Making SHREDDED VEGAN CHICKEN from INSTANT POTATOES
After searching far and wide, I believe I found a secret ingredient that helps create the perfect shredded vegan chicken, with no wash the flour technique needed! These are INCREDIBLY versatile, and can be further sautéd, marinated, and enjoyed in any dish that calls for shredded chicken.
COME HANG OUT:
Instagram:
TikTok:
Threads:
Facebook:
Reddit:
GEAR:
Instant Pot:
The Vital Wheat Gluten I use:
Stand mixer (updated model):
MSG:
Cutting board:
Chef's knife:
Storage containers:
(Above are affiliate links)
For more on my foil wrapping technique watch my seitan pepperoni episode:
Recipe:
Combine dry and liquid ingredients in separate mixing bowls:
Dry:
1 cup Vital Wheat Gluten
¾ cup instant potato
Liquid:
¾ cup veggie stock
2 Tbsp Apple Cider Vinegar - as suggested
1/2 tsp salt
1/2 tsp MSG
1 tsp poultry seasoning
2 tsp onion powder
1 tsp garlic powder
Whisk together your wet ingredients and then pour that into your potato gluten mix. Mix it until it is all incorporated, and then KNEAD for several minutes, pushing down, turning, and folding.
Pro tip here: place a towel under your cutting board to reduce movement while kneading.
If you’ve made seitan before, you’ll immediately notice that this is a very very dry dough, this is important for the next step, so don’t add any liquid.
Next form your dough into a log and then stretch the log out as much as you can without tearing it so that the gluten strands all end up going the same way. Do this by pulling from the ends of the log like you’re trying to make a really big long noodle.
Once you’ve made your long log, cut two lines into the dough making him into a little octopus man, and then braid those tentacles tucking in the remaining ends into the dough. I’d say these strands should be about 1 to 3 4ths of an inch each.
See here for an amazing alternate knotting technique!!!:
Then stretch your braided dough rope and knot that as many times as you can starting in the middle, again tucking in any remaining strand into the dough. I barely got two knots in this version of the recipe. If you double the recipe, your dough will be longer and have more room for knotting.
The braiding and knots will continue to stretch the gluten while it sits until it is fully cooked. The cooking in the next step will stop the strands from forming.
Next, to a hot and generously oiled pan, sear your little knotted octopus dough boy on each side.
Once the sear is complete complete SIMMER IN VEGGIE STOCK FOR ONE HOUR. The searing will stop it from becoming a bulbous blob during the simmer.
Don’t boil the dough! If you boil, IT WILL likely TURN BREADY and we’re not making bread. So keep a close eye on the water and make sure that it is as close to a nice lazy simmer as possible. For me and my electric range, this is usually somewhere around the 2 and a half to 3 number on my dial.
So after simmering, remove the pot from the heat and once cooled let the seitan sit overnight in stock, in a container in the fridge.
Shred, sauté, marinate, and enjoy in any dish that calls for shredded chicken.
Wash the Flour (WTF) Method - Washed Flour Seitan
Turn flour and water into the ultimate vegan meat - seitan! This step-by-step flour-washing video shows you just how simple it can be, plus what to look for to make sure you’re washing out the right amount of starch for your next seitanic creation.
To see the steps written out, check out:
For a bunch of washed flour recipes, go to:
And don’t forget to use that leftover starch water to make BACON!
Learn all you can about seitan!
How to make Basic Seitan Ch'ckn. (No Wash Method!)
Make high protein vegan chicken without all the faffing of washing flour for AGES!
Easy to make seitan chicken recipe that can be customised and used in all your old favourite chicken dishes.
Ingredients
250 g Vital Wheat Gluten
1 onion
3 cloves garlic
300 g White Beans Equivelant to 1 tin/can
1 Tbsp white wine vinegar
1 Tbsp sunflower or rapeseed oil or other neutral oil: NOT coconut
1 Tbsp miso
1 tsp salt
500 ml water
Full Recipe
Vegan Drumsticks | Washed Flour Method | Seitan | (NTW) BBQ & Fried Chickn
Here’s another seitan recipe that I’ve created. This one here is a family favorite! I hope that you enjoy making it as much as I’ve enjoyed creating it! Please be sure to tag me @yessies_plantbaseddiet_ I’d love to see your creations...
Seitan Seasoning:
1 1/2 Tbsp consommé ( I used Osem brand)
2 Tbsp sesame seed oil
1/2 Tbsp agave syrup
4 Tbsp liquid aminos
5 Tbsp nutritional yeast
2 Tsp onion powder
2 Tsp garlic powder
Breading ingredients for fried chickn
Wet mix
1/2 cup of flour
2 Tbsp corn starch
1 cup water
Mix well to create a batter.
Dry Mix
1 cup flour
1/2 tsp celery salt
1/2 tsp white pepper
1 tsp ground ginger powder
2 tbsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp poultry seasoning
1/2 tbsp salt
1 tbsp umami mushroom powder
Troubleshooting
Possible Modifications & Tips
1.) I prefer washing the dough with warm water, but some people alternate cold and warm water. Do what works for you.
2.) Not Thoroughly Washed (NTW) flour gives a softer consistency. Washing the flour until the water runs clear gives you a chewier consistency.
3.) Squeeze as much water out of the dough as possible after washing it, before adding the seasonings. The dough should bind together at this point and should be very stretchy, not too wet.
4.) Rest the seasoned dough for 2 hours after seasoning to allow the dough to relax. This allows the dough strands to develop. The dough becomes more elastic to help with the knotting stage.
5.) Cutting the dough in smaller pieces allows it to cook in a shorter time. I’ve cut the dough in 8-16 pieces and I steam it for NO LONGER THAN 1 HOUR.
6.) Steaming the dough longer than 1 hour will result in a sponge like consistency. Not ideal! If you’re steaming it in a pot, make sure that the water is always at a simmer not boiling. The dough will expand too much if it’s steamed with boiling water.
7.) Though you can use the seitan right away, allowing the cooked dough to rest in the fridge overnight gives a more dense consistency.
8.) I encourage you to play around with the seasonings and do what works for you. Also, have fun with it and remember practice makes progress!
Seitan Recipe for Beginners - How To Make TikTok Seitan Vegan Chicken!
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!
➡️ SUBSCRIBE to Dished!
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
Disclaimer: As an Amazon Associate I earn from qualifying purchases.
Equipment used in this video:
Camera:
Camera Lens:
Cooking Bowls:
Colander:
Sauce Pan:
Food used in this video:
Flour:
Broth:
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
???? Social Media
???? TikTok:
???? Facebook:
???? Twitter:
How to make Seitan
Seitan was trending on tiktok recently and most people were making it using the washed-flour method which literally means....washing flour. But I'm going to show you a MUCH easier way to make it using vital wheat gluten. So simple and turns out amazing every time! #shorts #seitan #vegan
Full written recipe: