Simple Chicken Seitan

Photo

www.weeklyveganmenu.blogspot.com

Ingredients:

1 cup plus 2 Tablespoons (5 ¼ ounces) vital wheat gluten flour (sifted before being measured)

2 Tablespoons Chicken-Style Broth

1 Tablespoon chickpea flour

½ teaspoon salt

¾ cup vegetable broth (really good, like Imagine brand)

1 Tablespoon tahini (thinner kind, not thick like peanut butter that has been sitting) OR ½ Tablespoon neutral tasting oil

1 garlic clove, minced

2 cups vegetable broth (or 4 cups if using Slow Cooker method)

(1) Using a food processor, mixer or bread machine, mix the gluten flour, 2 Tablespoons of broth powder, chickpea flour and salt, just to combine.

(2) Mix the ¾ cup veg. broth with the tahini (or oil) and garlic. Pour into the container with the gluten flour.

(3) For food processor, process until well combined. After removing, reform into a loaf, knead five minutes, and let it rest for 30 minutes. This ensures that the gluten strands the processor tore, reform.

(3) For bread machine or mixer or hand, knead the dough for a few minutes, or until well combined. The dough should be shiny when done. Reform into a loaf if needed and allow to rest for 30 minutes.

(4) After the rest, prepare a baking dish by pouring the 2 cups of broth into the pan.

(5) Cut your gluten into 8 pieces and roll each piece into a large circle. The gluten will want to reform and spring back into a small disk, but that is okay. Do your best. Place the cutlets into the pan. Overlapping is okay. Cover the pan with the foil, very well.

(6) Baking:

Bake at 225 F (no need to preheat) for 2 hours. Shut off the oven and let it rest in there for another hour.

(7) Cool completely before using in recipe. It will store in the broth (if there is any left) for a week in the fridge. Freezes well, too.