Making seitan from vital wheat gluten is easy but do require some time as it needs to be steamed before it can be fried. Seitan is used in a variety of dishes and one of them is vegan chicken as it gives a stringy, chewy texture similar to chicken.
This recipe takes a bit of time but its worth it in the end. The vital wheat gluten will need to be stringy. Remember to always steam your vital wheat gluten. s and liquids in a bowl, add the TVP, and stir to combine. Seasoning the seitan is necessary as seitan is bland by nature. The seasoning include nutritional yeast, mushroom seasoning and vegan chicken seasoning amongst other spices.
The vital wheat gluten needs to smooth and blend that until it’s formed some nice long stretchy gluten strands. If the dough feels soft and wet, you might need to add a little more vital wheat gluten. I recommend processing it for 5 – 8 minutes.
The fried fillets can be steamed on the stove top or using an Instant Pot. In both instances the seitan will need to be wrapped tightly in foil. The Instant Pot gave a better chew with a bit more variation than the stove top. hat being said the stove top version was still amazing, so don’t sweat it if you don’t have an Instant Pot.
Why do I need to steam the vital wheat gluten?
Boiling seitan gives it a spongey texture, frying seitan (without first steaming it) makes it rubbery and spongey, baking it makes it dry and rubbery. Steaming seitan, on the other hand, will yield the perfect meaty, juicy, chewy yet tender seitan every single time