rincaro (rincaro) wrote in vegancooking,

Chicken Style Seitan

I cannot for the life of me find the entry where some beloved person posted this recipe. I thought I had memoried it, but alas I am wrong. It's the one with chickpea flour that you bake at 325 for two hours. Anyhoo... I love it! It was quite delicious and had an awesome texture. Even my younger son (who hates anything "meaty") just gobbled up two big slices. So thank you and it's wonderful! :)

ETA: Ok, I'm gonna post this recipe, but this is not mine! But it's so yummy, yummy, yummy! So if you created this, come forth, claim credit, and bask in the compliments that will follow when folks make your yummy recipe!

Chicken-Style Seitan


3/4 c wheat gluten flour
1/4 c chickpea flour
1 c water, (for dough mixture)
1 tsp soy sauce, (for dough mixture)
1 tbsp vegan chicken broth powder, (for dough mixture)
1 1/2 c water, (for cooking broth)
1 tbsp soy sauce, (for cooking broth)
1 tsp vegan chicken broth powder, (for cooking broth)

Preheat oven to 325 degrees F.
Mix the flour, water, soy sauce, and broth powder until it forms into dough.
Knead the dough for about 10 minutes. (A bread machine or food processor with a dough hook works well.)
Place the dough in a lightly oiled loaf pan.
Mix the water, soy sauce, and broth powder to make the cooking broth. Pour over the dough.
Cover the pan with foil and bake for 1 hour.
Uncover and turn the loaf over. Replace the foil and bake for another hour.
Let the loaf cool and store in the refrigerator. (Note: The seitan will become slightly more firm after being refrigerated.)
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