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Home » Recipes » Special » How-to

The Best Vegan Chicken

By: Thomas Published: 26 Dec, 21 Updated: 6 Jan, 22 481 Comments

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4.58 from 76 votes
The Best Vegan Chick'n

It's finally here, vegan chicken! If you love Tofurky, you are going to love this recipe! The result is a super tender "Chick'n" with a very meaty and fibrous texture, this plant-based chicken recipe will blow your mind! Get ready for something meaty!

Best vegan chicken breasts made with gluten, on a wood plate.
Jump to:
  • 📘 Introduction
  • 🍗 How to Make Vegan "Chicken"
  • 🥪 Where to Use Vegan Chicken
  • 💬 FAQ
  • More Plant-Based Meat Substitutes
  • 📖 Recipe

📘 Introduction

After taking a look at the ingredients of Tofurky, I found out they were using tofu as the second ingredient. Tofu actually does a lot, it makes the seitan less chewy, more tender, and gives it a better texture overall.

The thing with seitan is that the final texture can be completely different based on how you knead it and how you cook it. For this recipe, you absolutely want to knead it for a long time to develop a fibrous texture, and then cook it wrapped in foil so it doesn't expand or develop a spongy texture.

There are many recipes that call for chickpeas or navy beans to add tenderness to seitan, the thing is I didn't want to add beans because I find them a bit hard to digest sometimes. So I stick to wheat gluten + tofu + seasonings + a secret ingredient to replace the beans: jackfruit!

Ingredients to make vegan chicken, jackfruit, tofu, vital wheat gluten.

🍗 How to Make Vegan "Chicken"

This plant-based chicken recipe requires just 6 ingredients! Here is what you will need:

  • Tofu - It helps a lot with the texture, making the seitan slightly less elastic, and more tender.
  • Jackfruit - Use young green jackfruit. It is sold in cans in most Asian stores, or can be found online. We are not using jackfruit for its texture here since it will be puréed with the other ingredients. Jackfruit adds tenderness to the seitan and makes it less chewy, which is usually a problem with seitan.
  • Vital wheat gluten - Wheat gluten is essential to get a fibrous and meaty texture!
  • Oil - For richness, and to prevent the dough from being too sticky.
  • Salt - For flavor.
  • Seasoning - I only went with onion powder here, but feel free to add chicken or poultry seasoning.
Vegan chicken seitan dough that looks fibrous.

Preparing the dough

The first step is to blend the tofu with the water, jackfruit, salt, and a couple of tablespoons of oil until very smooth.

Next, transfer the mixture to a stand mixer and add the vital wheat gluten. You want to knead the seitan for at least 20 minutes for it to develop a fibrous texture. If you don't knead enough, the seitan won't have that meaty texture.

Note: I highly recommend using a stand mixer, do not use a food processor, please! I broke the blade of mine when testing this recipe. The dough is very elastic so it won't work well in a food processor.

The Best Vegan Chickn
The Best Vegan Chickn

Cooking the Seitan

Once your dough has developed a nice texture, it's time to cook it. I'm sharing two ways to do so: in a pressure cooker or in the Instant Pot. Wrap the dough tightly in two sheets of aluminum foil and pressure cook for about 30 minutes. A quick note: the seitan is pressure cooked in water, not steamed.

Once your seitan chicken is cooked, let it cool completely before shredding it, or cutting into the desired shape. I highly recommend letting the seitan cool in the refrigerator for at least 4 hours before shredding it.

You can shred the chick'n by simply pulling the seitan with my hands, cut it into pieces, or make "chicken breasts" if you prefer!

Look at that fibrous and meaty texture!

The Best Vegan Chickn
The Best Vegan Chickn

At this point the chicken is not flavored, so you will need to add flavor with a marinade. I'm sharing 6 marinades in the notes, but feel free to experiment!

This chick'n is super tender, very meaty and has that fibrous texture that is so similar to chicken! Thanks to the tofu and seitan, it is also very high in protein (28g per serving!).

Vegan chicken breasts with cilantro on a wood plate.

🥪 Where to Use Vegan Chicken

This vegan chick'n is extremely versatile, it can be baked, sautéed, or grilled. You can use it:

  • In salads: Simply shred it and add it to your favorite salads.
  • In curries: Add shredded chick'n at the beginning of cooking if you want it to soak up the flavors of the sauce and become very tender. Add at the end if you want a slightly firmer texture. It would be perfect in this Vietnamese Curry!
  • In pasta dishes: Finely shredded, sautéed, and added to spicy noodles, yum!
  • In stir-fries: Marinade your chick'n before adding it to stir-fried vegetables.
  • In sandwich: Thinly sliced, and combined with lettuce, vegan mayo, or paté.
  • To make vegan chicken nuggets: Feel free to check out our Vegan Chicken Nuggets recipe.
  • In soups (hey vegan chicken noodle soup!), bakes, and so much more!

💬 FAQ

  • Which type of tofu should I use for this recipe? For the best results, you want to use a medium tofu.
  • Can I substitute the jackfruit? Some readers had success using drained cooked navy beans (use about 7 ounces of drained beans).
  • Can I add more flavorings to the dough? Yes! This recipe gives you a base and the result has a very mild flavor, allowing you to marinade and season it afterwards. However, if you want to add chicken or poultry seasoning directly to the dough, feel free to do so!
  • Can I use this vegan chicken to make nuggets? Of course! Check out our Vegan Chick'N Nuggets recipe here.
  • Is the aluminum foil essential? If you don't want the aluminum to touch the dough, you can first wrap the dough in parchment paper.
  • How long does vegan chicken keep? Vegan chicken will keep for up to 3 days in the refrigerator.
Vegan chicken with a soy marinade and green onions.

More Plant-Based Meat Substitutes

  • High-Protein Vegan Burgers
  • Vegan Sausages
  • The Best Vegan Foie Gras
  • Vegan Paté
  • Vegan Fish Fillet

I hope you will love this vegan chick'n! It's SO meaty, versatile, and would even surprise meat-eaters! It's definitely the best vegan chicken recipe!

Let me know in the comments and leave a rating if you try this recipe!

Vegan shredded chicken on a wooden board.

