This seitan chicken recipe is a protein-packed plant-based meat alternative! Made from vital wheat gluten, these chicken breast style seitan cutlets are done in an hour, are flavored with savory herbs, and can be used in a variety of recipes.
The seitan dough is then shaped into pieces resembling chicken cutlets, and simmered until cooked through. This recipe is unique in that you don’t need a steamer since we instead will just simmer the seitan in broth.
Once cooked, you can use this seitan chicken in a variety of recipes. It is delicious when sautéed, seasoned, and browned and can be eaten on its own with a side of rice or vegetables. You can use it in sandwiches or pasta dishes, such as my seitan piccata.
Seitan is an excellent source of plant-based protein. It is great to incorporate into your meals as an alternative to the usual tofu or tempeh.
This seitan chicken can be stored in the refrigerator to use for meals throughout the week.
- Whisk together dry ingredients in a large bowl.
- Whisk together water, tahini, and lemon in a separate bowl. Make a well in the center of the dry ingredients, and then add the wet ingredients to the dry ingredients.
- Mix together well with a wooden spoon, and then begin to knead with hands. Knead for a few minutes until a stretchy dough is formed. If it is too sticky, add a little more wheat gluten until it is easy to work with.
- Shape the dough into 4 -6 "chicken breast"-shaped pieces. Let rest while you prepare the broth.
- Bring the vegetable broth to a boil in a large pot, there should be enough to cover the seitan.
- Place the seitan pieces in, lower heat slightly to a simmer, and cover pot. Simmer for 45 minutes, flipping the seitan pieces halfway through. Turn off the heat and let rest for 15 mins. Remove seitan and set aside.
- To serve, I recommend to pan-fry the seitan pieces in some oil, or brush them with oil and marinade and bake them until slightly browned, for a tasty meat substitute. These are also excellent in my seitan piccata recipe.