Seitan Recipe for Beginners - How To Make TikTok Seitan Vegan Chicken!
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- Опубликовано: 1 мар 2021
- Making seitan for beginners. In this recipe video, we'll show you how to make seitan chicken, which is vegan-friendly chicken that has become viral on TikTok!
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This vegan chicken aka seitan (wheat gluten)has been all over TikTok lately so you know we had to try it! Thanks to the Viet Vegan for this particular recipe. This Seitan method makes great seitan chicken that PULLS APART, vegan-friendly shredded chicken.
Seitan is known as miàn jīn, milgogi, wheat meat, gluten meat, vital wheat gluten, or simply gluten. If you love this how-to-make seitan chicken recipe let us know what you think in the comments below! #dished #seitan #vegan
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Equipment used in this video:
Camera: amzn.to/39Juq4N
Camera Lens: amzn.to/3cKfUeK
Cooking Bowls: amzn.to/3tYe93T
Colander: amzn.to/383nhLk
Sauce Pan: amzn.to/3pEMhyB
Food used in this video:
Flour: amzn.to/3rWg3jE
Broth: amzn.to/3e9USa6
Ingredients for making seitan chicken:
9 cups of Flour
3 cups of Water
Broth
Instructions for making plant-based seitan recipe for beginners:
- Start by adding 1200 g or about 9 cups of flour to a large bowl
- It seems like a lot now but this will actually only make about 4 servings in the end
- Next pour in 750 ml or about 3 cups of water
- Mix with clean hands until a shaggy dough forms
- We found at this point it was easier to take it out of the bowl and continue kneading on the counter
- It’s going to take a little while but keep working the dough until it’s relatively smooth and it bounces back slightly when you poke it
- This means the gluten has developed and since seitan is just straight-up gluten, we definitely want that
- Put the dough in a clean bowl and completely cover with cool water then seal with plastic wrap and let rest for 1-2 hours
- Drain the resting water then pour in fresh cool water and it’s time to start washing the flour
- I know it sounds weird but essentially what you’re doing is washing away the starch and leaving behind the gluten which is what we want
- The water will turn an opaque white after a while and that’s how you know it’s time to drain and add fresh water
- You can save the starchy water to use in other recipes if you’d like
- Continue this washing routine until the water is no longer completely opaque
- This took us about 3 washes
- Don’t worry if there are loose bits of dough just strain it, and rinse it and the dough will magically connect together when it rests in a colander for 20 minutes
- After 20 minutes of draining, your dough should be cohesive and stretchy
- Transfer it to a clean surface and pull and shape it into a long oval or rectangle
- We’re now going to braid it so cut three strands, leaving the dough attached at the top.
- See how it springs back, that's the gluten protein
- Braid the dough as you would with hair then tuck the end under
- Next stretch the braid out then tie in as many knots as you, we managed two
- The braiding and knotting is what’s going to give the seitan that shredded chicken texture
- Now to infuse flavor, add to a pot with your favorite broth
- Bring it up to a boil then reduce the heat to medium-low, cover and cook for about 2 hours
- By now the color will have darkened, you can eat it right away but for the best texture, let it rest at room temperature for about 2 hours then cover with the now cooled broth and chill in the fridge overnight
- Storing it in the broth just helps it from drying out, but it’s not totally necessary
- When you’re ready to use it, drain the seitan and pat dry with paper towels then you can tear pieces from the seitan that look surprisingly similar to shredded chicken
- Mix flour and water until a shaggy dough forms
- Knead the dough until it springs back when you poke it the cover with cool water and rest for 1-2 hours
- Drain the resting water then add fresh water and “wash” the dough to remove the starch
- We washed about 3 times, draining the starchy water after each pass
- Finally, rinse the dough and let it drain over a colander for 20 minutes
- Stretch the dough into an oval and slice into three, leaving the top part attached
- Braid the dough like you would your hair and tuck the end under
- Now stretch it out and tie it into two knots
- Add to a pot or slow cooker with your favorite broth. Could be veggie, chicken mock chicken, whatever, and cook on low heat for 2 hours
- When it’s done, you could use it right away but for the best texture, let it cool at room temp for 2 hours then chill in the broth overnight
- Drain and pat dry then you can shred it into these pieces that look surprisingly like chicken
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So glad this recipe shows how to make seitan from plain flour. Everyone online is like "omg so glad we all have vital wheat gluten readily available now!!" lol. I live in a small town in Ireland, we don't have that here haha
I’ll send u some from Dublin !
be thankful, i live in turkey:(
Seconded...small town in Spain. I got all kinds of wonderful wheat flour but "vital wheat gluten" might be hard to find.
i only use all purpose flour, all the other flour is expensive and i'm on a tight budget , plus i use the left over starch to make vegan bacon..