📖 Recipe

The Best Vegan Chickn

The Best Vegan Chicken

Author: Thomas
Amazing vegan chicken that has an incredible meaty texture! You will never believe it's vegan! Plus it's high in protein!
4.58 from 76 votes
Print Pin Review
Prep Time : 40 mins
Cook Time : 30 mins
Total Time : 1 hr 10 mins
Servings 17 ounces (about 480g)
Calories 244 kcal

Ingredients
 
 

  • 9 ounces medium tofu
  • 1 20-ounce can young green jackfruit
  • ⅔ cup water (for extra flavor, use vegetable broth and omit the salt)
  • 2 tablespoon oil
  • ¾ teaspoon salt
  • ¾ teaspoon onion powder
  • 14 tablespoon vital wheat gluten (I used vital wheat gluten with a 83% protein content)
  • ¼ cup all-purpose flour
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Instructions
 

  • Drain and rinse the tofu. Pat it dry very well with kitchen paper towels. Add it to a high-speed blender. Drain and rinse the young jackfruit, remove the hardcore parts and discard. Add the jackfruit to the blender. Note: after removing the hardcore parts of the jackfruit, you should end up with about 7 ounces (200g) of jackfruit.
  • Add the water, oil, salt, and onion powder to the blender and blend on high speed for about 30 seconds, or until very smooth.
  • Transfer the wet mixture to the bowl of a stand mixer fitted with the flat beater/paddle. Add the vital wheat gluten and all-purpose flour. Knead on speed 2 for about 5 minutes.
  • At first it will look very wet, that is normal. Keep kneading. Once it's starting to turn into a dough, replace the flat beater with the dough hook and keep kneading on speed 2 for at least 20 minutes. This may seem like a long time but it's essential to get a very fibrous texture. Make sure you stay near the stand mixer as it will probably move. The dough will be soft and slightly sticky. Again, this is normal, you don't want the dough to be too firm.
  • Once the dough has a fibrous texture, divide it into two balls. Shape each balls into a log and wrap tightly in aluminum foil. Wrap in a second layer of foil.
  • Fill a pressure cooker (or Instant Pot) with cold water to the ⅔ (about 3 liters). Place the seitan logs in the pressure cooker. The logs will be submerged in water.
  • If using a pressure cooker: heat over medium heat, once it is under pressure, cook for 30 minutes.
    If using an Instant Pot: set to Manual Pressure Cook and set the time to 30 minutes.
  • After 30 minutes, release the pressure. Carefully remove the seitan rolls from the cooker and let them cool completely.
  • Once cold, remove the rolls from the aluminum foil, transfer to a plate and cover with plastic film. Refrigerate for at least 4 hours. I found out that chilling in the refrigerator for a few hours gives it a more fibrous, meatier texture.
  • Next, using your hands, shred/pull the seitan chicken into bite-size pieces (or larger pieces!). You can now use it in any recipe! I recommend preparing a marinade before stir-frying or baking to add more flavor.
  • Chick'n will keep in the refrigerator for up to 3 days.

Video

Notes

Marinades (For about 1 and ½ cup of shredded chick'n):

  • Olive oil & Thyme: Combine 2 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ¼ teaspoon salt, and 1 minced clove of garlic in a bowl.
  • Coconut Yogurt Curry: Combine ¼ cup coconut yogurt, 1 tablespoon lime juice, 2 teaspoon maple syrup, 1 teaspoon curry powder, ¼ teaspoon chili, and ¼ teaspoon salt in a bowl.
  • Teriyaki: Combine 2 tablespoon soy sauce, 2 tablespoon maple syrup, 1 tablespoon white rice vinegar, 1 minced clove of garlic, and 1 teaspoon toasted sesame oil in a bowl.
  • Sesame & Peanut: Combine ¼ cup crunchy peanut butter, 3 tablespoon coconut milk, 1 tablespoon toasted sesame oil, 1 tablespoon lime juice, and 1 teaspoon maple syrup in a bowl.
  • Five-Spice: Combine 3 tablespoon soy sauce, 1 tablespoon water, 1 tablespoon coconut sugar, ½ teaspoon five-spice powder, ½ teaspoon Korean chili flakes, and 1 teaspoon oil in a bowl.
  • Smoky BBQ: Combine 3 tablespoon ketchup, 1 tablespoon coconut sugar, 2 tablespoon maple syrup, 1 teaspoon smoked paprika, 1 teaspoon white vinegar, ½ teaspoon vegan Worcestershire sauce, and 1 minced clove of garlic in a bowl.
I recommend you let the chicken marinate for at least 1 hour, and up to 24 hours.
Recipe adapted from K.O Rasoi and Cususu.

Nutrition

Serving: 3.5 ounces (about 100g) | Calories: 244 kcal | Carbohydrates: 12 g | Protein: 28.6 g | Fat: 11.2 g | Fiber: 5.1 g
Course : Main Course
Cuisine : American
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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Reader Interactions

Comments

  1. Jeanne Collaco

    April 28, 2019 at 6:02 pm

    Hello Thomas! Thank you for another amazing recipe Did you try any other methods for cooking the chicken? I don’t have a pressure cooker or Instant pot...is one absolutely necessary for the chicken to come out properly? Thank you again! ♥️

    Reply
    • Thomas

      April 29, 2019 at 7:46 am

      I think it should also work by boiling in a large pot of water for 45-60 minutes.

      Reply
      • Jeanne Collaco

        April 29, 2019 at 8:08 am

        Thank you! I can’t wait to try it;))

        Reply
        • Deb Z

          September 29, 2021 at 9:33 pm

          Hey Jeanne!
          When you boil it, it may seem spongy when it's done. Just put it on a drainer and let the extra liquid seep out. That will make a difference in the texture.

          Reply
      • Maya

        April 30, 2019 at 8:46 am

        Never boil seitan! Only simmer... if you boil it the texture will be sponge/brain like!

        Reply
        • Thomas

          May 03, 2019 at 6:49 pm

          Thanks for your input Maya, have you tried it? I can assure you the texture is not spongy at all 🙂

          Reply
          • Maya

            May 05, 2019 at 10:09 am

            I have with other seitan recipes and it turns out very spongy! Seitan groups and gurus also advise against boiling. I guess your recipe is the exception that makes the rule!

          • Annette

            April 15, 2020 at 8:38 am

            Can this be seen in soup? I’m looking to make an imitation of chicken and dumplings.

          • Thomas

            April 16, 2020 at 9:59 am

            I will take note for a possible future recipe 😉

          • Janne Swearengen

            February 26, 2021 at 8:32 pm

            Do you simmer with it wrapped tightly in foil or just the seitan?

          • Thomas

            February 27, 2021 at 12:56 pm

            Yes, boil tightly wrapped in 2 layers of foil.

