This Sunday was the first time I've ever personally made seitan or tried it (aside from what I had at the Veggie Grill). I Googled some recipes and they seemed to have the same things. So I decided to keep things pretty simple go with exactly what the Busch Mills packaging said add added some random spices to it to give it a little move flavor. After coming back from our cruise to Mexico I was craving something fried and meaty since I was eating like a rabbit because there wasn't much to choose from when trying to follow a vegan diet. My first thought was fried chicken, who doesn't LOVE fried chicken. My younger sister and I would BOND over fried chicken because we loved it so much. I used to say I couldn't never go vegan due to my love for fried chicken, BUT here I am and this recipe hit the spot! I will definitely be playing around with this recipe as I didn't get too fancy with this one since it was my first attempt and didn't want to botch it too much. I adjusting this recipe to get the right textures and taste as I see fi. Please try it out and let me know what you think!
- 2 cups vital wheat gluten
- 2 tbsp. seasoning salt
- 2 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. white pepper
- 1 tsp. rosemary
- 2 cups water
Prior to creating your seitan dough. Let's get a large pot of water boiling, probably about 8 cups? I boiled vegetable broth to so my seitan could soak in some extra flavor. This is optional, you don't have to but I'd suggest it (or adding salt, or something sort of broth) to give it that extra little kick.
While your bring your broth or water to a boil, prepare your seitan. Add and mix all dry ingredients to a large bowl. Once you have gotten these all mixed together, add your water. Mixed the dough together and knead the dough until it has firmed up. NOTE: I noticed you may need less water than what the recipe calls for. As I was kneading the dough, I noticed the water would seep out of the dough, now I'm not sure if this is normal and your supposed to keep kneading in the liquid until it's all dissolved, but I ended up getting rid of about 1/4th of a cup. After the dough is nice and firm, pull off about half a fist size stretch and form them into cutlets. Once your water has come to a boil place them in your seitan cutlets in the boiling water. Reduce the heat to about medium-high once all your cutlets are in and cook for about and hour. The larger you make the cutlets the longer they will need to cook.
After your cutlets are cooked, strain the cutlets and try to remove the excess water with a cloth but pressing them. Once you've removed a good amount of water, coat with flour (I used a mixture of flour, rosemary, salt, and pepper) and place them in a frying pan at high heat, just so we can crisp up the outside the chicken. Fry both sides until golden brown, or to the doneness of your liking. ENJOY!