Vegan Chicken
These are incredibly tasty and versatile. You can put them in curries, pastas, stir-fry, pies,or anything else you would normally use shredded chicken for.This recipe is quick and simple, saving you time.
Equipment
Ingredients
- 1 tin Chickpeas Or any white bean you like
- 2 tsp salt
- 2 tbsp miso paste
- 2 tsp Onion granules
- 2 tsp Garlic granules
- 2 tsp msg
- 50 g nutritional yeast
- 50 g pea protein
- 300 g vital wheat gluten
- 1 piece Stock cube
- 200 ml water
Instructions
- Add beans to the food processor and blend until smooth
- Add in all the dry ingredients except the vital wheat gluten and pulse until combined
- Now add the vital wheat gluten and pulse gently.
- Now add water in 50g at a time
- When it’s come together as a dough, continue to pulse until you see little fibrous strings form in dough.
- Form the dough into a long log shape. Then cut that into three strips, leaving it connected at the top end.
- Now, plait the three strands together. Then stretch it out again.
- Tie the long platted seitan into knots, starting from the centre and working outwards. This is creating lots of overlapping strands that will be our fibres.
- Wrap the knotted ball tightly first in baking paper, then in aluminium foil.
- Bake in the oven for about 60 minutes at 180 degrees Celsius.
- Leave to cool for at least 12 hours before opening.
Nutrition
Calories: 199kcal | Carbohydrates: 10g | Protein: 37g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 911mg | Potassium: 186mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 4mg
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