          • Sue

            March 20, 2021 at 1:03 am

            Hi, would it work if cooked using sous vide method, vacuum-packed? If so, what would be the best temperature and time? I haven't got either of the cooking methods mentioned in the recipe. Thank you!

          • Thomas

            March 23, 2021 at 6:41 am

            Hi Sue,
            I'm not familiar at all with cooking sous-vide, so to be honest I have no idea, sorry.

          • Ruchama Burrell

            August 01, 2021 at 3:37 pm

            I think probably the boiling works with this because it's not just wheat gluten. Without doing the math closely it seems to be that you have almost as much tofu and peeled jackfruit as you have gluten. I have some dried jackfruit hanging around. Do you think reconstituting and using it would work?

          • Thomas

            August 02, 2021 at 5:58 am

            Boiling works because the loaves are tightly double wrapped. Regarding the dried jackfruit, I have to admit I have never heard of it!

          • Wayne B.

            September 24, 2021 at 7:26 pm

            I tried this recipe and, as Maya warned, it turned out wet and spongy. I may dare to try again, being careful to not boil.

          • Thomas

            September 24, 2021 at 7:30 pm

            The issue is definitely not about boiling. Maya didn't try the recipe and while what she says is true in some cases, it doesn't apply to this recipe, and especially not when the seitan is tightly wrapped. I would recommend checking the video to see what kind of texture you are supposed to get before wrapping and cooking the seitan.

            Since not all brands of jackfruit and tofu are equal, some contain more moisture, so you may have to add extra vital wheat gluten until you get the correct consistency.

        • Serge Sonnino

          September 12, 2019 at 9:46 pm

          Wraped seitan remain firm, boiled or steamed. I would be more confident with cloth and string.

          Reply
          • Janne P Swearengen

            March 12, 2021 at 6:21 pm

            As would I've had another recipe blow up in my oven triple wrapped with heavy duty foil. Now I always triple wrap and tie.

        • Alyssa Benjamin

          April 21, 2020 at 1:36 am

          This is only true when seitan is boiled unwrapped, allowing internal steam to create air pockets and expand the seitan from within. Boiling tightly wrapped Seitan as Thomas mentioned makes for a fantastic texture.

          Reply
        • Evelyn

          April 25, 2021 at 8:05 pm

          Boiling may very well make seitan spongy but, in this recipe, the seitan is sealed inside two layers of tin foil so the water never touches it. I think this is the key as to why it works.

          Reply
      • Catherine Hall

        December 30, 2019 at 10:17 pm

        Thx! That was my question also as I don’t have a pressure cooker or instant pot. I shall now try the recipe!

        Reply
      • Jessica Downs

        September 10, 2021 at 1:00 am

        The mixture never turned into a dough for me. I followed the recipe to the T. I’m not sure what happened 🙁

        Reply
        • Thomas

          September 10, 2021 at 5:54 am

          Sorry to hear that! I can assure you this recipe has been tested and re-tested times and times again, so the ratio of ingredients and process is correct.
          Here are a few tips: try using another brand of tofu, you want the semi-firm kind, not the extra firm. Also, drain the jackfruit and pat it dry using a kitchen paper towel.

          At first, the mixture is a bit wet, but as gluten develops during the kneading, it will turn into a dough. If it doesn't, you may want to add just a bit more gluten until you get the consistency you see on the video. Hope it helps!

          Reply
          • trev

            September 14, 2021 at 2:14 am

            1 star
            this recipe was a mess. maybe my VWG was not high enough in protein I baked the foil double wrapped rolls I will try one more time but have low expectations

          • Thomas

            September 14, 2021 at 5:50 am

            Thanks for your feedback. However this recipe is not “a mess”. As you can see in the comments, 95% of people had great results. The recipe has been re-tested countless times on my end and the video was actually made to show it works (we used the exact process, ingredients, and ratios in it).

            I would recommend trying with a different brand of VGW, using a firm tofu (don’t get the extra firm), and slightly patting dry the jackfruit with a kitchen paper towel before blending.

            Also, the mixture is quite sticky and liquid at first, but thickens as the gluten develops, so make sure you are kneading long enough with the stand mixer.

    • Adie

      May 06, 2019 at 11:20 pm

      5 stars
      Steaming works. I usually have to half the dough and do it in two batches as my steamer is too small. Steam each one for an hour , making sure to top up the water every 20 mins or so so it doesn't boil dry.

      Reply
    • Lauren haynes

      November 01, 2019 at 7:57 pm

      I used this recipe! It worka so well! I prefer to bake my seitan and that worked for me with this. I baked it on 425 for about 45 min

      Reply
      • Carmen

        February 05, 2020 at 2:51 pm

        Hello Lauren,

        Did you bake the seitan in foil or "loose"?

        Thank you!

        Reply
      • Janne Swearengen

        February 26, 2021 at 8:34 pm

        That's good to know about the baking! I am currently steaming mine in three bathes.

        Reply
    • Charlotte Besaw

      April 01, 2021 at 12:57 pm

      I steam my chickwheat over boiling water for 90 minutes. If you submerge it in boiling water, you will get a gooey, strange looking substance that resembles mashed brains.

      Reply
      • Sebastien

        December 20, 2022 at 12:09 am

        😂😂🤣 thanks for the tip!

        Reply
    • Alicia

      December 23, 2022 at 9:27 pm

      Every time I try to make any seitan recipe and boil/ steam it, it turns out hard and rubbery. What am I doing wrong? I’m a great cook, baker and canner.

      Reply
  2. Brice

    April 28, 2019 at 6:38 pm

    MERCI POUR LA RECETTE Thomas,

    J’aurais aimé savoir où trouver/commander d’un jackfruit bio en France ?

    Merci beaucoup

    Brice

    Reply
    • Thomas

      April 29, 2019 at 7:46 am

      Bonjour Brice,
      J'achète mon jacquier dans une épicerie asiatique, mais il n'est pas bio. Je pense que sur boutique-vegan ils en ont.

      Reply
      • Brice

        April 29, 2019 at 12:34 pm

        Merci beaucoup !!

        Reply
      • Raini

        February 29, 2020 at 8:09 pm

        Will it freeze?

        Reply
        • Thomas

          March 04, 2020 at 5:46 am

          I haven't tried it yet.

          Reply
        • Elle

          March 04, 2020 at 6:56 pm

          Hi, I froze mine. The texture changed only slightly. I used it in a stir fry and it was delicious.

          Reply
          • Rhi

            July 30, 2020 at 10:01 am

            Hi Elle, did you freeze it all in one or did you tear it up into pieces first?

