If you are missing chicken and find it hard to find fake chicken in the shops, this recipe is vital wheat gluten, butter beans and makes a great substitute. Takes about 90 mins and makes enough for several meals.

Put 100gm of vital wheat gluten flour into a mixing bowl.

Mash 100gm of butter beans with a fork until completely smashed add them to the bowl (the skins seem to survive the mashing and flake off during the kneading).

Add a tablespoon of vegan chicken stock, a teaspoon of onion granules and a teaspoon of garlic granules, mix all the ingredients.

Add a tablespoon of hemp oil or any neutral flavoured oil, a 2 teaspoons of Apple cider wine vinegar and 75ml of cold water to the bowl and bring the mixture into a rough dough. if there is any flour left in the bowl add a teaspoon of water at a time until the flour is mixed in.

Now turn out onto the worktop and start to knead the dough. The kneading should be stretching and folding in the same direction.

Stretch the dough out almost tearing it as it pulled and fold in half onto itself and then with the flat with the palms of your hands, push down into the dough and repeat continue for about 15 mins or until the dough becomes elastic. The kneading will develop the gluten and will produce the fibrous strands similar to chicken.

Shape into a cylinder and cut in half. Slightly rework them into 2 cylinders.

Now rest it for 15 mins. This is important to allow the gluten to develop and relax, but also to allow the Apple cider vinegar to neutralise the bready/gluten after taste (some people are sensitive, some don’t even notice it).

Wrap them both tightly in tin foil (2 layers) and gently boil in a pan of water which has a tablespoon of vegan chicken stock in it for 50 mins.

Remove the 2 parcels from the water and allow them to complete cool, in fact its better after several hours (over night is even better) and then chilled in the fridge.

Now tear the cylinders lengthways into long strips, I usually make a nick with a knife and then use your hands to rip and tear the seitan into strips , which should resemble chicken breast and then cut them into chunks ready to use in meals that need chicken replacement.

This is now ready to cook in dishes – its unflavoured wheat meat and ready to be spiced and marinated and then cooked.

The “chicken” pieces can be kept in an airtight container in a fridge for up to 10 days and used in different recipes. One example is further down.

One simple recipe is to take a handful of the chicken and marinate them in terriyaki sauce for 20 mins and then gently fry in oil until the “chicken” is charred and crispy on the outside. and serve in a salad or a sandwich etc..

Print Recipe
4.87 from 15 votes

Seitan “chicken” pieces

a simple a meat replacement recipes for chicken pieces
Prep Time20 mins
Cook Time50 mins
cooling time1 hr
Total Time2 hrs 10 mins
Course: Main Course
Cuisine: vegan
Servings: 8 portions
Calories: 80kcal

Ingredients

Method

  • Put 100gm of wheat protein flour into a mixing bowl.
  • Mash 100gm of butter beans with a fork until completely smashed add them to the bowl
  • Add a tablespoon of vegan chicken stock, the garlic and onion granules, mix all the ingredients.
  • teaspoon of apple cider vinegar and 75ml of cold water to the bowl and bring the mixture into a rough dough, then add a tablespoon of oil ( any neutral flavour oil) continue to mix, if there's any flour left add a teaspoon of water until it's all combined. It will be a soft dough but not sticky like a bread dough.
  • Now turn out onto the worktop and start to knead the dough. The kneading should be stretching and folding in the same direction.
  • Stretch the dough out almost tearing it as it is pulled and fold in half onto itself and then with the flat with the palms of your hands, push down into the dough (knead), repeat the stretching and kneading for about 15 mins or until the dough becomes elastic. The kneading will develop the gluten and will produce the fibrous strands similar to chicken.
  • Now rest it for 15 mins. This is important to allow the gluten to develop and relax, but also to allow the Apple cider vinegar to neutralise the bready/gluten after taste (some people are sensitive some don't even notice it).
  • Shape into a cylinder and cut in half. Wrap them both tightly in tin foil and gently boil in a pan of water with a tablespoon of chicken stock in it for 50 mins.
  • Remove the 2 parcels from the water and allow them to complete cool, for about an hour, in fact its better after its cooled and then chilled in the fridge (even better overnight)
  • Nick the seitan with a knife and using your hand rip and tear the cylinders lengthways into long strips, which should resemble chicken breast and cut them into chunks ready to use in meals that need chicken replacement.
  • This is now ready to cook in dishes – its unflavoured wheat meat and ready to be spiced and marinated and then cooked.
  • The "chicken" pieces can be kept in an airtight container in a fridge for up to 10 days.

Teriyaki "Chicken"

  • Take a handful of the chicken pieces and marinate them in tarriyaki for 10 mins
  • Gently fry the marinated "chicken" in oil until it is charred and crispy on the outside. Serve in a salad or a sandwich etc..

Notes

This recipe creates basic “chicken” pieces ready to be used in other recipes such as curry, casseroles, just treat it as a vegetable not a meat, i.e. it doesn’t need cooking for hours.

Nutrition

Calories: 80kcal | Carbohydrates: 5g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 167mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Calcium: 20mg | Iron: 1mg
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