“Chicken” Seitan

A lot of seitan recipes tend to be either too soft or too tough. When I started working on this recipe my mission was clear, to make the ultimate seitan “chicken”. The texture is perfection. It’s just the right amount of chewy without being tough. It’s tender without being too soft and so moist. And most importantly it’s bursting with chicken-like flavor. I have a “chicken” salad recipe coming up using this recipe so stay tuned. GO TO “CHICKEN” SEITAN RECIPE>

  • Melanie

    This looks great Josh, I’ve never made seitan before but always wanted to try. Question for you…we have nut allergies in my family and can’t use the almond meal/flour. What would be a good substitute?

  • Eva

    At what point do you put the seitan loaf and the broth together?

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    sorry about that, I just corrected that. I don’t know where my head is at lol

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Melanie, all my seitan recipes have a little almond meal. It really is a key ingredient. I’m not sure what could replace it and I have tried making the recipe without it but the texture was too tough.

  • Dave

    FWIW, soy flour or garbanzo flour work in my seitan recipes to lighten up the toughness.

  • AmyB

    Hi, Josh! Mine came out spongey and very wet. Any ideas what I was doing wrong? I didn’t change any of the ingredients. The broth was still very hot after I turned down from high, so I cooked it on lower than med high, but it was still a strong simmer through the whole 45 minutes. Is that kind of texture problem what would happen if the water was too hot? I’ve got a vegetarian family with a soy allergy, so I really need to figure out how to make good seitan!

  • http://www.myvegancookbook.com/ My Vegan Cookbook

    Hey Amyb, Thanks for the comment. It sounds like it didn’t finish cooking. Try cooking it again on med high and see if that works. You cooked it covered the whole time?

  • AmyB

    It was covered… a lot of the time. I read somewhere a long time ago that the water wasn’t supposed to boil while you were cooking seitan, so I was worried about that. I’ll try again, keeping covered & med high all the way! Thanks!

  • VegiMa

    This tasted great! My outside texture was a little spongy (but I still ate it), not sure why that happened, but the inside texture was nice! I also used the broth to make a gravy by just adding some cornstarch to thicken it and a little black pepper. It was super tasty.

  • cassandra

    I wrote a comment but i think you may have deleted it…
    Anyway, a new comment. i made this this morning and it smells amazing! it reminds me of thanksgiving stuffing I grew up on! But mibr isnt as yellow as yours. do you think it matters or…

  • Cabbage

    Question,

    How do I get it in a fancy loaf shape? Every time I try and make seitan, it looks like a brainy knot, the dough texture is really tough to work out. Am I doing something wrong?