It is always better to make your own food at home.  This way you can control the ingredients and ensure the healthiest food possible.  This is always a concern in the vegan community as it’s important to understand what you are eating, and where the food was sourced from.

As a lifelong chef and meat eater, I have always made dishes centered around a protein. Now, instead of using beef, chicken, or fish – I am looking to be inspired by the vegan community to create quick and easy alternatives that are earth friendly.

After mastering my vegan meatballs, it was time for a new challenge.  Faux chicken!  This is my recipe that can be done in under 30 minutes.  Don’t be afraid, it is easier than you think, and costs almost nothing to make!

Ingredients

3 cups all-purpose flour
1 1/2 cups water

Cooking broth
5 cups water
1 cup soy sauce
3-4 tablespoons granulated garlic powder

Step 1

Add the flour and water to a mixer with the dough cook, or if kneading by hand put the flour and water in a large mixing bowl.  Using the mixer, combine the flour and water until a dough is formed.  Add small amounts of water if the dough is too dry or flour if the dough is too wet.  You are looking for the same consistency as bread dough.  Knead the dough for about 6 minutes if using the mixer, or 12 minutes if done by hand.

Step 2

Put dough ball in a large bowl with cold water and let rest for a couple of minutes.  This will firm the dough ball into something that will be easy to work with.

Step 3

Drain the cold water and start rinsing the dough with warm water.  Continue to work the dough in your hands and notice the white, milky liquid.  This is the starch in the flour and this is what we are removing.

Continue to work the dough, draining the milky water every couple of minutes.   You’ll notice the dough ball starts to change texture, keep pressing it together and squeezing out all the starch you can.  Once the water starts running clear, you know you’re ready for the next step.

Step 4

Drain the water and pat the new mixture dry.  Form into into a flat shape, maybe about half an inch seems to work great.  Now, take a sharp knife and begin to cut this newly made seitan dough into bite-size pieces.

Step 5

In a stock pot, add 5-6 cups water, the soy sauce, and granulated garlic.  Bring to a simmer, making sure to adjust the flavor of the broth as needed.  It should taste like a light soup.  It is this broth that will give the seitan it’s color and flavor.  Simmer the seitan pieces for about 15 minutes.  Notice that they float to the top.

And now the faux chicken is ready to use in your favorite recipe!  Not only does it look great, but the texture is a really believable substitute for chicken.  Check back on our blog later to see the finished product.  Tonight I will be making vegan chicken curry in coconut milk with my newly made seitan.

 

 

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13 COMMENTS

  1. I need to try gluetin flour and see how that works out. I only tried all-purpose flour so far, so I am curious too on how well other flours would work. I can imagine it would give a variety of flavors as well. Obviously the key is the flour must contain gluten.

  2. Gluten flour skips the whole rinsing process. This is how I learn to make gluten but not anymore. It’s also called Do pep. It will save you tons of time.

  3. I used to make this all the time when I lived in Africa on a mission compound. We loved it. But after step #5, I would roll each piece in a savory flour, then fry it and place in a baking dish. Next I would pour broth back over the gluten pieces and bake for an hour under tin foil. You have savory, tender, juicy, protein “chicken”, that tasted better to me.

  4. Vital wheat gluten flour – waaaaay easier! It’s sold at Walmart on the baking aisle, though I usually get mine in bulk at my local health food store. I use blended garbanzos/chickpeas as part of the liquid that mixes with the gluten flour before kneeding it. Adds protein and a better texture, I think. Also, add nutritional yeast flakes to my broth and some to the garbanzos when blending, for added B-vitamins and flavor. Fam loves my “chicken fried” gluten “steaks.” Makes great stroganoff, and Taco filling, too. Fun stuff!! Just remember that while it is plant-based, the end product still is a processed low-fiber product and can plug you up if you eat too much of it 😜

  5. This sounds interesting.
    I’m going to try it out and see how it tastes .
    I’m not a vegan;eat mainly chicken , because I am aware that chicken is a better nutritious choice.

  6. My mother used to make seitan/gluten like this tedious method sixty years ago. Now they have vital wheat gluten where the rinsing is done for you. Also judging by the ingredients this is pretty much flavorless.

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