seitan vegan chicken dippers (2)

Seitan Dippers

If you’re craving something “meaty” to snack on or use as a meat replacement in recipes then help is at hand! Wheat meat, gluten meat or as it’s more commonly known as Seitan is your friend!

Pronounced ‘Say-Tan from the Japanese ‘Sei’ meaning ‘made of’ and ‘Tan’ a truncated form of ‘Tanpaku’ meaning ‘Protein’. Chinese cooking refers to Wheat gluten as ‘Mein Ching’ which translates as ‘Dough Tendon’ and is often prepared with Tofu.

Some recipes call for a mixture or gluten and tofu or chickpeas to achieve different consistencies, but this basic dough is an absolutely banging fix for “chicken” strips that you can dip into ketchup or hot sauce and snack on. It rarely lasts more than five minutes in our house!

Seitan basic dough recipe, this is the basis of many Seitan based recipes. On its own this work best if you slice it up, fry it and dip it in to the sauce of your choice. B prefers ketchup, I’m a mayonnaise and sriracha mixed up kind of guy. Oh just thinking about it makes me want to… *pops off to the kitchen*

Where was I? nom, nom, nom…

Seitan basic dough

This is Seitan dough basic recipie, best cut into slices and fried as dippers for a phenominal snack!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Snacks
Cuisine: English, Japanese
Servings: 2 portions

Ingredients

Dry ingredients

  • 130 grams wheat gluten
  • 2 tbsp nutritional yeast
  • 0.5 tsp garlic powder

Wet ingredients

  • 120 ml stock vegan bouillon powder
  • 60 ml light soy sauce
  • 2 tbsp lemon juice

Broth

  • 500 ml vegan stock vegan bouillon powder
  • 500 ml boiling water
  • 60 ml light soy sauce

Instructions

Making the dough

  • Get all the ingredients ready and leave a good space on the work surface to kneed it when it's all mixed together.
  • Combine the wheat gluten, nutritional yeast and garlic powder in a mixing bowl with a wooden spoon until the texture is consistent
  • Make a well in the centre
  • Add all the wet ingredients to the well and mix with the wooden spoon until it forms a reddish/brownish dough and all the dry ingredients have been absorbed.
    Seitan dough just mixed

The broth

  • Boil a kettle and add 500ml water and 500ml stock with 60ml soy sauce to a large cooking pot.
  • Bring to the boil
  • Reduce to a simmer then leave.

Kneading the dough

  • Tip the dough on to the work surface then flatten it out with your hand. Fold it top to bottom then gently knead then flatten out
    Seitan dough raw
  • Fold again from left to right and again gently kneed, then flatten out
  • Fold once more then knead and form into a smooth loaf.
    Kneeded seitan dough
  • Cut the loaf into three equal pieces with a kitchen knife
    Seitan pieces
  • Now flatten each piece with the palm of your hand until they are as flat as you can make them. They will spring back a bit, this is normal!
    Flattening seitan pieces

Cooking the dough

  • Add each piece to the broth.
    Seitan cooking in broth
  • Male sure the broth is not bubbling, if it is then turn down the heat. Over cooked seitan is really tough and unpleasant! Cook for 30 minutes.
  • After 30 minutes turn over each piece then cook for another 30 minutes.
    Seitan half way through cooking
  • After the hour turn off the heat then leave to stand in the broth for 15 minutes.

Preperation for frying

  • Take the cooked pieces from the broth then using kitchen towel squeeze all the excess moisture out of them. Be careful they're hot!
    Cooked seitan dough
  • Now using a kitchen knife, slice each block into strips between 5-10mm
    Sliced seitan

Frying

  • Heat up 1 tbsp of olive oil in a frying pan until hot
  • Add the strips and fry until golden brown in one side
  • Repeat until all the strips are lovely and browned and slightly crispy on the outside.
    seitan vegan chicken dippers (2)
  • Serve with your favourite selection of dipping sauces
  • Wish you'd made more....

Notes

You can also cube the dough's and oven bake at 160 celsius (fan assisted or 180 regular) for 15 minutes or until crispy on the outside. Seitan cube oven nibbles

 

3 Comments

  1. Wooo! I normally don’t knead mine as much, it gives it a lighter texture. I’m going to try your method out just to see the difference.

    Also, if you slice seitan up thin and fry it in some olive oil and liquid aminos, it’s a passable salt beef alternative for putting on bagels (with mustard and pickles). Yuuuum.

     
    • Hiya! Thanks for the aminos tip, I used to love a New Yorker bagel, trying that as soon as I get back home! Let us know how it turns out for you, and happy new year from Superhappywinfood! X

       
    • Just tried salt beef Newyorker sandwich with mustard, mayo and pickles. Al you are a genious thank you! Om nom nom.

       

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