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Plant-based Seitan “Chicken”

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5 from 2 reviews

Get your wraps, stir-fry and favourite dips ready! Make this Plant-based Seitan “Chicken” and you’ll never buy store bought again. Made with simple wholesome ingredients. This Plant-based Seitan “chicken” recipe is a complete protein, low in carbs with no oil!

Ingredients

Scale
  • 2 1/4 cups vital wheat gluten
  • 5L or 12 cups of vegetable stock plus 3/4 cup for the dough
  • 1 15oz can or 1 1/2 cup cooked, rinsed and drained chickpeas
  • 1 1/2 tsp poultry seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 2 tsp liquid smoke
  • Favorite sauce to coat or dip (optional)

Instructions

  1. Bring vegetable stock to a boil in a large pot with a lid. Once it boils bring the heat down to a simmer.
  2. Add chickpeas and seasonings and 3/4 cup of the vegetable stock to a food processor fitted with the multi purpose blade or you can use a blender. Blend until smooth.
  3. Add vital wheat gluten and blend briefly until most of the flour is incorporated. It’s ok if it’s still a bit powdery. Be careful not to overwork.
  4. Pour into a large bowl and using your hands gently press the dough together.
  5. Make your desired shape such as strips, patties or a loaf. To make nuggets tear or use kitchen shears to make bite sized pieces. Roll them in your hands until the shape resembles a nugget. They don’t need to be exactly the same size. Place all the nuggets on a plate or baking tray until they are all formed. I got 35 nuggets.
  6. Add the nuggets (or whatever shape you made) into the pot of simmering vegetable stock. Cook for 30 minutes. They will puff up and float to the top.
  7. Meanwhile preheat your oven to 425 and line a baking sheet with a silicon mat or parchment paper.
  8. Remove seitan from the pot with a skimmer, tongs or slotted spoon. Place on baking sheet and bake for 25-30mins or until golden brown.
  9. Coat or serve with your favourite dipping sauce. These are also excellent in stir fry’s or wraps.
  10. Store leftovers in an airtight container for up to 5 days.

Notes

The best way to freeze this seitan is before baking them. After step 6 add the seitan to an airtight freezer bag or container for up to 3 months. When ready to eat bake them at 425F for 15-20mins from frozen.

Find it online: https://susancooksvegan.com/plant-based-chicken-seitan-nuggets/