Seitan Recipe for Beginners - How To Make TikTok Seitan Vegan Chicken!
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- Опубліковано 7 вер 2024
- 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!
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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
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Equipment used in this video:
Camera: amzn.to/39Juq4N
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Cooking Bowls: amzn.to/3tYe93T
Colander: amzn.to/383nhLk
Sauce Pan: amzn.to/3pEMhyB
Food used in this video:
Flour: amzn.to/3rWg3jE
Broth: amzn.to/3e9USa6
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
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Can't wait to try this tonight , I'm not veggie or vegan but I'm a broke student and I really hate the idea of buying cheap meat so if this works it'll definitely be a new staple for me !
So glad this recipe shows how to make seitan from plain flour. Everyone online is like "omg so glad we all have vital wheat gluten readily available now!!" lol. I live in a small town in Ireland, we don't have that here haha
I’ll send u some from Dublin !
be thankful, i live in turkey:(
Seconded...small town in Spain. I got all kinds of wonderful wheat flour but "vital wheat gluten" might be hard to find.
i only use all purpose flour, all the other flour is expensive and i'm on a tight budget , plus i use the left over starch to make vegan bacon..
They sell it in some Dunnes' now, and Evergreen have it. Probably miles cheaper to buy it online though!
to save unnecessary waste: Instead of the plastic wrap you can use a big plate to cover the bowl, and swap paper towel for an actual kitchen towel
Cool! Thanks for the info Ame S we'll try it that way next time! 😁
DATS THE THING ABOWTODAYS VEG HEDS.. I MiSs d Hippies.. im from d 70s.. Today's VegHeds ⁴gethenvironmentaL part of BEing VEG hm..
Thank you
True
This!
I could barely do 2 knots, then one day I let the washed dough overnight (not 20 minutes) and then it was so elastic, I could do 7 knots!
'leave it to rest for around 2 hours and....' OK BUT I'M HUNGRY NOW
Good things come to those who wait. 😄😊
make it ahead, and you can freeze it...tear it first as you see her do here! It's delicious...
YEAH THAT'S THE PROBLM WITHIS MODERN WORLD REALITY.. NO UTHR ANIMAL TALKS LIKE THIS BUTHE SPOiLD ONES hm.. Think of all d animals who WONT EAT AT ALL WHILE U WAiT and WiL.. Evree Day SO MUCH Life Die outa simple STARVATiON.. vOmiT.. one of the gOod things I got outa BEing CATHOLiC..
you know how meat eaters buy chicken groceries to stock the fridge, I guess this is to stock the fridge. Make big batches
Just play the song of time and you can eat it right away 👌
This used to be how seitan was made originally before vital wheat gluten became the better alternative.
For sure, but this is a great option for those who don't have vital wheat gluten readily available! And in some cases, much cheaper.
Cannot wait to try this. Not totally vegan, but are learning vegan recipes, so my family is starting vegan recipes .
Hello Michele Travis
I found it a bit hard to get the dough to have the same springyness, but this recipe is amazing!!! I'm never buying seitan again! ^^
I love how quick this video is! Thank you so much
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I wish the process was as quick. 😣
For me, to make vegan meat I often make tofu vegan popcorn chicken, it’s a bit easier and taste really good!!! This recipe looks good too! I would love to try!!! Thanks for sharing it!
i love it when she said ... thats the gluten protein, it looks like its alive but its not, otherwise it wouldn't be vegan hahahahaha.
Did you try making it Mc B? 😊😃
totally. we know what she meant, but yeah.. all food is alive.
@@bobhopkins3520 ThQ,.'°•`*+)) uthr wise wats d pOinTo EeTing it, haz to HAV a Nrgee ²it.. Y many Fruitarians N rawfood eeTrs XiST..
Alive =/= sentience
What do you think of Seitan⁉️ Let us know in the comments Bellow ⬇️ ⬇️ ⬇️
Just did this a couple of days ago following the same recipe and it was sooo good 👌😎
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tastes nice like wet bread
So excited to try this, fake meats is always the most expensive part of my weekly shop!