            Thank you for this recipe, Thomas, I cannot wait to try it!

        • Charlotte Besaw

          April 01, 2021 at 12:58 pm

          It freezes beautifully!

          Reply
      • Thibaut

        March 13, 2021 at 11:27 am

        Bonjour Thomas,
        Je vais essayer cette recette aujourd’hui, mais auriez-vous une astuce pour enlever le goût vinaigré de saumure du jackfruit en conserve ? C’est tellement éloigné du goût du fruit frais.
        Merci !

        Reply
        • Thomas

          March 13, 2021 at 11:53 am

          Bonjour Thibaut,
          Il suffit de bien rincer le jacquier. Je ne retrouve pas de goût de saumure dans le résultat final. Surtout si vous le faites mariner par la suite.
          En général le (jeune) jacquier frais n'a pas vraiment de goût, mais effectivement il n'a pas ce petit goût de conserve.

          Reply
          • Thibaut

            March 14, 2021 at 3:17 pm

            Merci beaucoup !
            Je vais procéder à un rinçage intensif alors
            Bonne journée !!

  3. Tanya

    April 28, 2019 at 6:41 pm

    I would love to try this but I don’t have a standing mixer. Do you think I could use a food processor with a dough blade? I’ve used it for other seitan recipes. Might just have to give it a try. Also, could you give me an estimate of the volume of jackfruit used (the jackfruit I use doesn’t come in a can)? Maybe a cup or cup and 1/2? Thank you for sharing this recipe. I hope to try it soon.

    Reply
    • Thomas

      April 29, 2019 at 7:49 am

      I would definitely not recommend using a food processor, you will likely break something. The dough becomes very elastic, so it's at your own risk.
      I think a cup and a half of jackfruit is about right!

      Reply
      • Alejandro Ruiz

        March 10, 2020 at 4:33 am

        3 stars
        Hi Thomas, what stand mixer. Do u hav?

        Reply
        • Thomas

          March 14, 2020 at 6:07 am

          Kitchen Aid!

          Reply
  4. Viv

    April 28, 2019 at 6:44 pm

    4 stars
    I don’t have an Instant Pot or Pressure Cooker. How would you recommend I cook this?
    this?

    Reply
    • Kaitlyn

      April 28, 2019 at 11:09 pm

      I've made similar recipes to this in a regular steaming apparatus, for about 2 hours. Just make sure you come back every half hour or so to check that there's enough water to keep simmering and it should be okay. Since Thomas divides the dough into two here instead of one big piece, it might even be okay to steam them for a little less time. I've found these recipes to be pretty forgiving so go with what feels right!

      Reply
    • Thomas

      April 29, 2019 at 7:49 am

      You may want to try boiling in a large pot for 45-60 minutes, you should get a similar result.

      Reply
      • Maya

        April 30, 2019 at 8:48 am

        Never boil seitan! Only simmer… if you boil it the texture will be sponge/brain like!

        Reply
      • Kara

        March 18, 2022 at 5:39 am

        I heard aluminum causes cancer, what else can I wrap it in?

        Reply
        • Thomas

          March 20, 2022 at 7:05 am

          You can first wrap it in parchment paper before wrapping it in foil, this way it won't touch the aluminum.

          Reply
          • Gabriela

            May 13, 2022 at 6:36 pm

            I've all your eeciand they are always successful. I am getting ready to try this one! Suggestion: use the aluminum dull side out, shiny side in. So itthe aluminum doesn't touch your food

    • Deb Z

      September 01, 2021 at 3:30 pm

      Viv, Get an InstantPot. You will not regret it. Great tool.

      Reply
      • Leigh

        September 01, 2021 at 7:34 pm

        I got one and took it back. I read everything and watched videos when I finally unboxed it. I decided that it wasnt for me. Personally, prefer cooking as I always have...that's just me.

        Reply
  5. Tomi

    April 28, 2019 at 6:54 pm

    Does the flavor of the jack fruit come through in the final product. I don't like the flavor of jack fruit so I wouldn't want to make it, and then I end up with something I won't eat. I love the idea of this so if it doesn't have a real jack fruit taste, I would love to try this! Thank you for sharing!

    Reply
    • Thomas

      April 29, 2019 at 7:50 am

      Honestly, I can't taste the jackfruit at all. Jackfruit is pretty bland.

      Reply
    • Dale Ball

      April 02, 2020 at 4:15 pm

      The recipe calls for canned young jackfruit in brine, which is very bland, not mature jackfruit, which is very sweet and has a distinctive flavor.

      Reply
  6. Mark

    April 29, 2019 at 2:47 am

    This looks so great! Just wondering if you have any thoughts about health consequences of cooking in aluminum foil. I've heard it's not a great idea and would love your opinion.

    Reply
    • Thomas

      April 29, 2019 at 7:52 am

      I don't, sorry!

      Reply
    • Mark G

      April 30, 2019 at 4:02 am

      I wrap anything that goes into aluminum foil in parchment paper first. The parchment paper protects the content for the aluminum but it still looks normally.

      Reply
  7. Malene

    April 29, 2019 at 6:46 am

    It's so sad when you read about someone being thoughtful by not eating animals, but doesn't think about how bad aluminium foil is and how harmful that is for the body. Veganism should not only be about the animals, but also about your own health.

    Reply
    • Thomas

      April 29, 2019 at 7:53 am

      Thanks for your concern Malene!

      Reply
      • Amanda

        April 29, 2019 at 10:20 am

        Personally, I'm thinking more along zero waste lines when it comes to using foil or cling wrap, I think the silicone high heat food pouches would probably work for this. I've seen hot soup poured into them. Silicone bakeware stands up to high oven temperatures and is also used on the outside of the Roccbox pizza oven so I'm sure you can boil the pouches with no problem.

        This recipe looks amazing! I've found a great vegan chicken stock powder, all natural ingredients, that would work great to flavour the chick'n. It's by a company called Massel, they do a beef version too which I've not tried yet.

        Reply
        • Kathryn Gannon

          April 30, 2019 at 11:53 am

          You may want to read up on silicone as well. It was found to leech into food. Maybe nothing is 100% safe.

          Reply
        • Thomas

          May 03, 2019 at 6:30 pm

          Thanks! Let me know if you try it!

          Reply
        • Deb Z

          September 29, 2021 at 9:28 pm

          How much chicken stock do you use? Any other spices? Thanks for sharing.

          Reply
    • Eddie

      April 29, 2019 at 1:22 pm

      Any post about veganism is almost always followed up with comments about somebody not doing veganism right. Thanks for the terrific recipe, Thomas. Can't wait to try.

