At least once a week, I pull some of this seitan plant-based chicken out of my fridge and make an amazing meal. It is crazy versatile and makes quite a bit, but the real magic happens when you finish it on a grill or pan after you marinate it and/or season to whatever dish you’re making.
COME HANG OUT:
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Chef’s knife:
Food processor:
My fave storage containers:
The Vital Wheat Gluten I use:
Base recipe is adapted from @PizzaisLovely ‘s 10k Chicken and you can find their un-modified recipe here:
Shout out to@EthanChlebowski for the tip on using mayo to finish the chick’n.
RECIPE:
Dry:
370g Vital Wheat Gluten
Wet:
1 tsp Baking Powder
1 tsp Fine Sea Salt
1 tsp MSG
3 Tbsp Oil
1 tsp vinegar (Apple Cider or Rice Wine works here)
1 can Cannellini beans (425g total)
350g Tofu (I used firm, but any should work)
Other:
Veggie stock
Vegan Mayo
Salt & Pepper to taste
Fresh or dried herb like oregano
Method:
– Blend together wet ingredients until completely liquified in a food processor
– Combine the wet mix with the vital wheat gluten and form a dough
– Pop it back into the food processor and run for 3 minutes (I had to do mine in 2 batches. You can also halve the recipe and do it all in the processor)
– Rest for at least 1hour, or up to 24 covered in the fridge
– Roll it out into a long oval and then cut off 2-3oz pieces until the dough is all used up
– Form them into cutlets, smoothing out the rough edges roll them out again as needed
– Simmer in veggie stock for 45 minutes, checking every ~5 minutes to ensure that the liquid isn’t boiling (that will ruin them!).
Final Prep:
– At this point you can also just marinate them how you desire or you can finish them how I did in the video:
– Depending on how many you’re making, combine vegan mayo, salt, pepper, and a dried herb and mix. Coat the dried outside of a cutlet generously.
– Sear on a very hot pan until you get a nice char on both sides, and then serve.
Chapters:
Why I love this recipe: 0:00 – 0:19
Making and cooking the dough: 0:20 – 2:47
Uses and storage: 2:48 – 3:05
How to finish the cutlets: 3:06 – 4:36
Looks great, and that mayo marinade is a game changer! Works great for soy curls too! Most excellent video!!
I put the cutlets in my instant pot, cover with water or broth cook on high pressure for 3 minutes, natural release, about 15 min. They may stick together a bit but they will come apart. Much easier than simmering for 45 min.
I have never made seitan- after 13 yrs of being plant based. Figured this would be the best recipe to start with! Wish me luck!
Wonder if I could mix it in small batch with my blender. I don’t have a food processor.
Two words: gochujang mayo! Also, I didn’t have cannellini beans so I use a can of chickpeas and it worked out pretty well. I’m very happy with my first effort and I’m very grateful to you for this channel.