I’m trying this recipe right now 🙂 currently letting the dough rest in water atm! First time attempting seitan 🙂
Hope you like it!
@@dishedit it turned out really well, I shredded it and use it for stir fry’s 🙂
Mine is currently boiling. It's expanding like crazy though. Is this normal? I kneaded it, and washed it with water just like shown like 5 times instead of 3 as shown.
@@tommyj7766 thank you for update! Will try this soon myself
@@twinnish spot on I washed it about 10 times 😂
Thank you for using scientific measurements
Did you like the dish? 😊What else would you like to see us make!? 😃
Important warning: definitely don't discard the starchy water in the sink or toilet if you do this regularly. It will damage your pipes!
If you are going to make seitan more often using this method, please look up recipes to use the starch water. Alternatively buy the vital wheat gluten.
Thanks 👍
This braiding idea is new to me & I'll definitely be doing that next time... but why are people still making seitan out of regular flour instead of just using readily available gluten flour? It's so much quicker & easier! Just mix the gluten flour w/ your spices before adding water. Then follow the rest of the instructions or use another seitan recipe (to fry, steam or boil as you want).
Thanks for the info Manda Bell we'll try it that way next time! 😁
CUZ NOT EVREE WON CAN AFFORD THEXTRA COSTO PURCHASE IT hm..
Lucky you mentioned that, I have gluten flour but didn't know there was something else so I would of been washing it and nothing would of been happening and I would have been confused lol
Because some of us live in poverty neighborhoods where healthy stuff aren’t easy to find
You can purchase vital wheat gluten on Amazon. But yes…it’s expensive.
This takes longer than I expected, I should have started cooking much earlier
How long did it take for you? How was the result?😊
ALways BUY wen HOMEmaking FOOD.. HomeMaking ALwayz Takes Time.. Its aRituaL.. Cooking Use ²b aSacrid Practice..
@@werstillnotfreedamit8701 baby what are you saying
Gona try this thought though u had to get wheat flour to make this didn't know u could use just plain flour thanks for your video
before you guys say anything, respect the origin and why seitan was made 100 years back.
I'm guessing they did it because they had very little food to get by but wouldn't you get constipated or have diarrhea from eating that
Edit: no disrespect just curious
@@elchangoblast5531 No, gluten doesn't inherently pose health risks.
Stuff like this is good to know for disaster/emergency preparedness, where fresh meat is going to be either in short supply or entirely unavailable. Seitan is never going to fool anyone into thinking it's actually chicken, but if your alternative were to have chicken-flavored seitan nuggets for dinner, or biscuits and chicken gravy (both would involve flour and chicken boullion,) I'd go for the nuggets.
There is no way that was only 3 washes.
Yeah I’ve seen recipes call for six washes.
@@johnsushi2007 I feel like mine was 14 😂
@@emilywalker7611 my hands hurt just reading that
@@emilywalker7611 same 💀 i did it for like 14+ times too
I came to the comments for this, thought I was doing it wrong mine was like 10 washes
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎
Very informative but a very long process I’d love to try it one day
Wow, this looks great! I've been making seitan with vital wheat gluten for a few months now, and I never did get out of the simple "thin fillet" slices I started out with. The braiding technique is the secret to a chickeny texture then... Just one question: what would the equivalent of 9 cups flour be in vital wheat gluten? I just buy it straight so I can skip the dough washing process, you see. Thanks! looking forward to this for my next seitan experiment.
Haven't used vital wheat gluten on this recipe but we'll let you know if we do.🤔😉
@@dishedit Thanks! I'll experiment with my usual VWG/Water ratio for now then. :)
Let us know how it goes! 😄
Amanda Fessler It's 3 parts water to 4 parts wheat gluten.