      Reply
    • Fonda Boies

      April 29, 2019 at 7:18 pm

      It's so sad when the "I'm a better vegan than you" committee feels the need to lecture others about how they're doing everything wrong. You don't want to use aluminum foil? Don't use it - but your lecturing tone makes you seem incredibly unpleasant.

      Reply
      • Maree

        February 05, 2020 at 3:10 am

        Agree, it turns a lot of would- be vegans off instantly too. It’s not always a welcoming group!
        Can’t wait to try this! Thanks for the recipe!

        Reply
    • Michael

      June 30, 2019 at 7:15 am

      Malene, Veganism is about animals, NOT about health.

      If you’re worried about foil, use cheesecloth and reuse it after washing. I have been doing this for years.

      Reply
      • Tess

        February 05, 2020 at 1:48 pm

        Do you line the cheesecloth with parchment or just the cheesecloth?

        Reply
    • Pearle Lee

      December 20, 2019 at 3:46 am

      5 stars
      The word “should” is so last millennium. Get with it!

      Reply
  8. Kieran

    April 29, 2019 at 7:45 am

    Hi Thomas, Very excited to try this recipe!
    Are there any other ways to cook if you don't have a pressure cooker or Instant Pot?
    Thanks

    Reply
  9. Sam Turnbull

    April 29, 2019 at 1:02 pm

    5 stars
    Wow! That looks amazing!!! You're the wizard of vegan cooking!!

    Reply
    • Thomas

      May 03, 2019 at 6:31 pm

      Thanks Sam 🙂

      Reply
    • Leigh

      April 28, 2021 at 11:11 pm

      Sam, I was wondering about the kneading in the recipe. I've made your recipe for chicken and steak where we are instructed not to knead to much, basically, just bring the dough together, form,and steam unwrapped. Very little kneading seemed to produce a more tender result....so I am worried about kneading too much ever since (took your course, too.)

      Reply
  10. Susana

    April 29, 2019 at 5:54 pm

    5 stars
    Hi Thomas,

    thank you for a seitan recipe, I am always looking for those!

    Thank you for your creativity, jack fruit should be good, the tender but stringy texture is just what I was looking for

    Also, those worried about foil (you can always wrap parchment paper or cheese cloth around the food and then wrap the foil).

    Please don't give Thomas a hard time who pours his heart and soul into providing us amazing recipes! Many other people wrap food in aluminium foil, it's a personal choice.

    thank you Thomas!

    Reply
    • Thomas

      May 03, 2019 at 6:37 pm

      Hi Susana,
      Thanks so much for your kind words! Hope you will like the seitan!

      Reply
  11. Maya

    April 30, 2019 at 8:49 am

    Thank you for this recipe! I have a bunch of jackfruit and was looking for a way to make a vegan meat but with a higher protein content than just jackfruit alone. Can't wait to try it out!

    Reply
    • Thomas

      May 03, 2019 at 6:49 pm

      😉

      Reply
  12. Diane

    April 30, 2019 at 3:15 pm

    Hey can we hand knead these ...? I’m fresh out of standing mixer

    Reply
    • Thomas

      May 03, 2019 at 6:50 pm

      I'm afraid kneading by hand would be too long...It really needs to be kneaded for a long time in a mixer to develop this kind of texture.

      Reply
      • Kathryn Gannon

        September 25, 2021 at 7:23 pm

        I think a bread maker should work on the dough programme.

        Reply
    • caro

      May 06, 2019 at 6:42 am

      5 stars
      thomas, you are genius! i experimented on a patty made of seitan, chickpea flour, kidney beans. beetroot and jackfruit - it worked well. i first baked it in the oven for 20 minutes and then (after cooling) fried it in the pan with oil. nice and tender.
      i highly recommend to let seitanbased what-evers cool completely before doing the final step. this gives the best texture.
      i read about not kneading seitan but pulling it apart and then just lay the parts on a pile, press it and pull it again. like tearing it into pieces. (it would be helpful to add a little bit of tapioca starch) this gives a fibrous texture. i do not have a blender, so i will try it by hand...
      and to those who are afraid of aluminium: wrap the dough in cloth like this zombie does: https://www.youtube.com/watch?v=o0QtiJNyZAE ...or cook your seitan in glasses (those glasses which have an even/straight wall on the inside) like in this video https://www.youtube.com/watch?v=QcNsYB2FZH8 (sorry, it´s german). it works well and your seitan will be preserved for a long time.

      now i jump to my kitchen and try your recipe, thomas! i celebrate you 🙂
      vegan love from good old germany! caro

      Reply
      • Thomas

        May 11, 2019 at 1:54 pm

        Thanks for sharing Caro! Hope you will like the vegan chick'n 🙂

        Reply
    • Katia

      March 11, 2020 at 6:22 pm

      Hey ,
      I kneaded my dough by hand for over 20minutes, intensely.
      The first time I wrapped it in cloth to simmer but I think it sucked up too much water and it was somewhat soggy.
      The second time I wrapped it in aluminum foil and it came out firm and had a nice texture...

      Reply
  13. Maia

    May 01, 2019 at 11:03 am

    5 stars
    Dear Thomas... Thanks for the recipe... I am not so keen on the idea of aluminium for cooking. In stead I vacuum pack my seitan and sou vide cook it for 2- 3 hours. The vacuum will eventually disappear of course, but it works all right.

    Reply
    • Kendall

      August 22, 2019 at 9:38 pm

      Im just curious, if youre worried about cooking in aluminum foil, arent you worried about the toxins in plastic leaching into the food from cooking in vacuum seal bags?

      Reply
  14. Elizabeth V

    May 01, 2019 at 2:19 pm

    I am beginning to think my laptop has ears. I was just talking about making this and here you pop up!!
    I am about to start this recipe and try to knead it by hand. Wish me luck please. I will also update you on how it turns out.
    No vegan lectures here. Love that you took the time to share. Peace.

    Reply
    • Thomas

      May 04, 2019 at 6:39 am

      Haha 🙂 Well good luck if you knead by hand, I think it's going to take a looong time!

      Reply
    • Elise

      May 06, 2019 at 7:31 am

      Hey there,

      I don’t have a stand mixer either, so I’m wondering how long it takes to knead this by hand. Thanks in advance.

      Thanks to Thomas for your awesome recipe.

      Reply
      • Thomas

        May 11, 2019 at 1:55 pm

        I'm not sure it's possible to get that texture by hand honestly, it would take a very long time.

