HOW TO MAKE VEGAN CHICKEN (Chickeny Chickless Seitan) | Mary's Test Kitchen

Hi Friends! And not-yet-friends! I'm so excited to share this perfect plant-based stand-in for chicken to veganize your favourite chicken recipes. Use this shreddable seitan anywhere you want so toothsome high protein texture and savory flavour like in vegan chicken tacos, vegan chicken sandwiches, and vegan chicken soup!
Please subscribe if you haven't already and turn on notifications because this tutorial is just the start of my vegan chicken series! Get ready for 5 of your most requested vegan chicken recipes coming this month!
Plus, I may have room to squeek in one more. So make sure to leave your requests in the comments with #reciperequest to be sure I see it!
Love you so much!
-Mary
CHICKENY CHICKLESS SEITAN RECIPE: mtk.fyi/Chicke...
OYSTER MUSHROOM OVEN DRYING DIRECTIONS (temporarily here b/c my website is having issues atm)
The seitan recipe uses up the equivalent of 1/4 lb fresh oyster mushrooms but I recommend preparing at least 1 lb at a time to make the effort worth it! Plus, it makes a great gift for fellow home cooks!
1. Clean off any substrate clinging on to your fresh, plump oyster mushrooms. Discard any slimy, wilty or discolour mushrooms.
2. Arrange mushrooms on a couple of nonstick baking sheets.
3. Set to dry in your oven set to the lowest possible setting. Mine goes to 170°F. Bake the trays of mushrooms immediately; there's no need to preheat. I also crack the oven door open with a wooden spoon (careful not to touch the heating element!) because my oven is very well sealed and keeps moisture in. Especially with older ovens, you might not have to do that.
After one hour, check and see if they totally dried. If not, flip them and continue baking. Depending on how much moisture your mushrooms had, the humidity, etc the time needed can vary.
You may also find some pieces of mushroom crisp up faster (like the smaller thinner pieces). Just remove them as you go.
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----USE CHICKENY CHICKLESS SEITAN----
Vegan Chicken and Broccoli: • Restaurant-style VEGAN...
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[@marissamie8248]

I like how you explained why you put the beans, vinegar, n other ingredients in!

[@marystestkitchen]

Glad you liked it! I try to include those details as I just know people will eventually try substitutes and make the recipe their own. Which is totally cool but it really helps when you know the function of each ingredient first. Thanks so much for watching!

[@TigerGreene]

@@marystestkitchen Very thoughtful and empathetic. Thank you for doing that!

[@tblizzi1369]

Wouldn't be surprised if this one blows up like the fried chicken video did. This is gold. I never knew you could achieve texture like that with seitan

[@marystestkitchen]

Thanks so much! It's really a must-try!

[@kimikoazuma]

Me neither!

[@Thevietvegan]

MARY I LOVE YOU. This looks INCREDIBLE and also so much work ahhaha. You are truly one of the OGs, your recipe development skills and food science know-how is really limitless.

[@marystestkitchen]

love you too, Lisa ❤️❤️❤️❤️❤️

[@andremarcatti7600]

I greatly appreciate all the hard work you go through to produce this high level content and save us a lot of time experimenting. Thank you so so much!

[@anadd6195]

Indeed!!! Me too!

[@tamcon72]

Mary! I had a dream about you this morning: You were delightfully voicing over a new video, and I awoke hoping that you and yours were well and that you'd return to YT, because you are missed. So I was overjoyed to see this post in my subs! This recipe has my weekend cooking set! ThanksForPosting : )

[@marystestkitchen]

awww

[@shiifra]

I love that there’s a good amount of coconut oil in this recipe! I’ve always wondered why other seitan recipes so rarely add fat, it’s one of the key components of the foods we’re trying to replicate!

[@Oonagh72]

I learned recently that resting the dough is essential, and using a mixer to knead makes so much better seitan. I just thought the mixer was more convenient. As a person who fears tough seitan I always add an acid like you do in pie crust. To help stop the bouncing mixer try sitting it on non skid shelf liner.

