If you’re following a plant-based diet and think your days of grilling meat on the barbecue are over, take a look at these vegan grilled chicken breasts.
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They are tasty, high in protein and easy to make yourself at home. This vegan grilled chicken is made with seitan. Seitan is a popular and versatile meat substitute. It is made from wheat gluten, the protein found in wheat. This plant-based alternative is known for its dense texture and remarkable ability to absorb flavors, making it a popular choice in vegan cooking.
Although you can buy seitan in stores, it’s actually quite simple to make at home. And Romy London describes this recipe as “ideal for seitan beginners.”
Here’s how to do it.
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Grilled Chicken Seitan Recipe
Deliciously succulent grilled vegan seitan chicken – perfect for a vegan barbecue, and also great pan-fried. Wonderful texture created with the flour wash method.
Cooking time15 minutesminutes
Preparation time2 hourshours
Portions2servings
Ingredients
350gstrong white bread flourminimum 12% protein
Filtered water
frying oil
½teaspoonsmoked paprika powder
¼ teaspoonsalt
For the sauce:
2tablespoonTomato concentrate
1tablespoontamari soy willow
1tablespoonMaple syrup
1tablespoonolive oil
2teaspoonsmoked paprika powder
¼teaspoonfine salt
¼teaspoonblack pepper
Instructions
Create a ball of dough
Place the flour in a large mixing bowl and create a well in the middle.
Pour in a little water at a time until you can roll the dough into a firm dough ball and knead it in the bowl or on a lightly floured surface for 2-3 minutes until smooth.
Soak the dough
Return the dough to the bowl and let it sit for 10 minutes, then fill the bowl completely with water to submerge the ball of dough.
Let it sit for at least 30 minutes.
Wash the flour
Once the resting time is up, start kneading the dough in the bowl under water.
It will begin to release its starches and the water should turn white and thicken slightly (almost creamy!).
Knead the dough for 2 to 3 minutes, then discard the starchy water, pour in fresh water and repeat.
Your dough should need about 3 washes in total and the water should not be as thick and more transparent in the end. It is normal for the paste to almost fall apart during this washing process. Don’t worry, everything will be pieced together in the next step.
Discard the water and place the seitan paste in a large colander.
Rinse it under running water for 10 seconds, then let it sit for 30 minutes.
seasoning
Remove the dough from the strainer and knead it gently between your hands, then place it in a food processor fitted with a dough hook, add the smoked paprika and salt and process for 10 to 20 seconds. You can also add the spices by hand.
Stretching and tying
Stretch the seitan dough until you can tie it neatly.
Stretch it and tie it repeatedly about 5-6 times. This step will help create a shredded, chicken-like texture in the batter. However, tying takes some practice, so if you struggle, just omit this step.
Fry
Carefully divide the seitan into 2-3 cutlets and heat about 2 tablespoons of oil over medium/high heat.
Pan fry your seitan cutlets for 2-3 minutes on each side, or until a light golden crust forms, then remove the seitan from the pan.
make a barbecue
Heat your BBQ to full heat and in the meantime mix all the sauce ingredients in a small bowl.
Brush your seitan with sauce on both sides and place it on the hot BBQ grill.
Grill it on both sides for 4-5 minutes or until golden brown, then remove it from the grill and serve it with delicious salads and your favorite vegan barbecue treats.
For this recipe to be successful, it is essential to use fine wheat flour that is rich in protein. I recommend aiming for a minimum of 12 percent protein in your flour and I personally use a strong white bread flour from a brand called “Allisons”.
You can also pan-fry these seitan fillets instead of grilling them. Simply heat a little oil in the pan beforehand, brush the fillets with sauce and fry them for a few minutes on each side, until they are golden brown.
This recipe has been republished with permission from Romy London.
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