The complete guide for making shredded vegan seitan chicken! Super easy!

The complete guide for making shredded vegan seitan chicken! Super easy!

The complete guide to making shredded vegan seitan chicken!
The un-chicken recipe of the year. Super easy and filled with flavors, this simple vegan chicken recipe will be a staple in your kitchen, you’ll love it! I have made this recipe countless times until I got it right and during the process I have encountered a few challenges to which I have overcome so I suggest you guys refer to my website (written down below) in order to find out the Seitan chicken “dos and donts” and the most frequent doubts about cooking with seitan.
Enjoy!

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For the printable recipe, tips and FAQs about this recipe, visit my website: https://chefjanapinheiro.com/2019/04/vegan-shredded-chicken-made-easy/

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INGREDIENTS:

2 cups of cooked chickpeas at room temperature
1/3 cup of water or aquafaba
1 tablespoon onion powder
1 1/2 teaspoon garlic powder
2 tablespoons white miso
1 teaspoon mushroom powder
1 tablespoon apple cider vinegar
1 1/4 cup of gluten flour

METHOD:

Blend all the ingredients up to the vinegar. Reserve.

Add the blended ingredients to the gluten flour, mix everything until incorporated, let it rest for 15 minutes.

Divide the dough in two then add to your food processor and process them for 5 minutes at medium speed. If using a stand mixer, attach the dough hook and knead them for 15 minutes at medium speed. On both cases the dough will be very elastic and warm, that’s expected. Repeat the process with the second dough.

Wrap the two doughs separately in parchment paper then in aluminum foil, not so tight otherwise, the papers may split open.

Add two cups of water to a pot, add the steamer trivet, add the two wrapped doughs, cover and steam them at medium-high temperature for 2 hours. Add more water to the pot in every 30 minutes, if needed.
After 2 hours, uncover the pot, let the Un-chicken reach room temperature while still wrapped.

Unwrap them and enjoy!

NOTE: It can be frozen for up to 3 or 4 months and can be refrigerated for up to 5 days.
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This recipe was inspired by the awesome Lacey from Avocados and Ales: https://avocadosandales.com

And the awesome Chef Skye website: https://thegentlechef.com

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♥︎ The garlic keeper I use: https://amzn.to/2UkvIs0

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The complete guide for making shredded vegan seitan chicken! Super easy recipe by Chef Jana Pinheiro

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