[@marystestkitchen]

Yes, I agree on all points!!

[@pamelaflores4129]

Thank you Mary! I just read about why you are a vegan on your website. It was beautifully written and I am so proud of you for watching that movie and making a positive change, in spite of overwhelming odds that it might make a difference. Here you are, making a difference in your own life, leading by example, and sharing what you learned so others can also benefit in health-especially animals. You make me proud to be a human-we can change and we are worthy of eating like we care about ourselves, our animal companions, and the gorgeous Earth. We might even get to live longer and enjoy the best things in life, all the while making things better for future generations of humans and animals. Why not, what else are we here for if not to love better?

[@purplegill10]

I swear, you single-handedly pushed the vegan youtube scene decades into the future with both your original vegan chicken recipe and now THIS.

[@anadd6195]

You are a Michelin level chef because you really do an unbelievable job and of such quality 👏👏👏

[@terrijuanette486]

Instead of MSG, I use Korean Mushroom Powder (the kind w/only mushrooms & salt). Amazing stuff.

[@asht1261]

May I ask which brand? Love this rec!

[@freek1112]

Which brand?

[@53Aubergine]

I have some! it's so good!

[@aditi1998]

Theres literally nothing wrong w msg though please spend a few minutes researching

[@ndlela]

Oh wow. This looks amazing. I am going to stick to my plan to make the sandwich seitan first. Once I find some good oyster mushrooms I will try this recipe and will let you know how it works out. Again thank you.

[@marystestkitchen]

Thank you so much! I hope you have fun with your sandwich seitan too :-)

[@JasperLaw]

It's fantastic to see another seitan chef with chronic pain issues, thank you so much for this recipe I can't wait to try it!

[@gabyfesta5146]

this is IT!! I trust you so much as a chef that I genuinely believe this is the best seitan recipe ever developed. I can't wait to try it :)

[@moviesbysteve]

This is the best seitan I’ve ever made. None of the wheaty taste that you often get.

[@marystestkitchen]

LOVE TO HEAR IT!

[@margauxs.9524]

I have chronic pain too, but what I find works really well for me is putting the raw just formed dough (I just combine it with chopsticks) in the refrigerator overnight. The next day it is taffy like and I didn't need to knead a thing ! Then I stretch and knot it before cooking

[@harmonicaveronica]

That sounds like a great idea! Gluten formation is a factor of moisture, agitation, and time. If you don't want to knead, drastically increasing the time will do it for you

[@Katya-zj7ni]

Just like the overnight bread recipes all over KZbin . This sounds great to me as an alternative to burning out my elderly Kitchen Aid ❤

[@luandthelion]

That looks SOOO GOOOD!!!! I think it would be perfect for my mom’s chicken ala king that we all miss!! Or a really decadent chicken salad sandwich with grapes and herbs!! YUM!! Or maybe thinly sliced and seasoned up nicely on a sub sandwich! I’ve also been missing Mongolian beef, now I never had Mongolian chicken, but I know it exists, I would LOVE to see that recipe!! Or the beef!!

[@marystestkitchen]

Yes! I bet it would be great in those dishes!

[@johnparashos4773]

Here we are ready to take another shot at some plant based chicken substitute The first 2 go arounds were basically to get to know the primary ingredient which is a texture rather than a flavor Luckily for the last 6 to 8 months we've been preparing wish lists of ingredients to flavor these wonderful seitan based meats As a newer viewer of the test kitchen footage and also a non vegan I am happy to learn about the skinless boneless chicken alternative from a true master While this time around we are attempting to follow a recipe (for chicken) as close to, if not as exact as possible, for the long run, I am super excited to explore a type of meatless meat that would be suitable in the form of a rice and textured vegetable style sausage Of course the word sausage has 2 big factors-- one being texture, the other flavor that is sometimes difficult to satisfy with rice alone But let's keep nutrition high upon the list of important factors, as well, and therefore sufficient protein sometimes requires borrowing some of the benefits that come from tofu Hence no better place to be then MTK for this latter most part of our journey So on a final note perhaps the real question should be which of the primary tofus should be incorporated into a proper plant based sausage? Nevertheless it's a pleasure and a privilege to be here and so much thanks to all of the people who have made this Mary's Test Kitchen channel possible I look forward to visiting time and time again throughout

