About six months ago I became a vegetarian after being scared straight by the movie Okja. I was scared almost straight several years ago after watching Forks Over Knives, and again when I visited my doctor and was told I need to get my cholesterol down. But this time it stuck. Maybe it’s because I have a house full of animals now and just had a couple back then, or because I’m older, or because I’m a Californian now.
I’ve been doing well with the life change and have no interest whatsoever in going back to real meat. Sometimes though, I enjoy a meat substitute. I bought some Primal Strips “beef” jerky online recently and really liked it. I read that it was made from Seitan. I’d never heard of this before and did quite a bit of research to figure out what it was, how to make it, and how to pronounce it.
For starters, I think it’s pronounced (Say-tahn) accent on the second syllable. My BF calls it Satan because he hates meat substitutes.
Through much trial and error I am posting my recipe and directions for Chicken Seitan. It came out good on the first try and I’ve made it twice since. You can eat it straight out of the steamer, sliced or chopped, but it’s better mixed into something.
Two variations I’ve tried were making into “Chicken” salad. For that I put one of the four hunks of cooked “meat” into the food processor and mixed it with mayo, some BBQ spices and chopped celery. It tasted and felt a lot like real chicken salad.
Another variation was for Buffalo Chicken Dip which I’ll show directions for in another blog entry. We ate it all and I forgot to take pictures.
Below is the recipe for the Chicken Seitan base. Change the spices around as you see fit. Substitute it anywhere you’d use chicken and it should come out just fine. I’ve tried it in stir fry and cold salads and it’s perfect!
- 1.5 cups cold broth
- 2 tbl olive oil
- 1.5 cups vital wheat gluten (You can get this at any grocery store in the baking aisle)
- 1/4 cup chickpea flour
- 1/3 cup nutritional yeast (I got this at my Sprouts-your grocery store may not have it)
- 1 tsp garlic powder
- 1.5 tsp poultry seasoning
- ½ tsp paprika
- ½ tsp onion powder
Whisk together broth and oil, set aside.
Mix dry ingredients and then knead for 3 minutes. I start mixing with a spoon to cut down on mess, then used my hands once it pulled together. It’ll be elastic and you won’t need flour or oil. It’s not sticky.
Let it rest for 10 minutes then knead for 15 seconds. Cut in 4 pieces. Wrap loosely in foil and steam for 30 minutes. I used my rice cooker on Steam. Super easy.
Let it cool for 30 minutes before putting in fridge.
Store it in zip lock bags. These pieces will stay good in the fridge 2 weeks. You can freeze them for months..