THE QUICKEST & EASIEST SEITAN RECIPE!! (VEGAN CHICKEN!)
Just 20 minutes to make, and only 7 ingredients, this is by far the quickest and easiest seitan recipe ever!! This vegan chicken alternative is simple to whip up and perfect to add to any meal. Crispy crunchy on the outside, and tender chewy in the middle. The perfect meaty texture to amp up any vegan meal! If you are new to making seitan this is the perfect recipe for beginners to try.Inspired by @futurelettuce
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- Add about an inch of water to a pot with a steamer basket and bring to a light boil.
- In the meantime, whisk together the vital wheat gluten, flour, vegetable broth powder, onion powder, garlic powder, and salt in a medium bowl. Pour in the water and mix to form a ball of dough. Lightly grease the steamer basket, then tear off bite-sized pieces of the seitan dough and place them in a single layer in the steamer basket. Cover, and steam the seitan for 10 minutes.
- In the meantime, in a small bowl or a measuring glass, mix together the Thai sweet chili sauce, hoisin, soy sauce, water, rice vinegar, and sesame oil. Set aside. (See notes for other sauce options).
- When the seitan is done steaming, heat 2 tablespoons of oil in a large skillet or non-stick pan. Use tongs to remove the seitan bites from the steamer basket, and place them into the hot oil in the pan. Be careful as it may splatter. Cook the seitan bites a few minutes per side until they are golden brown and crispy. Remove from the heat and add the sauce and toss to coat. Garnish with green onions and sesame seeds if desired and serve hot.
Nutrition Facts : ServingSize 1 serving of seitan fried in oil, but without sauce (recipe makes 4 servings), Calories 180 kcal, Carbohydrate 10 g, Protein 18 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Sodium 364 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
BAKED SEITAN LOG
We really enjoy this semi-spicy seitan. Cook time does not include cooling time (30-60 on the counter). I like to slice this and lightly fry it on the stove top. It's also good simmered in your favorite bbq sauce.
Provided by TattooedMamaof2
Categories Oven
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- In a large bowl, combine all dry ingredients well.
- In a smaller bowl, combine all liquid ingredients well.
- Add the liquids to the dry mix and combine well, then knead for a few minutes. If there's dry ingredients floating around, add extra cold water 1T, (or too wet 1T wheat gluten) at a time until it's like a moist sponge.
- Roll in a piece of foil making a log shape, twisting the ends.
- Bake for 90 minutes, flipping half way through.
- Let cool before using as desired.
20 BEST SEITAN RECIPE COLLECTION
From fajitas and meatloaf to curry and fried chicken, these seitan recipes are ideal for vegans. This meat substitute is easy to make and super versatile.
Provided by insanelygood
Categories Dinner Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious seitan recipe in 30 minutes or less!
Nutrition Facts :
SEITAN LOG II
This is a modified recipe from PPK. The changes came from AJO, the person who posted Seitan Log on here. I usually just eyeball the spices, so the measurements are just estimations. I highly recommend slicing this up and making a Seitan Dip with it (serve with Au jus broth) or crumble it up in a food processor and add it to chili or tacos.
Provided by danakscully64
Categories Lactose Free
Time 1h40m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°.
- In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
- Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn't need long.
- Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes.
- When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate.
- Slice to use as desired.
Nutrition Facts : Calories 83.5, Fat 5.3, SaturatedFat 0.7, Sodium 646.3, Carbohydrate 6.9, Fiber 2.9, Sugar 1.4, Protein 4.4
INSTANT POT® SEITAN LOAF
Basic seitan "wheat meat" recipe for the Instant Pot®.
Provided by Nilla
Categories Vegetarian Main Dishes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk wheat gluten, bean flour, nutritional yeast, thyme, oregano, and salt together in a medium bowl.
- Whisk 1 cup broth, tamari, liquid smoke, and sesame oil together in a small bowl. Add to dry ingredients and stir until well combined. A dough will start to form.
- Knead for 5 minutes, then form into a log shape about 2 inches in diameter and 8 inches long. Wrap with cheesecloth.
- Place in a multi-functional pressure cooker (such as Instant Pot®) with remaining broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove seitan and let cool slightly before slicing and serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 27.8 g, Fat 4.2 g, Fiber 2.6 g, Protein 32.9 g, SaturatedFat 0.5 g, Sodium 1024.8 mg, Sugar 1.9 g
SEITAN LOG
A baked seitan recipe posted by Lachesis on the Post Punk Kitchen forum. It's easy to make and tasty. It's spicy and the log form makes for great slicing.
Provided by VegSocialWorker
Categories Vegan
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°.
- In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
- Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn't need long.
- Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes.
- When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate.
- Slice to use as desired.
SEITAN LOG 3- CHICK'N VERSION
From the Post Punk Kitchen blog. This is a much milder tasting seitan than Seitan Log or Seitan Log II- it's good if you want to use seitan in a recipe or with a sauce rather than having the seitan be the main flavor point. As with the other logs posted, this seitan is much firmer than the boiled type and more dry. It's good for slicing or crumbling or cut into small peices for a sauce.
Provided by VegSocialWorker
Categories Vegan
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°.
- In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
- Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn't need long.
- Form into a log (6-8" long), wrap tightly in foil, twisting ends.
- Bake for 80 minutes, turning once or twice.
- When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate.
- Slice to use as desired.
Nutrition Facts : Calories 72.8, Fat 5.3, SaturatedFat 0.8, Sodium 393.6, Carbohydrate 4.5, Fiber 2.4, Sugar 0.1, Protein 3.5
"BEEFY" SEITAN LOG
This is based on the "Seitan Log" and its variations posted by VegSocialWorker. I realized that portabella and shiitake mushrooms are sometimes described as "beefy", so I decided to make a seitan with mushroom stock instead of veggie stock.
Provided by Spice Princess
Categories Vegan
Time 1h34m
Yield 1 pound, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F.
- Mix together the dry ingredients in a large bowl. Mix together the liquid ingredients in a smaller bowl, then stir them into the dry ingredients until completely blended. Knead the dough in the bowl for a couple minutes, then place on a sheet of foil and shape into a log about 6 to 8 inches long. Wrap the foil tightly around the log and twist the ends.
- Bake for 80 minutes (this will be firm with a slightly crispy outside -- if you like your seitan a little "spongy", maybe bake for 60 to 70 minutes).
- Slice or chop as desired, and serve immediately or store in the refrigerator or freezer.
FAST & EASY HOMEMADE SEITAN
Steps:
- Gluten dough: Combine all dry ingredients and mix thoroughly. Combine all liquids and add to the dry mixture; mix with a fork until the dough reaches a kneadable consistency. Knead a couple of dozen times, then let the dough rest 3-5 minutes. Wet hands (to prevent gluten from sticking) and knead another dozen times, then let the dough rest another 10 minutes. While waiting, prepare broth (below). Wet hands and a knife; cut gluten into 6-8 pieces and pull into thin strips. Simmer in broth for 45-60 minutes. Broth: Combine all ingredients in a large pot with a lid. Bring broth to a boil, add gluten dough pieces, reduce to a simmer and cover. Check occasionally and add more water if needed.
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