Washed Flour Seitan (Vegan Chicken)

A top view of 4 pieces of vegan chicken made with the washed flour method of making seitan..

Washed Flour Seitan (Vegan Chicken)

Seitan made with the washed flour method and seasoned to taste like chicken.

Course Main Course

Cuisine American

Keyword chicken seitan, flour and water chicken, wash the flour seitan, washed flour chicken, washed flour seitan

Diet High Protein, Nut-Free, Soy-Free, Vegan

Prep Time 2

Cook Time 1

Total Time 3

Servings

Calories 205kcal

Author Monica Davis

Equipment

A large bowl
A large frying pan with a lid

Ingredients

For the seitan

8 cups all-purpose flour
3 cups water (You may need slightlty more or less to achieve a firm dough ball)

To season the seitan

1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon turmeric

To cook the seitan

1 tablespoon light olive oil or any other neutral-flavored oil
2 cups not chick'n broth or any chicken-flavored vegan broth.

US - Metric

Instructions

Measure 8 cups of flour into a large bowl, add 3 cups of water, and knead into a large, firm dough ball. (Add a tiny bit more water if you still have dry spots or add a sprinkle of flour if your dough ball is sticky.)
Cover with cold water and let it sit for 1 hour.
After the dough has rested for at least 1 hour, place the bowl in the sink and knead the dough ball under the water until the water turns a milky white color. (You can dump this water into the sink or save it to make other things later.)
Fill the bowl with cold water again and repeat the kneading process until the water is white. Discard this second batch of starchy water and repeat the process until your water is just slightly cloudy after kneading for a minute or two. (You can line your bowl with a strainer to help lift the dough out of the water and easily dump the excess milky water.)
Repeat this washing process about 5-8 times until your water is just a little cloudy and not milky after a minute of kneading.
Lift the strainer out of the bowl, squeeze out all the excess water, and let it rest for at least 15 minutes.
Sprinkle your dough with salt and spices, and work the spices into the dough with your hands.
Pull off handfuls of the dough and divide it into 4 equal pieces. Pull a piece into a long tube and twist it a few times. Then tie the twisted string into a loose pretzel-style knot.
Sauté the knots in 1 tablespoon of oil for about 3-4 minutes on each side. Add 2 cups of broth, cover, and simmer for 1 hour, flipping after 30 minutes. (Watch it towards the end to make sure all of your broth doesn't evaporate. Add a few tablespoons of water if needed.)
Use as you would boneless chicken. Pull apart with a fork for shredded vegan chicken.

Video

Notes

Be sure to allow the dough to rest before kneading it the first time.
It will not stay together like regular dough, so when I say knead it, I mean squish it around with your fingers and wash it like you might hand-wash a shirt.
You can also let the dough rest during the washing process if you need a break, too.
You want to wash out most of the starch from the flour, but not all of it.
Be sure to cook your seitan completely. It needs to cook for at least 45-60 minutes, depending on the size of the piece you are making. Undercooked seitan will be doughy.

Nutrition