Homemade Seitan (Plant-Based Chicken)
Homemade Seitan (Plant-Based Chicken)
Ingredients
For the Seitan Dough
- 2 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 1/4 cups vegetable broth, warm
- 2 tablespoons soy sauce
- 1 tablespoon tahini
For the Aromatic Broth
- 6 cups vegetable broth
- 1/4 cup soy sauce
- 1 inch ginger, sliced
- 3 garlic cloves, smashed
- 1 bay leaf
- 1/2 teaspoon black peppercorns
For Searing
- 2 tablespoons vegetable oil
Instructions
- 1
In a large bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, and salt. Make sure there are no lumps.
⏱️ 5 min
- 2
In a separate bowl, combine the warm vegetable broth, soy sauce, and tahini. Whisk until well combined.
⏱️ 3 min
- 3
Pour the wet ingredients into the dry ingredients. Mix with a spoon until a shaggy dough forms, then use your hands to knead the dough for 2-3 minutes until it comes together and is firm and elastic. Do not over-knead, as this can make the seitan tough.
⏱️ 5 min
- 4
Divide the seitan dough into 8 equal pieces. Take each piece and stretch it slightly, then tie it into a loose knot. This helps create a more 'chicken-like' texture by aligning the gluten fibers.
⏱️ 10 min
- 5
Let the seitan knots rest for at least 30 minutes at room temperature, or up to 1 hour. This allows the gluten to relax and become more tender.
⏱️ 30 min
- 6
While the seitan is resting, prepare the aromatic broth. In a large pot or Dutch oven, combine 6 cups of vegetable broth, 1/4 cup soy sauce, sliced ginger, smashed garlic cloves, bay leaf, and black peppercorns. Bring to a gentle simmer over medium heat.
⏱️ 10 min
- 7
Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the seitan knots in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side, until deeply golden brown and a savory crust forms.
⏱️ 10 min
- 8
Carefully transfer the seared seitan knots to the simmering aromatic broth. Ensure the broth completely covers the seitan. If not, add a little more vegetable broth.
⏱️ 2 min
- 9
Reduce the heat to low, cover the pot, and simmer gently for 30 minutes. The seitan should be tender but still have a good chew.
⏱️ 30 min
- 10
Remove the pot from the heat and let the seitan cool in the broth for at least 30 minutes, or until cool enough to handle. This allows the seitan to absorb more flavor and become even more tender.
⏱️ 30 min
- 11
Once cooled, remove the seitan from the broth. It can now be sliced, shredded, or diced and used in your favorite recipes, such as satay, sweet and sour dishes, or stir-fries.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Seitan (Plant-Based Chicken)
For the Seitan Dough
- 2 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 1/4 cups vegetable broth, warm
- 2 tablespoons soy sauce
- 1 tablespoon tahini
For the Aromatic Broth
- 6 cups vegetable broth
- 1/4 cup soy sauce
- 1 inch ginger, sliced
- 3 garlic cloves, smashed
- 1 bay leaf
- 1/2 teaspoon black peppercorns
For Searing
- 2 tablespoons vegetable oil
Instructions
- 1
In a large bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, and salt. Make sure there are no lumps.
⏱️ 5 min - 2
In a separate bowl, combine the warm vegetable broth, soy sauce, and tahini. Whisk until well combined.
⏱️ 3 min - 3
Pour the wet ingredients into the dry ingredients. Mix with a spoon until a shaggy dough forms, then use your hands to knead the dough for 2-3 minutes until it comes together and is firm and elastic. Do not over-knead, as this can make the seitan tough.
⏱️ 5 min - 4
Divide the seitan dough into 8 equal pieces. Take each piece and stretch it slightly, then tie it into a loose knot. This helps create a more 'chicken-like' texture by aligning the gluten fibers.
⏱️ 10 min - 5
Let the seitan knots rest for at least 30 minutes at room temperature, or up to 1 hour. This allows the gluten to relax and become more tender.
⏱️ 30 min - 6
While the seitan is resting, prepare the aromatic broth. In a large pot or Dutch oven, combine 6 cups of vegetable broth, 1/4 cup soy sauce, sliced ginger, smashed garlic cloves, bay leaf, and black peppercorns. Bring to a gentle simmer over medium heat.
⏱️ 10 min - 7
Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the seitan knots in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side, until deeply golden brown and a savory crust forms.
⏱️ 10 min - 8
Carefully transfer the seared seitan knots to the simmering aromatic broth. Ensure the broth completely covers the seitan. If not, add a little more vegetable broth.
⏱️ 2 min - 9
Reduce the heat to low, cover the pot, and simmer gently for 30 minutes. The seitan should be tender but still have a good chew.
⏱️ 30 min - 10
Remove the pot from the heat and let the seitan cool in the broth for at least 30 minutes, or until cool enough to handle. This allows the seitan to absorb more flavor and become even more tender.
⏱️ 30 min - 11
Once cooled, remove the seitan from the broth. It can now be sliced, shredded, or diced and used in your favorite recipes, such as satay, sweet and sour dishes, or stir-fries.
⏱️ 5 min