← Replies in The Best Vegan Chick'n Recipe

So the flavor was good but I made a few changes to the recipe and will probably make a few more. I used vegan chicken stock instead of water and added a quarter cup of nutritional yeast. The texture was a little soft for me so next time I’ll definitely add some more wheat gluten. I shredded and then baked for about 15 minutes at 350 and then let cool. It was really tasty on a sandwich with some Dijon and vegan Mayo and tomatoes, cucumber and avocado slices. A little fresh ground Himalayan pink salt and pepper corns and you have a very yummy sandwich and there’s not many really good vegan sandwiches. This is definitely one. I’ll tinker with this one and see if I can get it to perfection but very good first attempt.

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Robert Boyer· 3 years ago

I made this again but I added 3 tablespoons of vegan chicken broth powder, 1 tablespoon of paprika, a quarter cup of nutritional yeast, an extra half cup of wheat gluten and a half a cup of chickpea flour this time. It could’ve probably used even another quarter cup of wheat gluten in my opinion so I’ll probably do that next time. Finished seitan was so much like chicken it was kinda scary lol! I stretched the two logs and folded over about 4 times for each one to get the fibers aligned in the same direction.