GUAP, GUAP, GET SOME HOT CHICKEN

Through this global pandemic and time indoors, I’ve been experimenting in my kitchen. It’s always tough for me to feel inspired, between working a full-time job, raising a puppy, and taking care of my father who’s living with an incurable cancer. I’m often tired. I’m also single, and truth be told, most of these recipes come from my love for sharing meals with my friends, in fact this whole blog began, because I used to cook for my best friend/roommate and when she moved to LA, she needed a place to find my recipes, so that although we would miss each other, she could at least make the food we shared for years around the table. After long days, it’s hard to find energy to create, and often I simply find myself going to the ol’ regulars. BUT, this recipe. THIS RECIPE, wow. I’m not sure if its just because I haven’t been cooking as much over this past year, or that it truly is THAT good, but I’m gonna believe the latter, so let me know what you think!

Hot chicken 3

INGREDIENTS

Seitan Chicken

  • 1/2 yellow onion, diced
  • 1 tsp. salt
  • 2 tbsp. olive oil
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. fresh cracked pepper
  • 2 cloves garlic, minced
  • 1 c. vegetable broth
  • 1/4 c. nutritional yeast
  • 1 tbsp. tomato sauce
  • 1 tbsp. Bragg’s All Purpose Seasoning
  • 1/2 tsp. liquid smoke
  • 1/4 c. chickpea flour
  • 1 1/2 c. vital wheat gluten

Mushroom Gravy (yields 6 c.)

  • 1/2 c. olive oil
  • 1 yellow onion, diced
  • 1 c. cremini mushroom, chopped
  • 1/2 tsp. sea salt
  • 1 clove garlic, minced
  • 5 c. vegetable broth
  • 1 tbsp. Bragg’s All-Purpose Seasoning
  • 1 tbsp. white vinegar
  • 1 tbsp. vegan Worchestershire sauce
  • 1 tsp. thyme
  • 1 tsp. sage
  • 1 tsp. smoked paprika
  • 1/2 tsp. chilli pepper flakes
  • Few drops of liquid smoke
  • 1/2 c. flour

Sandwich Assembly

  • Sourdough
  • Chilli pepper flakes
  • Pepper & Salt to taste

hot chicken 1

DIRECTIONS

Seitan

  1. Heat oil in saucepan over medium heat, add onion and salt and cook until translucent.
  2. Add garlic, smoked paprika, and pepper and cook for additional 2-3 min.
  3. Add onion mixture, and all remaining ingredients except for the VWG into food processor and blend until smooth.
  4. In a bowl, add the VWG to the blended ingredients and knead until well blended and spongey consistency.
  5. In a large saucepan, heat water to steam seitan. You will want a couple of inches.
  6. Break seitan into two log formations, wrap in aluminum foil and add to saucepan. Cover and steam for 1 hr.
  7. Remove from pot, and allow seitan cool to room temperature before placing in fridge. Should remain in fridge for several hours before eating. (Keeps up to 1 week in the fridge)

Mushroom Gravy

  1. Heat oil in frying pan over medium heat, add salt, onion and mushroom and cook until well browned, approx. 8-10 minutes.
  2. In a large saucepan heat vegetable broth, add Bragg’s, vinegar, worchestershire sauce, thyme, sage, paprika, liquid smoke and chilli pepper flakes.
  3. Add garlic to onion and mushroom mixture and cook for 2-3 min.
  4. Add flour to onion and mushroom mixture and cook until lightly browned
  5. Slowly add the broth mixture to the onion mushroom mix, stirring regularly over medium-high heat.
  6. Remove the majority of mushroom and onion and set aside.
  7. In a food processor, blend remainder of ingredients until smooth.

Sandwich Assembly

  1. Cut seitan into thin shaved slices.
  2. Heat saucepan over medium heat, add seitan and cook for 1-2 minutes.
  3. Add enough gravy to how saucy you want it to be.
  4. Toast bread
  5. Add seitan, then cover with gravy, top with chilli pepper and fresh cracked pepper and salt to taste.

hot chicken 2

Bon Appetit! 

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