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I have gotten really good at making "beef style" seitan, but I was wondering if anyone could suggest what seasonings to use to make "chicken style" seitan. I was thinking probably less tamari, and to use some unchicken broth powder in the dry mix and poach it in unchicken broth... but there has to be something else to it.<br><br>
Has anyone made it before?<br><br>
What do you season it with?
 

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I haven't tried it yet but I bought some "chicken" seasoning cubes (vegan style). I plan on cutting up some seitan into small pieces and soaking it overnight. I don't know how it will work though. I also plan on making my own seitan and seasoning it with the cubes during the boiling process.
 

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I have yet to make decent "beef" seiten but I'm great at "chicken"!<br><br><br><br>
When I am making the seiten I use a rich veggie broth instead of water to form the dough ball, I let that rest in it for about 40 min before I start the rinsing process.<br><br><br><br>
Then I cook it in a broth of tamari,onions ( with thier skins) potato peels ( I just save all peels and stuff in a bag in the freezer) celery I simmer it in that broth for about an hour.<br><br><br><br>
Always tastes like chicken, at least I think it does it has been a long time since I had chicken.<br><br>
But my kids like it and we fry it, or put it in pot pies etc.<br><br><br><br>
What is unchicken broth anyway?
 

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I make a fairly strong broth with Vegan McKays 'Chicken-Style' Bullion Powder and water and pour it into the gluten flour. Then I boil it in a similar broth.<br><br><br><br>
Ends up very 'chicken-y'. Yum.
 

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BRYANNA’S QUICK VERSION OF SOY AND SEITAN “CHICKEN”<br><br>
CUTLETS (NO BREAD MACHINE OR DOUGH HOOK REQUIRED)<br><br>
Makes 16 cutlets.<br><br><br><br>
You could cut these up for stews or stir-fries, too (for stew chunks, make the cutlets<br><br>
thicker than you normally would).<br><br><br><br>
The combination of tofu and soy or chickpea flour with the gluten makes a seitan<br><br>
that is tender, not rubbery.<br><br><br><br>
NOTE: These cutlets definitely are better if made ahead and chilled thoroughly<br><br>
to firm them up before using. If you’re in a hurry, put them on a platter or cookie<br><br>
sheet in the freezer until they cool off thoroughly.<br><br><br><br>
WET MIX:<br><br>
12 oz. firm regular (NOT silken) tofu<br><br>
1 c. PLUS 1 T. water<br><br>
3 T. soy sauce<br><br>
1 T. olive oil<br><br><br><br>
DRY MIX:<br><br>
2 c. pure gluten powder (instant gluten flour; vital wheat gluten)<br><br>
1/2 c. full-fat soy flour or chickpea flour<br><br>
1/2 c. nutritional yeast flakes<br><br>
2 tsp. onion powder<br><br>
1 tsp. garlic granules<br><br>
1/4 tsp. white pepper<br><br><br><br>
COOKING BROTH:<br><br>
3 c. hot water<br><br>
1/2 c. “chicken-style” vegetarian broth powder<br><br>
2 T. olive oil<br><br>
OPTIONAL: 4 cloves garlic, crushed<br><br>
1/2-1 tsp. poultry herbs (sage, thyme, rosemary), crushed well
 

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I make a chicken-style seitan roll for slicing through the week in samiches...

DRY (in order)
16 oz canned/cooked white beans (mashed so there are no whole beans left)
2 cups of vital wheat gluten flour (like Bobs Red Mill, though its cheaper wholesale)
1 cup of breakfast oats (like Mornflake Superfast)
1 TBS garlic powder
1 TSP cumin powder
1 TSP dried marjoram
1 TSP paprika powder
2 TSP table salt

WET
2 cups of cold water (500ml or 16 fluid oz)
2 TBS canola/rapeseed oil
1 TSP french mustard (such as dijon)

Mix dry well, use your hands to break any cumps of beans.
Add wet and mix well.
Kneed for 2 minutes to form gluten strings.

Wrap dough like a tootsie roll in a extra wide peice of foil.

Cook for 60 minutes at 200C or 390F in the centre of a pre-heated oven, turning over roll after 30 minutes.
Leave wrapped. Allow to cool. Refridgerate over night.
Open foil. Slice into samiches.
Enjoy.
 
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