They sell it in some Dunnes' now, and Evergreen have it. Probably miles cheaper to buy it online though!
Can't wait to try this tonight , I'm not veggie or vegan but I'm a broke student and I really hate the idea of buying cheap meat so if this works it'll definitely be a new staple for me !
'leave it to rest for around 2 hours and....' OK BUT I'M HUNGRY NOW
Good things come to those who wait. 😄😊
make it ahead, and you can freeze it...tear it first as you see her do here! It's delicious...
YEAH THAT'S THE PROBLM WITHIS MODERN WORLD REALITY.. NO UTHR ANIMAL TALKS LIKE THIS BUTHE SPOiLD ONES hm.. Think of all d animals who WONT EAT AT ALL WHILE U WAiT and WiL.. Evree Day SO MUCH Life Die outa simple STARVATiON.. vOmiT.. one of the gOod things I got outa BEing CATHOLiC..
you know how meat eaters buy chicken groceries to stock the fridge, I guess this is to stock the fridge. Make big batches
Just play the song of time and you can eat it right away 👌
I could barely do 2 knots, then one day I let the washed dough overnight (not 20 minutes) and then it was so elastic, I could do 7 knots!
to save unnecessary waste: Instead of the plastic wrap you can use a big plate to cover the bowl, and swap paper towel for an actual kitchen towel
Cool! Thanks for the info Ame S we'll try it that way next time! 😁
DATS THE THING ABOWTODAYS VEG HEDS.. I MiSs d Hippies.. im from d 70s.. Today's VegHeds ⁴gethenvironmentaL part of BEing VEG hm..
Thank you
True
This!
This used to be how seitan was made originally before vital wheat gluten became the better alternative.
For sure, but this is a great option for those who don't have vital wheat gluten readily available! And in some cases, much cheaper.
I love how quick this video is! Thank you so much
Subscribe for more easy and delicious dish Jefferson Domingo! 😊ruclips.net/channel/UCGNRSCD9-k1629nNEi8suhQ
I wish the process was as quick. 😣
Thanks for the recipe! Been lookin for this!😊
Cannot wait to try this. Not totally vegan, but are learning vegan recipes, so my family is starting vegan recipes .
Hello Michele Travis
For me, to make vegan meat I often make tofu vegan popcorn chicken, it’s a bit easier and taste really good!!! This recipe looks good too! I would love to try!!! Thanks for sharing it!
I found it a bit hard to get the dough to have the same springyness, but this recipe is amazing!!! I'm never buying seitan again! ^^
So excited to try this, fake meats is always the most expensive part of my weekly shop!
What do you think of Seitan⁉️ Let us know in the comments Bellow ⬇️ ⬇️ ⬇️
Just did this a couple of days ago following the same recipe and it was sooo good 👌😎
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tastes nice like wet bread
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎
Very informative but a very long process I’d love to try it one day
Gona try this thought though u had to get wheat flour to make this didn't know u could use just plain flour thanks for your video
i love it when she said ... thats the gluten protein, it looks like its alive but its not, otherwise it wouldn't be vegan hahahahaha.
Did you try making it Mc B? 😊😃
totally. we know what she meant, but yeah.. all food is alive.
@@bobhopkins3520 ThQ,.'°•`*+)) uthr wise wats d pOinTo EeTing it, haz to HAV a Nrgee ²it.. Y many Fruitarians N rawfood eeTrs XiST..
Alive =/= sentience
This looks like a really interesting idea. You mention that you can simmer it for 2 hours or put it in the slow cooker; how long do you slow cook it for?
Thanks a lot for a quick and easy video to understand
😳 worth a try!
Did you try making it ndlz1? 😊😃
*I am also a seitan lover!* 😋😋
I'm definitely going to try this out. Thanks for sharing ❤️
Let us know how it goes. 😊
wow great recipe
I’m trying this recipe right now 🙂 currently letting the dough rest in water atm! First time attempting seitan 🙂
Hope you like it!
