Seitan ‘Chicken’ Stuffed Joint
I love a roast dinner so decided to put together a set of videos showing how I make each part. This is a showstopper which you can serve up as the centre piece of your roast or Christmas dinner. It's easy to make and can be frozen.
Servings: 1 family
- 200 g chickpeas drained
- 100 g oat flour I blend normal oats in the food processor to a fine flour
- 150 ml plant milk unsweetened
- 120 g vital wheat gluten amazon or health stores
- 4 tbsp nutritional yeast
- 4 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pink/sea salt
- black pepper
- 2 tbsp chicken seasoning Most supermarkets sell this
- 1 pack stuffing mix 170g
- Prepare your stuffing so it can cool while you make the seitan.
To your food processor add the milk, chickpeas, vital wheat gluten, oat flour, salt, pepper, onion and garlic powder, nutritional yeast and chicken seasoning.
Blend for a couple of minutes until all the ingredients are combined. You may have to use a spatula to scrape the sides and reblend. Add a little more vital wheat gluten until it forms a dough. Now add the oil. Blend for 2-3 minutes to help the dough form the meaty textures.
Roll out flat into parchment paper and fill the centre with the stuffing. Do not overfill. Roll up the sides and seal the seitan around the stuffing.
Now, wrap tightly (like a parcel) the parchment paper around the joint. Place the parcel on tin foil and wrap again.
Steam for 1 hour and twenty minutes turning halfway through.
Serve hot! Why not add the joint in with your roast potatoes and cook for another 20 minutes to bring out the flavours.
TIP: Once steamed you can serve straight away or for a more meaty experience you can roast the joint in a little oil for 20 minutes. With the leftover half I sliced thinly and fried them. I used packet stuffing to make this recipe super easy but when I make another one I’ll be making my own stuffing.