Chicken-Style Seitan

1 1/2 Cup Vital Wheat Gluten
2 Tbs Nutritional Yeast
1 tsp Old Bay Seasoning
3/4 Cup Cold Water
1 Tbs Tamari or Soy Sauce (low sodium)
3 Tbs Soymilk
1 Tbs Olive Oil

Mix dry ingredients and wet ingredients separately, then combine and knead with your dough hook.

Then make your broth:
2 Cups Water
1 Vegetable Bullion Cube (I used a Tbsp of my vegan chicken broth powder)

Heat the broth until it starts simmering, and then turn it to med-low. Shape the gluten dough into small cutlets by smashing and stretching it. Then put them into the lightly simmering broth and cover with the lid.

After simmering for 10 minutes, lift the lid and turn the pieces over. They should be puffed up with the broth now, and look something like this.

Simmer the pieces for 10 more minutes, and then you’re done! Refrigerate the pieces with the broth to have a nice texture for later, or use them in your recipe right away.

Country-Fried Seitan

Dry Mix:
1 1/2 cups flour
1/4 cup nutritional yeast
3 tsp Old Bay Seasoning (or equal parts celery salt & paprika)
4 tsp baking powder
Wet Mix:
1/3 cup seasoned dry mix from above
1/4 cup water
1/4 cup soy milk
3 Tbsp mustard (dijon worked great!)

Heat a skillet of olive oil to 350 degrees (Medium-high heat). Mix dry and wet mixes in seperate bowls. Add the seitan first to the wet mix to coat, then place in the dry mix coating both sides. Then slide the pieces into the oil a few at a time, turning after about 3 minutes when golden brown and crispy. Drain on paper towels.

Vegan sausages

EACH RECIPE BELOW MAKES ONE LARGE SAUSAGE

Italian Vegan Sausage – Seitan
2 ts of poultry or Italian herb blend, 1/4 ts salt, 1/4 ts sugar, 1/4 ts ground thyme, 1/4 ts ground fennel, 1/8 ts garlic powder, 1/4 ts onion powder, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1 TB tomato sauce, 1/4 cup water

1. Mix dry ingredients
2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
3. Add sauce and/or oil then liquid
4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
6. Steam in steamer basket for 45 minutes. ENJOY

Mesquite Brown Sugar Vegan Sausage – Seitan
1.5 ts mesquite barbecue powder blend (bought from whole foods) + 2 ts brown sugar, 2 TB BBQ sauce, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1/4 cup water

*I think those first two ingredients were over powered by my impulsive use of BBQ sauce. You might be able to skip the sugar & powder blend. Maybe BBQ is all that’s needed for a sweet mesquite sausage flavor.

1. Mix dry ingredients
2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
3. Add sauce and/or oil then liquid
4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
6. Steam in steamer basket for 45 minutes. ENJOY

Maple Breakfast Vegan Sausage – Seitan
1 ts sage powder, 1/2 ts salt, 1/2 ts onion powder, 1/8 ts garlic powder, 2 TB maple syrup, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1 TB tomato sauce, 1/4 cup water

1. Mix dry ingredients
2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
3. Add sauce and/or oil then liquid
4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
6. Steam in steamer basket for 45 minutes. ENJOY

Chipotle Cajun Vegan Sausage – Seitan
2 ts Cajun blend 1/2 ts garlic powder, 1 ts onion powder, couple drops of adobo sauce from canned chipotle peppers, 2 ts soy sauce, 1/4 cup gluten flour (30 grams), 1 TB chickpea flour (7 grams?), 1 ts oil, 1/4 cup water

1. Mix dry ingredients
2. Taste your dry powdered mix. Salty and spiced enough? Add more if needed.
3. Add sauce and/or oil then liquid
4. Mix everything til it’s a firm ball of dough. Add more gluten flour at this point if your dough is moist, sticky or not forming a solid ball.
5. Place dough on foil, form sausage shape, roll foil around it then twist the ends closed.
6. Steam in steamer basket for 45 minutes. ENJOY

Vegan Buffalo Wings & Vegan General Tso’s Chicken

Vegan Buffalo Wings
I love hot sauce so by extension buffalo sauce is legit. While these were amazing I would dip these in buffalo sauce next time instead of coating them. Yeah that’s nerdy but I’d rather have super crispy breading than semi soggy. The amount of salt in that sauce is freaking addicting.