@@dishedit it turned out really well, I shredded it and use it for stir fry’s 🙂
Mine is currently boiling. It's expanding like crazy though. Is this normal? I kneaded it, and washed it with water just like shown like 5 times instead of 3 as shown.
@@tommyj7766 thank you for update! Will try this soon myself
@@twinnish spot on I washed it about 10 times 😂
On it right now I have it doing the 2 hr resting and currently making the veggie broth
How was it?
Would I go off the nutrition info based off the nutrition facts on the flour I have used? Counting my macros and would really like to try this!
any good recipes where you use the wheat starch? i can only think of sauces and maybe mac and cheese.
Looks Good
Did you try making it Ismail Mayet? 😊😃
Beautiful subbed to your channel
Thank you
This takes longer than I expected, I should have started cooking much earlier
How long did it take for you? How was the result?😊
ALways BUY wen HOMEmaking FOOD.. HomeMaking ALwayz Takes Time.. Its aRituaL.. Cooking Use ²b aSacrid Practice..
@@werstillnotfreedamit8701 baby what are you saying
Important warning: definitely don't discard the starchy water in the sink or toilet if you do this regularly. It will damage your pipes!
If you are going to make seitan more often using this method, please look up recipes to use the starch water. Alternatively buy the vital wheat gluten.
Thanks 👍
after washing flour ,what is the flour percentage in gluten
How many days will it last inside the refrigerator? Thanks
Ngon quá chị ơi làm nữa đi chị
Im making this now. ive put in water to wait 1-2 hours now i have to go out will it be ok if i resume in the morning and leave it over night in this state??
Thank you for using scientific measurements
Did you like the dish? 😊What else would you like to see us make!? 😃
This braiding idea is new to me & I'll definitely be doing that next time... but why are people still making seitan out of regular flour instead of just using readily available gluten flour? It's so much quicker & easier! Just mix the gluten flour w/ your spices before adding water. Then follow the rest of the instructions or use another seitan recipe (to fry, steam or boil as you want).
Thanks for the info Manda Bell we'll try it that way next time! 😁
CUZ NOT EVREE WON CAN AFFORD THEXTRA COSTO PURCHASE IT hm..
Lucky you mentioned that, I have gluten flour but didn't know there was something else so I would of been washing it and nothing would of been happening and I would have been confused lol
Because some of us live in poverty neighborhoods where healthy stuff aren’t easy to find
You can purchase vital wheat gluten on Amazon. But yes…it’s expensive.
There is no way that was only 3 washes.
Yeah I’ve seen recipes call for six washes.
@@johnsushi2007 I feel like mine was 14 😂
@@emilywalker7611 my hands hurt just reading that
@@emilywalker7611 same 💀 i did it for like 14+ times too
I came to the comments for this, thought I was doing it wrong mine was like 10 washes
Wow, this looks great! I've been making seitan with vital wheat gluten for a few months now, and I never did get out of the simple "thin fillet" slices I started out with. The braiding technique is the secret to a chickeny texture then... Just one question: what would the equivalent of 9 cups flour be in vital wheat gluten? I just buy it straight so I can skip the dough washing process, you see. Thanks! looking forward to this for my next seitan experiment.
Haven't used vital wheat gluten on this recipe but we'll let you know if we do.🤔😉
@@dishedit Thanks! I'll experiment with my usual VWG/Water ratio for now then. :)
Let us know how it goes! 😄
Amanda Fessler It's 3 parts water to 4 parts wheat gluten.
How does it taste
I have tried this twice now, and each time I boil the seitan, it doubles/triples in size. I have the heat on a low/medium. Any advice?
can I store this in the freezer?
Ok but how do you work out the kcal content pls? I need to know the kcals in it
Looks really good 👍
Did you try making it woken matt hardy? 😊😃
Mine turned into a dumpling like mushy thing. Couldn't do a knot because it was too wet. How do I get it right after washing?
Can this be made gluten free?
For how long we can storage it?
before you guys say anything, respect the origin and why seitan was made 100 years back.
I'm guessing they did it because they had very little food to get by but wouldn't you get constipated or have diarrhea from eating that
Edit: no disrespect just curious
@@elchangoblast5531 No, gluten doesn't inherently pose health risks.
