Tuesday, April 21, 2009

Seitan Chickin Fingers Recipe

Without Suspense...

Seitan Chickin Fingers


1 cup of vital wheat gluten
3/4 + 1 tablespoon of broth
1/4 cup of non-chicken broth powder
1 tablespoon of fresh or dried parsley
1 tablespoon of fresh or dried oregano
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of pepper
1/2 teaspoon of crush red pepper

Boil the broth (could be water with some spices, veggie broth or even un-chicken broth). While the liquid begins to boil, combine all dry ingredients in a large bowl. Mix well. Add the boiling liquid and immediately stir until all liquid is absorbed. Then kneed the dough with your hands until all the dry ingredients are absorbed. The dough should be moist, slightly sticky and warm. If you dough is wet, add some flour and continue to kneed. On a cutting board, kneed the dough for another 5 mins. Form the seitan into a log like roll about 2-3 inches high. It should have a tan color. On to the next step.


6 cups of water
1/2 cup of un-chicken broth powder
1/3 cup of soy sauce
1/3 cup of hot sauce
1/4 cup of crushed red peppers

Bring all ingredients to a boil in a very large pot. Back to your seitan log. Take a bit of flour in a small bowl and set aside. With a sharp knife, cut the seitan into strips about 1/2 inch thick. This will form an oval shape from the wide angle. The cut sides of the seitan will be very moist due to the lack of air in the log. Gently dip the moist sides of the seitan into the set aside flour and it will absorb the moisture. Once your log has been fully cut and flowered, add all seitan pieces to the boiling water. Let the seitan boil for about 50 minutes. On to the next step.


1 cup of bar-b-que sauce
1/3 cup of hot sauce
1 tablespoon of apple cider vinegar
2 teaspoons of sugar

Mix all ingredients together in a large bowl or baking sheet with a 1 inch (or more) lip. After the seitan has boiled, remove the pieces and add them to the bar-b-que mixture. Coat each piece of seitan well and let sit for several hours. Cover and stir often. On to the next step.


Oil for frying
2 1/2 cups of panko flakes
2 cups of soymilk
1/2 cup of flour
1/3 cup of corn meal
1/3 cup of parsley
2 tablespoons of garlic powder
2 tablespoons of onion powder
2 tablespoons of oregano
1 tablespoon of cayenne pepper
1 tablespoon of pepper
1 tablespoon of paprika
1 teaspoon of crushed red pepper

In a bowl, gently mix all ingredients except the soy milk. In a separate bowl pour the soy milk. In a frying pan, bring about 1/2 on oil to the correct temperature. To test, sprinkle a few drops of water, the oil should make quick and rapid popping sounds. The oil should not be smoking. If the oil smokes, it is too hot. Once the oil is the correct temperature, take a small piece of seitan as a "tester". Coat the seitan fully in the panko mixture. Put some pressure on the seitan, pat it on firmly. Then quickly, dip the seitan into the soymilk and place back into the panko mixture. Again, firmly pat another coat of breading. Then carefully place the seitan into the hot oil. After about 4 - 5 mins, flip it and let cook for another 4-5 mins. Then remove from the oil, both sides should be a golden color. Set on a disposable cloth to soak some oil out. You can use the marinate as a dipping sauce. Try the seitan to see if the breading is to your liking. Then repeat the process with the rest of the seitan.

If you have additional questions on making seitan, check the Seitan Tips post and feel free to ask.

I will add some additional pictures the next time I make this dish. According to Jamie, this keeps well and you can just toss it in the toaster oven for great leftovers.

Last night we also had some strawberries and bananas.

Strawberry Banana Dessert

6 large strawberries sliced
1 large banana
1/2 water
1/3 cup of sugar
1 teaspoon of corn starch

Bring the water to a boil in a saute pan. Add the sugar and strawberries. On low heat, simmer for about 5 minutes. Add the corn starch to thicken. Once the mixture has reached your desired consistency, pour the mixture into a bowl. Take a large banana, slice it down the middle (the long way) and then cut in half. Take two of the four pieces and use on either side of the strawberries. Serves 2. You can also add chocolate sauce and / or non-dairy ice cream to the dish.

It looks like tomorrow night Jamie and I will be headed to Florida. We are doing a day at the beach, the amusement park, wildlife refuge and another random day. We are bringing Tato too! It should be a fun trip, aside from the fact that when we return I need to to back to work. I already miss my vacation.


veggievixen said...

anyone who makes seitan/faux meat from scratch is seriously my hero. where do you find un-chicken broth powder?

Jes said...

Hope your trip was fun! I'm a sucker for fried fake meat. It's so bad for me...but so good.

You should be able to find bean curd twists at any Asian grocery store--I bet the one down the street from the Dekalb Farmers Market has them, or any place on Buford.

The Kuntrageous Vegan said...

oh wow; this seitan recipe looks great. I can't wait for the holidays when i'll be eating foods like this again!!