        Reply
  15. TofuAnnie

    May 01, 2019 at 7:48 pm

    5 stars
    Hi Thomas!

    Not too long ago I talked my mom into going the plant way and she is thrilled how all of her health checks just keep getting better. The only thing she really misses is chick'n for dishes. She's tried soy curls, TVP and tofu, but she was searching for something a little different in texture and presto, Full of Plants comes to the rescue! We will be making this soon to help fill that toothy spot she'd like to fill. Thanks for all of your hard work! We both love your blog and the enticing pictures.

    Reply
    • Thomas

      May 04, 2019 at 6:45 am

      Hi TofuAnnie,
      Thanks for your message, I hope you and your mom will like it!

      Reply
  16. Sarah | Well and Full

    May 02, 2019 at 3:33 pm

    Wow this is absolutely incredible! I'm always so impressed by how you are able to deliciously veganize so many non-vegan foods 🙂

    Reply
    • Thomas

      May 04, 2019 at 7:03 am

      Thanks Sarah! 🙂

      Reply
  17. Kathleen - Produce On Parade

    May 06, 2019 at 10:17 pm

    Wow, this looks absolutely incredible. I am excited to try it out! Look at that texture! You're brilliant!!

    Reply
  18. Julian

    May 07, 2019 at 7:29 pm

    5 stars
    Bonjour Thomas!

    Thank you for your fabulous recipe. We made this "chicken" recently and used half of it in a butter chicken curry recipe, and the other half to make vegan chicken wings.

    The chicken is delicious and comes out well, however it is incredibly tender- we perhaps would like it to be a tiny bit more firm. So I was wondering if you could recommend a way to add a slight amount more chew to the "chicken"? Perhaps by adding more vital wheat gluten during the mixing stage? Or perhaps by adding less of the wet ingredient (tofu)? Please let me know what you think, and if you could advise approximate measurements to either add or remove, that would be wonderful! 🙂

    I should note that we had to steam the chicken in tinfoil for a while because we don't have a pressure cooker, but it came out looking exactly like the pictures above. We also didn't press the firm tofu. The recipe doesn't say to do so, but that could maybe be another method of adding a little more firmness to the "chicken"?

    Thank you in advance and thanks again for the great recipe! We will definitely be making this again. I highly recommend shredding the chicken and marinating in ~2 tbsp olive oil, ~1/2 tbs coriander, garam masala, kashmiri chili powder, cumin, and 1/4 tbs ginger and turmeric-- and then fry in a pan and add to any curry. Delicious!!

    Reply
    • Thomas

      May 11, 2019 at 4:32 pm

      Hi Julian,

      You're welcome! Thanks for your feedback! Did you let it sit one day in the refrigerator? I find it firms up slightly overnight. If you want to make it firmer I would recommend decreasing a bit the jackfruit and tofu. I can't give you any measurements though as it requires testing. That is correct, no need to press the firm tofu 🙂

      Thanks for sharing your marinade recipe 🙂

      Reply
  19. jeff taylor

    May 12, 2019 at 6:57 am

    I used a high quality cheese cloth instead of tin foil and it worked great - just an FYI. Thanks Thomas!

    Reply
    • Thomas

      May 20, 2019 at 9:36 am

      Thanks for sharing!

      Reply
  20. Beverly

    May 15, 2019 at 3:49 pm

    5 stars
    I tried making this, but I think my Kitchen Aid stand mixer is too big to really give this amount of dough the proper kneading. The final product was more like bread dough than a chewy seitan (which I've made several times.) I will experiment again doubling the recipe, and perhaps reducing the amount of jack fruit.

    For those concerned about foil, you can wrap the chickn in parchment first, then in foil, or use cheesecloth, as another person has commented.

    Thank you for another great recipe, Thomas!

    Reply
    • Thomas

      May 20, 2019 at 10:10 am

      Something definitely went wrong as you shouldn't get a bread texture, but a very meaty one.
      Hope it will turn out better next time!

      Reply
      • Scott

        April 07, 2020 at 7:05 pm

        Hello Sam, First I want to say thank you for your blog and the recipe, I have tried to make the recipe several times, (I'm currently on my 6th attempt) and I too get a textured that is similar to bread, nothing like what you show in your photos, I have thought on each attempt that I must be missing something or that I must be doing something wrong but I follow the steps as printed in the recipe and never get the results you show in your post. Any chance you would be willing to do a step by step video on it?

        Reply
        • Thomas

          April 08, 2020 at 9:45 am

          I might do a video in the future! Sorry to hear you had trouble with this recipe.

          Reply
  21. Ida Moser

    May 16, 2019 at 4:32 pm

    5 stars
    Absolutely amazing. This ‘chickn’ has the texture of the real deal and it definitely cooked to perfection in my Instapot. I found that the chickn was tasty by itself but even better with a sauce/marinade. Great recipe!

    Reply
    • Thomas

      May 20, 2019 at 10:17 am

      I'm so happy to hear you liked this vegan chick'n! Thanks for your feedback Ida, it is true that a marinade makes it even better! 🙂

      Reply
  22. Sol

    May 21, 2019 at 12:34 am

    Hello Thomas, I can not find jackfruit in my country. How can I replace it?

    Reply
    • Thomas

      May 28, 2019 at 12:32 pm

      I'm afraid there is no real substitute, you may want to try using cooked white beans.

      Reply
      • Catherine Gardner

        January 19, 2020 at 10:27 pm

        I can't get jackfruit where I live... what about canned jack fruit??

        Reply
        • Thomas

          January 27, 2020 at 5:16 am

          I'm talking about canned jackfruit.

          Reply
      • Estefanía

        January 31, 2020 at 3:58 pm

        I can't get any jackfruit in my country either. So, how much white beans should I use? Also 1.20 ounces?

        Reply
        • Thomas

          February 01, 2020 at 8:10 am

          I have never tried with beans I'm afraid, but some people had good results.

          Reply
        • Psuke

          June 23, 2020 at 5:50 pm

          You may want to try the recipe at Avocados and Ales. She uses garbanzos and aquafaba in her recipe instead of jackfruit. It's not exactly the same recipe, but similar. Look for "chickwheat shreds". She also uses a food processor instead of a stand mixer, but kneads it for less time.

          I recommend keeping a close eye on it (food processo), though. Mine jerked around so much it fell off the counter and broke. Thank goodness for ebay!

          Reply
          • Thomas

            June 27, 2020 at 7:55 am

            I would definitely not recommend using a food processor. I also broke mine when working on this recipe, be careful.

