Chicken style seitan
Versatile vegan meat substitute. Slice the seitan for roast dinner, cut into chucks or strips for a stew or stir fry, cover in batter or breadcrumbs for chicken nuggets.
Saitan (say-tan) is a meat substitute that has been used for centuries in China and Japan, where it was developed by Buddhist monks. Seitan is around 75-80% protein, low in carbs, packed with flavour and budget-friendly. This recipe is highly versatile. Slice for roast dinner, cut into chucks or strips for a stew or stir fry, cover in batter or breadcrumbs for chicken nuggets. Add different flavourings and spices to vary the taste. Full credit to The Buddhist Chef for the recipe.
- 250g vital wheat gluten flour
- 50g chickpea flour (also known as gram flour)
- 30g nutritional yeast
- 1 tbsp smoked paprika
- 1 tbsp basil, rosemary & parsley
- 2 tbsp chicken seasoning (most are vegan, just check the ingredients)
- 1 tbsp onion powder
- 1 tsp garlic powered
- 1 tbsp tomato ketchup
- ½ cup of vegan mayo
- 375ml hot water
- 2 tbsp soy sauce
- 2 tbsp vegan Worcestershire sauce
- Season with black pepper
- 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 separate into three smaller 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.
How to Video
Slice the seitan for roast dinner, cut it into chucks or strips for a stew or stir fry, cover in batter or breadcrumbs for chicken nuggets. Seitan is high protein, low in carbs, packed with flavour and budget-friendly.
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