[@marystestkitchen]

Glad to have you here! Hope you enjoy the process of making your perfect chickenless chicken :-) As for your question, the tofu you choose should be the tofu you enjoy the most. Regular soy tofu gives you all the essential amino acids. But seed-based tofu like pumpkin seed tofu and hempfu have higher fat content...perhaps will be even better for a plant-based sausage. Hope that helps!

[@funkymonkey7202]

Instant sub with measuring everything to the gram with the food scale

[@alexvasquez5053]

Glad you're back Mary! You're one of my favorite youtubers and I'm always excited to see what you come up with. :)

[@marystestkitchen]

Thank you so much, Alex!

[@doegirl26]

Love your videos!! And seriously, someone should hire you for reading audio books. Your voice is perfect for it.

[@marystestkitchen]

Maybe one day!

[@blondelightning6200]

ha, well I went last week to Bulk Barn and asked for VWG and the young lady said no we don't have that. So I ordered it online instead. Just looked it up under gluten flour and yup my store has it. Good to know! Thanks Mary! Hugs from Ontario, Canada

[@marystestkitchen]

Glad you found it! :-)

[@sha46327]

So, what I'm getting is that I need a stand-mixer in my life. XD ... Your chickenless seitan looks so perfect for soooo many things! The possibilities have made me hungry, lol. So nice to see you in my notices! Hope life has been well, and hope you had a wonderful weekend. Tyfs!!

[@marystestkitchen]

Yah...kinda! I've had mine for a while now and only wish I had gotten it sooner! If you also like to bake, it's really really such a wonderful help Thanks so much for the kind words. I had a great weekend! Hope you did too!

[@jackseve]

🎯🎯🎯🎯🎯🎯🎯🎯🎯🎯🎤🎤🎤🎤🎤🎤🎤 I knew the trick to seitan was longer kneading. I learned cooking mine in instant pot 1hr eliminates the wheaty taste. I always use Anthony’s and love it. THANKS Mary!!!!!

[@marystestkitchen]

You're most welcome!

[@TheTinnman]

In case you are interested, Pistol River Mushrooms in Oregon sell dried Oyster mushrooms which makes life so much easier. I bought a pound of them after watching this. They last forever in the freezer and are so much cheaper in bulk from Pistol River! 1 pound for $30 which is easily 8 pounds of fresh. Oyster Mushrooms are not that easy to find in my stores so this is the next best thing. Or first best if you are lazy like me! 🙂

[@marystestkitchen]

Wow that's amazing! I wish I had a source like that here in Alberta. Thanks for sharing - hopefully it will help someone out there 🤗

[@jenwylie4093]

Making Seitan is great! Last time I made it, I had some in place of turkey for my thanksgiving dinner (for 2 days), then I had sandwiches, and finally I made 2 chick'n pot pies. I froze one and saved it for a day my son was miserable and I couldn't cook. I bet the mushroom powder adds tons of flavour. I can't wait to try your recipe.

[@marystestkitchen]

Sounds great! Terrific meal prep! :-)

[@ima7333]

Yay, new seitan recipe. I absolutely love your seitan recipes. I made them when the craving for meat hits & when entertaining before the pandemic. Because they taste so good, no one complains that “meat” tastes funny. Thank you for sharing your recipe. Question: if i were to knead by hand, it simply need to come together & got smooth right?

[@marystestkitchen]

Well....smooth and taffy like. When you're kneading seitan, at first it becomes tougher and tougher. You can even make it smooth. But then, it is not stretchy and loose like you see in the video. Then you would let it rest for a while. Then keep kneading. You would repeat this process until you can take a 1 inch piece of dough and stretch it at least 4 inches.

