Ultimate Shredded Seitan Chicken Method - Perfect Every Time!
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- čas přidán 5. 08. 2021
- This is my finely tuned method for achieving the shreddiest shredded seitan! This was my go-to technique when I was selling faux meats so it needed to be consistent. The two main ingredients in this recipe are Vital Wheat Gluten and Pea Protein but it's mostly the method that produces the perfect shreds.
Please let me know below if this was of use to you as I would love to produce more content like this.
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This is by far THE best seitan I've ever made. Yes the texture is on point, yes it shreds just like cooked chicken breast, but what impressed me most was the FLAVOR!! No off putting vital wheat gluten taste!!!! The ingredients are similar to ones I've tried many times before, however, it always had that VWG flavor. Maybe it's the pea protein. Actually, I didn't have pea protein...substituted mung bean powder which worked GREAT. This is the seitan recipe for which I've been searching for so long. You rock. Can't thank you enough.
You are very welcome - I will only share recipes I have put everything into perfecting :) Good to know about the mung bean powder as well, thanks for that.
@@GreenEdgeHealth I wonder if garbanzo flour will work for the pea protein, like the mung bean flour.
@@lindapitchford4941 Yes that will also work. As I mentioned in the video, it's mostly the technique that gets these results (and partly rhe ratios).
Besides the English Accent the birds chirping with music 7:11 is wonderful Seitan's Red Robins?, AnyDrOwlWho? Pasta etc 10-15 min , is it really necessary to cook seitan for 1 hr everyone seems too , what is the minimum cooking time ? without a pressure cooker of course ; and is yeast necessary needed or OK without added yeast ?
@@massudddecat7449 hg6fghh
Yall when I tell you I literally mess up EVERY Seitan batch I try and make. I MESS UP SEITAN EVERY TIME! But when I tried this method!! FLAWLESS! SHREDDED! NOT SPONGY, NOT RUBBERY. This video saved me so much trouble and thanks to it I don’t think I’ll have another failed attempt ever again! 🤩🙌🏾
Made this today. Turned out great! I'd post a photo of the final product if I knew how to upload it easily. I used my Instant Pot to cook it. I put 1.5 cups of water in the bottom of the pot, then placed the wire shelf on top of water and laid both packages on top and pressure cooked it for 45 min letting it release pressure naturally when done. Wonderful shreds. The first package I shredded and mixed in BBQ sauce, then heated it up. My husband loved it! The second package is in my fridge. I left it in bigger chunks and hope to dip it in a breading and fry it tomorrow. Thanks for sharing your method in such an easy to watch and understand video!
That's brilliant! I'm glad it worked for you :) You could join The Seitan Appreciation Society in Facebook and post? There are around 100k of us! If you share the link to this video I would be very appreciative :)
Yes, I’ve been taking a handful of shreds out of the freezer, defrosting in the microwave, then briefly sautéing w onion and mixing with barbecue sauce to make a great sandwich. Wonderful!
@@GreenEdgeHealth How do you mask trhe biter taste of pea protein?
Besides the English Accent the birds chirping with music 7:11 is wonderful Seitan's Red Robins?, AnyDrOwlWho? Pasta etc 10-15 min , is it really necessary to cook seitan for 1 hr everyone seems too , what is the minimum cooking time ? without a pressure cooker of course ; and is yeast necessary needed or OK without added yeast ?
@@albertobeto5362 the bitter/bready aftertaste of the VWG 🤢🤢
I was mesmerised by the finished product. Can't believe how that shreds. Cannot wait to have a go using this recipe. I
Am so so grateful for people YOU who take time to perfect or improve on recipes and generously and unselfishly share on CZcams. I am eternally grateful because you save me time and the hassle of figuring it out myself. Bless 🙏🏼☀️
Followed your instructions exactly and it came out perfect. I used it to make butter chicken and hosted my family. They said they couldn’t tell it wasn’t chicken! I appreciate you making this tutorial :)
It’s really shreddiest!!!! Didn’t have pea protein so I used potato flakes , come out very shredded! Next time will definitely have pea protein! It’s an amazing process!!! Thanks so much!!!
I made this and it turned out fantastic! I posted it to The Seitan Appreciation Society and named you. I added some other aromatics. I have one going now that is a darker version with very different aromatics. I am curious how it turns out.
Can’t wait to see more content from you! Amazing stuff you have here! Congratulations!
That looks WONDERFUL! Can't wait to try it!! Thanks so much for taking the time to make the video!