      • Jenbro

        July 20, 2020 at 4:02 am

        I wonder if maybe canned (not marinated) artichoke hearts might be a good substitute? I’ll be trying this this week!

        Reply
    • James

      January 06, 2022 at 2:40 pm

      Yeah, I live in Asia (Taiwan) and the only jackfruit here is sweet.

      Reply
      • Thomas

        January 09, 2022 at 4:06 pm

        You should check the local markets, for example in Viet Nam it's possible to find the unripe one only in some markets, and just a few vendors are selling it.

        Reply
  23. Petra

    May 21, 2019 at 7:11 am

    Hello Thomas Thanks for this great recipe. I tried it yesterday. Unfortunately, it does not look like you photos at all. Also, it have the consistency of bread rather than meat. Pity! Do you have an idea what I did wrong?

    Reply
    • Thomas

      May 28, 2019 at 12:33 pm

      Hi Petra,
      I'm afraid I can't say what went wrong...did you drained the jackfruit? And pressure cooked the seitan tightly wrapped?

      Reply
      • Petea

        May 28, 2019 at 9:02 pm

        Yes . The Saitan was in the steam pot. But I've got household foil, not aluminum foil, maybe that's why. How do you dry the jackfruit? I pressed it.

        Reply
        • Thomas

          June 04, 2019 at 9:57 am

          I just drain the jackfruit, not dry.

          Reply
    • Carrie Moore

      January 14, 2020 at 3:33 pm

      The same thing happened to me. It turned out terribly for me. 🙁 In his picture above it only shows a few pieces of Jackfruit. My can had much more. And my dough was way too wet so I had to keep adding more wheat gluten. Hmm....

      Reply
      • Thomas

        January 15, 2020 at 3:01 pm

        The photo just highlights the main ingredients, there is not the whole can of jackfruit here.
        The dough is a bit wet at first, but as you keep kneading it becomes a bit less wet.

        Reply
        • Carrie Moore

          January 15, 2020 at 3:21 pm

          Thanks for the reply, Thomas. I tried a second time and again, horrible. I don't know what's going on. Are you at liberty to disclose the brand of wheat gluten you use? I kneaded for at least 20 minutes in the stand mixer last night and still it turns into dark bread dough after cooked.

          Reply
          • Thomas

            January 18, 2020 at 5:48 am

            I use a local brand from France so it would not help to tell you which one. What do you mean by dark bread? The color should not be dark at all.

          • Celan Meza

            February 19, 2020 at 5:47 am

            I had a similar experience

          • Elle

            February 19, 2020 at 2:52 pm

            HI, Carrie. When I first started making seitan it didn't turn out because a) I wasn't kneading it long enough and b) I didn't wrap it tight enough. You've kneaded yours for a good length of time; could it be the latter? I've made this recipe quite a few times with success. Mine have turned out slightly darker than the photo but otherwise the texture and taste is fantastic.

  24. Kara

    June 13, 2019 at 11:10 am

    Wow, this looks amazing! Thanks for the great idea - I'll have to give it a try.

    Reply
    • Thomas

      June 14, 2019 at 10:49 am

      You're welcome Kara! Let me know if you try it!

      Reply
  25. Zacki Hamid

    June 20, 2019 at 3:24 am

    5 stars
    Can we use this chicken for frying?

    Reply
    • Thomas

      June 24, 2019 at 3:08 pm

      I used this in stir-fries and it works great!

      Reply
  26. Kerstin

    June 27, 2019 at 11:53 am

    Hi Thomas,
    Thank you for this recipe - it looks great. I am about to try it. One question: Do you know if it is possible to freeze the chicken (before or after boiling)?
    Thank you,
    Kerstin

    Reply
    • Thomas

      July 05, 2019 at 10:09 am

      I would recommend freezing after boiling.

      Reply
  27. Terrena

    June 30, 2019 at 1:45 am

    Do you place the foil rolls directly in the water, or on the steamer insert?

    Reply
    • Thomas

      July 05, 2019 at 10:10 am

      Yes, directly in the water!

      Reply
  28. Jen

    July 02, 2019 at 1:56 am

    Is there another option to the aluminum foil? I've heard it's not good to cook food in it for long. Recipe looks great though, can't wait to try it!

    Reply
    • Jenbro

      July 20, 2020 at 4:05 am

      Yes! You can wrap seitan in parchment then in foil, that way the seitan doesn’t come in contact w the foil itself 🙂

      Reply
  29. Aubrie Hall

    July 02, 2019 at 12:23 pm

    Looks amazing! Was wondering if I could use this recipe to make fried “chicken” to put on burgers? Cutting breasts or thigh sized pieces off of it, then dredging in flour etc. Or is it more suited to recipes where the chicken would be shredded/stir fried/marinated etc. thanks! ☺️

    Reply
    • Thomas

      July 05, 2019 at 10:17 am

      This chick'n will definitely work to make fried chicken!

      Reply
    • Melissa McGraw

      November 26, 2019 at 4:02 pm

      I made this a couple of weeks ago and it is AMAZING!!! We used it in a couple of different dishes but it is superior as baked chick'n tenders. I just pulled it in strips...dredged it in a vegan buttermilk batter and coated it in seasoned panko...baked in a 375 degree oven for about half an hour. We made chick'n parmesan! We love it so much, it's going to be our Thanksgiving 'meat' this year! I'm so excited...it's my absolute favorite seitan recipe, hands down!

      Reply
      • Thomas

        December 02, 2019 at 11:44 am

        Awesome! So glad you liked this vegan chick'n Melissa!

        Reply
  30. Hanna

    July 13, 2019 at 7:07 pm

    Amazing, thanks for this fantastic recipe!!

    For those without a stand mixer: I made it using a hand mixer with dough hooks, and it worked perfectly fine! Read on my Kindle while I was holding mixer and those 20 min. passed quickly 🙂

    Reply
    • Thomas

      July 18, 2019 at 5:31 pm

      You're welcome Hanna!
      Thanks for the tips!

      Reply
  31. Kaylie

    July 18, 2019 at 6:23 pm

    5 stars
    This recipe is wonderful! I actually did knead this by hand (I come from a long line of bakers so I was confident I could make it work) and it did take about 20-25 minutes for the dough to develop the fibrous texture but it was worth it! I am very pleased with the end result. Thank you!

    Reply
    • Thomas

      July 20, 2019 at 6:28 am

      Congrats on kneading by hand, that is dedication! 🙂
      Glad you liked the recipe!