[@ima7333]

@@marystestkitchen cool, i’ll try it.

[@marystestkitchen]

@@ima7333 Good luck! I must warn you that even when I was more able-bodied, I could not knead that long. It's quite tough.

[@ima7333]

@@marystestkitchen it’s ok. When i got tired, i’ll rest along w/ the dough. I’m used to hand kneading my noodles too. Before going plant based i used to make my own egg noodle. That’s also low hydration dough. These days i knead my own ramen noodle.

[@fredrenay2556]

P

[@sachamm]

Made some mistakes on my first try but still the best texture of seitan I've ever made! Thank you Mary!

[@marystestkitchen]

awesome!!! Love that for you!!!

[@anadd6195]

I am amazed by how you reached such a result and even thought of it, just wow 😮 Impressive! And you share it with us for free, I can't thank you enough 🙏❤

[@Lennart_S]

Don't know if i'll ever find the time to try this whole process but this is the most detailed seitan-explanation i've ever watched. I've already tried a few seitan recipes but they came out bad to moderate. I never understood, what i did wrong. This video is really demystefying the concept of making seitan for me. Let's see, if i can do it better next time 😁

[@kiwifeijoa]

Great to see you back Mary. I like the way you describe the reasons and mechanics of this, so we can adapt to what we have available, so helpful. Looks amazing!

[@bass-dc9175]

An interesting thing to try is: Instead of going with Oister Mushroom powder, trying to powderise Chicken of the Woods. Alltho at this point one could just use straight up Chicken of the Woods instead. (It is a mushroom that tastes like chicken)

[@pythonjava6228]

I really wish I lived with Simon who enjoyed cooking regularly and testing new recipes

[@marystestkitchen]

hehe become the change you want to see in the world ;-)

[@dmitrirudder4878]

Seitán Makhani sounds divine right now...

[@marystestkitchen]

it's always a good time 🤗

[@NewKidsOnTheFrags]

Yes, gluten meat are so delicious. Wondering why some of them avoid gluten. Sprinkle with MSG make it more tasty. Only weak people avoid MSG. Thank for sharing, I will try it soon.

[@marystestkitchen]

Ah many people still believe the myth about MSG. It's okay. We can share the knowledge of the origin of that myth and hopefully their fears can be alleviated.

[@NewKidsOnTheFrags]

@@marystestkitchen MSG is everywhere. Mushroom is natural MSG.

[@marystestkitchen]

@@NewKidsOnTheFrags yes, that's one of the things many people don't understand, eh

[@caroltaylor4282]

I didn’t do the final kneading and tightly rolling nearly enough but I promise to next time! Your flavour enhancers are superior to any other seitan recipe!!!!

[@marystestkitchen]

Sounds like it still tasted good and that's what counts! :-)

[@maggot1111666]

I like that you call it mock chicken instead of fake chicken. Mock is a more neutral term, which therefore makes it more accurate. I’m not a big fan of mock meats for several reasons, but I do find it interesting and fun.

[@marystestkitchen]

Thanks!

[@jagnabadurowicz4427]

Thank You Mary for this recipe, video and all Your work! I could not get my dough to be as shiny and stretchy as Yours, but I think it worked just as well and the seitan came out just as good. However, I have to tell you that if You have any joint's pain, then gluten-free diet would probably be very beneficial to You.

[@marystestkitchen]

Ah I posted this years ago. Back then, I suffered from chronic tendonitis. These days, I maintain a plant-based keto diet which has eliminated all symptoms. And I still have gluten frequently in my diet 😊

[@Jason-ye1vh]

Always love your videos, thanks for doing what you do for us Mary :)

[@hawdgeal]

Oh Mary this is dreamy, thank you so much for your efforts! Last week I ate a reaaallly good seitan bourguignon at a small restaurant in Paris that I wish i could recreate, and your seitan looks like it could do the job! I can't wait to try it!

