Recipe

Chicken Seitan Recipe

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Ingredients

Directions

Step #1 In a large glass bowl, rosemary, sage, thyme, mix together the vital wheat gluten, cumin seed, & garlic powder.
Step #2 In a separate bowl, mix the water & tamari or soy sauce.
Step #3 Using a sturdy spoon & working very quickly, slowly pour liquid into gluten mixture.
Step #4 The gluten will develop very fast & become very rubbery & elastic.
Step #5 If there is any remaining dry mix, quickly add a small amount of water to soak it up.
Step #6 Working on a flat, clean countertop, knead the dough a few times then shape into a log about the diameter of your fist.
Step #7 Shaping the dough can be a little tricky as it is rubbery & resistant, but just be patient.
Step #8 Set aside to rest for 15 mins while making stock.
Step #9 In a large stock pot, onion powder, boil 8 c water with 1/2 c tamari or soy sauce, & dashi kombu.
Step #10 Cut gluten log into desired shapes, maximum 1/2 inch thick.
Step #11 Individually drop the gluten pieces into boiling stock.
Step #12 Reduce heat to low, cover, & let simmer for 45 mins.
Step #13 Seitan may now be breaded & fried, sliced up & used in salads, or seasoned in any way you like.
Step #14 .
Enjoy the Chicken Seitan recipe

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