How does it taste
Gotta love the part where she covered up the drainer with plastic as if that’ll keep the air out
I appreciate the feedback PaulyDewHD. Please check out our channel for more easy recipes that you might like. 😄😊
Maybe it's to prevent stuff falling in and sticking to the dough 🤔
It's to keep the dough from drying out and keep dust and shit from getting inside, smartass.
@@gki899 SmArTaSs, the creator replied and never mentioned any of this sooo.... go get mad somewhere else
@@PwnerAssasin So just because the creator was nice enough to let you feel like you were smart that means the reason they did something was invalid? Yikes.
*I am also a seitan lover!* 😋😋
Thanks for the recipe! Been lookin for this!😊
On it right now I have it doing the 2 hr resting and currently making the veggie broth
How was it?
I'm definitely going to try this out. Thanks for sharing ❤️
Let us know how it goes. 😊
Thanks a lot for a quick and easy video to understand
I am a diehard chicken fan, but I prefer them alive and happy :D
This looks like a really interesting idea. You mention that you can simmer it for 2 hours or put it in the slow cooker; how long do you slow cook it for?
Thank you so much I'll go market and buy some chicken it will save my more time
😳 worth a try!
Did you try making it ndlz1? 😊😃
I have tried this twice now, and each time I boil the seitan, it doubles/triples in size. I have the heat on a low/medium. Any advice?
Im making this now. ive put in water to wait 1-2 hours now i have to go out will it be ok if i resume in the morning and leave it over night in this state??
after washing flour ,what is the flour percentage in gluten
I use vital wheat gluten flour. It's much easier. It is more expensive but not so much more.
How many days will it last inside the refrigerator? Thanks
Not sure why I can't the smooth consistency of the dough, and the starch washing bit took about 30 wahses!
I followed this recipe exactly and it just did not work
Using Vital Wheat Gluten cuts the washing part out, saving time and effort.
How do you find Vital Wheat Gluten made just from the endosperm (white flour), not from the bran? I cannot have phytic acid, which is found in the bran of the wheat kernel.
Would I go off the nutrition info based off the nutrition facts on the flour I have used? Counting my macros and would really like to try this!
If you use chicken flavouring/spices it's very close to chicken.
any good recipes where you use the wheat starch? i can only think of sauces and maybe mac and cheese.
I'm gonna put an apple tomato onion garlic when it's boiling, ----(i said salt, but Vegeta is too much sodium so yeah) pepper, LEMON, and next time make it cajun, Vegeta. maybe some gu' berbere. (the alarm just went off while i was writing lol) one hour is over, but she said 1-2 hours so imma let it stay a bit until i wash the dish and yeah. and mine is gonna be like half of hers cuz i used 3-4 cups.
I've made Seitan twice and both times i didn't like the taste or the texture. Seems there are so many ways to prepare it. I'm finding recipes that call for tofu and other soy products I am allergic to. So I guess one can make Seitan without 132 additional ingredients like you see in so many recipes. Been looking for some killer beef and chicken recipes. It's the final flavor I am looking for. Once recipe I found took 2 days to make, involving frying, boiling and baking. Any suggestions would be appreciated.
How many days it will be without spoiling
Plants are also alive.. We eat plants instead of animals though because:
1)It's nearly improbable that plants can process pain
2)Even if plants felt pain, farm animals consume way more plants than humans would directly
I appreciate the feedback JustAn McPRO. Please check out our channel for more easy recipes that you might like. 😄😊
Would it be possible to use almond flour or any gluten free alternatives or does it have to have gluten?
I think the only thing left from the flour to make the seitan is the gluten. So I don't think gluten free would be an option, no idea for almond? Does it have gluten?
@@julietteprt5673 Correct. The gluten is what makes seitan, seitan. You cannot really make this recipe gluten-free, unfortunately.
"It's kind of creepy actually" hahahahaha.
Did you try making it Cait S? 😊😃
@@dishedit I plan on it! Thanks for this recipe.
