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

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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[tblizzi]

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

[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.

[andremarcatti]

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!

[pamelaflores]

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?

[AlohaTofoods]

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

[tamcon]

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 : )

[margauxs.]

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

[purplegill]

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

[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!

[anadd]

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

[anadd]

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 🙏❤

[gabyfesta]

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 :)

[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!

[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

[Oonagh]

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.

[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 😁

[lukehenly]

Thanks for this wonderful gift to the vegan community! Have you considered setting up a Patreon? I'd love to contribute to your hard work on a regular basis, and I'm sure I'm not alone. Also, was looking to see if you have a special Amazon affiliate page set up, but I don't see one here or on your blog. I trust your opinions and advice so much; I would love to be able to go to one place and shop for all your recommended stuff. Plus, it would let you paste just one link in the description above, then change, add, or remove products from your Amazon page down the road as needed. Just an idea! Keep up the fantastic work.

[funkymonkey]

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

[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.

[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!!