Hi friends! Welcome to a special Sunday edition of What I Eat In A Day and my EASIEST Vegan Chicken recipe that is sure to become a staple. Check out Buydeem's AllInOne Intelligent Steamer here: https://mtk.fyi/BUYDEEMIntelligentSte...

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For the steamer: BDSteamer
For the toaster (4 slice): Toaster4
For a smaller toaster (2 slice): Toaster2

NOTES

For the vegan chicken cutlets, use 30 minutes as a guide. If you have thicker patties, add 5 15 minutes to the cook time. Seitan is quite forgiving so don't worry about overcooking. Over is better than under when it comes to wheat meat!

For soyfree, you can use any cooked legumes you like. Such as chickpeas, white beans, or even red lentils. However, only use enough blended with water to create a mayolike consistency. You may have to increase the amount of vital wheat gluten but only do so a spoon at a time so the dough doesn't become overly stiff.

For lower carb alternatives, DAIKON is super delicious in place of potatoes. BUT daikon should be boiled in water first to remove bitterness. Or try CAULIFLOWER instead. Put the cauliflower in with 10 minutes left on the timer.

For glutenfree, I'm sorry these cutlets can not be made glutenfree. However, I have tried the the lemon garlic olive oil rub on pressed extra firm tofu and it was delicious. Be sure to add extra salt and seasonings to taste.

EASY VEGAN "CHICKEN" CUTLETS
150g (5.29oz) soft or silken tofu
1 tbsp white vinegar
1 vegan chkn bouillon cube
1 tsp sugar or 1:1 sweetener (i use golden Lakanto)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp MSG (or mushroom seasoning)
1/8 tsp white pepper
1/8 tsp ginger powder
120g (1 cup) vital wheat gluten*

*If measuring by volume, please remember to gently fluff up the flour first before spooning into your measuring cup. Scooped cups can easily vary up to 150g!

Directions
Blend all ingredients EXCEPT the vital wheat gluten first until smooth. Then process in the vital wheat gluten, 1/3 at a time. Keep processing one minute after dough ball forms.

Divide into 4 portions and shape. For best results, let it rest for 10 minutes before steaming.

Steam for 30 minutes for thinner cutlets. 45 for thicker ones. IF you are making a double batch, cook for 45 60 minutes. For steamed seitan, it's much better to overcook than undercook.

If storing for later, chill the seitan as fast as possible for best longer term storage. They are good for one week in the fridge or up to two months in the freezer.

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