Seitan has become a regular visitor to the CatHouse. It’s just so dang yummy we can’t help ourselves. The first time I made it following Honey LaBronx’s seitan recipe on her hilarious and informative vegan cooking show, you should go and watch! But I would love it if you came back and tried my Chicken style Seitan recipe as well.
This recipe comes together pretty fast, but the cooking part is longer and is best as a two step situation!
CatHouse Classic Chicken Style Seitan
- 1 box Hodgson Mill Vital Wheat Gluten (about 1 1/4 cup)
- 3 tablespoons nutritional yeast
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon coriander
- 1/2 teaspoon poultry seasoning
- 1 cup vegetable stock
- 1 tablespoon soy sauce
- 1 teaspoon dijon mustard
- 3 cups vegetable broth
- 3 cups water
- 2 tablespoons soy sauce
In a medium bowl whisk together the dry ingredients, set aside. In a smaller bowl or 2 cup measuring pitcher mix the liquid ingredients together then pour on top the dry. Using a wooden spoon stir to combine. Once there is no liquid or dry ingredients visible use your hand to punch and knead the gluten dough. Now here is where you need to decide if you want “patties/steaks/tenders” or if you would rather have random “chunks”. For the patty version you want to stop kneading before the gluten strands are fully formed (gluten strands mean the dough will stretch instead of ripping when pulled apart).
To make patties pull apart 1/4 cup (roughly) size balls and knead until gluten strands are formed and flatten as thin as possible, continue making patties finishing the kneading process individually. To make chunks keep kneading the entire gluten dough ball until it is very hard to pull apart, then take a clean pair of kitchen scissors and snip off pieces about 1/2 to 1 inch across, they will swell up during cooking!
The initial cooking method is the same for patties and chunks. Pour cooking broth ingredients into large pot (bigger than a 2 quart sauce pan) bring to a boil, then toss the patties or chunks into the broth cover with a lid and lower the temperature to medium/low cook for 45 minutes. Once done you may have a little cooking broth left over this makes great gravy, or you may not…sometimes I do and sometimes I don’t and I have no idea why! Either way the seitan cooks perfectly.
With chunks you can now simply eat them up, toss them in barbecue sauce and eat them on a bun or eat them like chicken nuggets or add them to a casserole its all up to you. With the patties, I like to bake them in my toaster oven at 350 degrees F for 10 minutes per side, this dries out the outside and gives the patties a nice golden crusted exterior, you could bake the chunks as well if you wanted to. The patties make a great “chicken” seitan sandwich topped with tomato and lettuce with a bit of eggless mayo or you can serve them with spaghetti and tomato sauce with some nutritional yeast sprinkled on top for a Seitan “Parmesan”.
I believe this seitan would keep for 5 days or so in the fridge in an airtight container without a problem, but I have yet to test that because it has only made it 3 days in our CatHouse before it was all eaten up! If you are worried I’m betting the patties would freeze well, though I would advice wrapping each one separately. I hope someone will try this quick and simple recipe, if you do please let me know how you liked it!