Homemade chicken-style seitan
Homemade firm and shreddable chicken-style seitan.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 minutes
- Yield: 5 1x
- Category: Tutorials
- Cuisine: Vegan
Ingredients
Scale
- 100g vital wheat gluten
- 200g cooked chickpeas
- 150g firm or extra firm tofu (half package)
- 1/2 C vegetable broth
- 2 tbsp neutral oil
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp nutritional yeast
- 1/4 tsp ground coriander
- 1/4 tsp dried marjoram
- salt and black pepper to taste
Instructions
- Drain and pat dry tofu with paper towels. Cut it roughly and place with the rest of the ingredients, except vital wheat gluten, in a blender. Blend until smooth.
- Transfer the chickpea tofu mixture to a mixing bowl and add wheat gluten.
- Here I suggest using a mixer with a dough hook. Knead the dough until you see gluten strings forming, about 10 minutes. Then transfer it to a working surface.
- Now start to knead it like a beast! Be really aggressive and punch it several times. You will see that your dough has become very soft and elastic. Leave it to rest for a couple of minutes.
- Now cut it into three equal pieces and shape the sausages. Wrap each sausage in foil, make sure it’s tight.
- Steam for 30 minutes.
- Let it cool completely before using. Store in a fridge, wrapped in cling film.
Nutrition
- Serving Size: 110g
- Calories: 224
- Sugar: 2.5g
- Sodium: 246mg
- Fat: 8.4g
- Saturated Fat: 1.2g
- Carbohydrates: 16.7g
- Fiber: 3.7g
- Protein: 22.1g
- Cholesterol: 0mg