Seitan Chicken

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Vital wheat gluten

  180g

• Chickpea flour

  (besan)

  ¼ cup or 23g

• Nutritional Yeast

  Vegan - Whole Foods Market

  5 ⅓ tbsp or 40g

• Garlic powder

  Spices

  1 tsp or 3g

• Poultry seasoning

  Spices

  1 ½ tsp or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  ½ tbsp or 9g

Directions

1. Whisk together broth and olive oil, and set aside.
2. In a large bowl stir together all the remaining ingredients. Once they're completely combined, create a well in the center, then pour in the broth mix
3. Stir with a rubber spatula until the entire mixture pulls away from the sides of the bowl. Now it's time to knead!
4. Knead the dough for 2-3 minutes. Your hands may get tired but this step is crucial to develop the gluten. You'll actually be able to see the dough's consistency change, it's pretty cool! You can knead in the same bowl, or you can move it to a cutting board (you'll have to do that later anyway). Keep in mind as you're kneading that you're going to be cutting it into 4 loaves, so working it into a square/rectangle is better than a roundish lump.
5. Let it rest for about 10 minutes, then knead for another 30 seconds. This is your last chance to get it into a workable shape for cutting. Move to the cutting board if you haven't already, and slice into 4 equal sized loaves.
6. From your box of aluminum foil, tear off 4 pieces, each about 6 inches wide. Wrap each piece of seitan by folding the long edges, and then the short edges. You want the loaf to be completely covered, but with room to expand, so don't make it too tight.
7. Steam for 30 minutes. If you don't have a steamer, you can use my ghetto-fabulous method. I fill a pot with about an inch of water, and heat it to boiling. I put the foil-wrapped loaves into a metal colander, which I place into the pan (make sure the water level is lower than the loaves themselves, you don't want them to get wet) and cover. If you're using my method, and the loaves are at all stacked, you should switch them around about halfway through.
8. Remove from the steamer and let cool for 30 minutes or so before putting it in the fridge for at least an hour. Then you can wrap in plastic wrap or zippie bags.