Vegan Chicken

The vegan chicken recipe is made from seitan, which you might have heard of before if this is your first time hearing about it. It’s just a protein-rich food that people eat in many countries but originated across China, where Buddhist monks would consume gluten instead of meat!

Creating vegan recipes is not easy. Replicating the taste and texture of meaty dishes like chicken can be challenging for those who want to avoid animal products in their diet, but it doesn’t have to be!

This recipe does an excellent job at mimicking real food with plant-based ingredients – perfect if you’re looking forward to trying something new or need some convincing even without dairy alternatives!

Why Chicken?

You know what? I’m not here to judge anyone who wants meat substitutes. If that’s your thing, go for it! But if you are looking at this recipe and wondering whether or not it will satisfy those early omnivore days of yours when there was nothing else available… well, let me tell you: YES, IT DOES!!!

I’ve created something which even comes close in terms of flavor and texture–so much closer than any other plant-based foods I have tried before!! 

Why make your Vegan Chicken at home instead of buying from a market?

Veganism is booming, and it’s never been easier to eat vegan. With more options than ever, the number of people choosing a plant-based lifestyle has increased dramatically over recent years—and this can only mean good things for everyone who wants an animal-free life!

Store-bought meat alternatives are often full of preservatives and artificial ingredients. 

They also tend to be more expensive than buying your meats, so it might not make sense for everyone looking into this option!

Some people don’t understand the jargon in ingredient lists. They’re often high in fat and sodium, too!

In some countries, plant meats are difficult to find.

Whereas this super versatile Vegan chicken recipe is:

• This vegan dish is the closest thing to chicken you can get without actually eating meat. It’s called the perfect juicy texture and shreds up beautifully, just like the real deal!
• Versatile enough for anything from butter Chicken Curry to Caesar Salad, this will become one dinner routine that whizzes right past boredom!
• Easy to make
• This vegan chicken recipe is a mains and sides hack that lets you enjoy the taste of your favorite chicken dish without any animal products.

Main steps towards making a Vegan chicken recipe

Mix and blend all wet ingredients

Our vegan chicken’s unique flavor results from the balance between sweet miso paste, rice vinegar, and other ingredients. First, we add water to bring out all those rich flavors before blending it until you have an incredibly creamy liquid ready for cooking!

Now that the mixture is smoothly combined and you have no clumps, it’s time to strain through cheesecloth or coffee filters. Once finished filtering liquid from your plunger into an already filled bowl (or jars), give them one more good blend before moving on!

Add the Wheat Gluten to the creamy liquid ingredients 

Creamy Liquid Ingredients + Wheat gluten = Sticky, Stringy Dough 

This is where the texture comes from. The wheat gluten hydrates on contact with these creamy liquid ingredients, and then once you keep blending, it’ll form a super stretchy string that will be perfect for making vegan chicken!

Now we have a nice, smooth, and stretchy dough ready to be formed into tasty little vegan chicken fillets. Yes, I know they look more like potatoes but don’t worry – this will help the seitan steam faster so it can cook quickly too! 

Once you’ve made 8 pieces from start to finish, it’s time for cooking–first alone when knitting together proteins and minerals – then again with whatever dish(es) are desired.

Steam the Vegan Chicken 

We have to steam our seitan for a perfect texture. Unlike boiling, which makes the meat turn into a soggy sponge that absorbs all of its liquid and becomes more complicated than before cooking as it becomes tough with time due to high temperatures used during the preparation process; therefore, we need gentle heating so no additional moisture will be lost from inside food item being cooked at higher frying levels or ovens where foods are generally fried/baked rather than steaming them.

Marinate the Vegan chicken 

We’ll pack this vegan chicken with flavor, using the wine and miso paste as a tenderizer. The sugar will draw out your natural umami flavors while supporting those long strings you love!

If you’re looking for a way to get more flavor out of your vegan chicken, I recommend packing it before marinating. This will help the fillets absorb all that yummy sauce!

Use this Vegan chicken as real chicken

You can use this vegan chicken as though it were real! You’ll be able to make a butter chicken recipe or maybe even tikka masala. There are so many options for how you could cook up some of those yummy wings. Maybe break them into chunks and batter before frying–the best?”

The possibilities with this vegan chicken are endless! Recent studies show that people who eat animal-free foods have lower cholesterol levels, so if you’re looking to reduce your risk, give cooking up some tasty alternatives today.

