Okara Seitan Chicken Fingers
I have been wanting to experiment with adding some fiber to seitan for a while. We have a Loving Hut a couple of blocks away and their mock meats are very fiberous. Searching online, I found The Airyway blog, which has some recipes for okara seitan.
Today I finally got around to trying one of their recipes. I'm very happy with the results - juicy and chewy, not gummy or bready at all. I'll be tweaking flavorings and envision this recipe and alternates becoming a regular. I made some breaded baked seitan nuggets a couple of weeks back. They weren't very good, at all. I'll revisit the breading part of that recipe and bake some of these up as nuggets. I also flattened a few pieces out into thin rounds (much thinner than a chicken patty for a sandwhich) and was pleased with how those cooked up.Ingredients
- 300 grams vital wheat gluten
- 60 grams chickpea flour
- 1 batch of okara, from making soymilk (I use 100 grams of soybeans for a batch of soymilk), drained but not really squeezed dry
- 1 cup water
- 1/3 cup soy sauce
- 3 tbsp canola oil
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dry mustard
- 1/2 tsp curry powder
- black pepper
- Mix gluten and flour.
- In a second bowl, mix remaining ingredients.
- Start a pot of water plus some soy sauce heating to boil.
- Combine wet and dry ingredients in your bread mixer and knead for a couple of minutes.
- Form into the shapes you desire. Make them a little bit smaller than you want the final pieces to be, because they soak up some liquid while cooking.
- Drop into boiling water and cook 5-10 minutes, depending on the shape and thickness of the pieces you made. I made "fingers" a little longer than and about twice as thick as my thumb - I boiled those for 10 minutes.
- Although not necessary, these can be fried or breaded and baked as desired.