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Shreddable Vegan Chicken (Seitan)
1 h 15 minServes 4Nutri-Score A€
A
1 h 15 min
1 h 15 minShreddable Vegan Chicken (Seitan)
what you need
Ingredients
vital wheat gluten (weighed)Pantry200 g- chickpea flour (sifted)Pantry30 g
- nutritional yeastPantry15 g
garlic powderSpices5 g
onion powderSpices5 g- smoked paprikaSpices3 g
saltSpices6 g- vegetable stock (warm)Pantry250 ml
soy saucePantry30 ml
olive oilPantry15 ml- vegetable stock (for simmering)Pantry1 litre
per serving
Nutrition
229kcal
- Carbs
- 15 g
- Proteins
- 32 g
- Fat
- 5 g
what you’ll use
Tools
Mixing bowl
Stockpot- Stovetop
Kitchen scale
step by step
Method
- Step 1
Mix the dry ingredients
- Combine the vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika and salt in a mixing bowl.
- Step 2
Add the wet ingredients
- Pour in the warm vegetable stock, soy sauce and olive oil.
- Stir until a shaggy dough forms.
- Step 3
Knead the dough
- Knead the dough in the bowl until it becomes elastic and firm, then let it rest.
- Step 4
Shape the seitan
- Divide the dough and shape it into a log or cutlets, wrapping tightly so it holds together.
- Step 5
Simmer the seitan
- Bring the vegetable stock to a gentle simmer in a stockpot.
- Lower in the seitan and cook gently without a hard boil.
- Step 6
Cool and shred
- Let the seitan cool in the broth, then shred or slice it.
- Store in the fridge for several days or use in curries and stir-fries.