A dead ringer for country-fried or baked chicken, this seitan is easy to make and incredibly versatile. A crisp outer “skin” forms during baking while the inside stays tender and juicy.
- Yield: 4 Servings
- ½ cup vital wheat gluten
- 1½ tsp No-Chicken
- Broth Powder
- 2 cup No-Chicken Broth
- ¼ cup nutritional yeast
- 11⁄2 tsp Poultry Seasoning Mix
- 1 tsp granulated onion powder
- salt, to taste
- pepper, to taste
How to Make It
- In a mixing bowl, combine vital wheat gluten, No-Chicken Broth Powder, and ½ cup of warm water, stirring until a dough forms.
- Turn dough (seitan) out onto a clean surface and knead for 1 minute, then set aside.
- Combine 2 cups of broth with nutritional yeast and seasonings in a large pot, stirring to incorporate.
- Return to dough and cut into strips, breasts, or any other shape, being mindful that it will more than double in size during cooking.
- Bring broth to a boil and add dough.
- Bring to a boil again, then reduce heat to low and simmer with the lid slightly ajar for 50 minutes to 1 hour, stirring every 10 to 15 minutes. Save any excess liquid left in the pot.
- Preheat oven to 350°F. Meanwhile, grease a large casserole dish or cookie sheet that is large enough to fit all of your pieces without them having to touch.
- Once dough is finished cooking, bake for 20 to 30 minutes, until a golden skin has formed.
- Flip over halfway through cooking if desired.
- To make a gravy, add up to 1 cup of non-dairy milk to the leftover cooking liquid then heat over medium heat, adding salt and pepper as desired.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.