Ingredients 

For the Vegan Chicken

• 439 g pack of silken tofu
• 400 g tin of cannellini beans, including the soaking water
• 6 tsp any neutral flavored vegetable oil such as canola, sunflower, or rapeseed.
• 2 tsp flaky sea salt
• 2 tbsp white miso paste
• 2 teaspoons rice vinegar/apple cider vinegar / white wine vinegar
• 380 g vital wheat gluten
• 1 tsp garlic powder

For the Brine

• 3 cloves of crushed garlic
• 4 tsp white miso paste
• 120 ml dry white wine
• 2 tsp sugar
• 500 ml just boiled water
• 2 tsp mushroom bouillon 
• 2 tsp flaky sea salt
• 4 bay leaves

Instructions 

Add the tofu, cannellini beans (and their water), 3 tablespoons of vegetable oil, and sea salt to a large cup or jug attachment on a high-speed blender. Blend for 1 minute, then remove from the machine shaking well before blending again 30 seconds longer until a very smooth texture is achieved!

Now you’re ready to make your vegan seitan! Add the vital wheat gluten and garlic powder into a mixing bowl. Then add 3 tablespoons of vegetable oil, blending until it’s all mixed smoothly with no lumps or clumps (don’t worry about how sticky this may seem–we’ll fix that later). When appropriately done, unbelievably stretchy strings will result from our hard work; pull them apart between two fingers like tough chewing gum would come off an old stick.

Working with one at a time, pinch the edges of your piece and tuck it over into the center, ensuring you have an even thickness all around. Then shape them into fillets before repeating the process on the remaining pieces.

Pinching outwards helps us keep our hands from getting messy while handling raw ingredients!

To make the most of your seitan, wrap it tightly in a moistened cloth or cheesecloth and tie it off with string. This will help reduce spoilage by limiting exposure to bacteria until you’re ready for cooking!

The key to getting the most from your seitan is by making sure it’s wrapped tightly. If you don’t, all that hard work will go down the drain as soon as they hit the water!

Place the seitan chicken “breasts” into your steamer and let them cook for at least 1 hour. Give these tasty treats a little prod after 30 minutes or when they begin to firm up nicely (they will start soft but should become bouncy).

When the seitan chicken has cooled, please remove it from your steamer, and without unwrapping, leave it to cool for at least 20 minutes. While this happens, prepare a marinade in which you will later dip your delicious meaty treats!

Instructions for making the Brine

Mix the garlic miso paste, sugar, and white wine in a medium bowl until it becomes smooth. Set aside for 5 minutes to allow flavors of each ingredient to come out before eating, or else you’ll taste nothing but salty familiarity!

Let it cool for about 10 minutes to make the vegan chicken recipe. Once cooled and unwrapped from its package (you’ll want to avoid cutting with knives so as not to damage any of those tender bits), use your hands to rip apart each piece into two pieces–not slicing at all! This will give a more interesting texture than if you cut up any raw meat you would have had in there before cooking which makes sure they stay juicy during roasting or frying time.

In a large Tupperware container or baking dish, place the vegan chicken with a miso/wine mixture. Use your hands to rub it into all sides of the meat until completely covered in a sauce-like substance.

Gently mix so that every piece has been coated evenly.

Add the boiling hot water to a large measuring jug, and then add all your remaining brine ingredients. Pour it over chicken pieces while still very hot, using either reusable wrap or a lid for safety reasons if needed! Allow this mixture to cool on the counter before placing it in the fridge, where you should leave them until thoroughly chilled- a minimum of 8 hours typically 12 would be better because longer times will lead to better flavor development later when eating out of these Chinese takeout containers again 🙂

The longer you wait, the better your chicken will taste!

When your chicken has absorbed the marinade, it’s ready to cook.

Get the most tender, juicy pieces of chicken with no bones or cartilage for young children who are still learning to chew properly. Use a fork and shredder tool if you’re in a hurry but then slice them into chunks when it’s time to serve them up on your plate!

Nutritional value 

This vegan chicken is a healthy, hearty dish that will please any appetite. It has192 calories per serving and includes 11 grams of carbs with 22 grams of total protein! The fat content at 7g makes it perfect for those who want to cut down on their saturated fats while still enjoying high-quality nutrition from this delicious food source.