[@marystestkitchen]

I bet you're right! 💖

[@dezzihotep3768]

Gratitude 🙏🏾 been looking for ideas to use this oyster mushroom powder.

[@marystestkitchen]

You are so welcome!

[@peterbrown9036]

Congratulations 🍾 this is the best seitan I’ve made. With a much reduced wheaty flavor; which I hate. I couldn’t find oyster mushrooms, so I dehydrated normal brown mushrooms instead. Mine turned out much darker than yours, but there are no rules right? The taste was fine. 🥦

[@marystestkitchen]

Yay! That's wonderful to hear, Peter. I may have to do the same thing because suddenly it is impossible to get good quality oyster mushrooms 'round here! Maybe something to do with the awful flooding and subsquent supply chain issues nearby

[@aidajensen1431]

You are one of the most creative food creators in KZbin! Also your explanation is easy to understand for beginners like me :D

[@marystestkitchen]

😊🙏

[@caroltaylor4282]

Thank you for making and showing this! This is what my family has been waiting for!

[@marystestkitchen]

You're very welcome. I hope you all enjoy it!

[@janerainbow22]

Dried puff balls have the most amazing umame flavor

[@joeb4142]

Wow Mary this is quite the revision/upgrade. I use Lacy’s recipe often so I’m really looking forward to trying this! Great post! What to do with it? Chicken tacos!

[@marystestkitchen]

Yum! Perfect!

[@MsAure]

Maryyyy!!!!🤗 great recipe as always,just better each time.With the 2nd batch I would use a meat slicer and make tons of cold cuts for sandwiches 🥪 😋 😀

[@marystestkitchen]

Ugh I want to get one for deli slices BUT I'm afraid I'm gonna damage my fingertips

[@MsAure]

@@marystestkitchen oh ok, in that case we'll just skip the slicer!😅

[@marystestkitchen]

@@MsAure lol

[@quebedoll]

I love seeing you bust out the stand mixer, bc I remember all those videos where you would complain about your hands. This looks amazing!! And looks really fun poke. 😂

[@marystestkitchen]

OMG yes the stand mixer has been a life saver! And it IS fun to make. The texture is hilarious.

[@valeriekurtz5620]

Wow this looks incredible! I love your recipes & am so happy to see your videos again! 😊👍🤩

[@marystestkitchen]

Thank you so much 🤗

[@jackseve]

Thanks for the oyster mushroom tip. I will do this next time I go to the Asian store. I buy them forget and they go bad. I will do this and can use them.

[@marystestkitchen]

Yeah! Good idea

[@MsChiku]

Thank you for a beautifully detailed recipe.

[@gregcleveland6270]

WOW...this is amazing. YOU, Mary, are amazing. Thank you for the research that you have done on this. Can't wait to try it!!

[@marystestkitchen]

You are so welcome!

[@shirleyhallett1699]

Thank you so much for the grams! I've not had much success with Seitan in the past using cups for the VWG, as the quantity can vary so much and I was never sure what was the "right" consistency. Happy days!

[@taekin9781]

So glad to see you back! First off you've got so many new toys! The mixer is commercial grade very nice! I thought I couldn't cook seitan in the instantpot because it was supposed to be simmered at a low temp for a long time but you did it! I don't have a mixer at the moment so I can't make this as I get pain in my wrists. Love this evolving video style you've got going. Keep em coming!

[@marystestkitchen]

Thank you! It's great to be back. But I guess so long you haven't seen these toys in a while. I've had the cosori for years now. And the stand mixer for I think two years. It's not commercial grade though it is a lift Bowl KitchenAid. And I have to say one of the best investments I've made. I use it all the time now!

[@susanwagner2595]

This looks so delicious! I'm crying in gluten intolerance right now 😭 vital wheat gluten seems like such a magic thing in vegan cuisine

[@shacheb]

Love your recipes so much. The waiting is always worth it. #seitanqueen. 💕

[@marystestkitchen]

Yay! Thank you!

