My first attempt at Seitan Chicken. I previously used Seitan in the Beetroot Burger - which was amazing BTW, but this is the first 'full on' Seitan I've tried.

Worked really well. I do need to dial the flavour up a bit but what you have here is the initial recipe. Feel free to change up the flavourings added.

Next time I make a batch I'll be adding more of the Massel Stock Powder and possibly introducing some Soy Sauce..maybe even some Miso Paste.

Now - one thing. When you knead this make sure you only knead for the one minute. Time yourself digitally. I made this when I came back from supporting my local pub (you know cause I'm publicly spirited like that) and decided just to count to 60. I probably kneaded this for 3 minutes.

The rolling and the stretching and pressing of the dough counts a little toward the knead time so one minute is plenty.

Have fun playing with the flavours here.

Special Equipment - Steamer (I used the Instant Pot)

Serves 6

Price per portion:

80p

Ingredients:

240g Vital wheat gluten

1 teaspoon Garlic powder

1 teaspoon Onion powder

1/2 teaspoon salt

1 tablespoon chicken seasoning

230g silken tofu

125ml water

1 tablespoon no chicken stock powder (I used Massel)

1 tablespoon Hendersons Relish

1/4 teaspoon Maggi Liquid Seasoning

Method:

In a large bowl, whisk the vital wheat gluten with the garlic powder, onion powder, salt, and chicken seasoning until they’re completely combined.

In a small bowl, whisk the tofu, water, no chicken stock powder, and Henderson's Relish until the tofu breaks down into small pieces.

Stir the wet ingredients into the dry until it forms a ball.

On a clean flat surface dusted with vital wheat gluten, knead the dough for 1 minute then roll or press into a half inch thick circle. The dough will keep shrinking, just continue to press it back. If the dough tears, press it back together.

Using a sharp paring knife, cut out the chicken cutlets. You can decide on how small or large you want them to be.

Place a steaming basket in a large pot and fill with water until the water is just below the basket. You don’t want water to touch the cutlets. Bring the water to a boil. (Or if you use the Instant Pot use the steam function).

Spray a light coating of oil on the basket to prevent the cutlets from sticking and place the cutlets on the basket. If you need to layer the cutlets, spray a light coating of oil on the bottom layer so they don’t stick together.

If using a steamer on the hob reduce the water to a simmer, cover the pot, and steam for 30 minutes.

Remove the cutlets from the pot and refrigerate for at least an hour. This will let the seitan develop a better texture.

This is the first stage of cooking - they aren't ready to eat yet.

To grill the Seitan Chicken:

Brush or spray a light coating of vegetable oil on both sides and grill for 3 to 5 minutes on each side, or until they’re heated through, or alternatively I used my George Foreman and gave them 3 minutes.

Get stuck in!