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Why you’ll love this Shreddable Vegan Chicken Chickeny Chickless Seitan is easy to make, mostly hands-off, and has a toothsome meaty texture. The ingredients and techniques used help to avoid common complaints about making seitan. That is, we take away the wheaty, doughy flavour that some seitan recipes seem to ignore and prevent it from becoming gummy or rubbery. In this post, I’ll give you the details on how to make the most versatile vegan chicken alternative, the special ingredients that take shreddable seitan to the next level and troubleshooting tips to help you navigate issues, especially if you’re not too familiar with making seitan.
How to Make Chickeny Chickless Seitan Making this shreddable seitan chicken is simple but it does take some time. Liquify the wet ingredients in a blender and use a mesh sieve to strain out any lumps. I’m back with one mock meat to rule them all: CHICKENY CHICKLESS SEITAN! Step by Step Guide Before you begin, make sure you are measuring all the ingredients accurately. I highly recommend using a kitchen scale to make sure your measurements are exact as the liquid to dry ratio is important for the process. Keep reading to get more in-depth on how to make this most realistic vegan chicken.
Liquify Combine all the ingredients EXCEPT for the vital wheat gluten and refined coconut oil. Blend at maximum speed until its completely liquified. Finally to prevent any lumps that would otherwise mess with your seitan’s texture, run the liquid through a mesh sieve. Form seitan dough Weigh out your vital wheat gluten in a mixing bowl, then add the wet ingredients. Stir manually or use your stand mixer’s paddle attachment to form a soft wet dough.