[@victoriawhitehead3290]

Oh jeez.. i guess I'm going to have to go to the store so I can make this asap! Looks too good. I think I'll freeze the second half! As for veganizing.. my favorite food before going vegan was chicken wings! I really want to try to make some semi convincing chicken wings.

[@marystestkitchen]

Yes! Grocery shopping time :-) I am the same about wings. There are lots of good plant-based wing options but I would never say any are convincing.

[@raissaferreira1101]

The best vegan channel.

[@marystestkitchen]

aw you are too kind!

[@r4ultra]

The way I have all these ingredients. Thank you Mary! ❤️

[@marystestkitchen]

Perfect! 🎉🎉🎉

[@justcarineinparis]

This looks delicious and I 💕 love LOVE the added nutritional value from the beans and the mushrooms ! Very nice indeed!

[@marystestkitchen]

Thank you so much 😊

[@TUG657]

Wow that texture… can’t stop thinking about it!

[@marystestkitchen]

It's so good!

[@truvelocity]

Mary, you out did yourself again. Bravo.

[@marystestkitchen]

Aw thank you so much 🤗

[@hollywebster6844]

Hurray! So thankful you are feeling strong enough to cook and film! I hope Caturday will also return! 🐱

[@SEBB-l1p]

Mary, amazing channel and recipes! I'm stoked to try this out. Because of Jewish dietary laws, I am always eager to find non-meat & non-dairy substitutes (which we call parve {basically veganish}) for real meat. Two questions: 1. Can the finished product be successfully frozen after it has been made and shredded or cubed (or even whole) without compromise to the original texture? Not sure if you have tried that .... AND, 2. Can we substitute King Oyster mushrooms for the regular oyster mushrooms to make the powder? Less work to clean and slice, in my opinion as they are so gigantic. I imagine the flavour is roughly the same. Hope to hear from you. Regards from Montreal on a VERY rainy day 🙂.

[@xhivo97]

The foil is not disintegrating due to heat, this happens when two dissimilar metals are in contact through food or water. Most commonly happens with lasagna, it's known as a lasagna battery IIRC and there's some aluminum salts that come out of the reaction that I am pretty sure it's not harmful but it can have a taste if there's a lot of it.

[@marystestkitchen]

This makes a lot more sense 🤣

[@tamlyngrant9950]

Mary - you are awesome!! Thank you for this great video - and oyster mushroom tip!!

[@lukeb1136]

I am so happy to see you back!!

[@marystestkitchen]

Thank you so much!

[@joypolk3093]

Wow! Great recipe, thanks for all your work and for sharing!

[@marystestkitchen]

My pleasure 😊

[@linzertube]

Excellent video, Mary! Boy, that texture looks spot on! Can’t wait to give it a try!

[@marystestkitchen]

I can't wait to hear how you like it! 😊 Please enjoy

[@prosophobic]

If I try this recipe, I am considering substituting the coconut oil for a palm oil-based shortening (or vegan butter, but that would impact flavor) and the MSG with other mushroom powder and/or soy sauce.

[@marystestkitchen]

Maybe shortening but not the vegan butter since it has additional water content. As for MSG, I would just leave it out if you can't get it. Mushroom powder does not provide the same kind of flavour boosting hit. Soy sauce would mess with the hydration ratio which we really want to keep in this recipe for the best result. I hope that helps!

[@eatplantsloveanimals]

Mushrooms and soy sauce naturally contain MSG, in case you think you can avoid MSG. It's in a lot of food naturally. It's not bad for you at all and makes food taste better.

[@prosophobic]

@@eatplantsloveanimals yes, that is why I suggested them as a substitute. Naturally occurring vs lab created can make a difference. Saying it's not bad for "you" is an oversimplification - depending on dose, it can have an impact on certain conditions. I've probably read all of the same articles you have on MSG.

[@prosophobic]

I have a family member with an unusual neurological condition, and it is safest to avoid refined MSG (not the only food additive they have to avoid). The coconut avoidance is for a separate digestive issue. Everyone has their own thing going on.

[@anadd6195]

OMG you're so creative and amazing!!!!!! Thank you!!!

