Seitan. Chicken Style Meat
Saitan (say-tan) A meat substitute that has been used for centuries in China and Japan, where it was developed by Buddhist monks.
I have to give full credit to The Buddhist Chef for this recipe. I have been using it over the past year and each time I make it I've changed the recipe slightly to suit my tastes. I found by adding mayo gives it a chicken style taste and also makes it smoother. Using chicken seasoning is a great way to give it a Southern style taste. You can get seasoning from the herbs and spices section of most supermarkets. I used Bart chicken season but have also used Asda own version which is very cheap. Although some of the ingredients are a little harder to get hold of they last for ages. The chickpea flour I've have had for at least a year and its still over half full. The cost in the end per seitan portion is way cheaper than buying it in the shops. Everyone who has sampled this mock meat (including meat eaters) has enjoyed it. It's full or protein, low in carbs and packed with flavour.
- 250 g vital wheat gluten flour Amazon or health stores.
- 50 g chickpea/gram flour
- 30 g nutritional yeast
- 1 tbsp basil, rosemary & parsley or 3 tbsp of mixed herbs
- 2 tbsp chicken seasoning most are vegan
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tbsp tomato ketchup
- 1/2 cup vegan mayo
- 375 ml hot water
- 2 tbsp soy sauce
- season with pink/sea salt and pepper
- 2 tbsp vegan Worcestershire sauce Amazon or health stores
Put all the dry ingredients into a bowl and mix together. Now in a jug add all the wet ingredients and mix thoroughly. Pour into the flour mix and stir together with a wooden spoon. When it starts to from a dough and is too difficult to mix use your hands and knead for 3-4 minutes.
You can shape into one big joint or as I prefer, separate into three smaller portions and sometimes freeze one or two portions. Wrap in cling film and steam for 45 minutes. If you don't have a steamer simmer in vegetable stock for the same amount of time (1 hour if cooking as one large serving). If boiling tie the ends of the cling film to stop water getting inside.
Be careful when handling the hot seitan.I like to thinly slice the seitan for sandwiches, roast dinners or cut into strips for stews, pasta and stir-frys.
TIP: Why not slice for your roast dinner, cut into chucks or strips for a stew or stir fry. Cover in batter or breadcrumbs and you've got chicken nuggets. My partner loves it thinly sliced in a sandwich with salad and vegan mayo. If you like hot food throw in some chilli powder into the ingredients.
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