Very good method. Thank you for sharing!
I’m so glad I found this recipe!! The shreds are tasty and easy to make.
Thank you so much for this informative video! I would pay for this type of content!!!
Amazing! Just the recipe I was looking for. And fairly easy, too. Thank you!!!
Just made this today. Thank you so much for a great video and recipe. My husband and myself went vegan 5 months ago and are always looking for good recipes. Game changer! Thank you and God Bless!
Keep it up! I always say going vegan is an expansive culinary adventure rather than a restriction!
This looks amazing, that texture! Will definatley make this, will make a fantastic difference to my meals.Thanks for the tutorial, it was enjoyable to watch.
Looks amazing! I have been searching for the perfect shredded seitan for such a long time. I think I finally found it 😊 Looking forward to try this recipe out. Hope you will upload more videos in the future. Much love from a fellow vegan 🌱
This is by far the best and easiest recipe to follow for seitan Iv seen! I’ll definitely be trying this!
I love this concept and your video is amazing :) Thank you so much for posting this! Looking forward to making this next week :)
Thank you for sharing this...truly appreciate it..
I made this (finally, found you recipe weeks ago. It's the wettest Seitan mix that I have ever used. But it worked as described. I liked tying the knots.
It was more fun untying them, it was something of a puzzle to be worked out.
Used a pressure cooker for 1 hour.
The resultant shreds are just as in the video.
I didn't bother peeling as I felt like the variation in texture would enhance a finished dish, much like meat is never all the same texture (sinews etc.).
Thanks
I spent many, many weeks playing about different % of wet and dry mix, and VWG %. It definitely is a wetter dough than many others suggest. That's why I say its all in the process, as the food processor really brings it together with the heat and the aggressive kneading. I think it makes for a lovely juicy bite as a result!
And I'm glad it came together well for you!
Wow, just incredible. I can’t wait to try this. Thank you!
Easy to follow video thank you for sharing 😊
This exactly exactly what I need!! Thank You!! 🌠
Wonderful video!
Wowww I feel blessed for finding this video, thanks! I will subscribe!
the best shreddable seitan recipe ive ever seen thank you for sharing with us how to make it, i cant wait to make vegan wings with this recipe!
Welp! This is the best seitan I made so far, thank you for the video ❤
Love this. Thanks
Thanks for this! I’m gonna use this seitan method this weekend for some chicken and waffles.
Beautiful! Will definitely try this. Thank you so much for the detailed explanations.
Thank you - it's the only way I know how 🤷♂️😅
This looks really good, defo going to give this a try 👌🏻
Thank you! Let me know how it goes :)
This is beautiful ❤ I'm just starting out going Plant-based/vegan. I can't wait to try Seitan
WOW. so much revelatory info in this video! i can’t thank you enough, cant wait to try making it :)
❤️
Update; it is in fact as good as it looks 😆
@@JasperLaw so happy to hear!
This is the best method ever and the taste is so good! Can't thank enough 🙏 God bless you!
Whoa take a lot of time to make the perfect food. Thank you so much
Wow!Amazing thank you so much for your Video 👍😁
great video mate!
Thanks!!
I loved everything about your video--your tips, your voice, the music! I'm off to the kitchen now, sudden change of plans...
Great to hear, thank you! I'm excited to see the outcome if you post it in the SaS group. Let me know if you have any issues :)
Duuuuuude, i i'm speechless your vídeo is amazing! Thanks for the knowledge
Thank you so much for the kind words :)
Wow! That is most impressive! It looks easy enough, and with all seitan "projects" it does have several steps, but is looks a lot cleaner than most. Thank you for sharing! 👍😊
Thank you!
Thank! I cannot wait to try this! Definitely a method I’ve not seen before. Based on the comments it takes great & not so “seitany.”
Thank you so much for this recipe. I’m trying it for the first time today, I am so excited to see how this will turn out. Thanks again.
Let me know how it goes if you can! ☺️
Great video! Made this in my tiny rv kitchen. Had smaller processor, and hand kneaded more, but turned out great! Thank you! Will post picture on FB group. :)
Brilliant!
I cannot tell you how much I appreciate this recipe. Extremely clear directions and a great result. I had been intimidated about making seitan but no longer. Thank you!
Thank you so much for the kind words! I'm in the process of editing my next (and extremely belated!) video and this feedback has really helped 🙂 welcome to the wonderful world of seitan!!