[@susannefruhling9559]

This recipe sounds awesome! I've had great success with using autolyse to form gluten strands because, well, I'm too lazy to clean my blender AND my food processor when making seitan (chickwheat from avocado and ales and also VWG Shreds from veganxcooking). Now I just blend up the wet mixture, knead it by hand for a minute to fully incorporate all the ingredients and throw it in the fridge for about 24 hours. The gluten strands form naturally in that time and after taking it out of the fridge it's easily shaped into a long log and then twisted and knotted for the shreddy texture. It does require a little more time since the dough hangs out in the fridge for a day but it saves me from cleaning my food processor and it saves my food processor from having to knead the heavy seitan dough :D

[@marystestkitchen]

Ya know, I tried that but it just wasn't as shreddy if you know what I mean. Are you using a higher hydration level?

[@susannefruhling9559]

@@marystestkitchen yes, the recipe I mostly use consists of 250g vwg, a 400g can of white beans (including the liquid), 100ml water, 5ml vinegar and 50ml oil (seasonings excluded in this list).

[@marystestkitchen]

Oh very interesting! I'll give it a go 🤗 thanks so much for sharing, Susanne

[@susannefruhling9559]

@@marystestkitchen of course! I hope it works out well, next time I’ll try it with this recipe and report back!

[@kelyrin-douceuretdessin9476]

@@susannefruhling9559 hi there ! Did you end up trying Mary’s recipe with autolyse ? 😇 I have a blender but not a mixer, and absolutely no space in my kitchen for one… so I’m very curious if it would work or not. I’m not so familiar with seitan so I wouldn’t know if it’s a success or not If I try 😅

[@z6886]

The most genius vegan recipes right here. Amazing. ❤️

[@marystestkitchen]

Yay! Thank you!

[@troberts1]

This looks really cool. I just saw a review of the one commercial seitan product my grocery store caries and yours looks really superior. It has layers, it shreds. The commercial stuff looked really dense and grainy, without any layers or texture other than...grainy dense rubber. Sadly I'm unlikely to be up for making this. I'll have to try your tofu "chicken" instead some day.

[@pixieQV]

I'm in awe 😮

[@marystestkitchen]

😊

[@geneogden8470]

Wow, wow, and Wow!! That looks totally amazing!! I cannot wait to try this. Thanks SO much!!

[@marystestkitchen]

You are so welcome!

[@BossSpringsteen69]

Oh, beans. That's what i mixed mine with years ago and it worked out well.

[@marystestkitchen]

Beans are just great :-)

[@alohatvj]

Fantastic recipe 👌 😋 👏. Will give 😋 it a try.

[@seciliafeliz]

Looks amazing! Can't wait to try this recipe!

[@elenabeckford8300]

Wow! Amazing 🤩. It looks so beautiful and perfect. I will try to make it and hope it comes out the same way as yours. Thank you so much for sharing your cooking skills with us ❤️

[@binkuspinkus8400]

awesome! excited to try this; i always have kind of a hard time getting that shreddy texture! i think kneading and stretching between the mixer/food processor step and steaming might be the ticket

[@marystestkitchen]

I'm excited that you're excited! And yes, you are on to something! When I did not knead and shape the logs, the gluten strands/fibers would be in all directions so it was not consistently "meaty". Kneading and rolling up makes the strands go in the same direction, the layers are a bit more distinct with some thicker and some finer. For me, it makes for a more interesting texture especially if you are just going to cube them or tear shreds by hand. Anyways, I hope you enjoy this recipe!

[@ViolinBeads]

What fabulous timing! I just learned of a simple tortilla soup recipe that calls for chicken, and I was about to go in search of a vegan alternative. This looks like it will be perfect! Thank you!

[@marystestkitchen]

Yay yes it will! Please enjoy 😊

[@tripudium17]

Great idea adding the beans! Has anyone tried kneading by hand or using the Vitamix to knead? I don't have a stand mixer.

