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My review
Chicken Seitan
1
ShrimpGhost
"The easiest and best seitan recipe I've ever used. You can use this recipe wherever meat is called for, shape it before cooking to make nuggets or patties, and after cooking you can grind or shred the 'meat' to fit whatever the recipe calls for. This recipe has a slight chicken flavor, but if you want it to have more of a beef flavor, just add beef bouillon or soup-mix to the liquids in your broth. Seitan soaks up so much flavor, the possibilities are endless so go ahead and experiment with your favorite seasonings."
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Ingredients
1 h 20 m servings 103Original recipe yields 12 servings (12 patties)
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Directions
{{model.addEditText}} Print- In a large glass bowl, mix together the vital wheat gluten, rosemary, thyme, sage, cumin seed, and garlic powder. In a separate bowl, combine the water and tamari or soy sauce. Using a sturdy spoon and working very quickly, gradually pour liquid into gluten mixture. The gluten will develop very fast and become very rubbery and elastic. If there is any remaining dry mix, quickly add a small amount of water to soak it up. Working on a flat, clean countertop, knead the dough a few times then shape into a log about the diameter of your fist. Shaping the dough can be a little tricky as it is rubbery and resistant, but just be patient. Set aside to rest for 15 minutes while making stock.
- In a large stock pot, boil 8 cups water with 1/2 cup tamari or soy sauce, onion powder, and dashi kombu. Cut gluten log into desired shapes, maximum 1/2 inch thick. Individually drop the gluten pieces into boiling stock. Reduce heat to low, cover, and simmer for 45 minutes. Seitan may now be breaded and fried, chopped up and used in salads, or seasoned in any way you like.
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
11/4/2004
As far as seitan goes this is pretty good. I have tried to make seitan a few times and this was definitely the best one I've tried (easy and similar in taste to the store-bought kind. I didn't...
Most helpful critical review
5/20/2007
The seitan is much less 'spongey' if you put the seitan in cold broth and then bring it up to a simmer instead of dropping it in boiling broth.
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5/20/2007
The seitan is much less 'spongey' if you put the seitan in cold broth and then bring it up to a simmer instead of dropping it in boiling broth.
4/4/2007
I've always baked my seitan in the oven because boiling it always seemed wrong to me, but I thought I'd give this a try since everyone seemed to like it... Suffice it to say I'm glad I halved th...
11/4/2004
As far as seitan goes this is pretty good. I have tried to make seitan a few times and this was definitely the best one I've tried (easy and similar in taste to the store-bought kind. I didn't...
10/15/2011
I've made seitan a few different ways (baked, steamed and wrapped in cheesecloth then simmered) but I've never made it by dropping it directly in simmering broth as in this recipe and I don't th...
2/20/2007
As one reviewer mentioned already, this does have a much spongier texture than the seitan recipe I was used to working with, but I rather like that, especially for vegetarian chicken salad recip...
4/1/2006
I will say that it had excellent flavor, it soaked up so much into it. However, it came out very spongey, not quite seitan. I will try a second batch another time and see how that on fairs.
6/19/2006
This turned out very tasty -- I was quite pleased by the flavour. I look forward to making this again.