Super Quick, Delicious Vegan Chick’n

We’ve had a glorious run of amazing weather on our little island for the past several weeks, so the flowers, herbs, and greens we planted early in May on our deck are going great guns already. In early May, Dana stopped by for a visit on her way to Hornby Island and brought us some leek and chard seeds, which are just starting to sprout.

We also had a visit from Joey and his lovely girlfriend, Lauren, last weekend. They picked us some beautiful wild irises from the lakeside. I had no idea that irises came in anything but purple! The pottery studio tour was on last weekend, so I picked up a few little things, including this sweet little creamer and sugar bowl.

Great weather, visitors, and planting notwithstanding, we’ve been deep in training mode with the two dogs–something that seems to take up nearly every waking second. Plus, I had a bit of a virus for about a few weeks and haven’t felt like cooking anything very adventurous. However, I came across this amazing seitan recipe on the Vegan Seitan Appreciation Facebook group this morning and knew I had to make it immediately.

I think this renewed interest is a sign the virus has finally passed!

The method is incredibly simple and very quick to make. The result is delicious with a very tender texture.

And you can use it immediately in a wrap or sandwich or in a sauce over rice.

Here is the original recipe:

I made several changes to the recipe: I did not have any pea protein and worried that the chickpea flour he suggests as an alternative would make the result a bit too heavy. Pea protein is, in a way, closer to vital wheat gluten than it is to chickpea flour because vital wheat gluten is just the protein part of flour with the starch removed; pea protein is the protein part of yellow/green split peas with the fibre and starch removed. Thus, I replaced the pea protein with more vital wheat gluten. I also had no lemon salt, so I added a tablespoon of lemon juice. I also replaced the oat milk with almond milk and increased the water by a couple of tablespoons. Finally, I made the broth quite a bit stronger than the original recipe because I wanted a more profound chicken flavour.So here we go!

Quick Vegan Chick’n Strips

Mix together dry ingredients in a medium bowl:

  • 1 cup vital wheat gluten
  • 3 TBS nutritional yeast
  • 1/8 tsp cayenne
  • 1/8 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1 1/2 TBS onion powder
  • 1 1/2 TBS garlic powder

Whisk together wet ingredients in a small bowl:

  • 1 1/2 TBS ketchup
  • 1 TBS soy sauce
  • 1 TBS lemon juice
  • 3 TBS almond milk
  • 1/3 cup water

Add wet ingredients to dry ingredients and mix together until no dry ingredients are evident. Do not knead. When the dough comes together, form into a rectangle and slice off pieces about 1/4-inch thick. You should get twelve or thirteen pieces (about 375 grams after cooking).

Place pieces in an oiled, heated cast-iron pan and fry on both sides until brown.

Pour into the pan:

  • 1 TBS vegan chick’n broth powder dissolved in 1 cup of boiling

And let simmer until the broth is almost gone. Flip the seitan pieces every few minutes, and let simmer until the broth is almost gone.

Remove from pan and allow to rest for five minutes.

I made a delicious wrap with a few pieces of the seitan–just a bit of vegan mayo, chopped romaine, mashed avocado, and some tajin seasoning. I wrapped it up envelope style and grilled it for a nice crispy exterior–delicious!!

I plan on breading the rest of the seitan with panko crumbs and air-frying it! Will report back on the results!

And the song of the day is Andrew Bird’s “Give it Away” because I’m on a major Andrew-Bird jag right now.