🍗 Vegan “Chicken” Seitan Recipe

Makes: 4–6 pieces | Prep: 15 min | Cook: ~45 min

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🧂 Ingredients

Dry:

• 1 cup vital wheat gluten
• 1/4 cup chickpea flour or all-purpose flour
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp poultry seasoning (or mix: sage, thyme, marjoram)
• 1/2 tsp salt

Wet:

• 1/2 cup chickpeas, canned or cooked (drained)
• 3/4 cup vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tbsp olive oil or neutral oil
• 1 tsp apple cider vinegar
• Optional: 1/2 tsp liquid smoke for a grilled flavor

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🔪 Instructions

1. Blend the Wet Ingredients

• In a blender or food processor, blend chickpeas, broth, soy sauce, oil, vinegar, and liquid smoke until smooth.

2. Make the Dough

• In a large bowl, combine all dry ingredients.
• Add the wet mix to the dry. Stir until a dough forms.
• Knead for 2–3 minutes (don’t overdo it or it can get rubbery). The dough should be elastic but not too tough.

3. Shape the Pieces

• Divide the dough into 4–6 pieces and flatten into cutlet-like shapes (or nuggets/strips).

4. Cook the Seitan

Option A – Simmer (for juicier texture):

1. Bring a pot of broth to a gentle simmer (not boiling — boiling can make it spongy).
2. Add seitan pieces and simmer for 30–35 minutes, flipping halfway.

Option B – Steam (firmer texture, better for grilling):

1. Wrap each piece in foil or parchment.
2. Steam for 30 minutes, flipping halfway through.
3. Let cool slightly before using.

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5. Optional: Pan-fry or Grill

• After cooking, seitan can be sliced and:
  • Pan-fried in oil for crispy edges
  • Grilled or baked for added flavor
  • Tossed in sauces (buffalo, BBQ, teriyaki, etc.)

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