Chicklessⓡ Recipe

Mix dry ingredients

In a large bowl whisk together 2 1/2 cups vital wheat gluten, 1/2 cup chickpea flour, 1/4 cup nutritional yeast, 2 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper until evenly combined.

Combine wet ingredients

In a separate measuring cup or bowl combine 1 1/4 cups warm vegetable broth, 2 tbsp soy sauce, 2 tbsp olive oil, and 1 tsp apple cider vinegar. Stir to combine.

Form the dough

Pour the wet mixture into the dry ingredients. Stir with a fork until a shaggy dough forms, then knead in the bowl for 2–3 minutes until it becomes elastic and cohesive. The dough should spring back slightly but still be tender. If too dry add up to 2 tbsp more warm broth; if too wet add 1–2 tbsp vital wheat gluten.

Shape pieces

Divide the dough into 4 equal pieces (about 6–7 oz each). For breast-like pieces, flatten each piece into an oblong patty about 1 inch thick, then fold or roll to create some grain. For shredded texture later, you can also roll into logs. Cover and let rest for 10 minutes.

Prepare broth

In a wide, shallow pot combine 6 cups vegetable broth, 3 tbsp soy sauce, 4 whole garlic cloves, 2 bay leaves, and 1 tsp dried thyme. Bring to a gentle simmer over medium heat — do not boil rapidly (boiling makes seitan tough).

Poach seitan

Gently place the shaped seitan pieces into the simmering broth. Reduce heat to maintain a bare simmer, cover partially, and poach for 25–30 minutes, turning once halfway so pieces cook evenly. The seitan will expand slightly and firm up.

Rest and cool

Turn off heat and let the seitan sit in the hot broth for 10 minutes to absorb more flavor. Remove pieces and let cool on a rack for 10 minutes. Reserve the broth for later use or for soups.

Optional pan-sear for color

Heat 1 tbsp olive oil in a skillet over medium-high heat. Slice or press the poached seitan to desired thickness and sear 1–2 minutes per side until golden-brown edges develop. This adds texture and roasted flavor.

Marinate (optional)

Whisk together 2 tbsp lemon juice, 1 tbsp olive oil, 1 tsp maple syrup, 1 tbsp soy sauce, and 2 tbsp chopped parsley. Brush or toss the warm seitan pieces in the marinade and let sit 10 minutes so flavors penetrate.

Shred or slice

For shredded 'chicken' use two forks to pull the seitan apart into strands. For cutlets or sandwiches, slice crosswise to desired thickness.

Assemble sandwiches: spread vegan mayo on bread or buns, layer lettuce, tomato, and slices or shredded Chickless™ seitan. Garnish with extra parsley or pickles as desired. Leftover seitan keeps in an airtight container in the fridge for up to 5 days or freezes for up to 3 months.