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Fried Chicken Seitan Recipe

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This recipe for Fried Chicken Seitan is from The Phillips Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c vital wheat gluten
1 c Nutritional yeast
1 c TVP (soaked in broth)
1 tb fresh rosemary (1 TSR dried)
1 tb fresh thyme (1 TSR dried)
1 tb fresh sage (1 TSR dried)
1 tb fresh parsley (1 TSR dried)
1/4 tsp cumin seed (slightly crushed)
1/4 tsp garlic powder
1-2 tsp poultry seasoning
2 tsp french roasting herbs
2 c water
1/3 c tamari or soy sauce
8 c water
1/2 c tamari or soy sauce
1/2 tsp onion powder
2 (4 ") pieces dashi kombu (dried kelp) optional
Directions:
Directions:
Mix together the vital wheat gluten, rosemary, thyme, sage, cumin seed, and garlic powder. In a separate bowl, combine the water and tamari or soy sauce. Rehydrate the TVP, drain fully, then add to dry mixture.Using a sturdy spoon and working very quickly, gradually pour liquid into gluten mixture. The gluten will develop very fast and become very rubbery and elastic. If there is any remaining dry mix, quickly add a small amount of water to soak it up. Working on a flat, clean, floured countertop, knead the dough a few times then shape into a log about the diameter of your fist. Shaping the dough can be a little tricky as it is rubbery and resistant, but just be patient. Set aside to rest for 15 minutes while making stock.
In a large stock pot, boil 8 cups water with 1/2 cup tamari or soy sauce, onion powder, and dashi kombu, 1 TB french roasting herb, poultry seasoning. Shape gluten into desired shapes, maximum 1/2 inch thick. Individually drop the gluten pieces into boiling stock. Reduce heat to low, cover, and simmer for 45 minutes. Seitan may now be breaded and fried, chopped up and used in salads, or seasoned in any way you like.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Add flour to mixture when kneading to alleviate stickness.

 

 

 

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