Vegan General Tso’s Chicken

I bought this general tso’s sauce at aldi’s on a whim. The label showed the salt was totally humble and the ingredients showed all the flavors I love together. Sadly the sauce wasn’t up to my high horse standards. Long story short I gave this bowl of asian chick’n to Mark and dipped my half of plan fried nuggets in BBQ sauce. It was soooooooooooooo good. I really wanted to use orange sauce but didn’t get to the store in time. Mark liked the general Tso’s chick’n better than the vegan buffalo wings.

The recipe I used to makes a massive portion of seitan. Half was turned into nuggets and the other half turned in “wings”. Essentially this recipe made 2 portions of wings and 2 portions of Asian nuggets. Really a ton of food. Feel free to cut the recipe in half or follow the general measurements below for the Vegan Chick’n Parmesan recipe if you just want to make a single portion.

HUGE RECIPE FOR BOTH WINGS & ASIAN NUGGETS:

1.5 cups gluten flour (not packed, 180 grams), 2 ts onion powder, sprinkle garlic powder, 1 ts poultry herbs, 1 ts salt, 3 TB tahini, vegan chick’n broth (or water), 6 TB vegan egg powder (46 grams), 1.5 cups cold water (or more) for egg powder, 2 cups flour, 1 ts cornstarch, 1/2 ts garlic powder, 1/2 ts onion powder, 1 ts salt, 4 TB buffalo sauce, 4 TB Asian sauce (and/or any other sauce)

1. Mix: 1.5 cups gluten flour (not packed, 180 grams), 2 ts onion powder, sprinkle garlic powder, 1 ts poultry herbs, 1 ts salt in a bowl
2. Add 3 TB tahini to a measuring cup. On top of the tahini add veggie broth or water til it reaches the 1.25 cup mark. Mix together.
3. Add liquid for line 2 to dry ingredients on line 1. Add more water to your dough if it feels to stiff. Knead dough for a minute.
4. Divide dough in half. Pull one half into small balls and the other half into wing shapes. These will double in size so make them small!
5. Cover with water or broth. Boil for an hour. Once cooked lay them on a paper towel lined cookie sheet to cool.
6. Make vegan eggs as directed. Make sure the egg batter is on the thinner side so maybe a little extra water.
7. Make flour mixture: Mix 2 cups flour, 1 ts cornstarch, 1/2 ts garlic powder, 1/2 ts onion powder and 1 ts salt in a bowl.
8. Dip nuggets and wings into flour then vegan egg batter then back into flour. Fry on high/med-high until golden brown. Fry in small batches.
9. Once cooked mix each piece with desired sauce. ENJOY

Easy Seitan Steak

Serves: 4

Ingredients

• Dry ingredients
• 1½ cup vital wheat gluten
• ¼ cup nutritional yeast
• ½ cup garbonzo bean powder (or chick pea flour)
• 2 tbsp brown sugar
• ½ tbsp garlic powder
• ½ tbsp onion powder
• ½ tsp turmeric
• Wet ingredients
• 1 cup vegetable stock
• 1 tbsp soy sauce
• ¼ cup organic ketchup or BBQ sauce ( or both!)
• 1 tsp liquid smoke
• 2 cloves of shredded garlic
• pinch of pepper
• Stock
• 1½ cup vegetable stock
• 1 diced onion
• 4 smashed cloves garlic
• 2 bay leaves
• ¼ cup brown sugar
• ½ tsp chili powder
• 1 tbsp dried parsley
• ½ tsp thyme
• 1 tbsp soy sauce
• 1 tbsp molasses
• ¼ cup BBQ Sauce
• 3 tbsp Dijon mustard
• 2 cups water

Instructions

1. Mix all dry ingredients and set aside.
2. In a large bowl, mix together all wet ingredients and whisk until well combined.
3. Slowly pour wet ingredients into dry and knead with your hands. The mixture should be dough like, not overly sticky. Knead well.
4. Form two “logs” with the mixture and let them sit on the preheating oven for 5 to 10 minutes.
5. Mix together your stock in a large bowl.
6. Place “logs” into a deep casserole dish and cover with your stock.
7. Cover dish and place in oven 350 for 1 hour.
8. Flip seitan and continue to cook for ½ hour uncovered. If it is still soft, then cook for another 15 – 20 minutes.
9. Remove from pan and set aside to cool.

