CHICKWHEAT! | How to make shreddable vegan chicken seitan | Mary's Test Kitchen
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- เผยแพร่เมื่อ 13 มิ.ย. 2024
- ORIGINAL CHICKWHEAT RECIPE: avocadosandales.com/2017/12/1...
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CHICKWHEAT is the answer for veganizing your old favourite chicken dishes that also need to be high-protein, soy free, mushroom free and delicious. The main ingredients are chickpeas and wheat protein. With its unique texture, this seitan looks like chicken and shreds like chicken. Chickwheat's texture has a meaty bite to it and has a different mouthfeel compared to other kinds of seitan. Does this seitan taste like chicken though? I don't think so -- there's no artificial chicken flavour here. You can certainly MAKE it taste like chicken. But even without anything extra, it does taste good! Savory flavours from the chickpeas themselves, miso, onion and garlic, plus vinegar helps cut the natural wheaty flavour of gluten. You can also mix in your own flavourings of choice. For your first time though, I highly recommend sticking to the original recipe.
After waiting LITERAL YEARS to try this amazing vegan 'chicken' seitan recipe, I've kinda gone all in on it. This shreddable vegan 'chicken' makes incredible vegan 'chicken' salad sandwiches, BBQ chicken wraps and vegan KFC fried 'chicken' sandwiches. I've also used it to veganize sticky sesame chicken and chicken ramen. Eaten cold, stir-fried or deep-fried; the possibilities are endless! What would you use chickwheat for?
NOTE: Sorry, my gluten-free friends. This recipe is NOT gluten-free and cannot be made gluten-free.
While "shreddable" faux chicken has been around for a long time (I mean, Chinese & Taiwanese faux meat makers have had it down and have been selling in Asia for decades), making it easily at home is NEW (or it was in 2017 when this recipe was developed).
In the western vegan world, shredded chikun was widely introduced by Chef Skye Michael Conroy in his cookbook, Seitan and Beyond (2015). I attempted the recipe and (probably due to my own hand budget constraints) failed to achieve the texture. When Lacey from AvocadoandAles.com created her own version (2017) with easier to measure ingredients and completely different process, I was STOKED. I didn't have a pressure cooker so I waited a while (BTW, you don't actually NEED to pressure cook). When I finally got one, I set aside a weekend to make the recipe...but before that, decided to make a batch of fresh bread first...and promptly broke my food processor attachment. Hence this two year wait until I finally got a stand mixer to to the work this time around. PLEASE read the whole blog post before getting started and follow the recipe exactly to get the best results.
**HELP ME OUT!**
QUICK COOKING HABITS QUESTIONNAIRE: CLOSED! Thanks for all the responses, everyone!
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THE BEST VEGAN FRIED CHICKEN RECIPE (GF) ▶️: mtk.fyi/veganfriedchicken
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CURRY BEEFLESS BUNS ▶️: mtk.fyi/CurryBeeflessBuns
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THE BEST VEGAN CHOCO-CHIP COOKIES ▶️: mtk.fyi/BestChocoChipCookies
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VEGAN KFC SANDWICH ▶️: mtk.fyi/VeganKFCSandwich
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Since watching this video and trying the recipe, my family and I stopped eating chicken and tried a lot of meat alternatives. We now also have 6 pet chickens and 2 roosters that love to cuddle like dogs and we helped to find a place for 9 other roosters too where they can live a happy life. We met a lot of new people through this and now can‘t imagine ever eating a chicken again. Because saving a chicken won‘t change the world but the world will change for that chicken. So thank you very much and stay save everyone ✨🐓
Such good deed for you. Thanks
Awesome just awesome. Not only for the chicken but for your health, too. Bravo. May you live healthy and prosperous from here on. 👩❤️👩🙌💋
Just eat them it’s not that deep
Beautiful ❤️
@@joeb4142 we actually have 9 chickens now (the 3 new chickens are offspring from one of the roosters we placed about a year ago) and we still help people to find places for their roosters. Getting chickens was one of the best things that ever happened in our lives. I also have a chicken Instagram account now. :)
Thank you for not having loud or aggressive music. I’m hungover and this is soothing.
We need a Mary's Test Kitchen chain restaurant in every city in North America!
😱when you actually have all the ingredients needed for the recipe !!!
I CANT WAIT TO TRY THIS!!!! I’m so excited ! 💖and I was so happy to see this! I missed you Mary!
I've watched several hundred vege + vegan recipe videos at this point, and this was one of my favourites! I really appreciated the way you walked me through the process and showed me the versatility of it. I'm making this tomorrow!
Wow it looks sooo good! And YES we need that hoisin recipe!
