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–+ servings
a hunk of juicy seitan on a wooden cutting board

Wash the Flour Seitan Chicken

This is flour washed seitan that is juicy, shreddy, meaty, high protein goodness. Made with just flour and water- with lots of seasonings.
Print Recipe
CourseVegan Staples
CuisineAmerican
Prep Time12 hours
Cook Time12 hours
Rest Time12 hours
Servings8
Cost$8

Equipment

Ingredients

Dough

Seasonings

Simmer

Instructions

  • Add the Flour to a large mixing bowl with the 6 cups of Water, mix to create large ball of dough.
    Knead it for about 1 minute
    Let it rest for 1 hour
  • Knead the dough. Stretch it out and fold it over itself a couple of times.
    Now cover the ball of dough with water so it is completely submerged, sprinkle in 2 tablespoons of Salt.
    Let this rest over night or for about 12 hours in the refrigerator.
    A longer rest helps the dough develop gluten without you having to knead the dough. If you don't knead the dough long enough or let it rest long enough, you will have a smaller yield. In another words, the protein needs to be worked or have time to develop in order to prevent waste. You will have an easier time washing the dough after a long overnight rest and some initial kneading.
  • Pour out the water the dough was sitting in, and refill the bowl with cold water. Knead the dough under the cold water and you'll notice clouds of white starch separating from the dough. Continue to do knead until the water is thick with the starch.
    Using a strainer, strain away the starch water from the dough.
    Pour the starch into jars and save for another recipe.
    Continue to knead the dough and pour out the starch water until the dough washes away clear.
  • Stretch out your dough and sprinkle over all the seasonings. Knead it into the dough by stretching and folding it.
    Some of the seasonings won't be worked into the dough- that's ok, just work as much as you can into it
    Let it rest for 1 hour
  • Stretch out your dough and fold it into itself. Then squeeze it out into a long rope. Create tight knots throughout the dough. Knot the dough into itself to create a knotted loaf.
    This helps create a shreddy texture.
  • Add a pan to high heat and add Coconut Oil. Pan fry the knotted loaf of dough until most of exterior is golden brown (roughly 5-7 minutes)
  • Using either a cheesecloth or stock sock, place your loaf inside and tightly wrap it.
  • Add 8-10 cups of Vegetarian Chicken Broth or Vegetable Broth to a slow cooker or Instant Pot.
    Add in additional flavorings to make this broth very flavorful. Add 2 tbs mushroom seasoning, 2 tbs poultry seasoning
    Add the wrapped loaf to the broth and slow cook on low for 10-24 hours. (You can't overcook seitan this way, it's best on a very low heat for a long time*)
    Do Not Simmer at Too High of a Heat! This will cause the seitan to expand too quickly and result in bubbles that will lead to a spongy texture.
  • Remove from the broth.
    If you let it rest overnight at this point the gluten will continue to develop into a very shreddy seitan. However, this is completely optional! It is ready to eat/ cook with at this point!
    It is recommended to pan fry, bake, or air fry your seitan.

Video

@jess.flowers 1 5lbs bag of bread flour 6 cups of water (to form dough ball) To season: 1 tbs mushroom seasoning 2 tbs smoked nutritional yeast 1 tsp garlic powder 2 tsp onion powder Simmer in: 8 cups vegetarian chicken broth Create the ball dough, cover in salted water overnight. Strain and add more water and knead the dough under the water. Strain away the starch and milky water. Continue to knead and strain the water until its clear. Knead in the seasonings and let rest 1 hour. Stretch out the dough, then fold it together, then knoting it. Add 1/4 cup oil to a hot frying pan and pan fry the knotted seitan dough. Cook until it is golden brown. Then place inside a cheese cloth, wrapping it tightly. Simmer the seitan in a very flavorful broth on low heat (IP on slow cook low) for 12 hours. Let rest for 12-24 hours for a shreddy texture. #homecooking #homemadefood #seitanrecipe #seitan #cheapmeals #cheapvegan #veganrecipes #budgetmeals #foodietiktok #veganchicken #plantbasedrecipes ♬ Chopin Nocturne No. 2 Piano Mono - moshimo sound design

Notes

Need more Information? The article above the recipe goes into more detail about each step if you have any confusion! This recipe can seem intimidating the first time you make it, but knowledge is power and you can do it!
Does Kneading Your Dough Feel Like a Big Goopy Mess?
 Use cold water when washing it! Cold water helps the gluten seize up, making it easier to work with. 
Using a strainer can help keep the gluten together while you are washing the starch out. Continue to knead the dough and strain it- it will firm up! 
One thing to consider is a longer rest time and kneading the dough initially helps the gluten develop and keep together better.
If you having difficulty have the dough stick together, did you let it rest overnight in salted water before washing?
Did you knead the dough before let it rest overnight? 
Can I Speed Up Cooking My Seitan On a Higher Heat? 
 Absolutely not!
If you simmer your seitan at too high of a heat it will create air bubbles and create a spongy texture. Cooking it on a low simmer where it is barely bubbling, or not bubbling at all prevents the bubbles inside. Because this is a large loaf of seitan, cooking it a lower temperature does take more time. This method will help you get a shreddy, yet juicy "chickwheat". 
Storage
 The seitan will stay good in an air tight container in the refrigerator for up to 6 days. Otherwise freeze in an airtight freezer container for up to 1 year. If anything, the texture gets better after you freeze it!
Try breading chunks of your seitan and freezing- reheat in the air fryer from frozen at 400F for 8 minutes 
Making a Super Flavorful Broth
 Since your seitan will taste like your broth it's important to get it very flavorful.  Consider caramelizing an onion or two, adding in some black garlic, miso, or shiitake mushrooms. If you are using a premade bullion-based broth, increase the amount of bullion you use. 
If your broth isn't flavorful enough, the seitan can be bland. Which is still fixable! Just shred it up and marinate it in your favorite sauce before cooking.