Okay this need to be go around pls ... this is awesome !
this video need more clicks and views pls, thanks sir for that amazing recipe and technique
That looks good!❤
Great stuff.
i wish i could hit the billions of likes button. please make more videos---you are amazing at showing details in the video and such a great voice! with this recipe, i've now joined your cult and subscribed! thank you for sharing!
Thank you so much! You made my day. I may share the rest of my recipes and techniques if I can find the time :)
This recipe is absolutely excellent - definitely the best I've tried. Thank you so much for sharing!
Oh i love this process im atthat stage in life wher kneeding and multiple rinceing is very challenging. So to hv tools to help save a lot of money in the long run. Ty.
Thank you so much for sharing this recipe. It would be so awesome if you could share your ham recipe as well. :)
Thank you so much! Apparently the 1000 Watts mixer is what makes the difference, as I've made it practically the same way with a 400 Watts stand mixer, without it coming out as smooth and shreddable. Kudos, indeed!
Greetings from Australia. You have the best vegan channel on youtube by a country mile. Thank you.
That is exactly the texture I was trying for the few times I've tried to make seitan. I never managed it though, and was not happy with what I had made. I'll give this method a try for sure. Thanks man!
Let me know how it goes if you can!
@@GreenEdgeHealth I think that the gluten wasn't developed enough the time I made it in the past so a few days ago I bought a food processor. When I make more ill post.
Bonjour, je viens de réaliser votre recette et tellement impressionnant!!! Je suis cuisinier et végétarien et je ne trouve rien à modifier c’est juste parfait !!! Merci beaucoup pour votre générosité !!!! Maintenant plus d’excuses pour continuer à manger autre chose !! J’ai mis un pouce 👍 et je suis abonné !! Merci encore 🙏
Merci! Je suis content que tu l'aimes!
You are a rock star! I tried a different recipe that used chickpeas and a stand mixer but the texture never came out right. This recipe was amazing! So shreddy! I used unsweetened protein powder which is pea protein but also contains quinoa and chia powder, worked fine. Cooked in an instant pot but had to double the time to 90 minutes (45 definitely not cooked)) Thank you SO much for taking the time to create this video!
You're welcome! :)
i never thought Jarvis would teach me how to make seitan. this is awesome.
😅
Best recipe I’ve seen yet. Is this guy still making videos?
I have some plans...!
Thanks for sharing
This was awesome! Look, texture and taste spot on. I was thinking to myself that it actually tasted better than carnivore chicken. P.s. I didn’t bother to untie it because it shredded fine as it was.
I just watched Gaz Oakley do his version of KFC's vegan burger, using mushrooms as the basis of the patties. The problem is that I know someone allergic to mushroom so I'm thinking that using this seitan, with that recipe's crust might be the best of both worlds. Thanks for sharing!
There is no one allergic to mushrooms. Fake allergy.
Awesome shreds! Pea protein, aye? I must try that!
Yep! I prefer the firmer bite it gives when heated!
Thank you so much 👍🏼
Thank you for this recipe! Is there a substitute for the pea protein?
The fallllace, I mean snake. It made my day. 🤣🤣
😂
That is *wild* .It looks exactly like chicken! I’m gonna have to try this.
You'll have to let me know how it goes!
I will try this tomorrow - wish me luck! Also, I’m from Chicago and I couldn’t help but to notice your shirt 😂
Home of the amazing Fall Out Boy :) Good luck!
Muito bom. Parabéns.
Hey Green Beets, thanks for the shredded Seitan Chicken method, looks great, can't wait to try it. How long does the final product keep in a fridge and can you freeze it?
Up to 7 days in the fridge and it is freezable. I flash freeze on trays then put in containers so the pieces don't stick together.
They will succumb to freezer burn eventually if in a container so I wouldn't freeze for longer than a few months max unless you can vacuum pack then they're good for 6 months!
fantastic
Thank you so much for sharing, really needed this, but can i add coconut oil just to have it a little bit faty
I just found your Channel today and was horrified when I went to look for other videos and there weren't any. This was the best recipe for vegan shredded chicken I've ever seen please tell me you are going to upload more videos! If not is there anywhere that you have shown how to make your thin sliced vegan ham?
If I ever find time! Thank you :)
Shreddiest. I love that word.