I’m sensitive to gluten :( I’m guessing I can’t use gluten free flour or almond flour can I?
I've made Seitan twice and both times i didn't like the taste or the texture. Seems there are so many ways to prepare it. I'm finding recipes that call for tofu and other soy products I am allergic to. So I guess one can make Seitan without 132 additional ingredients like you see in so many recipes. Been looking for some killer beef and chicken recipes. It's the final flavor I am looking for. Once recipe I found took 2 days to make, involving frying, boiling and baking. Any suggestions would be appreciated.
🤔
1 question ¡ you said that I have to boil 2 hours¡? In a low heat 2 hours boiling in to a pot? Please I new the answer. Thank you. From Guayaquil Ecuador
yes on low heat
To make it beef instead of chicken do you just use beef broth? But is beef stock even vegan?
Gotta love the part where she covered up the drainer with plastic as if that’ll keep the air out
I appreciate the feedback PaulyDewHD. Please check out our channel for more easy recipes that you might like. 😄😊
Maybe it's to prevent stuff falling in and sticking to the dough 🤔
It's to keep the dough from drying out and keep dust and shit from getting inside, smartass.
@@gki899 SmArTaSs, the creator replied and never mentioned any of this sooo.... go get mad somewhere else
@@PwnerAssasin So just because the creator was nice enough to let you feel like you were smart that means the reason they did something was invalid? Yikes.
do you rest the dough in the fridge or at room temp?
Before kneading: room temperature but cold water
After: let it rest in the fridge for a while
Stuff like this is good to know for disaster/emergency preparedness, where fresh meat is going to be either in short supply or entirely unavailable. Seitan is never going to fool anyone into thinking it's actually chicken, but if your alternative were to have chicken-flavored seitan nuggets for dinner, or biscuits and chicken gravy (both would involve flour and chicken boullion,) I'd go for the nuggets.
Genial
Thanks Ayuda a los animales ya! Give it a try at home and let us know how it goes! 😄
Wow
Does anyone know what the yield is in weight ?
I just finished preparing and left it to cook but it's floating and the water is bubbling too much is it normal please helpppp 🥺
It was delicious
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@@dishedit I did
Amei
Vậy nc chứa tinh bột nên làm gì?
Would it be possible to use almond flour or any gluten free alternatives or does it have to have gluten?
I think the only thing left from the flour to make the seitan is the gluten. So I don't think gluten free would be an option, no idea for almond? Does it have gluten?
@@julietteprt5673 Correct. The gluten is what makes seitan, seitan. You cannot really make this recipe gluten-free, unfortunately.
How many grams of protein in that recipe?
Tell me does this taste like chicken?
I'm gonna put an apple tomato onion garlic when it's boiling, ----(i said salt, but Vegeta is too much sodium so yeah) pepper, LEMON, and next time make it cajun, Vegeta. maybe some gu' berbere. (the alarm just went off while i was writing lol) one hour is over, but she said 1-2 hours so imma let it stay a bit until i wash the dish and yeah. and mine is gonna be like half of hers cuz i used 3-4 cups.
Has anyone actually tried this and if so what does it taste like
God damn how long until I can eat
I am a diehard chicken fan, but I prefer them alive and happy :D
What do you do with the starch water?
Discard it
I use vital wheat gluten flour. It's much easier. It is more expensive but not so much more.
Does anyone know what the macros are per serving? Thank you.
Gluten flour (what seitan is made of) is about 75% protein. Add in water weight and you can assume 100g of seitan is about 30% gluten, 70% water, spices and the rest. From my recipe I’ve calculated 100g has about 25g protein, 5g carbohydrates and about 3g fat because I use a little in my recipe. Calorie wise you’re looking at about 150-180kcal per 100g portion (steamed) if my maths is correct. Very very similar to chicken macro wise because both are very clean, lean protein sources (one being gluten, the other being meat), bone low in fats and carbs and both being about 3/4 water.
What kund of flour
My mil made a cordon bleu with this once.
oh thank you so much, this video helped I just made some and couldn't get it to braid.. guess i didn't use enough flour or water.. going to remake some tomorrow..
Using Vital Wheat Gluten cuts the washing part out, saving time and effort.
How do you find Vital Wheat Gluten made just from the endosperm (white flour), not from the bran? I cannot have phytic acid, which is found in the bran of the wheat kernel.
