Shredded Seitan Chicken
, About 1 h 55 min, Makes 9 servings
Blended white-bean and miso dough, kneaded with vital wheat gluten, steamed, then pulled into chicken-style shreds.
| 1 (439 g) can cannellini beans, with their liquid (do not drain) | Blend until smooth | Stir into gluten until dough forms | Knead 10 min, divide into 3 balls | Wrap in foil; steam 45 min, flip, 45 min | Cool 10 min, shred by hand |
| 90 ml water | |||||
| 1 tablespoon oil (optional) | |||||
| 2 tablespoons white miso paste | |||||
| 1 teaspoon salt | |||||
| 1 tablespoon onion powder | |||||
| 1 tablespoon garlic powder | |||||
| 1 teaspoon vegan chicken bouillon paste (or 1 bouillon cube) | |||||
| 240 g vital wheat gluten |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.