This one was a total unlock from Nikki. It was really awesome to have this pulled chicken. You should try it with our Mushroom Taco Seasoning!
Ingredients for the Recipe (Single Batch):
- 1 (15.5 oz) can cannellini beans + aquafaba (do not drain the beans – use the entire can with the beans and the bean juice)*
- 1/4 cup water
- 1 tablespoon Tahini
- 1 tablespoons white or red miso paste
- 1 tablespoon of Nutritional Yeast
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon vegan chicken bouillon paste (sub with 1 bouillon cube)
- 2 cups (240g) vital wheat gluten
Ingredients for the Recipe (Quadruple Batch):
- 4 (15.5 oz) can cannellini beans + aquafaba (do not drain the beans – use the entire can with the beans and the bean juice)*
- *1/2 cup to 1 cup water ( use your eyeballs and hands for this one)
- 1/4 cup Tahini
- 1/4 cup white or red miso paste
- 1/4 cup of Nutritional Yeast
- 4 teaspoon salt
- 1/4 cup onion powder
- 1/4 cup garlic powder
- 4 teaspoon vegan chicken bouillon paste (sub with 1 bouillon cube)
- 12000g vital wheat gluten
RECIPE DIRECTIONS
- To a blender, add all of the ingredients except water and vital wheat gluten. Blend until smooth. Then add 1/2 cup of water and mix.
- Mix the dry and wet mixtures. To a large mixing bowl, add the vital wheat gluten. Pour the blended mixture into the bowl, stirring until a ball of dough forms. If the dough appears try or stiff, can add water 1 tbsp at a time with the reserved water. Dough should feel firm, not tacky. May be lumpy.
- Knead the dough. You can do this two ways.
- Choose one of the following ways to kneed the dough:
- With a food processor: Separate the dough into three equal balls. Using a plastic (recommended) or metal s-blade attachment, pulse each ball of dough for about 2 minutes, until the gluten has formed.
- By hand (We did this way): Knead for about 10 minutes, or until the dough is firm and the gluten has formed. Using your hands or a bench scraper, separate the kneaded dough into three equal balls.
- Shape the seitan: Divide the dough into 3 even pieces per batch. Roll it into a rope shape. Then twist it into a knot. This will help the seitan shred later on. Wrap the knot in a piece of aluminum foil and twist the ends like a candy wrapper. Repeat with each of the pieces.
- Steam the seitan.
- In a pot or pan that will fit your steamer basket, heat some water over high until it comes to a boil. Place the steamer basket in the pan, add the seitan to the basket, and cover the pan with a lid. Reduce the heat to medium low.
- Steam for 45 minutes, flip the seitan, then steam again for an additional 45 minutes. Check in every so often to make sure that you pan has not run dry, and add more water to the pan as needed.
- Let the seitan cool in the aluminum foil for at least 1 hour before unwrapping.
- Shred the seitan. Once the seitan is cool enough to handle, begin shredding it with your hands. Pull apart the “chicken” shreds as thin or thick as you’d like them!
- How to serve seitan chickens shreds: Use in recipes as a replacement for shredded chicken. They also taste great in a veggie stir fry with an Asian sauce, or pan fried and coat with bbq sauce for sandwiches. Can freeze the seitan shreds in ziploc bags (freeze in one layer) orsStore the seitan shreds in the fridge for up to 10 days.