Planted Priyanka

How to make Chickwheat Seitan

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SEITAN aka the answer to all your faux meat dreams! When I first came across Avocados and Ales’ recipe for Chickwheat shreds, I knew that my search for the perfect seitan had come to its end. The addition of chickpeas not only brings in more high protein, but it also adds incredible shredded texture to the seitan that no other recipe will give you.

For this version of Chickwheat, I just halved the original recipe, substituted the miso paste with soy sauce, and omitted the onion and garlic to make it allium-free. However, you can totally tweak this base recipe and add your own seasonings! For more tips and step by step pictures, please see Avocados and Ales for the original recipe!

You can use this chickwheat seitan in any dish that you can think of! Add it to your burritos, salads, stir-fry, or sandwiches!

Check out this recipe for Vegan Philly Cheesesteak using chickwheat!
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Chickwheat Seitan

SEITAN aka the answer to all your faux meat dreams! The combination of chickpeas and gluten flour gives you a high-protein packed meat substitute with incredible texture. This recipe is adapted from Avocados and Ales. Please see her page for tips and step-by-step pictures for the original recipe!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Resting Time15 minutes
Total Time1 hour 55 minutes
Keyword: chickpeas, faux meat, seitan, vital wheat gluten
Servings: 1 pound
Author: Priyanka

Ingredients

  • 1 cup (150 g) cooked chickpeas, cold
  • 1/2 cup (118 mL) aquafaba, veggie broth, or water
  • 1 tbsp neutral tasting oil
  • 1 tbsp soy sauce
  • 1/2 tsp white vinegar, or apple cider vinegar
  • 1/4 tsp salt
  • 3/4 cup + 2 tbsp (total 128 g) Vital Wheat Gluten

Instructions

  • Blend all ingredients except the vital wheat gluten in a high speed blender until completely smooth. I use a nutribullet to get it nice and smooth. 
  • In a large bowl, add the blended chickpea mixture and vital wheat gluten, and mix until combined. Do not knead. Let rest for 15 minutes. 
  • Add the dough to a food processor, and knead until dough is warm, stretchy, and taffy like. This can take up to 5 minutes. If dough is still crumbly after 5 minutes, add a couple tbsp of water.
    Note: Make sure you weigh down the food processor with your hands because it may go a little crazy. This is expected, so don’t be scared! 
  • Once dough is kneaded, wrap tightly in parchment paper, and then in foil. 
  • Set up steamer apparatus: Place a steaming rack in the instant pot, and add a few inches of water. Place wrapped seitan on the steaming rack, cover and set on Manual for 90 minutes. See notes for stove stop steaming option.
  • Once done, carefully remove the chickwheat from the instant pot, and let cool for at least 15 minutes. Tear the chickwheat into desired shape. 
  • Season and prepare chickwheat according to the dish, or cool and store in the fridge or freezer for later use. See notes for more details.

Notes

This recipe will make roughly 1 pound of seitan. 
If you don't know what Aquafaba is, it's just the viscous liquid left over from cooked chickpeas. You can use the liquid from the can or liquid that you cooked the chickpeas in.
If using a regular stove top steamer, steam for about 3 hours. You just want to make sure the seitan is cooked all the way through.
Storing: After steaming, you can cool and wrap the seitan in plastic, and store it in an airtight container in the fridge for up to one week. Alternatively, frozen seitan will last for 2 to 3 months. Thaw seitan in the refrigerator for 1-2 hours before using.
For immediate use, such as in stir fry, heat a tbsp of oil in a pan over medium high. Once hot, add the chickwheat strips and add any seasonings to your liking. Cook for 2-3 minutes or until all sides are nicely browned and a bit crispy. 

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