point. It was VERY spicy, but man was the texture great! I am starting my own blog soon, so I will write more about it there. Look out for http://www.veggiesoulsista.com!
Delciious! I swapped out onion powder for asofoeteida because I have an intolerance to FODMAPS. But your recipe is awesome. Thanks for sharing it!
This tastes amazing!!! Thank you! Does it freeze well?
the recipe is not showing up on the new website. I swear if its because you want people to buy your recipe book that’s really stupid.
It is showing up. And your comment is extremely rude and disheartening. I’ve shared recipes online for free for over a decade. Stuff like this makes me not really want to. So how about be a nice person and don’t spoil things for others?
The recipe doesn’t show up when you’re on your phone- the only thing that does is all these comments, maybe that’s why the person above got annoyed (a lil over the top tho :D)
I cannot get the recipe to show up
I am on my computer
How do I find it?
Thank you
Mary Jean
I too am having problems with the recipe showing up. I tried using firefox, safari, and chrome on my computer and then tried using my phone as well and nothing’s working! It would be lovely to make this recipe, could someone help?
Thank you
I just sent an email, but now that I’m at the bottom of the replies, I see that I’m not the only one who can’t see the recipe. I tried on ipad, iphone, and computer. Not showing. Sorry and disappointing to see “admin” respond so aggressively.
YEA!!! today the recipe is showing up for me.
So thankful and now to get into the kitchen for those waffles and “chicken”
The recipe has disappeared? 🙁
I think this is going to be amazing. I’m steaming mine (because apparently I’m incapable of simmering based on past attempts).
One thing I noticed is that the onion powder and sage in the ingredient list don’t show up in the actual how-to. I’m going to assume those go in with the dry ingredients, but sadly I didn’t notice them until after I’d kneaded…so I may have seitan with sage and onion powder stripes 🙂
I use the left over simmering broth to make a really delicious gravy
Hi Isa,
Although my English isn’t too great (I’m from the Netherlands), I’d really like to thank you for this wonderful recipe! This was my first attempt at creating seitan in a broth (I already made some sausages in the oven) and it turned out great! Yesterday we ate a smaller portion in a curry, I put another portion in the freezer and today we eat a light soup with the smaller pieces of ‘chicken’. My kids (three hungry teenagers) love the taste of it – and so do I, so I’m sure this will be on the menu a lot of times
??
The directions confuse me. How much of the 8cups of broth are used in mixing with the dry ingredients and how much is used to simmer?
In the meantime, together the vital wheat gluten, nutritional yeast and chickpea flour and salt in a large bowl. Make a well in the center and add broth, soy sauce, and olive oil. Mix with a fork and then use your hands to knead for about 3 minutes, until it’s a firm dough and everything looks well incorporated. Divide into 8 even pieces. An easy way to do this is to divide the dough in half, then divide those halves and then divide those halves. Ta-da! 8 pieces. Stretch each piece into a cutlet, pressing the cutlet into the counter to smooth the surface. Let rest until the broth has come to a full boil.
THis is good
Thank you Isa, this recipe is amazing. Thank you for sharing your recipes online, they have enriched my life and made it so much yummier as a VEGAN!
Recipe not showing on iPhone safari
Max, this should be working now!
I can’t see the recipe. 🙁
Hoping it will show up on another day.
Me neither. I had tried this recipe a couple years back, but hadn’t written it down anywhere – I remember it being really good, so it’s a shame that it’s not appearing. Was hoping to make it again!
Hey NT, this is fixed now!
Hi Lisa, this recipe is fixed now!
For some reason, the recipe does not show up. I had been able to see the recipe before so I don’t know what has changed. Kind of disappointed that so many people are having the issue with no resolution.
Sorry Kendra, this is fixed now!
Hi – have you taken down your original seitan recipe? I can’t find it anywhere and it’s my all-time favorite seitan ever. This recipe looks a bit different from what I remember and I don’t want a chicken style seitan right now. I checked ‘vegan with a vengeance’ and that recipe is different too. Thoughts?
Thank you,
Brian