Ingredients:
- 2 lbs Seitan "Chicken" breasts (Recipe Follows)
- 3 TBSP Dijon Mustard
- 3 TBSP Frozen Organic Orange Juice Concentrate, thawed
- 3 TSBP Light Agave Nectar
- 2 tsp Light Sesame Oil
- 1 teaspoon freshly ground White Peppercorns
- Salt, to taste
Cut each Seitan "Chicken" crosswise into 3/4-inch-wide strips. In a large bowl, whisk together
Dijon, OJ concentrate, Agave, Sesame Oil, Salt and White Pepper. Add the "Chicken" Tenders, and toss well to combine. Cover and marinate in the refrigerator for 15 minutes.
If you've got a stove-top grill pan, fantastic! Get it preheating. Of course, you can also preheat an actual grill, skillet or broiler. Lightly oil pan/rack, then remove the chicken
strips from the marinade. I reserved the marinade to use as a dipping sauce, and found it to be quite delicious. Grill or broil until golden brown, 2 to 3 minutes on each side. Sprinkle with Sesame Seeds and Enjoy!
Vegan "Chicken" Breasts
Seitan Ingredients:
- 2 cups Vital Wheat Gluten
- 2 cups Water mixed with 1 tsp No Chicken Broth Paste
- 4 TBSP Unsweetened MimicCreme
Seitan Broth Ingredients:
- 10 cups Water mixed with 11 tsp Better Than Bouillon's No Chicken Broth Paste
- 1 1/4 cup Unsweetened MimicCreme
- 7 Whole White Button Mushrooms
- 1 tsp Better Than Bouillon's Mushroom Broth Paste
- 1 tsp Shallot Powder
- 1 tsp Onion Powder
- 1 tsp Roasted Garlic Powder
- 2 Bay Leaves
- Pinch of Celery Seeds
First, take all of the Seitan Broth ingredients, and mix them together in a very large pot. Bring to a boil.
While the broth's starting to heat up, make your Seitan Dough by mixing and kneading the Vital Wheat Gluten, Water/Bouillon blend, and MimicCreme until it's completely mixed. It will be a little more wet than most seitan doughs. Squeeze out the excess liquid, and form the mixture into a ball. On a cutting board, flatten the ball out, and use kitchen shears to cut into six pie wedge "Chicken Breast" shaped pieces. Before putting in boiling broth, flatten each part down by pressing it firmly between your hands, then drop them into the pot.
Cover the pot, reduce heat to simmer, and let the seitan cook for a little over an hour, stirring every 10-15 minutes.
Don't throw out the broth! Use a slotted spoon to remove each "Chicken Breast", and place into a colander to drain. Let both the chops and the broth cool. Allow the "Chicken Breasts" to marinade in the broth until ready to use. Drain again before using.
