Seitan Log 3- Chick'n Version

Submitted by VegSocialWorker

"From the Post Punk Kitchen blog. This is a much milder tasting seitan than Seitan Log or Seitan Log II- it's good if you want to use seitan in a recipe or with a sauce rather than having the seitan be the main flavor point. As with the other logs posted, this seitan is much firmer than the boiled type and more dry. It's good for slicing or crumbling or cut into small peices for a sauce."

 

• Ready In: 1hr 30mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 1⁄2 cups vital wheat gluten
• 1⁄4 cup nutritional yeast
• 2 teaspoons cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 -2 teaspoon salt
• 1 teaspoon poultry seasoning
• 1 -2 teaspoon toasted sesame seeds (optional)

• WET

• 3⁄4 - 1 cup vegetable broth or 3/4-1 cup water
• 2 tablespoons toasted sesame oil (regular works fine too)
• 1 tablespoon Braggs liquid aminos (or soy sauce)
• 1 teaspoon fresh grated gingerroot
• 3 minced garlic cloves (optional)

directions

1. Preheat oven to 325°.
2. In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
3. Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn't need long.
4. Form into a log (6-8" long), wrap tightly in foil, twisting ends.
5. Bake for 80 minutes, turning once or twice.
6. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate.
7. Slice to use as desired.

Reviews

[Spice Princess]

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.

 

[HEATHER H.]

I can't wait to try this! I didn't even realize a chick'n version was posted! I will be back to review. <b>UPDATE:</b> I'm waiting for my KitchenAid mixer to arrive, once it does, this will be one of the first things I make.

 

[Three Kids Make Me Crazy]

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!

 

[Kathy228]

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.

 

[vegetara]

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.