Not sure why I can't the smooth consistency of the dough, and the starch washing bit took about 30 wahses!
I followed this recipe exactly and it just did not work
1st Like Dished
Thanks Ismail Mayet!!! 😊👩🍳👨🍳
Thanks, tried it and starting to get it after my third batch. Especially good when fried with tandoori or garam masala
WASTE BCUZ UR SUPOSE TO B SAVing THE WATR FOR BROTH.. ay ay ay CARAMBA PEPL.. hm..
I’ve noticed in online recipes it takes longer than 3 washes.
It would definitely take more than 3 washes. My mother used to make it this way. It took ages. But these days, you can skip that entire step in many places by ordering or buying in store some vital wheat gluten and using that instead of flour. The vital wheat gluten is the gluten part of the flour with the starch that they were washing away already removed.
How is it vegan when you use chicken broth
somebody an advice what to do with the remaining starch water? maybe in a combo with the wheywater remaining from paneer???
Look up wheat starch recipes. People make 'bacon' and 'pork belly' out of it
@@childoftime9964 thx. those are interesting idea's :-)
i don't have hair... but gonna try to make it anyways
Anyone knows calories and macros ?
It´s basically just protein. 14 gr carbo , 75 gr of protein per 100g.
So is this just pure carbs or what?
“Braid like you would your hair….” Has no hair 😂
Can you use vital wheat gluten instead?
We haven't tried making it with other ingredients but you can try. Let us know how it goes. 😊😉
Vital wheat gluten.. is almost the same.. but i think with washed flour it is more chicken like😀
Ankie Andersson thanks!
Completely different process if you're using vital wheat gluten. Look up a different recipe for that! Can't even imagine what would happen if you tried to wash VWG. It's already washed flour!
"It's kind of creepy actually" hahahahaha.
Did you try making it Cait S? 😊😃
@@dishedit I plan on it! Thanks for this recipe.
Subscribe for more easy and delicious dish Cait S! 😊ruclips.net/channel/UCGNRSCD9-k1629nNEi8suhQ
Watching this because i don't have any meal today i only had flour 😃
Couldn’t you just use gluten flour?
curious how much protein is inside the seitan
🤔
Seitan typically contains 75g of protein per every 100g. That's actually more protein per weight than most meat!
@@sarahjo9975 funny joke
@@imdoomchaoslp6254 Seriously, that's the actual nutritional content. Gluten is literally just protein.
@@imdoomchaoslp6254 it’s really 75g if protein, search it on google
If you use chicken flavouring/spices it's very close to chicken.
how many calories can be left in it after washing?
It is lower in kcal after washing 🤗
Did you like the dish? 😊
I'm trying this recipe today, I'll let you know how it turned out
Edit: I think I washed too much. My dough wasn't connecting together 😕
😂
How was it!?😁🤔
@@dishedit it didn't work out
What happened?
@@dishedit I took 3 cups of flour and did just as instructed in the video. There was almost nothing left after washing 4 Times.
Does the Saitan expand when you boil it ??
Yes
It will I tried it today I suggest you cook it in chiken stoke so much better
@@angelmurandu9998 thanks I tried it today also and I have to say it was good I also did a second one in the frying pan really nice it surprised me so much
@@angelmurandu9998 but I guess it's meant to be vegan so thats why they use vege stock instead
@@ashleenmiriam6869 ohhhh ya probably
What kind of flour please?
Plain flour works fine
Did you try making it Ankie Andersson? 😊😃
Do you have the nutritional information for this recipe once it’s finished??
Zero.
8 percent of the daily value (DV) for iron
7 percent of the DV for phosphorus
16 percent of the DV for selenium
42 percent of the DV for protein
@@intonightmare5562 what??!
When you copied this did you see "vital wheat" by any chance??!
How about the soy sauce or liquid aminos in the recipe you probably looked at? nutritional yeast? olive oil? garlic powder?
You googled "nutritional value seitan" and copied the first result without looking, typical.
This recipe uses plain flour + water, and this crap has zero nutritional value, you might as well eat your living room carpet, it's healthier and probably have bugs in it and those are a good source of protein.
soaked in chicken stock. hm... supposely vegan right?
That looks delicious.
You didn’t mention anything about how to keep the rest… it’s my first time and I have no idea