DULY NOTED :D
Homemade hoisin sauce is so quick and easy. I just looked at the bottle of bought one, looked at a recipe online and made something in between and it tuned out so much better than any store bought sauce I’ve tried. After using it a lot for a while, I had a long period where I for some reason didn’t make anything I needed it for, so a half bottle must have sat in the fridge for 1-2 years (!)☺️ Then I suddenly bought some nuggets and needed sauce for them and I pulled it out. I couldn’t believe that it still was as delicious as the day it was made. I had no idea something like that could keep for so long... I hope I wrote down what I put in it, so I don’t have to start over... ☺️
@@marystestkitchen Hi can I use chickpea flower?
Regards
OMGoodness! I've been looking for something like this for weeks!! Thank you for post injng this!!!
Mary. Listen to me. You are THE best vegan cook on the internet, and I watch a lot of cooking channels that I love and appreciate dearly. You take the food everyone wants to eat, regardless of complexity, and make it doable AND vegan. It's insane. You have a gift and I am so grateful you're sharing it with us.
I'm listening 😁 thank you so much for your encouragement. Some days I need it!
The narrating alone is amazing. Great job! I will be making this recipe this summer.
Awesome! Thank you!
Hi Mary, I love your channel! Thank you so much for all you do, and I’m looking forward to your cookbook. Hoping your tendinitis gets better.❤️
Thank you so much!
Looks amazing. Thank you for giving a referral to Lacey. It seems a lot of you tubers are taking credit for this innovation.
😍😍😍 this looks so good I'd eat it even though I can't eat gluten 😅
omg save your gut! We need you and your Earth saving videos!
This recipe is just mind-blowing. Thanks for sharing it! ❤️
I always look forward to your video Mary! Worth the wait!
Thank you so much my dear!
I’d use it in an old Parmesan chicken recipe I used to make. And in chicken salad sandwiches. Thanks. Looks great.
Your recipes are always so delicious!!
Loving your videos!! Thanks so much for all the work developing, testing and filming. ❤️❤️❤️
You are so welcome! I'm so lucky this time I didn't have to do ALL the work...Lacey from Avocados and Ales did most of it when she came up with this recipe. Thanks so much for the kind comment 💖💖
The applications are endless 💚
I would like to make a match with MARY and JOHN from Food Wishes. THEIR STYLE, FLAIR, HUMOR...PERFECT
smitty John is the bomb dot com
LOL That would be amazing!
O m goodness, I'm totally drooling. That looks so delicious 😋😍
I made seitan for the first time last week during social isolation. An unopened bag of wheat gluten had been in my fridge for 5 months and I decided now was the time! I made it again today and now I'm researching my next adventure. Found this very intriguing and this will be my next goal. Looks so good! Thank you!
Love Marys Test Kitchen!! This looks so good! I will be sharing my recipe catalog on my channel! All plant based cooking and the science behind it!
I squealed when you said "my upcoming cookbook". Can't wait to discover it - even though I might miss your lovely voice in it. But I will probably hear it in my head, when I read :) . Filled out the questionnaire and will definitly try this recipe.
I made the chicken last night and we are eating it now and it is soooooooooooooooooooooooooooooooooooooooooooooooooooooo good. I can not express just how much it tastes like chicken. it is beyond amazing. my son is going nuts eating it, it is so delicious. thank you for that chicken recipe a google of stars for you on that beyond amazing gift for us strict vegetarians. btw I used chickpea flour instead of the egg replacer as I didn't have any and it turned out perfect. I am going to be using this soooooooonnnnnn!!!!!
Ok Mary you've never steered me wrong before. It's in the instapot right now
Thank you so much for this! I’m bringing side to a super bowl party and i will definitely be using this recipe ❤️💕🌱
Nice!!
mary: in this case there are *some rules*
me: * faints *
ayayay lol I actually just laughed out loud at this
This made me so happy!
I am very excited to try it out, thanks for the video :D
The noodle bowl at the end looked devine! I want that recipe!
Request: Vegan Cheesy potato and brocolli casserole, cause winter and stuff.. wanna see way more casserole vids :D
#reciperequest so I can find it later :-)
another #reciperequest
using this shredded chick’n - cheesy chick-wheat and rice casserole
really would love to see your take on a vegan lasagna using the beyond beef as well
Thank you! I find endless uses for this recipe. I made an amazing X-mas "turkay" with stuffing inside! I make "chickun" tika masala! I've made butter "chickun" It's the recipe that keeps on giving. All the meat eaters over for X-Mas eve dinner were impressed! Even the vegan food hater! Thank you Lacey and Mary. Merry Christmas!
I've been trying to get this right for a while now, but I think I finally cracked it last night.
The big issue for me has been steaming. No matter how well I wrap the dough, it gets gargantuan in size from all the water. I've also tried an alternate version where the dough ball is simmered in broth for a similar length of time as steaming. In the video for that version, somehow the ball just firmed up and didn't grow. However, when I tried it I ended up making another gluten monster that ended up giving me a huge sodium-induced headache with the amount of broth it absorbed.
