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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
"chickeny" seitan or tofu recipe you can grill?
Kym
9 posts
Mar 09, 2005
7:41 AM
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I am looking for a recipe for a "chickeny" seitan or tofu mix recipe that I can cut into kabobs, marinate and grill. I know you have a "breast of tofu" recipe... would that work do you think? or is there another that might be better?
Thanks so much,
Kym
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Bryanna
Owner/Moderator
849 posts
Mar 09, 2005
9:20 AM
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Breast of tofu grills nicely, but you could also try this seitan recipe, which cuts into chunks well:
BRYANNA’S NEW TENDER SEITAN “CHICKEN” (April 8, 2002)
Makes about 12 generous servings. The entire recipe is about 1110 calories, so you can divide that by the number of cutlets you make.
This recipe makes excellent "scaloppine" (make the cutlets and then slice them into even thinner "scallops"), “schnitzel”, and stews. You can flour the stew chunks and brown them in olive oil, or oven-fry them. You can also cut up the cutlets for stir-fries.
FOR KNEADING, use an automatic bread machine or a mixer with a dough hook (I have a Bosch). You can knead by hand, too, but it’s tougher than bread dough.
IF YOU DON’T HAVE A SLOW-COOKER, use a sturdy covered pot in a 200 degree F. oven, or, as I do, an electric skillet at 180 degrees F (I have a ceramic liner in mine, too).
**TIMING: You can make this in the morning and it will be done at night (figure about 10 hours total preparation time—most of that time you don’t even need to be around); or make before you go to bed a night and it’ll be ready in the morning.
DRY MIX:
2 c. pure gluten powder
1/2 c. Minute tapioca (buy in any grocery store—unflavored)
1/2 c. old-fashioned oatmeal (rolled oats)
1/4 c. soy or chickpea flour
2 T. low-salt “chicken-style” veggie broth powder
2 T. nutritional yeast flakes
2 tsp. garlic granules
1/2 tsp. onion powder
WET MIX;
2 and 1/4 c. cold water
1/4 c. tahini
3 T. soy sauce
NOTE: This is enough cooking broth for cutlets; for a “roast” you need less, so see note at end of recipe for smaller amount of broth.
COOKING BROTH: Mix in a large pot and bring to a boil, then keep at a simmer, covered:
7 c. HOT low-salt “chicken-style” vegetarian broth
7 cloves garlic, chopped
3 and 1/2 T. soy sauce
3 and 1/2 T. nutritional yeast flakes
Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the Wet Mix and knead for about 10 minutes. (If your bread machine has a dough cycle—two kneads with a long rest in between—use that cycle. Otherwise, just run it through the kneading part and then unplug it and let it rest in the cover container, then plug it in again for another knead, then remove it,) Let rest for about 1 hour, covered. You can make your Cooking Broth at this time and have it ready. Then knead it for 10 more minutes.
The dough should be quite shiny and smooth. Avoid breaking it up when you take it out of the bowl. Knead by stretching and patting or rolling into a flat rectangle. Fold in half and repeat, doing this 6 times, and folding so that the gluten strands are always going in the same direction. If the dough gets stubborn and won’t relax, just cover it and go away for about 20 minutes, and it’ll be fine. Form the dough into a piece that will fit into your pot, only about 1” thick, however. Wet your hands from time to time to make the dough easier to handle. (You can cut the roast in half, if you like.) Oil or spray lightly and let rest while you get the pot ready.
**FOR “CUTLETS”, roll or pat the dough into a thin rectangle. Cut into several pieces, then flatten those pieces some more. Cut into as many pieces as you like, as thin as you like (they should double in size and thickness).
Oil or spray the inside of your slow-cooker or pot. It has to have room for the roast or cutles to expand. Pour about 1 c. of the hot Cooking Broth in the bottom of the pot, then place the roast in. Cover with the rest of the broth. It should just cover the roast—if not, make a bit more broth (say, 1/4 of the recipe). (For cutlets, put all the broth in the pot first, then slide in the cutlets.) Cover tightly and simmer on LOW (180 to 200 degrees F) for 6-8 hours , turning once halfway through if you are awake. If “cutlets” are not covered by broth after a few hours, you may need to add more—make it boiling hot.
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"To look like a goddess, eat like a peasant." Karen Andres
Last Edited Bryanna on 9-Mar-2005 9:21 AM
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Kym
10 posts
Mar 09, 2005
9:53 AM
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Oh thank you so much Bryanna,
I'm in Austin, Tx. And it's grilling season down here now. This seitan will be perfect!
Kym
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scj121
14 posts
Mar 10, 2005
4:05 PM
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Would this be a good recipe to use to try to make vegan chicken wings? :)
My boyfriend decided to go vegan a few months ago after reading my copy of Diet for a New America... he says this is one of the foods he misses the most. I want to surprise him. That and sausage calzones!
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Bryanna
Owner/Moderator
858 posts
Mar 10, 2005
4:32 PM
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We like this recipe for vegan "Buffalo Wings", though you could do the same thing with the seitan:
Vegan Buffalo Wings and more
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"To look like a goddess, eat like a peasant." Karen Andres
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