From Wollongong NSW Australia. Phallus lol lol lol love it!!!! Trying this today. I can't afford the pea protein isolate so I'm using simmered soft lentils instead. I would also try simmered yellow split peas, chickpeas, firm tofu, things like that. I also don't have a steamer, but I do have a tray with a rack I can insert inside. I'll put water in that to steam the vwg packages and cover the whole thing with foil and do it in the oven, checking the water level from time to time. Fingers crossed it works out.
I've actually never experimented with baking seitan. I wouldn't put the temperature too high as gluten tends to puff up under really hot heat.
You can actually make up a stock and simmer the dough unwrapped for around 1.5hrs. Just make sure the simmer is only just bubbling ever so slightly so it maintains a tight knotted dough and doesn't puff up!
And that's a great idea trying different additions. It really is mostly in the method so you should see similar results. Just maybe think about the additional water content being added with cooked lentils etc. You may want to lower the water added from elsewhere a bit.
I did a half batch and tried baking it at 170 °C for 1 hr 15mins and it worked great. I just made sure I scrunched the baking paper under cold running water to increase the steam situation within the 'parcel' once it was wrapped in foil. So, yeah. It did work. And, yes, I did reduce the liquid component, added slightly more miso an even added 1Tbl of dried shitaki mushrooms that I whizzed up in the bullet blender. It was SOO GOOOOOOD!!!!! I love this shredded seitan chicken flash fried in a hot pan with a little oil.
Good stuff
Thank you :)
This looks wonderful - thank you! Can you tell me if this will freeze well? The fibers look dense enough to hold up well. We always try to save portions for quick meals when particularly busy.
Cheers
Thank you. And yes, it freezes just fine :) I like to freeze individual pieces on trays so its easier to take out as and when.
You just changed my life!!!!! I've been making Seitan for over 4 years and have never gotten that kind of texture. I'm going to try it tomorrow. One question after mixing on the food processor how long did you let it rest? Thank you so much for sharing this awesome method!
I say in the video that I leave it for around 15-20 minutes, just to allow it to fully re-combine :)
@@GreenEdgeHealth - So I tried your recipe and WOW, the flavour, texture is unreal!!! My Wife and son love it! Thank you so much for sharing your amazing recipe / Method on how to make Seitan!
One last question: Is the Braiding necessary? I wanted to try making bigger peaces like Fried chicken. Thanks so much once again.
@@unitedentertainmentdj7057 so glad you liked it! The knotting is a very important step I'm getting the texture/Shreds as good as they are!
You can still knot it, just cut it up into bigger pieces after you unravel it after its cooked :)
It looks fantastic! I’ll definitely be making this. As I live alone though, it seems fairly labour intensive for the small amount I would eat at any one meal. Can leftover seitan be stored in the freezer? Great video, thank you.
Thank you! Yes, it freezes well. I'd recommend putting some parchment paper on a baking tray and freezes individual pieces. Once frozen, you can move them to an airtight container so they don't all stick together!
I’m going to be trying this. I’ve made seitan once before but it just had an off putting sponge texture; I like the actual shreds I see here though!
Let me know how it goes!
This is an amazing recipe 😍 I tried it about a year ago when you first posted and loved it. I'm trying to make a stiffer dough to hold better in sauces, do you think If i hold back on a little water i will get the same shreds?
Yeah, you'll still get shreds but the dough will be harder to work with. It may require more care in the processor. Let me know how it goes!
Just wanted to stop by and tell you how impressed I was with this recipe. I’ve been making seitan for years now, but these are by far the best results I’ve gotten. Thank you so much for sharing.
Glad to hear it :)
It's my third time making this following your method and the results have always been succesful, shreddy and great texture!
How long can I store it for in the fridge or freezer?
Thank you!
Perfect every time! 🙂 I keep mine for 5 days to be safe. But sometimes I freeze individual pieces on a tray and then store frozen in a tub.
So excited to try this! Question, is the pea protein isolate necessary?
Replacing the pea protein with VWG will make it more rubbery. But replacing it with maybe soy protein, chickpea flour will be just as good.
@@GreenEdgeHealth Thanks! I have a sensitivity to yellow pea protein, will try chickpea flour!
Looks great and I'll definitely try this.What do you do with the *skin* that you peel off?
Thanks! I've dehydrated before and had as a high protein crispy snack. I don't like the texture as is so it can always be fried up with lots of spices if you slice into fine strips?
Hi. Looks great. Can you freeze and reuse?
You can freeze :) If freezing the whole log then leave 24hr to defrost. I like to shred pieces then freeze on a tray then put in an airtight bag/container to take individual pieces out.
