Vegan Chicken Seitan Cutlets • the Curious Chickpea

I’ve made this seitan by hand, with a stand mixer, and with a food processor. All of these methods work, but I will note that by hand or with the stand mixer does produce a slightly different result than the food processor, as the food processor will blend up those chickpeas more completely.

This is not bad or good, just different!

I do recommend using something to help knead as this seitan benefits from a long kneading time (this happens much more quickly in a food processor) to fully develop those longer strings of gluten.

Making by hand or in stand mixer:

In a mixing bowl mash the chickpeas until no whole beans remain, some texture is ok. Add the broth, olive oil, lemon juice, soy sauce, and minced garlic and stir to combine.

In a separate large mixing bowl whisk together the wheat gluten, nutritional yeast, salt and herbs. Add the wet ingredients to the dry ingredients and mix together to form a dough. Knead by hand or using the dough hook attachment on a stand mixer for about 5 minutes, or until the seitan dough has been developed and is very elastic and you see long strands of gluten development (it will look a bit stringy). It will be very stretchy when done.

Making in the food processor:

In a food processor, process the chickpeas until they are chopped. Add the liquid ingredients and the garlic and process to combine.

Add the wheat gluten, nutritional yeast, salt, and herbs to the food processor and process for about 2-3 minutes or until the seitan is well kneaded and you see strands of gluten development and the dough looks stringy. It will be very stretchy when done. Pause your food processor every 30 seconds or so to check the seitan dough and give the motor a break.

Divide the dough and cook:

Divide the dough into 12 equal sized pieces. Prepare 12 sheets of aluminum foil, about 6" x 10". Form each piece of seitan dough into a cutlet, about 1/2" thick. Place the cutlet in the center of a piece of foil and wrap the foil to overlap in the center. Fold the ends, rolling towards the cutlet, stopping once you reach it. You will have a small and tightly wrapped package. Repeat with remaining cutlets.

Set up a steamer pot on the stove, or a steamer insert into a pressure cooker. If steaming stovetop: Place the cutlets in the steamer basket and let steam for 25 minutes. Turn off the heat and let cool down. Once cool enough to handle remove from the basket and use or store for later. If steaming in the pressure cooker: Stack cutlets on steamer basket, make sure they remain below the max fill line. Set to cook on high pressure for 15 minutes, then allow the pressure to release naturally for at least 20 minutes. Then you can vent and let cool enough to handle before removing the seitan and using immedaitely or storing for later.