Craving a hearty, protein-packed vegan dish that’s full of flavour? This Easy Seitan Chicken recipe is the perfect solution! Whether you’re looking to make the ultimate vegan chicken gyros, toss it in a salad, or use it in a stir-fry, this homemade seitan is quick, simple, and incredibly versatile. Did I mention it’s incredibly budget-friendly?! Well, it is. With just a few ingredients, you’ll have juicy, satisfying “chicken” ready to take your meals to the next level – no fancy techniques required!
What you’ll need to make this easy seitan chicken:
To make seitan, you’ll need the following basic ingredients:
- AP Flour or High-Protein Baker’s Flour – This is the main ingredient which we extract the protein from. It’s what gives seitan its chewy, meat-like texture.
- Water or vegetable broth – To hydrate the dough and boil the seitan. You can use broth for extra flavour or plain water.
- Flavourings – These add depth to your seitan. Common options include soy sauce (for umami), garlic powder, onion powder, nutritional yeast, smoked paprika, or herbs like thyme and rosemary.
For boiling:
- Vegetable broth or water – Seitan is typically simmered in a flavourful broth to infuse it with additional taste.
With these basic ingredients, you can create seitan from scratch that’s perfect for use in a variety of dishes, from stir-fries to vegan chicken nuggets!
Can I use any type of flour for making seitan?
The best flour for making seitan using the flour-and-water method is high-protein bread flour. Bread or baker’s flour contains more gluten, which helps create the chewy, meat-like texture that makes seitan so satisfying. All-purpose flour can also work, but it will result in a slightly softer, less chewy texture. Avoid using self-raising flour or gluten-free flour, as these will not yield the desired results.
How do I make seitan with just flour?
To make seitan from regular flour, start by mixing all-purpose flour or bread flour with water to form a dough.
Then, knead the dough for around 10 minutes, until it’s elastic and smooth.
Once kneaded, the dough is rinsed under cold water to wash away the starch, leaving behind the gluten.
This gluten is then simmered in broth to cook it through, giving it its chewy texture.
This method takes a bit longer than using vital wheat gluten, but the result is still delicious!
Why do I need to rinse the dough?
The rinsing process helps wash away the starch from the dough, leaving you with just the gluten (which forms the base of the seitan). If you skip this step, the seitan will be sticky and won’t have the same firm, chewy texture. It’s important to rinse the dough thoroughly under cold water until the water runs clear to ensure you remove as much starch as possible, leaving just the gluten.
How long does it take to make seitan using this flour method?
Making seitan using flour and water typically takes about 2-3 hours from start to finish, compared to using vital wheat protein. The kneading and rinsing process can take up to an hour, depending on how long it takes to rinse out the starch. The simmering part usually takes around 30-45 minutes. While it does take some time, the results are worth the effort and you’ll have a big batch of homemade budget-friendly seitan for use in various recipes.
What can I do if the dough is too sticky to knead?
If the dough becomes too sticky during kneading, sprinkle in a little bit of flour and continue kneading. Be sure to add flour gradually to prevent it from becoming too dry. If the dough is very sticky at first, that’s normal; just keep kneading until it becomes smooth and elastic. If necessary, you can also cover the dough with a damp towel to prevent it from drying out while you work.
How do I know when the seitan is ready to cook?
Once you’ve rinsed the dough thoroughly and the water runs clear, the seitan dough should be firm and elastic. At this point, it’s ready to simmer in broth or water. After simmering for 30-45 minutes, the seitan will have firmed up and become chewy. Test it by cutting a piece – it should have a texture similar to meat, with a firm, yet tender bite.
Can I flavour the seitan while it’s being made?
Yes! You can flavour the dough before boiling it by adding ingredients such as soy sauce, garlic powder, onion powder, nutritional yeast, smoked paprika, or your choice of herbs and spices. This will infuse the seitan with flavour from the inside out.
What if I don’t have a broth to simmer the seitan in?
While vegetable broth is ideal for simmering seitan, if you don’t have any, you can simply use water or create your own broth with some vegetable bouillon cubes. For added flavour, you can also add a few soy sauce drops, herbs like rosemary or thyme, or a splash of apple cider vinegar to the simmering liquid to give it more depth – or whatever your tastebuds fancy!
Is it necessary to stretch and braid the dough?
Stretching and braiding the dough for seitan is not necessary, but both techniques can improve the texture and appearance of the finished product, depending on your desired outcome.
- Stretching the dough: This step can help develop the gluten structure and make the seitan more elastic and chewy. Stretching helps the gluten strands form properly, creating a meat-like texture. While it’s not strictly required, it can enhance the final product, especially if you’re aiming for a more traditional, firm, and chewy texture.
- Braiding the dough: Braiding is purely optional and more for aesthetic purposes. It doesn’t affect the texture or flavour much, but it can make the seitan look visually appealing, especially if you’re planning to slice it into pieces. Braiding can also give the seitan a slightly more “pulled” texture, which might be desirable for some recipes, like vegan “pulled chicken” or a decorative roast.
If you’re looking for a simpler process or don’t have time to braid, you can skip both stretching and braiding and still end up with delicious seitan. You can shape the dough into a log or another shape and cook it just fine. The key is ensuring the dough is kneaded well to develop the gluten before cooking.
Easy Seitan Chicken
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This simple, homemade seitan chicken is a plant-based powerhouse that comes together using just flour and water, creating a deliciously chewy texture perfect for stir-fries, sandwiches, or wraps. Packed with flavour and customisable to suit any dish, it’s a must-try for anyone craving a versatile vegan protein!
Ingredients
4 cups High-Protein Flour
1.5-2 cups Water
1 tsp Salt
4 cups Vegan Chicken Broth or Vegetable Broth, for boiling
1 tsp Onion Powder (optional)
1 tsp Tamari (optional)
Directions
- In a large bowl, combine the bread flour and salt. Gradually add water, stirring as you go, until a dough begins to form. You might not need all the water, so add slowly and adjust until the dough is firm but not sticky. If you’re adding seasonings like onion powder and tamari, now is the time to add them.
- Transfer the dough to a flat surface and knead it for 10-15 minutes until it becomes elastic and smooth. The dough should feel a little firm and stretchy. This can be done in an electric mixer with a dough hook if you want to avoid the manual kneading.
- Now comes the key step – washing the dough. Fill a large bowl or sink with cold water. Place the dough into the water and start kneading and rinsing it under the water. The goal is to wash away the starch from the dough. You’ll see the water become cloudy as the starch comes out. Keep rinsing and gently kneading until the water runs clear. This can take 10-15 minutes.
- Once the starch is rinsed out, you’ll be left with a firm, elastic mass of gluten. You can shape the seitan into a log, loaf, or any shape you prefer. If you want a more textured, shredded look, you can also pull it apart with your hands. I prefer to stretch the dough out into a long log, separating the dough into three long pieces. I then braid the dough and shape into a rough ball.
- Bring a large pot of vegetable broth or water to a gentle boil. Carefully lower the shaped seitan into the simmering broth and reduce the heat to a gentle simmer. Simmer for about 45-60 minutes, stirring occasionally. The seitan will expand and firm up as it cooks.
- Once the seitan is cooked, remove it from the broth and let it cool slightly before using. It can be sliced, shredded, or cubed and used in your favourite dishes, such as stir-fries, sandwiches, or vegan “chicken” dishes.