      Reply
  32. carmie

    July 26, 2019 at 8:40 pm

    i don’t have a pressure cooker or instant pot, so how else do i cook the seitan? thanks

    Reply
    • Thomas

      August 04, 2019 at 2:10 pm

      Boiling in a large pot should work too.

      Reply
  33. Mila

    August 08, 2019 at 7:59 am

    5 stars
    Fabuloso muchísimas gracias intentaré hacer la receta

    Reply
    • Thomas

      August 21, 2019 at 5:23 am

      :))

      Reply
  34. CAROLYN MCGUIRE

    August 16, 2019 at 5:33 pm

    I've not been able to locate canned jackfruit at any of my local markets. I might have to purchase it on Amazon. I see that there are a few options, green or ripe, & canned in water or brine. Which is the best to use for the recipe.

    I can get ripe frozen jackfruit locally, would this be acceptable to use?

    Thanks in advance. I'm looking forward to trying this recipe!

    Carolyn

    Reply
    • Thomas

      August 21, 2019 at 6:18 am

      You want the green (unripe) one usually sold in brine, not the yellow one. Also, ripe frozen definitely won't work here, the texture would be different and way too sweet.

      Reply
    • Tee

      November 18, 2019 at 1:03 am

      Is it possible to do a video on this?

      Reply
  35. dina valentini

    August 22, 2019 at 7:54 pm

    5 stars
    I have been using this recipe as a chicken substitute in chicknone salad at the cafe I am a chef at. It has been well received. I’ve been tossing the shredded chicknone with veganaisse, Jamaican Jerk Seasoning and black beans. Then we put it in a wrap with lettuce & tomatoes. It is delicious!!!!

    Reply
    • Thomas

      August 27, 2019 at 4:48 am

      Great, thanks for your feedback!

      Reply
  36. Mariana

    August 23, 2019 at 8:01 am

    Hi Thomas! how can I replace the gluten if I eat gluten free? Thank u for this awesome recipe! 🙂

    Reply
    • Thomas

      August 27, 2019 at 4:52 am

      Hi Mariana,
      This is a seitan recipe so the main ingredient is gluten. There is no substitute here.

      Reply
      • Pierre

        December 12, 2019 at 10:38 am

        Bonjour Thomas, j'ai essayé cette recette et ce fût un succès. As tu déjà essayé de l'utiliser pour en faire un rôti de dinde farcie genre Gardein ou Tofurky. Je cherche une recette pour Noël et je me suis dis que cette recette serait parfaite pour cela à cause de la texture fibreuse que je recherche. Peut être y ajouter des épices à volaille et bouillon de faux poulet pour donner un goût de volaille. Aussi le cuire à la vapeur dans l'instant pot. Qu'en penses tu?

        Reply
        • Thomas

          December 16, 2019 at 4:42 am

          Bonjour Pierre,
          Content d'entendre que tu as aimé cette recette ! Je n'ai pas encore essayé de faire un roti mais c'est une bonne idée !
          Je cuit toujours ce seitan dans l'Instant Pot.

          Reply
          • Pierre Skene

            December 31, 2019 at 12:35 pm

            5 stars
            Bonjour Thomas,

            Tel que prévu, j'ai fais la recette en doublant les quantités et en ajoutant des épices à volaille pour donner un goût de dinde. J'ai préparé une farce. J'ai étalé le seitan en rectangle sur du papier parchemin (très facile à étaler) et j'ai déposé la farce. J'ai roulé le tout et bien scellé le roti. J'ai aussi enveloppé de papier aluminium bien serré. J'ai décidé de le cuire au four sur une plaque car il était trop long pour l'instant pot. Par la suite j'ai déballé le tout et j'ai ajouté une peau de tofu (yuba) que j'ai fais dorer au four. Le résultat a été incroyable, un vrai succès. Le roti n'était pas sec du tout et la texture fibreuse de la recette toujours présente. Le tout se découpait en belles tranches, très aisément. Un vrai délice. C'était la première fois que je cuisais du seitan au four. Cette recette est vraiment versatile et peut donc être utilisée en roti. Merci encore pour tes recettes toujours fabuleuses. Je te souhaite une année 2020 pleine de succès. (un livre? ) 🙂

          • Thomas

            January 02, 2020 at 12:18 am

            Bonjour Pierre,
            Super ! Content d'entendre que ton roti fût un succès !
            C'est vrai que la peau de tofu marche très bien pour imiter la peau de poulet., mais assez difficile à trouver.
            Bonne année à toi aussi 🙂

  37. Shawndala Journet

    August 28, 2019 at 3:43 pm

    Could Burmese tofu be used in this recipe?

    Reply
    • Thomas

      August 31, 2019 at 6:40 am

      I'm afraid it won't work.

      Reply
  38. Kelsey

    August 31, 2019 at 5:50 pm

    3 stars
    I just put mine in the instant pot. I don’t think I got a really fibrous texture and I had to add close to 1/2 c flour to get it to come together as a dough at all. It was way too wet. Will be interested to see what it’s like in about 6 hours! With a recipe that talks so much about texture, photos of the gestures along the way would be helpful

    Reply
    • Thomas

      September 04, 2019 at 5:59 am

      I tried to show as much as possible on photos, there is not much else I could show I'm afraid as it's all done in the stand mixer.
      Regarding the dough consistency, it may depend on the brand of gluten you use, but it should still be quite soft and tender, not like a pastry dough.

      Reply
  39. Nelson E Irizarry

    September 02, 2019 at 12:54 pm

    What can be used instead of aluminum foil?

    Reply
    • Thomas

      September 04, 2019 at 6:05 am

      You can wrap in parchment paper first if you want it to avoid touching the aluminum.

      Reply
  40. Delores Rue-Jones

    September 04, 2019 at 3:22 am

    Hi Thomas, are you using the flat beater and dough hook that typically come with the KitchenAid, or are you using stainless steel ones. My concern is the mixing and 20 minute kneading and tuffening of the dough, and potential for bending or breaking the non-stainless attachments.

    I just purchased a KitchenAid Stan Mixer, and it did not come with stainless steel attachments. I don't want to break the ones that came with it, but I'm excited to try this recipe; it looks so good.

    Reply
    • Thomas

      September 04, 2019 at 6:11 am

      I'm using the ones that came with the KitchenAid (in steel material I think and white in color).

      Reply
      • Delores Rue-Jones

        September 04, 2019 at 2:42 pm

        Thank you very much Thomas; I have all of the ingredients and will be making this, this weekend!
        Best Regards,
        Delores

        Reply
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