Faux Chicken Seitan for stir frys and fajitas etc

Ingredients

1. 1 cup vital wheat gluten
2. 1/4 cup nutritional yeast
3. 1 tablespoon poultry seasoning
4. 1 tablespoon garlic powder
5. 1 cup vegetable broth

Instructions

1. Mix dry ingredients with one cup of vegetable broth and form a dough ball.
2. Once the dough has come together, shape it into a flat disc about an inch thick. Then place it in a bath of cold water to help solidify the dough and prepare for slicing.
3. Spread out the seitan mixture and slice it into small bite-sized pieces.
4. Now cook the seitan in a shallow pan with vegetable broth that just covers the individual pieces. This process will essentially braise the seitan and add some extra flavor. Place in a 400-degree oven for 45-60 minutes.
5. Around 30 minutes into this process, half the liquid will be gone. Flip the pieces of seitan and continue to cook until the liquid is gone.
6. Fry pieces in a non-stick skillet in olive oil until golden brown. Allow edges to crisp up for extra flavor.

Notes

1. Add extra spices to match your chicken dish. For fajitas, add chili powder and cumin. For Chinese stir-fry, add ground ginger, etc. This will help carry the flavors of the dish through the faux chicken. 

1. Directions with pictures

Once the dough has come together, shape it into a flat disc about an inch thick.  Then place it in a bath of cold water for a minute to help solidify the dough and prepare for slicing.

Take it out of the water bath and squeeze out excess water.  Spread out the seitan mixture and slice it into small bite-sized pieces.

Now cook the seitan in a shallow pan with vegetable broth that just covers the individual pieces.  This process will essentially braise the seitan and add some extra flavor.  Place in a 400 degree oven for 45-60 minutes.  

Around 30 minutes into this process, half the liquid will be gone.  Flip the pieces of seitan and continue to cook until the liquid is gone.

The faux chicken is now ready to cook or put in a sealed container to use later.  For many recipes, fry in a non-stick skillet with some olive oil until golden brown.  Serve in place of chicken and be amazed!

Peppered Maple Jackfruit Bacon

• 1 can young green jackfruit in brine (unsweetened) I bought mine from a local Asian Market
• 1-2 T. liquid smoke
• 1 T. Bragg’s liquid aminos or coconut aminos for those with soy allergies
• 1 T. extra virgin olive oil or melted unrefined coconut oil
• 2 T. pure maple syrup
• 1 t. – 1 T. ground black pepper (depending on how peppery you want your bacon)
• 1 t. balsamic vinegar
• 1 t. unsulphered molasses
• 1/2 t. sea salt (optional)

Method: Rinse and drain the jackfruit. Press lightly onto clean kitchen towels to drain any excess moisture. Slice jackfruit into very thin strips with a filet knife, it’s okay if some of it shreds. Jackfruit is kinda shreddy like that. Press sliced jackfruit on the clean kitchen towels again to remove additional moisture. Place jackfruit slices in a medium bowl. In a small bowl, whisk together all the other ingredients to form the marinade. Pour marinade over the sliced jackfruit and gently toss to coat with your hands. Cover and refrigerate for 30 minutes to let the jackfruit absorb the flavors. Preheat your oven to 425°. Lightly oil a large rimmed baking sheet and arrange the jackfruit slices on it so they don’t overlap. Bake for 25-30 minutes, stirring a time or two and watching to make sure the jackfruit bacon doesn’t burn and that it gets nice and crispy (a fine line). Remove from oven and spread onto paper towels and let cool a bit before use.

Jackfruit Curry Burger Patties

Serves: 3 burgers

Ingredients

• 1 can of green jackfruit, drained and rinsed - you can get it online or in an Asian grocery
• ⅓ Cup Chickpea/Garbanzo Flour
• ¼ Cup chopped red onions
• 1 tsp of grated ginger
• ¼ Cup Cilantro, chopped
• 1 tsp of curry powder
• 1 tsp paprika (use red chili powder for more spice)
• Salt and freshly cracked paprika to taste
• 1 tbsp. of oil + enough for shallow frying the patties
• Burger Buns
• Salad greens tossed with some olive oil, lemon juice, and salt & freshly cracked black pepper
• Condiment of your choice

Instructions

1. Boil the green jackfruit in enough water until fork tender. Drain the water and transfer to a food processor along with the chickpea/garbanzo flour, chopped onions, grated ginger, cilantro, curry powder, paprika (or chili powder), salt and black pepper and a tablespoon of oil. Give a few pulses till everything comes together.
2. Take the patty mix out and place in a bowl. Add little more chickpea flour if the mix feels too sticky. Shape into patties (about ⅓ cup each) and chill for about 30 minutes in the fridge.
3. Heat 1 tbsp oil in a non-stick pan or cast iron skillet; fry the patties for about 2 to 3 minutes on each side. Transfer to a paper towel-lined plate to drain off excess oil.
4. Slather condiments on the bottom half of the burger bun; place the salad greens on top and then the patty. Add more salad greens if you wish. Cover with the top half of the burger bun. Enjoy!