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.
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
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.
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?
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)
Mary Jean Kersey
I cannot get the recipe to show up
I am on my computer
How do I find it?
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?
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.
Mary Jean Kersey
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
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?
Jessica M Richards
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!
Rebecca V Fredericks
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.
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!
That was a mean comment Tayne, it’s always generous of others to share recipes for free 🙂
Can someone tell me how much of the broth should be added to the dry ingredients/Seitan itself?
Sorry, I just saw it now! 🙂
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?