This looks unreallll 😍 but its such a longgg process 🥺
Haha yep! The good thing though is that you can treble the recipe for far less than trebling the time.
Very very nice 👍👍👍👍
I just want to comment that while I await trying this, your set-up was refreshing-directions, thorough and visuals, extremely neat. Superior technique!
Thank you very much!!
This looks awesome dude! I'm going to cook it tomorrow! Any special reason why did you use the food processor and not a dough machine for kneading?
How did it go?? It's just much quicker (and I also only have a processor 😋)
I’ve been a vegan for over 18yrs, and have tried many recipes with vital wheat gluten with lots of twists. I must say you did a great job in texture and the final results looked amazing! I’ll definitely try your recipe and let you know how he comes out.
Thank you for the recipe 🙏🏼
Thank u so much for the recipe but is there any subs for pea protein and mung bean protein i dont have it in my country . Thank u
You could use chickpea flour?
You Rock!!! It works but you need one bad ass food processor!
If you stick to small amounts of dough like I did you should be fine. The processor I used was around £30 on ebay :)
As a newcomer to your channel, love your straight forward yet clear instructions on making seitan 💪😋.
I want to know if this method works if I use whole wheat flour(after washing away the starch of course) instead of vital wheat gluten and any protein isolate. I'm struggling to make a super stringy seitan with washed flour method 🤔. The gluten is always soggy and don't come together easily😔. Even when I do finally cook them, they don't appear very stringy like yours despite kneading them for a long time.
Whole wheat flour is not te same as vital wheat gluten. The latter is the separated protein without starch. You will need VWG for this recipe. Any other flour will just make a bad bread trying to achieve the same result
There is a great video with stringy wwtf method. Yessica infante. Here on youtube
@@StillARose Thanks for your suggestion. I really wanted to use whole wheat flour only to make gluten since here in Hong Kong, vital wheat gluten as well as most all purpose flour is more expensive than almost any whole wheat flour.
I'll try using all purpose flour for seitan as its what yessica infante and most other youtubers are using.
@@lr9084 just boring old *all purpose flour* and use the "wash the flour" method. It should be super cheap though it takes a little more time. Good luck 😉
Make sure to use a flour with the highest possible protein %. Aim for at least 13g per 100g and ideally 15g+! The higher the protein, the more of a gluten dough you'll be left with. Some lower protein flours will just wash away to nothing.
There are plenty of Washed Flour seitan recipes around here on CZcams. It gives you a great opportunity to experiment! Good luck!
What is the best way to store this? Will a double-deck steamer cook both packages evenly?
Also, when you swing it, will it accidentally touch the floor?
I'm going to try this tomorrow, you mention it can also be cooked in a pressure cooker, how long would you recommend? I'll be using an instant pot. Thank you!
Wow! It looks amazing! I have never made setan, but I sure want to make your recipe.
How long could I cook it in a pressure cooker? I have a Ninja foodie.
Can it be frozen?
How long can you keep it in the fridge fresh?
And is vital wheat gluten the same as gluten flour?
Thanks a million times! Beautiful setan! I am sure it must taste great in anything… I was thinking first of a shredded bbq sandwich… ❤️
I expect 1hr 15m with natural pressure release will be enough. If not, go a bit long next time.
It'll keep for a week in the fridge and can be frozen. I flash freeze the pieces then put in a container. For maximum freshness and time it can be frozen, I'd be vacuum sealing!
VWG is gluten flour, yes!
Let me know how it goes!
Insane man. You are an alchemist. I will try and make this next week. Have you experienced with more spices? Or have you fx tried using vegetable or vegan chickun stock as the water?😊😊
Thank you! Yes, I have a whole concoction of spice mixes for different recipes. Later on today I will be making a chikn tikka recipe on live stream! 6pm :D
Just made your reciped and put in a bit of mushroom soy sauce.. holy moly. That is by far the best seitan ive ever made!!!! Thanks a lot man
I enjoyed the nice video!! 🥰🥰🥰 Is there any alternative to nutritional yeast? hard to get And are you using the cutting method of a food processor? Can I use a hook instead of a food processor?🥲 Thanks in advance for your answer🙏🏻🙏🏻
You can use a hook but it will take significantly longer - roughly 30 mins on a medium speed. I use the metal blade of my processor. I'm not sure on an alternative to nutritional yeast!
Can the pea protein be substituted with garbanzo flour?
"WoW" "Phenomenal" I can't wait to make......."Gratitude"