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I'm trying this recipe today, I'll let you know how it turned out
Edit: I think I washed too much. My dough wasn't connecting together 😕
😂
How was it!?😁🤔
@@dishedit it didn't work out
What happened?
@@dishedit I took 3 cups of flour and did just as instructed in the video. There was almost nothing left after washing 4 Times.
Beautiful subbed to your channel
Thank you
1 question ¡ you said that I have to boil 2 hours¡? In a low heat 2 hours boiling in to a pot? Please I new the answer. Thank you. From Guayaquil Ecuador
yes on low heat
Mine turned into a dumpling like mushy thing. Couldn't do a knot because it was too wet. How do I get it right after washing?
"It looks like it's alive, but it's not. Otherwise, it wouldn't be vegan."
This woman's gonna freak out when she finds out plants are alive
Please check out our channel for more easy recipes that you might like. 😄😊
Oh no. Not another 'plants are alive and they feel pain' comment. 🙄
Can this be made gluten free?
Does anyone know what the yield is in weight ?
You didn’t mention anything about how to keep the rest… it’s my first time and I have no idea
Ok but how do you work out the kcal content pls? I need to know the kcals in it
wow great recipe
Looks Good
Did you try making it Ismail Mayet? 😊😃
I’m sensitive to gluten :( I’m guessing I can’t use gluten free flour or almond flour can I?
Thanks, tried it and starting to get it after my third batch. Especially good when fried with tandoori or garam masala
WASTE BCUZ UR SUPOSE TO B SAVing THE WATR FOR BROTH.. ay ay ay CARAMBA PEPL.. hm..
I’ve noticed in online recipes it takes longer than 3 washes.
It would definitely take more than 3 washes. My mother used to make it this way. It took ages. But these days, you can skip that entire step in many places by ordering or buying in store some vital wheat gluten and using that instead of flour. The vital wheat gluten is the gluten part of the flour with the starch that they were washing away already removed.
do you rest the dough in the fridge or at room temp?
Before kneading: room temperature but cold water
After: let it rest in the fridge for a while
soaked in chicken stock. hm... supposely vegan right?
oh thank you so much, this video helped I just made some and couldn't get it to braid.. guess i didn't use enough flour or water.. going to remake some tomorrow..
To make it beef instead of chicken do you just use beef broth? But is beef stock even vegan?
How many grams of protein in that recipe?
I just finished preparing and left it to cook but it's floating and the water is bubbling too much is it normal please helpppp 🥺
Vậy nc chứa tinh bột nên làm gì?
🤔
IV BEEN VEG SINCE 76.. THE type made fromy times hippies n all PUTHE FLAVOR IN THE MIX n REALY ADS TO ITS FLAVORathr DAN on the OUTSide.. THE WAY THE VID SUGGESTS IZ BEST WEN PLAiN iz NEEDED for a variety of possibL flavors in MARiNATing.. Where's the one using vinegar to make it mor diegestabl n softer?¿
THQ FOR THE LIKE OR 🧡.. EYE MADE SOM CORECTIONS I KNOW I WRITE GOOFY SO SORY ITS A STYLE I NJOY DOING TO SHOW THE SCIENCE OF OUREALITYS NEUROLOGY.. THQ ONCE AGAIN..
i don't have hair... but gonna try to make it anyways
God damn how long until I can eat
this technique has been used for centuries and they calling it tic toc seitan chicken
Did you try making it Lee Ski? 😊😃
@@dishedit no not yet, soon!
You should try it. 😄😊
No seasonings?
Awesome creativity but it's literally gonna taste and have the texture of two things I don't like: gluten & chicken breast
I appreciate the feedback Yumsome Seema. Please check out our channel for more easy recipes that you might like. 😄😊
It ReeLee DizNoTaste Leyek chikn.. And if one can do it right it won't b gumee o hard like sum gLuTn turnz out..
Tell me does this taste like chicken?
