I have made this a couple times now and just getting around to reviewing. What a fabulous recipe! I did make some minor changes, mainly using less cumin (and I may cut it out completely next time -- maybe it's because I grind my own cumin, but I feel like it really dominates.) The texture is so much nicer than the simmered kind I had been making before. I discovered that you can also make it into little "cutlets" (kind of like the Quorn brand) which I feel are very handy to keep in the freezer. Thanks for a great recipe, I will be playing with this for years to come! PS -- I also came up with a variation that is more "beefy" in flavor, which I will be posting.
I can't wait to try this! I didn't even realize a chick'n version was posted! I will be back to review. UPDATE: I'm waiting for my KitchenAid mixer to arrive, once it does, this will be one of the first things I make.
This was very tasty, though I thought the outside was a little dry. Next time I think I'll cut the baking time by ten minutes or so. Definitely will make again though, thanks veg, for yet another great seitan recipe!
This tastes chickeny! I was surprised. I used a vegan chix bullion cube with the water and doubled the yeast. I am so happy I made this. I think it's going to be quite versatile. Thanks so much for this recipe.
I really enjoyed this. It was a little tougher than I expected, but that's good because mushy seitan kinda grosses me out! I can't remember what chicken tastes like, so I can't compare, but it is delicious on it's own. I served this with Vegan Gravy (14607). Perhaps next time I'll add the vegan chik'n bullion.
I'm not assigning stars yet! This tastes and looks lovely! I will need to use it in a recipe before rating. Thanks, AJO! Made for Vegetarian Recipe Swap.