So last night, I decided to follow Mary's recipe again, but with a couple alterations: 1) In addition to letting the gluten rest after initially combining the wet and dry ingredients, after the desired texture had been reached through mixing I let it rest again in order to relax the gluten a bit so I could add a bit more texture with the FutureLettuce TikTok method of braiding the dough and tying the braid into a knot. 2) Instead of steaming the parchment and foil wrapped dough, I baked it at 350 F for 2 hours.
It came out great! The texture and moistness is spot on and baking it gives the outside a delicious browning. I know this is meant to be on the bland side, but it still tastes a little wheat-y to me, so I might use red miso instead of white next time, or maybe make patties and marinate them in some shio koji for a day. Although, I'm wondering: does anyone have any suggestions for adding umami without adding a ton of extra sodium? Maybe a demi-glace?
One more thing: I made the dough with a half sodium half potassium salt substitute, and it worked great.
Thanks for sharing your experience! It's not my recipe though
Mary, I love your recipes. I can always count on you doing things the thorough and effective way. With suggestions!
I’ve had trouble with seitan and really love it! Will try this but still looking for other ways to use seitan. Your burgers look fab too. Can you do more seitan recipes? I want to make some Asian recipes with it like at the Asian restaurants in Vancouver BC.
I missed this... LOVE it, looks great and perfect for my new (used) mixer&food processor combo❣️🌱💚🧑🎤☺️
I'm very grateful for your channel!
So nice of you😊 thank you!!
This looks absolutely delicious! And, YES PLEASE on the sticky hoisin recipe! 😊👍💖
duly noted :-)
You are a lifesaver. I haven't tried it yet but just found the vid tonight!!
Omg yessssss. I made the bosh vegan cheesesteaks yesterday and their seitan uses lentils! It turned out amazing so I'm excited to try this
As always looks great, making my stomach growl. Looking foward to the cookbook.
YUM - my first experience with cooking seitan was a total fail so I am super keen to give this version a go! Looks delicious and I like that it had added protein - also I filled out your survey!
Thank you so much!!!! I appreciate it
WOW!! I love this channel so much!! 😭🙌🏼 Thnx!
Thank you for this recipe. I will be trying it.
Hi, I made this using Mary's receipe but I had to use my hands to knead which seemed like forever I even used my son, but it turn out to be vry good and looked like Mary's. Thank you for this recipe. I'm making it this weekend.
I don't have an instant pot, mixer, or high speed blender but we can all try to make this like kneading bread dough. :-)
It’s OK to take breaks whenever you need!
I forgot to add in my survey that I also love to research traditional Mexican and South American cuisines! I would love to learn more and more and how to make them vegan!!
Thank you. I recently became a vegetarian but love the chicken texture .. will try it.
I’m so so glad that it’s soy-free...thank you Mary!
Always doing this recipe. Best i've done
Yay! That's so great to hear! :-)
the best texture I got so far in my seitan journey! hahaha thank you!
ooo ya!! That's great to hear! Congrats :-)
uuuhh.. I instantly thought about a 'chicken' pot pie. Looking forward to trying this out!
This looks so delicious!
Mary, you're psychic! I was literally just planning on making chickwheat for the first time this weekend. This was perfect timing
Yay!!! Please let me know how it goes :-)
Make sure you use a mixer! I hand kneaded mine for 15 minutes and the texture was nowhere near as "chicken-y" as the one in the video.
@@TS-eo9uf omg yes use a machine! Please don't hurt yourself 💕💕💕 the tendonitis reference was not a joke
@@marystestkitchen I sadly don't own one, and thought, "I rock climb, I can knead this just as well as a mixer!"
I was incorrect.
It was still tasty, though!
@@TS-eo9uf omg i love it! I need that level of confidence in my life
It looks incredible
Wow that’s amazing, thank you so much for this recipe! I’m totally gonna try using it for a holiday roast!
Make sure to season the dough for roast! The basic recipe is very bland and needs marinade or sauce. A roast would be too big to absorb outside flavors!
I tried this version and another hybrid using tofu (that turned out very white in colour) instead of the chickpeas and both versions were excellent.
Steve Pimblett can you share the recipe for the tofu version? I hate chickpeas 🤦🏻♀️.
@@kmorris510 I know I am late but you can use any beans for this! It will vary a little in color though.
What recipe did you use for tofu?
thanks Lacey and Mary!
You're welcome! 💕
Thanks for this~ I am using it as soon as I get to the grocery store and buy chickpeas. Subbed and liked this video. Great channel!
Awesome! Thank you!
This looks amazing!!!
