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Washed Flour Chicken Seitan

Prep Time2 hrs
Cook Time45 mins

Equipment

  • Food processor

Ingredients

Dough

  • 1.5 kg flour (about 12.5 cups) ideally type 00 Manitoba, or any higher protein, finely ground flour
  • 3 ¾ cups water

Seasoning

  • ½ cup nutritional yeast (30 g)
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp poultry seasoning, ground or a mix of ground sage, rosemary, thyme, and marjoram, or other seasonings you prefer
  • ½ tsp garlic powder

Broth

  • vegetable broth enough to fill the pot 3/4 full
  • ¼ cup nutritional yeast
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp poultry seasoning or other spices, as desired

Instructions

  • Mix the flour and water, and knead into an elastic dough.
  • Cover the dough in water, and rest for 1 hour.
  • Wash the dough (follow tutorial above) until the water is somewhat cloudy, but no longer milky.
  • Rest the dough for half an hour.
  • Incorporate seasonings into the dough in a food processor.
  • Rest the dough until smooth (30 minutes - 1 hour).
  • While the dough rests, prepare the broth and bring to a boil. Turn down to very low simmer.
  • Once the dough is smooth, form it into a long "snake," and knot it repeatedly.
  • Simmer the dough in the broth for 45 minutes.
  • Turn off heat, and cover. Cool the seitan in the broth for 30 minutes - 1 hour.
  • If making shreds, shred the seitan while it is warm.
  • Store shreds or chunks in ziplock bag with as much air as possible removed, or if not shredding/chopping, store the seitan in a tupperware, covered in broth.
  • Use seitan within 1 week, or freeze (in ziplock bag, without liquid) for several months.