Steamed Chicky Seitan

Isa Does It by Isa Moskowitz is probably one of my favorite vegan cookbooks. It contains a range of recipes from basic necessities to more complex dishes; I highly recommend getting your hands on copy as it’ll be a book that you’ll continually reference.

I’ve tried many different seitan recipes with varying degrees of success. The steamed chicky seitan in this book has become my goto when in need of a realistic fake meat. The texture and consistency create the perfect analog. It’s also highly versatile; cut it into strips, chunks, or whatever size you prefer. 

This is a pretty quick, straight-forward recipe to make. Prepare your steamer before mixing any ingredients. While you wait for the water to reach a boil, mash chickpeas thoroughly in a large bowl. Remove the skins if you prefer; I didn’t and it really didn’t make much of a difference to the end result. Mix in broth, olive oil, and soy sauce. Add in vital wheat gluten and remaining dry ingredients. Use your hands to knead into a dough.

Quarter dough and form into 4 to 5 inch wide patties. Wrap each patty in foil. Make sure to not wrap too tightly as they will expand during steaming process. Place patties in steamer, cover, and allow to steam for 40 minutes. The patties will be slightly soft to touch after being removed from the steamer but will become firmer as they cool. Let cool before cutting if you plan on using immediately or store in refrigerator for later use.

Steamed Chicky Seitan 2015-04-03 18:32:53 Save Recipe Print Ingredients

1. 2/3 of a 15 ounce can chickpeas (1 cup), rinsed and drained
2. 1 cup vegetable broth
3. 1 tablespoon olive oil
4. 3 tablespoon soy sauce
5. 1-1/2 cups vital wheat gluten
6. 1/3 cup nutritional yeast
7. 2 teaspoon onion powder
8. 1 teaspoon granulated garlic
9. 1 teaspoon sage
10. 1/2 teaspoon salt
11. black pepper

Instructions

1. 1. Set up your steamer
   and bring water to a full boil.
2. 2. In a large bowl, thoroughly mash chickpeas. Mix in broth, olive oil, and soy sauce. Add in remaining ingredients and use hands to knead ingredients into a dough.
3. 3. Quarter dough and form into 4 to 5 inch wide patties. Wrap each patty in foil but not too tightly as they will expand.
4. 4. Place each patty in steamer, cover, and steam for 40 minutes. The patties will become firmer as they cool. Cut into any shape desired or keep in refrigerator for up to 5 days until ready to use.

Notes

1. *The patties also freeze well for several months.

By Isa Does it by Isa Moskowitz Artisanal Vegan http://www.artisanalvegan.com/