Ngon quá chị ơi làm nữa đi chị
Watching this because i don't have any meal today i only had flour 😃
Couldn’t you just use gluten flour?
It's SOOOO good and cruelty free recipe
Looks really good 👍
Did you try making it woken matt hardy? 😊😃
I tried it once at it was so so bad. I needed so much water to wash the starch out... I felt bad afterwards for using so much water for a little bit of saitan. I'm NOT criticizing the video, i only thing in general it's a bad thing to do.
I appreciate the feedback Tenshi. Please check out our channel for more easy recipes that you might like. 😄😊
@@dishedit Sure, i will. I maybe should've add that's it's my personal opinion. Maybe I just did it in a wrong way. I just was really obsessed when I spend literally 100 l water for this. But i really appreciate your work and I would love to find a recipe i like. Thank you.
Thanks Tenshi! Stay connected. 😊
If people buy this kind of product in a store, they're doing the same thing in the manufacturing process, just in a larger setting. Not to mention the environmental impact from shipping, and waste created from packaging. Water waste is not coming close having the same environmental impact as the plastic problem we have is. So this is a much more environmentally friendly way of making seitan. Especially if you buy your flour bulk using the a reusable container. PS you can use the starch water for other recipes ;)
@@QuinnAden yeah that's totally right. I never bought it because I try to use as less plastic as possible. But i guess I just did something wrong. I was just a bit upset so I didn't think well before writing this comment. My apologies 🙏🏻
My mil made a cordon bleu with this once.
Does anyone know what the macros are per serving? Thank you.
Gluten flour (what seitan is made of) is about 75% protein. Add in water weight and you can assume 100g of seitan is about 30% gluten, 70% water, spices and the rest. From my recipe I’ve calculated 100g has about 25g protein, 5g carbohydrates and about 3g fat because I use a little in my recipe. Calorie wise you’re looking at about 150-180kcal per 100g portion (steamed) if my maths is correct. Very very similar to chicken macro wise because both are very clean, lean protein sources (one being gluten, the other being meat), bone low in fats and carbs and both being about 3/4 water.
can I store this in the freezer?
somebody an advice what to do with the remaining starch water? maybe in a combo with the wheywater remaining from paneer???
Look up wheat starch recipes. People make 'bacon' and 'pork belly' out of it
@@childoftime9964 thx. those are interesting idea's :-)
It was delicious
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@@dishedit I did
Anyone knows calories and macros ?
It´s basically just protein. 14 gr carbo , 75 gr of protein per 100g.
For how long we can storage it?
To save your time use gluten flour instead
Has anyone actually tried this and if so what does it taste like
curious how much protein is inside the seitan
🤔
Seitan typically contains 75g of protein per every 100g. That's actually more protein per weight than most meat!
@@sarahjo9975 funny joke
@@imdoomchaoslp6254 Seriously, that's the actual nutritional content. Gluten is literally just protein.
@@imdoomchaoslp6254 it’s really 75g if protein, search it on google
So is this just pure carbs or what?
can we not eliminate the cultural and historical use of seitan instead of just ascribing it to freaking tiktok.
I appreciate the feedback WrenWay. Please check out our channel for more easy recipes that you might like. 😄😊
Saying that something "has been all over tik tok" is hardly ascribing.
What do you do with the starch water?
Discard it
Do you have the nutritional information for this recipe once it’s finished??
Zero.
8 percent of the daily value (DV) for iron
7 percent of the DV for phosphorus
16 percent of the DV for selenium
42 percent of the DV for protein
@@intonightmare5562 what??!
When you copied this did you see "vital wheat" by any chance??!
How about the soy sauce or liquid aminos in the recipe you probably looked at? nutritional yeast? olive oil? garlic powder?
You googled "nutritional value seitan" and copied the first result without looking, typical.
This recipe uses plain flour + water, and this crap has zero nutritional value, you might as well eat your living room carpet, it's healthier and probably have bugs in it and those are a good source of protein.