Seitan Chik'n
Seitan Chik'n
Ingredients
For the Seitan Dough
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
For the Liquid Mixture
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon liquid smoke
For Pan-Frying
- 2 tablespoons vegetable oil, or as needed
Instructions
- 1
In a large mixing bowl, combine the vital wheat gluten, nutritional yeast, onion powder, garlic powder, salt, and black pepper. Whisk thoroughly to ensure all dry ingredients are evenly distributed.
⏱️ 2 min
- 2
In a separate medium bowl, combine the vegetable broth, soy sauce, apple cider vinegar, and liquid smoke. Whisk until well combined.
⏱️ 1 min
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spoon or your hands until a cohesive, shaggy dough forms. Be careful not to overmix at this stage.
⏱️ 2 min
- 4
Transfer the dough to a clean work surface and knead for 5 minutes. The dough will become more elastic and firm as you knead it.
⏱️ 5 min
- 5
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15 minutes. This allows the gluten to relax, making it easier to shape.
⏱️ 15 min
- 6
After resting, divide the dough into 4 equal portions. Shape each portion into a cutlet, about 1/2-inch thick. You can make them round, oval, or irregular, mimicking chicken pieces.
⏱️ 5 min
- 7
Bring a large pot of water to a rolling boil. Carefully add the shaped seitan cutlets to the boiling water. Reduce the heat to a gentle simmer and boil the cutlets for 20 minutes. Ensure they are submerged.
⏱️ 20 min•🌡️ 212
- 8
Carefully remove the boiled seitan cutlets from the water and let them drain on a wire rack or paper towels for a few minutes.
⏱️ 1 min
- 9
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the seitan cutlets to the pan. Pan-fry for 2-3 minutes per side, or until golden brown and slightly crispy.
⏱️ 4 min
- 10
Serve the Seitan Chik'n immediately as a main dish, in sandwiches, or sliced into salads.
Kitchen Tools
Nutrition Facts (per serving)
Seitan Chik'n
For the Seitan Dough
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
For the Liquid Mixture
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon liquid smoke
For Pan-Frying
- 2 tablespoons vegetable oil, or as needed
Instructions
- 1
In a large mixing bowl, combine the vital wheat gluten, nutritional yeast, onion powder, garlic powder, salt, and black pepper. Whisk thoroughly to ensure all dry ingredients are evenly distributed.
⏱️ 2 min - 2
In a separate medium bowl, combine the vegetable broth, soy sauce, apple cider vinegar, and liquid smoke. Whisk until well combined.
⏱️ 1 min - 3
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spoon or your hands until a cohesive, shaggy dough forms. Be careful not to overmix at this stage.
⏱️ 2 min - 4
Transfer the dough to a clean work surface and knead for 5 minutes. The dough will become more elastic and firm as you knead it.
⏱️ 5 min - 5
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15 minutes. This allows the gluten to relax, making it easier to shape.
⏱️ 15 min - 6
After resting, divide the dough into 4 equal portions. Shape each portion into a cutlet, about 1/2-inch thick. You can make them round, oval, or irregular, mimicking chicken pieces.
⏱️ 5 min - 7
Bring a large pot of water to a rolling boil. Carefully add the shaped seitan cutlets to the boiling water. Reduce the heat to a gentle simmer and boil the cutlets for 20 minutes. Ensure they are submerged.
⏱️ 20 min•🌡️ 212 - 8
Carefully remove the boiled seitan cutlets from the water and let them drain on a wire rack or paper towels for a few minutes.
⏱️ 1 min - 9
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the seitan cutlets to the pan. Pan-fry for 2-3 minutes per side, or until golden brown and slightly crispy.
⏱️ 4 min - 10
Serve the Seitan Chik'n immediately as a main dish, in sandwiches, or sliced into salads.