Flour chicken with as much protein as a steak
I didn't think it was possible to veganize one of my favorite dishes, buttered chicken, but here we are! Did you know you can make a chicken like protein using just flour and water? A crazy concept right?! In this recipe we are making homemade seitan. We create a dough out of flour and water, let it sit, and then wash out the starch so we are only left with wheat protein.
Seitan has been used as a meat substitute for centuries in China and Japan where it was originally developed by vegetarian Buddhist monks. In fact, it actually has as much protein as steak (without the unwanted saturated fat and cholesterol) and it actually absorbs the seasoning better than traditional meat.
Join me in making this delicious vegan buttered "chicken" recipe made from seitan using nothing butter water, flower, and your good old' hands.
Ingredients
Seitan:
2 cups of flour
1 cup of water
1 tbsp of tika masala powder
1 tbsp olive oil
1 cup of vegetable broth
Sauce:
3 tbsp vegan butter
1 white onion
4 cloves of garlic
1 tsp curry powder
1 tsp paprika
1 cup of tomato pure
1 cup of coconut milk or non dairy creamer
Parsley garnish
Preparation
1. Mix flour and water in a bowl until fully combined. Let rest covered for 90 minutes.
2. Rinse dough out until water is clear. Let sit for another 90 minutes.
3. Add seasoning to dough until combined, then twist and knot the dough into small shapes.
Tip: The more you twist and fold like a pretzel, the better the chicken like texture becomes
4. Pour olive oil in pan and add seitan, cook until browned. Then add vegetable stock and cook covered for roughly 5 minutes. Remove lid and continue to cook until liquid is absorbed.
5. Add olive oil into pan and heat. Then add garlic and onions, cook until translucent.
6. Add tomato pure and cook for 2 to 3 minutes. Then add in the seitan, coconut creamer, paprika and coconut powder.
7.Finish with butter and continue to cook for another 2 to 3 minutes.
8. Plate on top of basmati rise and garnish with parsley.