Two-Ingredient Seitan Chik’n

Ingredients

• 2 cup bread flour (All-purpose flour may be substituted, although bread flour provides more protein. Estimated quantity because the transcript does not state a measurement.)
• 1.5 cup vegetable broth (Used to form the dough; additional water is needed for washing and simmering. Estimated quantity.)
• water (Enough to fully cover the dough during the one-hour rest and washing cycles; replace the water as it clouds.)
• 4 cup vegetable broth (For the aromatic simmering broth; estimated quantity.)
• 1 small onion (Aromatic for the simmering broth; estimated from the video description.)
• 3 clove garlic (Aromatic for the simmering broth; estimated.)
• 1 tsp coriander seeds (For the simmering broth; estimated quantity.)
• 1 tsp ground cumin (For the simmering broth; estimated quantity.)
• salt (To taste, for the simmering broth and final seasoning.)
• 1 tbsp neutral cooking oil (For searing the shredded seitan; estimated quantity.)
• 4 serving seitan chik'n (The chilled simmered seitan, pulled or shredded into pieces. Estimated yield from the dough.)
• 0.5 cup chipotle blood orange marinade (Pour over the seitan after it begins to brown. The transcript names this marinade but does not provide its ingredients or quantity; amount estimated.)
• 8 corn tortillas (For serving; estimated at two small tortillas per serving.)
• taco toppings (Use desired fixings, such as shredded cabbage, onion, cilantro, avocado, or lime. The transcript does not specify toppings.)

Steps

1. 1

   Combine the bread flour and 1½ cups vegetable broth in a large mixing bowl. Mix until a rough, cohesive dough forms, then knead briefly until no dry flour remains.

2. 2

   Cover the dough completely with water and let it rest in the bowl for 1 hour. This hydrates the dough and makes the starch easier to wash away.

3. 3

   Wash the dough by gently kneading and squeezing it under the water. When the water becomes cloudy with starch, drain it and replace it with fresh water. Continue washing in repeated cycles until the water is substantially clearer and the dough has become stretchy and rubbery. The remaining mass is wheat gluten.

4. 4

   After washing, remove excess water from the gluten. Stretch it into a broad piece, then cut three strips from the base while keeping them connected at one end.

5. 5

   Braid the three strips together firmly, then tie a couple of knots in the braided gluten. Do not make the braid loose; the braid and knots help create the shreddable, meat-like texture.

6. 6

   Place the braided gluten in a pot with the vegetable broth, onion, garlic, coriander seeds, cumin, and salt. Add enough broth or water to keep the seitan mostly submerged.

7. 7

   Bring the broth to a gentle simmer, then cook the seitan for about 1 hour. Keep the heat low enough that the broth simmers rather than boils vigorously, which can make the seitan spongy.

8. 8

   Flip the seitan halfway through the simmering time so it cooks evenly and absorbs the seasoned broth on both sides.

9. 9

   Transfer the cooked seitan to a container and pour the simmering broth over it. Cover and refrigerate for at least 4 hours so the texture firms and the flavor develops.

10. 10

    Remove the chilled seitan from the broth and pull or shred it into chicken-like pieces. Drain off excess liquid before searing.

11. 11

    Warm a nonstick skillet over medium heat and add the neutral oil. Add the seitan shreds in an even layer and season with salt or other desired seasonings.

12. 12

    Sear the seitan over medium heat, stirring occasionally, until the pieces develop a crisp, golden-brown exterior.

13. 13

    Add the chipotle blood orange marinade to the skillet. Continue searing for several minutes, tossing the pieces as the marinade reduces and clings to the browned seitan.

14. 14

    Warm the corn tortillas, then fill them with the seitan chik’n and the desired taco fixings. Serve immediately while the seitan is crisp and hot.

Notes

The transcript explicitly identifies the dough as two-ingredient—bread flour and vegetable broth—but does not provide exact measurements. Aromatics, taco marinade ingredients, toppings, and quantities were therefore estimated. The seitan requires at least 1 hour of resting, approximately 1 hour of simmering, and at least 4 hours of refrigeration.

Nutrition per serving

• main
• vegan
• plant-based
• dairy-free
• egg-free
• high-protein
• seitan
• tacos