Chicken Style Seitan

READY IN: 2hrs
Recipe by That is Dr House to

This recipe was derived from a larger food network recipe. This is just make the seitan part. From The Real Food Daily Show

Top Review by Broadtech

The taste was awesome... but I did find it a bit dry. Next time I am planning on mixing all of the ingredients and adding the wheat gluten last - 1/2 cup at a time. This way, I can achieve a slightly "juicer" texture. It was just too dry the way this recipe describes it. I do think that the taste was great and it makes a whole lot so if you need to stock up on a protein in your freezer - this is the recipe. It's a keeper but needs some adjustment. More proof that homemade is always better than the stuff you buy in the grocery store...
Thanks!

Ingredients Nutrition

Directions

  1. Preheat oven to 350F.
  2. Line a 8 inch square pan with parchment paper making sure the sides are 2 inches high.
  3. Heat 1 tbsp oil in heavy skillet over med. Add onion and garlic and saute until tender. Set aside.
  4. Stir flours, yeast and salt in large bowl. Puree the beans with 1/2 cup canola oil, tamari and onions in blender until smooth adding water to make a smooth creamy bean puree then whisk remaining water into puree in bowl. Quickly stir bean into flour until you have a wet dough. Transfer to pan and smooth. Cover with foil.
  5. Place this in a water bath. Put pan in larger pan and add enough water to come up halfway on sides. This is to ensure even cooking. Bake for 2 hours or until seitan is firm on top. Add water to pan if needed to maintain half level.
  6. Cool seitan to room temperature Quarter. You should have four 1 pound squares.
  7. Keep covered and refrigerated for up to two days.
  8. Frozen: wrap separately in plastic and place in resealable bag. keeps one week.

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