Basic Seitan - Chicken Flavor

READY IN: 1hr
Recipe by Kozmic Blues

I have been making seitan quite a bit lately, and have been trying various cooking methods (baking, steaming and now simmering). One of the more difficult methods as far as consistancy goes, (so I've read), is simmered seitan. The following recipe I found in La Dolce Vegan cookbook, and it sounded so simple and mistake proof, I had to try it. I have now conquered my fear of simering seitan in broth!! Recipe can be doubled, and the pieces can be cut into nuggets, strips or cutlet sized pieces.

Top Review by MaybelLouise

Eek. I must have done something wrong... but I did everything according to the recipe but still ended up with chewy elastic poof balls that tasted awful. I'm new to cooking my own alt meat... and dont think I will be trying this again. Thank you anyways for the recipe, maybe seitan just 'aint for me! :) If anyone has any suggestions on what I might have done wrong or any way to make something a bit more simple, please reply! Thanks!

Ingredients Nutrition

Directions

  1. In a medium bowl, stir together the wheat gluten and water until it becomes elastic. Knead dough anywhere from 1 to 5 minutes.
  2. Cut into you desired shapes and sizes.
  3. In a medium sauce plan, bring all of the broth ingredient to a boil.
  4. Add prepared seitan into broth.
  5. Reduce heat and cover with lid.
  6. Let simmer for 50-60 minutes stirring every 10 minutes, until MOST but not all of the broth has reduced completely, this can take anywhere from 30 to 60 minutes.
  7. Use chicken flavored seitan immediately in your dish of choice or store in the refrigerator for up to 6 days, or the freezer for up to 6 months. If you use the seitan imemdiately after simmering, it will seem quite soft and tender. If you allow it to cool and then use it in a dish, it will have a bit more texture to it.

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