Hi Mary, I love your channel♥️ Thank you very much!!!
Thank you and you're welcome very much 😊💕
Wow!! Thank you Very mucho for This recepe. We need more...🤗
My pleasure 😊
enjoying watching your receipeNary
Thank you so much!
This looks so good ,I’m going to try making this !
I need this for my vegan chickpea noodle soup!
It looks amazing!
It was!
Excellent! I'm so making this!
I'm ready for your cookbook! I find keeping my tablet in the kitchen it gets all messy so cookbook please!
Made this yesterday. It was awesome. 😋😋😋
Glad you liked it!
Mary, you are a hoot! Thanks for the recipe friend.
Thanks for watching!
I have to try this today, even if I'm not the biggest Seitan fan. Gonna put a lot of garlic and lemongrass to flavor the seitan and make Bún chả. Thanks for the awesome recipe! Filled out the questionnaire.
I like to add a touch of sesame oil from time to time if I know I'm using it for an Asian inspired dish. Lemongrass sounds great!
Wow thank you 🙏 VERY good ideal can’t wait to try.
Yay! I hope you love it too!
I just discovered you and I already love you!!
You're too kind!
Need to try this NOW!!
I know what I’m doing this weekend 😳
YAY! Please let me know how it goes :-)
Yes, I want that recipe. I am going to try this seitan as soon as I can too. :)
Yay!! Thank youuu!
Yo también, dóndevse encuentra la receta? Me encanta!!
Hi Mary- first of all thank you for this glorious recipe. A couple of observations from making this earlier today: first, please everyone do keep an eye on your food processor, in that with kneading tougher items like this, it will vibrate and “walk” its way across the counter(!) and second, my roast had a hard “skin” which I separated from the inner, tender “meat”. (I didn’t throw it away, but did keep it apart for chopping up finer for a stir fry I suppose.). Thx again, Mary! 🤗
Hey Mary. I 💕💕💕💕💕 this. I will add the adaptations to my recipe.
For tendinitis please add cayenne pepper and MSM and Glucosamine/Organic Sulphur. It will take a while but once in your system it will work. Turmeric is also a good one to add.
i'm impressed by this. i really want to try this
This looks amazing--so much like chicken! I can't wait to try it.
Hope you enjoy
I love the options you suggest to eat the seitan. Thank you!!
You are so welcome!
Looks amazing! Have you tried freezing the various food shapes for later use?
I like to shred mine and stockpile it in the freezer! The power of the blender...nothing can replace the strands created by mixer/blenders!
WOW!!!! Awesome!!! Can't wait to try this!!! Thank you. :)
wow, I so need to try this!
Wow, I don't why I didn't know about you! So many great Canadian youtoubers!
Thank you for the video
Thank you for this amazing recipe!
You're welcome!! i'm so happy to get to share it
Just filled out the questionnaire, hope it helps!
Made this last night. I added chicken boullion (vegan), poultry seasoning, sesame oil and some other seasonings. I didn't let it run long enough in my food processor to get the most of the stringy texture, but the taste was amazing and the texture was spot-on.
Omg I have an amazing recipe that needs chicken and I can't wait to make this, so I can make the dish 🤤
Yay! Please let me know how it goes :-)
Awesome..👍but here is my question.. what can I use instead miso?? Thanks ❤
Score! I just made this....Shredded it....We hate half of it as shredded BBQ chicken sandwiches, and then I decided to make another DOUBLE batch because I was afraid of running out! You are the best -- thank you for finding this! Please follow up w/the Hoisin recipe. :-)
that looks incredible! so the secret is just kneeding it and kneeding it and kneeding it?
Maaaaryyyy, you’re baaack. Will follow you on ig though i don’t login there regularly. Excited for the ramen recipe though
Oh thank you so much!
That looks so amazing and like a reason to use my new Kitchen Aid. Let me tell you how amazing you are. You make even me a not Vegan enjoy all your recipes and feed them to my family.
aww thank you so much!!
Drooling already! 😋😋😋
😋
Really interesting that the same process that makes baked goods have a kinda Bad(TM) texture (since over-mixing causes the gluten strands to get long and stringy) is perfect for this kind of application!
Thank you Mary!!
Yay! I’m not vegan but I make seitan sometimes and chicken has been challenging.
that looks delicious 😋😋😋
Yum my mouth is watering
I’m a new subscriber & OMG, binging your videos feels like Christmas morning! You are amazing! I was wondering…I’m a newbie who has never made seitan. Would you advise me to make this one or your Chickeny Chickless seitan?
I think the difference is chickwheat is more of a neutral seitan taste and you'll treat it more as a "raw" product (ie. must add more seasoning) VS chickeny chickless seitan which is seasoned with more salt and flavour so you can eat it straight after cooking.
Another great video!