Stewed Chicken Seitan

By stewing seitan rather than baking or steaming it, your seitan will have a juicier texture. The seitan then may be cut and breaded. You also may dice it for casseroles, soups/stews, or grind it in a food processor to make ground chicken patties.

Makes about 24 chicken-style pieces.

Ingredients:

Broth:

• 6 c water
• 1 tsp chicken-style broth mix
• 1 tsp rubbed sage
• 1 tsp savory

Seitan Pieces:

• 1 1/2 c vital wheat gluten flour
• 1/2 c chickpea flour
• 1/4 c nutritional yeast
• 1 tsp dry parsley flakes
• 1 tsp garlic powder
• 1 tsp chicken-style broth mix
• 1/2 tsp season salt
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1/8 tsp pepper
• 1 Tbsp olive oil
• 1 c water

Directions:

1. In a large pot, mix the broth ingredients together; bring to boil over medium heat.
2. In a large bowl, whisk together the gluten flour, chickpea flour, nutritional yeast, parsley, garlic powder, broth mix, season salt, paprika, turmeric, and pepper. Blend well.
3. Add olive oil and water. Mix with wooden spoon until combined.
4. Turn out on board and knead 3 minutes, adding a tablespoon or two more water if needed.
5. Pull off pieces of dough that are roughly 1 tablespoon in size, and compress them a bit in your hand. (Seitan will swell to double its size.)
6. Drop the seitan pieces carefully in the boiling water. Bring back to boil. Reduce temperature to a low, cover, and cook 30 minutes.
7. Drain seitan; remove to a holding plate to cool. Bread them for a main course, or slice, dice, or grind them for use in various recipes. May be carefully wrapped and refrigerated or frozen for later use.