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Chicken Stylee Seitan

February 12, 2014 91 Comments

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.

Filed Under: Entrees, Featured, Main Featured, Recipe, Recipes Featured, Recipes Main Featured Tagged With: gluten, seitan

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Reader Interactions

Comments

  1. Kev

    June 21, 2016 at 4:35 am

    Delciious! I swapped out onion powder for asofoeteida because I have an intolerance to FODMAPS. But your recipe is awesome. Thanks for sharing it!

    Reply
  2. Tallulah

    September 13, 2016 at 5:27 pm

    This tastes amazing!!! Thank you! Does it freeze well?

    Reply
  3. admin

    October 27, 2016 at 4:33 pm

    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?

    Reply
  4. Tess

    October 28, 2016 at 11:59 am

    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)

    Reply
  5. Mary Jean Kersey

    October 29, 2016 at 6:16 pm

    I cannot get the recipe to show up
    I am on my computer
    How do I find it?
    Thank you
    Mary Jean

    Reply
  6. Liz

    October 30, 2016 at 3:12 am

    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

    Reply
  7. Nancy

    November 1, 2016 at 1:45 am

    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.

    Reply
  8. Mary Jean Kersey

    November 1, 2016 at 7:47 pm

    YEA!!! today the recipe is showing up for me.
    So thankful and now to get into the kitchen for those waffles and “chicken”

    Reply
  9. Icahlua

    December 10, 2016 at 4:14 pm

    The recipe has disappeared? 🙁

    Reply
  10. Barbara

    April 30, 2017 at 2:41 pm

    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 🙂

    Reply
  11. Glenis Vaillancourt

    July 18, 2017 at 5:00 am

    I use the left over simmering broth to make a really delicious gravy

    Reply
  12. Monique

    September 28, 2017 at 2:27 pm

    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

    Reply
  13. icahlua

    November 22, 2018 at 3:49 pm

    ??

    Reply
  14. George

    November 30, 2018 at 2:37 am

    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.

    Reply
  15. jenny

    March 24, 2019 at 3:46 am

    THis is good

    Reply
  16. Anna

    April 30, 2019 at 8:38 pm

    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!

    Reply
  17. Max

    November 24, 2019 at 2:00 am

    Recipe not showing on iPhone safari

    Reply
    • Isa Chandra

      December 8, 2019 at 8:05 pm

      Max, this should be working now!

      Reply
  18. Lisa

    November 26, 2019 at 4:32 pm

    I can’t see the recipe. 🙁
    Hoping it will show up on another day.

    Reply
    • NT

      December 1, 2019 at 2:06 pm

      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!

      Reply
      • Isa Chandra

        December 8, 2019 at 8:04 pm

        Hey NT, this is fixed now!

        Reply
    • Isa Chandra

      December 8, 2019 at 8:04 pm

      Hi Lisa, this recipe is fixed now!

      Reply
  19. Kendra

    December 7, 2019 at 6:09 pm

    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.

    Reply
    • Isa Chandra

      December 8, 2019 at 8:03 pm

      Sorry Kendra, this is fixed now!

      Reply
  20. Brian

    December 10, 2019 at 11:41 pm

    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

    Reply
  21. Jessica M Richards

    February 11, 2020 at 4:30 pm

    Mine is cooking in the stock pot right now and it smells amazing! I can’t wait to fry it up tonight with some waffles and dive in! Thank you!

    Reply
  22. Rebecca V Fredericks

    April 7, 2020 at 11:24 pm

    Well, the recipe shows up just fine for me. I am making it tomorrow, ran out of time today.
    I’m with Brian (December 10, 2019). I loved, loved the original recipe on your website and thought I wrote it down but can’t find it anywere. Would you be so kind as to e-mail it to me? I know it didn’t have any garbanzo flour in it.
    Thanks for such a great website and yes I have at leaast 3 if not more of your books.

    Reply
  23. Collin Smith

    July 23, 2020 at 5:53 am

    This is the best seitan recipe I’ve tried so far. I’ve made about 5-6 different kinds now. I really like the flavor and texture for this one. Will work fantastic in my tacos and chicken noodle soup. The broth is incredible too. Highly recommend an un-chicken type of broth. Thanks for the recipe!

    Reply
  24. Deb

    August 24, 2020 at 9:21 am

    That was a mean comment Tayne, it’s always generous of others to share recipes for free 🙂

    Reply
  25. Ido

    October 28, 2020 at 2:21 pm

    Hi,
    Can someone tell me how much of the broth should be added to the dry ingredients/Seitan itself?

    Thanks 🙂

    Reply
    • Ido

      October 28, 2020 at 2:23 pm

      Sorry, I just saw it now! 🙂

      Reply
  26. Kelly

    October 18, 2022 at 5:02 pm

    I just made this recipe and it’s perfect! It was very easy and has a wonderful flavor and texture. I think this will become my go-to seitan recipe. Thank you so much for developing and sharing it!

    If I want to freeze some, would I just take the cutlet out of the broth and wrap it in foil/a zip lock? I’m assuming freezing it with broth isn’t advised?

    Reply
« Older Comments

Trackbacks

  1. Stuffed Seitan Roast – The Veggie Stock says:
    January 27, 2020 at 8:59 am

    […] This recipe is based on a stuffed seitan invention, long perfected and fine-tuned by Ileana. If you already know how to make a good seitan this should be easy, just follow your own recipe and the stuffing technique described here; if not – be ready to experiment a bit to get that perfect seitan texture and flavor! For more of a guide for a seitan roast recipe with more exact measurements, check out this one. […]

    Reply
  2. Seitan Piccata says:
    May 29, 2020 at 9:08 am

    […] I love to use Homemade Seitan in this recipe. And you can streamline the seitan recipe, too. Leave out the garlic since […]

    Reply
  3. Vegan Diet: The Ultimate Guide for Beginners in 2021 - Vegan Fitness Coaching says:
    March 29, 2021 at 3:12 pm

    […] Chicken Stylee Seitan […]

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