I have struggled with seitan for some time. I tried the WTF method a couple of times with limited success so recently bought a massive bag of vital wheat gluten which has allowed me to explore taste and consistency. So far I have had some real success with meat-free doner kebab, brisket and now chicken bits.
This recipe is courtesy of Maya Leinenback from Fit Green Mind, who is a genius at delivering recipes in minutes over Instagram. I have made some small alterations so if you want to see the original, take a look here.
I made 6 substantial chickless bits (2 each), but took onboard the feedback that these would probably be better if they were thinner, so perhaps next time I’ll make 8.
Step 1: Put all of the following into a blender and blend for around 3 minutes.
- 180g firm tofu
- 1 Cup vital wheat gluten
- 2/3 Cup chickpea flour
- 1 Tbsp white miso paste
- 1 tsp salt
- 1/2 Cup water
Step 2: Break into 8 equal parts and simmer in veg stock for 15 minutes
Step 3: Make the marinade below. Dry the chickless bits and marinade for 30 minutes
- 2 Tbsp oil
- 1 each dark soy sauce and maple syrup
- 1 tsp garlic granules
- 1 Tbsp Chili Sauce
- 1 Tsp ground cumin, ground coriander
- 1/2 Tsp turmeric
Step 4: Fry until they’re lookin’ good!! (about 10 minutes on medium heat)
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