Why eat an actual chicken? This easy-to-make seitan has bite and flavour. Slice thickly and braise in some stock or gravy and eat as ‘medallions’, slice thinly and stuff in a sandwich, or cube and use in a stir-fry.
250 ml (1 cup) vegetable or vegan ‘chicken’ stock
70 g (1/2 cup) cooked cannellini beans (I use tinned beans and freeze the rest in 70 g portions)
3 cloves garlic, roughly chopped
1 heaped tsp miso
1/2 tsp fine salt
140 g gluten flour/vital wheat gluten
1 heaped tbsp of my Chickun Seasoning (no salt added to the seasoning) or ready-made chicken seasoning
12 g (1/4 cup) nutritional yeast
– Blend wet ingredients using a small processor or (stick) blender.
– Put dry ingredients in the bowl of a stand mixer or (if kneading by hand) a wide bowl.
– Pour dry ingredients into the bowl with wet ingredients and mix.
– Knead for 10 minutes in stand mixer (using the flat paddle attachment) or by hand.
– Divide into 2 portions (about 200 g each) and shape them into logs.
– Wrap in aluminium foil, turning the ends like a toffee wrapper.
– Steam the seitan. I do this in the Instant Pot. Pour 250 mls/1 cup of water in the Instant Pot and put the wrapped seitan on the trivet. Steam for 40 minutes on high pressure and release pressure manually.
You can also just steam it for 40 minutes in a large pot, using a steamer basket.
– Eat straight away or cool and store until you are ready to eat. Slice thickly and braise in some stock or gravy and eat as ‘medallions’, slice thinly and stuff in a sandwich, or cube and use in a stir-fry.