Chicken-style Seitan in my air fryer (Vegan + Oil Free) - VeggieBoards

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#1 Old 03-16-2017, 08:09 AM
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Thumbs up Chicken-style Seitan in my air fryer (Vegan + Oil Free)

I made a quick video sharing my easy chicken-style seitan recipe, using my air fryer
It's high protein, low fat, and super cheap to make at home!

Recipe:

****EDIT: Sorry guys! I put this is the wrong thread by accident, and can't figure out how to delete or move it.
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Last edited by MeatFreeAthlete; 03-16-2017 at 08:17 AM.
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#2 Old 03-16-2017, 08:14 AM
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Sorry guys! I put this is the wrong thread by accident, and can't figure out how to delete or move it.

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#3 Old 03-16-2017, 09:03 AM
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I moved this to the general food discussion- it gets more attention than the individual recipe indexes.
I've been so intrigued by air fryers! Your picture looks so amazing!
Last night I made seitan sausages in my instant pot, wrapped in foil. Same time because they were wrapped up, but so much simpler than stove top!
I'll have to wait till later to see video
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#4 Old 03-16-2017, 01:04 PM
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Do you think the recipe would still work if you substitute the chickpea water for water?
Also, would it be good to use for other cooking methods besides air-frying or frying?

I have never made seitan at home I used to get the packages from whole foods but lately, they always seem to be out of it, so I've been thinking about doing it, and that recipe looks quite simple.
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#5 Old 03-16-2017, 04:10 PM
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I've been on a mission to try seitan every way, and had just been wondering what aquafaba would do! I had been thinking of using it for all the liquid! I'd never seen that used in any other recipe!

I notice you didn't use any oil, or acid, which I believe is needed to fully develop the gluten. I've forgotten it before and it was pretty appartant.. Like tough or something, it's been a while. I wonder if the aquafaba does that?

I've done active yeast
A jar of spaghetti sauce
Simmered, baked, simmered and then baked.

I do use a ton of seasoning in the dough, and often use Better than Boullion no chicken broth

Really good video! Thanks for sharing!
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#6 Old 03-17-2017, 09:23 AM
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Quote:
Originally Posted by silva View Post
I moved this to the general food discussion- it gets more attention than the individual recipe indexes.
I've been so intrigued by air fryers! Your picture looks so amazing!
Last night I made seitan sausages in my instant pot, wrapped in foil. Same time because they were wrapped up, but so much simpler than stove top!
I'll have to wait till later to see video
Thanks so much for moving the post for me Silva!

Seitan sausages sound great! I have tried making seitan so many different ways, and I love how versatile is seems to be!

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#7 Old 03-17-2017, 09:26 AM
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Quote:
Originally Posted by jessandreia View Post
Do you think the recipe would still work if you substitute the chickpea water for water?
Also, would it be good to use for other cooking methods besides air-frying or frying?

I have never made seitan at home I used to get the packages from whole foods but lately, they always seem to be out of it, so I've been thinking about doing it, and that recipe looks quite simple.
I've only ever used the chickpea juice or oil, but I don't foresee bad results if you just used water to substitute the chickpea juice! I'd give it a try
Seitan seems pretty versatile to me, I've had it made so many different ways, so i have fun just experimenting with it.

Thanks, ya, I try to keep all my recipes simple / no fuss!

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#8 Old 03-17-2017, 09:30 AM
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Quote:
Originally Posted by silva View Post
I've been on a mission to try seitan every way, and had just been wondering what aquafaba would do! I had been thinking of using it for all the liquid! I'd never seen that used in any other recipe!

I notice you didn't use any oil, or acid, which I believe is needed to fully develop the gluten. I've forgotten it before and it was pretty appartant.. Like tough or something, it's been a while. I wonder if the aquafaba does that?

I've done active yeast
A jar of spaghetti sauce
Simmered, baked, simmered and then baked.

I do use a ton of seasoning in the dough, and often use Better than Boullion no chicken broth

Really good video! Thanks for sharing!
Thanks so much for checking out the video, I'm glad you liked it

I've only ever made this recipe with either aqaufaba or oil, and the results are the same imo, so I usually opt for the oil free version. It didn't turn out tough or anything, it was crispy on the outside, and nice on the inside.

Yum, the way you made sounds really good too! Thanks for the suggestion, I'm always up for trying new vegan recipes!

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