Vegan Grilled Chicken
This vegan grilled chicken is made from washed-flour seitan, pan-seared until golden, coated in a smoky maple-tamari glaze, and finished on the barbecue until lightly charred and caramelized. Stretching and knotting the seitan creates a firm, layered texture inside. No barbecue? You can finish the cutlets in a skillet instead.
Equipment
- large mixing bowl
- Colander
- Food processor fitted with a dough blade optional
- Large nonstick skillet
- small bowl
- pastry brush
- Barbecue or grill
- Tongs
Ingredients
For the seitan chicken
- 350 g strong white bread flour containing at least 12 g protein per 100 g
- 175 ml cool water plus more for soaking and washing
- ½ teaspoon smoked paprika powder
- ½ teaspoon garlic powder
- ¼ teaspoon fine salt
- 1-2 tablespoons neutral cooking oil for pan-searing, e.g. canola oil
For the smoky glaze
- 2 tablespoons tomato paste
- 1 tablespoon tamari
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- ¼ teaspoon fine salt
- ¼ teaspoon ground black pepper
Instructions
Make and soak the dough
- Place the flour in a large mixing bowl. Gradually add the 175 ml water, mixing until the flour comes together into a firm dough. If any dry flour remains, add extra water 1 teaspoon at a time.
- Knead the dough in the bowl or on a clean work surface for 2-3 minutes, until smooth. Return it to the bowl and leave it to rest for 10 minutes.
- Cover the dough completely with cool water and leave it to soak for 30 minutes.
Wash the flour
- With the dough submerged, gently squeeze, fold, and knead it under the water for 2-3 minutes. The water will become thick and milky as the starch is released.
- Carefully drain away the starchy water and refill the bowl with fresh water. Repeat the washing process approximately two more times, or until the water remains pale and translucent rather than becoming thick and creamy. It does not need to run completely clear.
- The dough may become loose, stringy, or appear to fall apart during washing. This is normal. Keep gathering the gluten together and handle it gently.
- Transfer the washed gluten to a colander and rinse it under cool running water for around 10 seconds. Leave it to drain and rest for 30 minutes. It should become firmer and easier to handle during this time.
Season and shape the seitan
- Add the smoked paprika, garlic powder, and salt. Pulse the seitan with the seasonings in a food processor fitted with a dough blade for 10-20 seconds, just until combined. Alternatively, knead the seasonings into the dough by hand.
- When using a food processor, return the seitan to the colander and let it rest for another 10-15 minutes so the gluten strands can reconnect.
- Gently stretch the seitan into a long, thick strip. Tie it into a loose knot, stretch the remaining ends, and knot them again. Repeat until you have made approximately 5-6 knots. This creates overlapping strands and gives the cooked seitan a more layered texture.
- Divide the knotted seitan into 2-3 pieces. Press each piece between your hands to form evenly thick cutlets.
Pan-sear the cutlets
- Heat 1-2 tablespoons of cooking oil in a large nonstick skillet over medium-high heat.
- Add the cutlets and gently press them against the hot pan. Cook for 2-3 minutes per side, or until lightly golden and crisp on the outside. Remove them from the skillet.
Glaze and grill
- Preheat the barbecue to approximately 150-170°C / 300-340°F.
- Combine the tomato paste, tamari, maple syrup, olive oil, smoked paprika, salt, and black pepper in a small bowl. Stir until smooth.
- Brush the glaze generously over both sides of each seitan cutlet.
- Place the cutlets directly onto the hot grill. Cook for 4-5 minutes per side, brushing on a little more glaze as needed, until caramelized, lightly charred, and hot throughout.
- Remove the cutlets from the barbecue and let them rest for a few minutes before serving.
Notes
- Flour: Use a fine strong white bread flour with at least 12 g protein per 100 g. Plain lower-protein flour may produce less gluten and a smaller or softer piece of seitan. Do not use self-rising flour or gluten-free flour.
- Water: The exact amount of water may vary slightly depending on the flour. The dough should feel firm and hydrated without being wet or sticky. Add extra water only 1 teaspoon at a time.
- Washing the flour: The water does not need to run completely clear. Stop once it remains thin and translucent rather than becoming thick and milky. Washing away every trace of starch can give the seitan a firmer texture.
- Cooking without a barbecue: After the initial pan-sear, brush both sides of the cutlets with the glaze. Return them to the skillet over medium heat and cook for another 3-4 minutes per side, applying more glaze as needed, until sticky, caramelized, and hot throughout.
- Storage: Allow leftovers to cool and refrigerate them in an airtight container within two hours. Use them within two days or freeze them. Reheat only once and make sure they are steaming hot throughout before serving.
- Food safety: Do not taste the uncooked seitan dough. Flour is a raw ingredient and should be cooked thoroughly before eating.