VEGAN CHICKEN (SEITAN)
A staple in China and Japan for many years, seitan was invented and developed by vegetarian Buddhist monks as a common meat replacement! Here is a version that gives you the most âchicken-yâ vegan chicken you can find.
Recipe video available on my TikTok (2 parts!)
RECIPE:
4 cups all-purpose flour (or bread flour, you want a high gluten content)
1 3/4 cup water
6 cups vegan broth (I used 3 Edward & Sons âNot ChickâNâ boullion cubes dissolved in 6 cups water)
1 teaspoon garlic powder
2 teaspoons onion powder
Begin to mix the flour and water in a medium bowl, until it forms a shaggy dough. Turn dough onto clean work surface and begin kneading until everything forms into a solid dough ball, around 8 minutes. If you have a stand mixer with a dough hook, you may use it here instead.
Once the dough forms a consistent ball, place into clean bowl. Cover the dough with water, and cover with lid. Let the dough rest in the water for a minimum of 2 hours (best overnight).
Drain the water from the dough using a strainer. Place dough back into the bowl, and cover with fresh lukewarm water. Begin squishing and kneading the dough in the water.
Once the water is opaque and white, drain the dough into the strainer again. Repeat the process of washing and draining 5-6 times, until the dough holds together and the water is almost clear. The dough will have the consistency of soft bubblegum and be beige in color. Allow dough to rest in the strainer for 10-20 minutes.
While dough dries, prepare broth. In a medium pot, add your broth, as well as garlic and onion powder. Bring to low simmer.
Turn dough onto clean work surface. Begin to stretch it into a long rectangle shape. Once stretched, using a knife or scissors, cut the rectangle into three strands, leaving about an inch at the top. Braid your strands together, and tuck the end under the dough. Once braided, gently stretch the braid, and knot it twice.
Place dough ball into simmering broth. Cover, and let cook 30 minutes. After 30 minutes, flip the dough ball over, and allow to cook another 30 minutes.
Remove pot from heat and let the dough cool completely in the broth. If you are in a hurry, you can put ice in the broth to encourage quicker cooling.
Remove the dough ball from the broth, and shred using two forks. For the best âchicken-yâ strands, be sure to shred along the grain.
Use as you would in any recipe calling for shredded chicken! If you need to store it, store unused portion in the remaining broth in your refridgerator.