1.5 lb seitan cut into 1″/2.5cm pieces
2 tbsp olive oil
¼ cup lemon juice
3 garlic cloves, minced
2 tbsp dried oregano
½ – ¾ tsp salt
To Cook / Serve
- 1 tbsp olive oil
- Flatbreads / wraps / pita bread
- Tomato slices
- Place chicken and Marinade into a bowl and set aside to marinate for at least 3 hours to overnight.
- Thread chicken onto 8 skewers.
- Heat oil in a large skillet over high heat (or BBQ). Cook skewers for 3 minutes on each side, or until cooked through.
- Serve Chicken Souvlaki with tzatziki, flatbreads (make your own!), lettuce and tomato slices.
1/2 c. wheat gluten
1.5 tsp no-chicken broth powder
2c. un-chicken simmering broth
In a mixing bowl, combine vital wheat gluten, no-chicken broth powder, and a 1/2 c. warm water, stirring until a dough forms.
Turn dough (seitan) out onto a clean surface and knead for 1 min. Cut dough into strips, breasts or any other shape, being mindful that it will more than double in size during cooking.
Bring simmering liquid to a boil add seitan, then reduce heat to low and simmer with lid slightly ajar for 50 min. to 1 hour, stirring every 10 – 15 min. Save any excess liquid.
You can stop here if making spedies.
if you are using the seitan as cutlets, preheat oven to 350 Grease a large cookie sheet, do not let the pieces touch.
Bake for 20-30 min, until a golden skin forms.
Flip over halfway through cooking time.
To make gravy, add up to 1 c. non- dairy milk to the leftover cooking liquid then heat over medium heat, adding salt and pepper.
1/2 cup instant vital wheat gluten flour
1/2 cup water
In a medium bowl, stir together the wheat gluten and water until it becomes elastic. The original directions say to knead for 5 minutes but I never knead it longer than 1 (out of pure laziness, but I like the texture better too). Cut into you desired shapes and sizes.
2 cups water
1/4 cup nutritional yeast
2 tablespoons Bragg’s liquid aminos
1 teaspoon onion powder
1 heaping teaspoon sage
1/2 teaspoon dried thyme
In a medium sauce plan, bring all of the broth ingredient to a boil. Add prepared seitan into broth. Reduce heat and cover with lid. Let simmer for 50-60 minutes stirring every 10 minutes, until broth has reduced completely. (watch it closely I’ve had cooking times range from 20 minutes to 70 minutes). Use chicken immediately in your dish of choice or store in the refrigerator (for up to 6 days) or the freezer (for up to 6 months)
photos of preparation
1 c. vital wheat gluten
14 tbsp water (measure 1 c of water then remove 2 tbsp.)
Mix the gluten and water by hand until it forms a spongy dough, no kneading is required. Let soak in warm water before baking, this improves the texture. Put into an oiled loaf pan and bake at 375 for 1 hour 15 min. or until dark brown on top. The gluten will rise just like a loaf of bread and when done will have a shiny golden brown skin. However, after about 30 min. of baking, check the gluten and if it is starting to puff up more than 2 inches above the sides of the pan, pierce the top in 3 places with a knife. ( I had to do this several times).
When it is done, slice the gluten loaf into slices 3.8 inch to 1/2 inch thick. If chunks are desired, cut the slice into cubes or strips.
Place the slices or cubes in boiling Gluten Broth, and boil for 30 min. A weight maybe be required to keep it submerged.
If possible, let the cooked gluten soak overnight for best flavor, though it can be used right away if need be.
Un-chicken Gluten Broth
1/2 c. chopped onion
4.5 tsp msg–I don’t use this and substituted with 3 tsp. fish sauce and 1 tsp worcestershire sauce
1 tsp sea salt
1 tsp poultry seasoning
1/3 c. nutritional yeast
1 tsp corn oil–I used cannola
2 c. water
Combine everything and simmer for 5 minutes
1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon basil
3/4 cup Imagine No-Chicken Broth (or other vegetable broth)
2 tablespoons tahini or cashew butter
Tear off 4 – 6 pieces of aluminum foil about 10 inches long. (See tips below for a foil-free way of making the scaloppine). Begin heating water in a steamer. In a large bowl, mix the vital wheat gluten with the nutritional yeast, onion powder, salt, and basil. In a smaller bowl, whisk together the broth and tahini (or cashew butter). Stir the wet mixture into the dry until well blended. Knead gently 10 times. Quickly divide dough into 4 equal pieces.
Take a piece of dough and shape and flatten it into a thin oval cutlet. Place it on a sheet of foil, a little higher than center. Fold the bottom of the foil over to meet the top, and then fold the two edges over about 1/2 inch to form a seam. Continue folding the foil by half inches until it reaches just above the cutlet. Flatten the cutlet down a little more, and then fold the left and right edges in the same way until the packet is snug around the cutlet. Repeat with all pieces of dough.
Place the packets flat into the steamer and cover. Steam for 25 minutes. Keep packets sealed until you’re ready to use them.
Use in place of meat and chicken