CHICKEN STYLE SEITAN
This recipe was derived from a larger food network recipe. This is just make the seitan part. From The Real Food Daily Show
Provided by That is Dr House to
Categories Vegan
Time 2h
Yield 4 pounds
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Line a 8 inch square pan with parchment paper making sure the sides are 2 inches high.
- Heat 1 tbsp oil in heavy skillet over med. Add onion and garlic and saute until tender. Set aside.
- Stir flours, yeast and salt in large bowl. Puree the beans with 1/2 cup canola oil, tamari and onions in blender until smooth adding water to make a smooth creamy bean puree then whisk remaining water into puree in bowl. Quickly stir bean into flour until you have a wet dough. Transfer to pan and smooth. Cover with foil.
- Place this in a water bath. Put pan in larger pan and add enough water to come up halfway on sides. This is to ensure even cooking. Bake for 2 hours or until seitan is firm on top. Add water to pan if needed to maintain half level.
- Cool seitan to room temperature Quarter. You should have four 1 pound squares.
- Keep covered and refrigerated for up to two days.
- Frozen: wrap separately in plastic and place in resealable bag. keeps one week.
Nutrition Facts : Calories 892.3, Fat 34.5, SaturatedFat 2.7, Sodium 2267.2, Carbohydrate 51.1, Fiber 12.9, Sugar 1.9, Protein 101.7
CHICKEN FRIED SEITAN
This was from the blog Voracious Vegan Eats before she stopped being vegan and changed it to Voracious Eats, then decided to end the hate mail she was getting and deleted her blog all together. I copied it word for word, so if you're missing that recipe, here it is.
Provided by vegan mom
Categories Lunch/Snacks
Time 1h40m
Yield 5 cutlets, 5 serving(s)
Number Of Ingredients 33
Steps:
- Combine the seitan ingredients quickly and knead for just a minute or two. If you knead for too long the seitan will be a little tough. Separate the dough into 5 cutlets and drop into the lightly simmering broth.
- Simmer, covered, for 15 - 20 minutes, flipping the cutlets once. To ensure the right texture I continually taste test the cutlets as the simmering progresses. If they are cooked for too long they become tough. But don't get it wrong, this is a very forgiving recipe, it is hard to mess up! They never become too tough, just a littler tougher than my perfect dream chicken fried seitan, but still deliciously, delectably tasty. Who knows, maybe you like your seitan a bit firmer. In that case knead the dough for a bit longer and simmer for a few minutes more.
- Once you remove the cutlets from the lightly simmering broth, TA DA, you have made seitan! Now you can proceed as you wish. You can chop it up and throw it into a stir fry (delicious), you can roast it in the oven (heavenly), you can chop it up and throw it into a taco salad (yum), the options are endless. But....you could make the world's most perfect chicken fried seitan. You like that idea? Please...continue:.
- Keep the cutlets in the broth but remove from heat and allow to come to room temperature while you prepare the dredging mixtures.
- In a large frying pan heat a ½ inch or so of peanut oil on medium high heat.
- Dredge the cutlets first in the wet mix, then dredge the cutlets in the dry mix.
- Fry the dredged cutlets in the peanut oil on medium high heat until they are golden brown and crispy all over. Serve on a hamburger bun with vegan mayo and mustard, pickles, lettuce and tomatoes. Or slather with vegan butter and hot sauce for hot wings, or serve with a side of mashed potatoes and white gravy. Like I said, the options are endless, have fun!
Nutrition Facts : Calories 226.3, Fat 2.9, SaturatedFat 0.3, Sodium 1858.3, Carbohydrate 39.5, Fiber 7.3, Sugar 1.3, Protein 14.4
More about "chicken style seitan recipes"
THE BEST VEGAN SEITAN CHICKEN RECIPE - VEGANOSITY
From veganosity.com
3.9/5 (70)Total Time 45 minsCategory Main CourseCalories 172 per serving
- In a large bowl, whisk the 2 cups vital wheat gluten with the 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and 1 tbsp chicken seasoning until they’re completely combined.
- In a small bowl, whisk the 1 cup tofu, ½ cup water, 1 tbsp no chicken bouillon paste, and 1 tbsp vegan Worcestershire sauce until the tofu breaks down into small pieces.
- On a clean flat surface dusted with vital wheat gluten, knead the dough for 1 minute then roll or press into a ½ inch thick circle. The dough will keep shrinking, just continue to press it back. If the dough tears, press it back together.
HOW TO MAKE SEITAN - CHICKEN SEITAN - SEITAN BEATS YOUR …
From seitanbeatsyourmeat.com
THE QUICKEST AND EASIEST SEITAN RECIPE! (VEGAN CHICKEN)
From itdoesnttastelikechicken.com
CHICKEN STYLE SEITAN RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CHICKEN-STYLE SEITAN - THE VEGGIE TABLE
From theveggietable.com
THE BEST CHICKEN-STYLE SEITAN CUTLETS - PASTA-BASED VEGAN RECIPES
From pastabased.com
SEITAN FRIED CHICK’N – SIX VEGAN SISTERS
From sixvegansisters.com
SEITAN CHICKEN (VEGAN CHICKEN) - THE HIDDEN VEGGIES
From thehiddenveggies.com
20 BEST SEITAN RECIPES (EASY MEAT SUBSTITUTE) - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST CHICKEN SEITAN RECIPES | YUMMLY
From yummly.com
SEITAN CHICKEN RECIPE | EATINGWELL
From eatingwell.com
CHICKEN STYLEE SEITAN – POST PUNK KITCHEN - ISA CHANDRA …
From theppk.com
HOW TO MAKE VEGAN ‘WHEAT MEAT’ CHICKEN-STYLE SEITAN
From livekindly.com
WEST SOY CHICKEN STYLE SEITAN RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CHICKEN-STYLE SEITAN ROAST | PLANT-BASED RECIPE | SMARTYPLANTS
From smartyplants.org
WASHED FLOUR SEITAN RECIPE FROM START TO FINISH - YOUTUBE
From youtube.com
EASIEST CHICKEN STYLE SEITAN RECIPE - MY DAINTY SOUL CURRY
From mydaintysoulcurry.com
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #vegan #vegetarian #dietary #pasta-rice-and-grains #4-hours-or-less
You'll also love