[@ubercatta]

I want to make chicken lemon rice soup and this recipe looks like it will work great!!! Thank you!

[@kathryngannon485]

Also the cooling thing the seitan is still cooking while it's hot.

[@marystestkitchen]

true!

[@AmazonKC]

If you don't have a stan mixer and don't want to or can't kneed for 40 mins, you can always break off small chunks and put it in your blender. It will become the gooey stretchy window pain dough in an 8th of the time. No physical kneading required. :)

[@manonwolf299]

That is interesting ! But will it really knead the dough ? Won't the blades just break it in pieces ?

[@AmazonKC]

@@manonwolf299 I do it every time and have never had an issue. I just blend a small piece until it gels into almost a ball and then I take it out. After Each piece I just merge them into a single ball.

[@TUG657]

Ahhh it looks so good! Great video Mary!!!!! Can’t wait to make that seitan!

[@marystestkitchen]

It's so good! I think you're going to love it! :-)

[@LettuceVegOut]

This looks absolutely amazing! I've never put so much work into seitan but have been meaning to try making a "chicken" texture like this. Going to try this over the break when I have time!!

[@hellokaroline1]

Mary! I’ve been looking for a recipe like this. Thank you!

[@marystestkitchen]

You will love it! Please enjoy :-)

[@queandmelworld]

Absolutely a delicious recipe very well explianed

[@mrknopester]

Mary, you're the best!

[@raissaferreira1101]

I loved the recipe, but I would also love a version using the washed flour method considering plain flour is still more affordable and easily available in many parts of the world. Love your content

[@marystestkitchen]

Sorry, I can't film that recipe as the motions required trigger my tendonitis terribly

[@raissaferreira1101]

@@marystestkitchen oh, I understand, just forget it then. Heath above all ❤

[@sammyalcantara5932]

I can't wait to make this!

[@marystestkitchen]

I can't wait to hear how it goes!

[@jodykivlin]

you are so amazing!!!! thank you for this recipe -- it looks AMAZING!!! - and your video tutorials are so great!!

[@marystestkitchen]

Thank you so much for your kind and encouraging words! 🤗

[@theaudiobookaficionado]

WOWWWWWW maybe someday i'll be able to tackle this recipe. for now i will continue to dream about you cooking for me 💗💗 😂

[@marystestkitchen]

hehe sure, keep dreaming ^.^

[@virtuosa69]

Another great recipe 😍🤩❤ Mary, you are a treasure 💯❤‼️

[@marystestkitchen]

And you are very kind! :-) Thank you so much for the encouraging comment

[@virtuosa69]

@@marystestkitchen You're so welcome 💖💖💖

[@dvaoa2910]

I'm sorry, I used Bob's Red Mill VWG, and just 2 cups were already at about 320g. So I went by volume (3 cups) instead of weight and it came out good. I would omit the sugar next time, it didn't need it, especially with the MSG in there. Touch too sweet.

[@davidcolin6544]

This looks truly amazing. Your videos are the best! I’m super nervous to try it though as I’ve had horrible luck with seitan. It always turns out with this gooey texture for me even when I follow all the instructions to the letter. Hopefully I’ll have better luck with this. Even if I don’t, kudos to you for coming up with this!

[@marystestkitchen]

Gooey often means it's not thoroughly cooked. So with this method of using a pressure cooker, you're almost guaranteed that cannot happen 😁

[@davidcolin6544]

@@marystestkitchen good to know, I hope it works! I just picked up a cheap pressure cooker on marketplace, just to try this out. See how you’re altering the course of peoples lives?? LOL

[@SquishyRogue]

Mary welcome! This looks so. Good!

[@marystestkitchen]

Thank you 😋

[@Dartchy]

Yay!! A new video! This looks sooo good. Definitely going to try. Do you think I could use dried porcini or shiitake mushrooms instead?

[@marystestkitchen]

Not shiitake; much too strong a flavour. Tbh I haven't had porcini in so long, Im not sure 🤷‍♀️ Hope you enjoy!