Easy Vegan Baked Chicken Breast

86eats.com

EvilNerdyBirdy

1 block super firm tofu (16 oz) the kind that is vacuum sealed in not much water

1 cup vital wheat gluten

2 to 3 teaspoons No Chicken Better Than Bouillon, or any vegan chicken flavored bouillon powder or seasoning

1 teaspoon garlic powder

1 to 2 teaspoons onion powder

½ teaspoon sage

½ teaspoon rosemary

2 teaspoons liquid smoke

2 tablespoons tapioca or corn starch

¼ cup nutritional yeast

2 tablespoon neural flavored oil

½ to ¾ cups water

1 teaspoons salt

subheading: TROUBLE SHOOTING THIS REICPE:

I used high protein tofu in a vacuum sealed package and this what I strongly advise using. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. You may need to adjust the amount of water in the recipet as well. Add the water last, adding just enough to accomplish a firm dough. I used high protein tofu in a vacuum sealed package and this what I strongly advise using. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. You may need to adjust the amount of water in the recipet as well. Add the water last, adding just enough to accomplish a firm dough.

If you find your chicken has A LOT OF LITTLE HOLES, and a more BREAD LIKE TEXTURE this can be caused from under kneading the dough, BUT more likely cooking the seitan at too high of a temperature, or for too long. Check your ovens temperature with an oven thermometer. Your oven may just be cooking hotter than it registers. Also gas and electric ovens tend to cook differently. If you do not have an oven thermometer you can reduce the by 25 degrees and keep the seitan covered the whole bake. If you find your chicken has A LOT OF LITTLE HOLES, and a more BREAD LIKE TEXTURE this can be caused from under kneading the dough, BUT more likely cooking the seitan at too high of a temperature, or for too long. Check your ovens temperature with an oven thermometer. Your oven may just be cooking hotter than it registers. Also gas and electric ovens tend to cook differently. If you do not have an oven thermometer you can reduce the by 25 degrees and keep the seitan covered the whole bake.

Directions at 86eats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer