CHICKWHEAT! | How to make shreddable vegan chicken seitan | Mary’s Test Kitchen

CHICKWHEAT! | How to make shreddable vegan chicken seitan | Mary’s Test Kitchen


Hello friends and not yet friends! Welcome back to Mary’s Test Kitchen where
I tease you with upcoming videos then disappear for weeks. Explanations and updates at the end of this
video ’cause for now, you probably want to know more about this very chicken-looking,
shreddable, soy free, mushroom free, high protein vegan meat. It’s called Chickwheat. Made from chickpeas and wheat. If you’ve been to a Chinese vegetarian restaurant,
you’ve probably seen some very convincing faux meat. Especially with a fiberous texture like chicken. But making something similar with the same
ingredients can seem like a mystery. I’ve tried imitating them and kneading gluten by
hand but all I got was tendinitis. Chickwheat gets us closer to making things
like this at home. Or more accurately, the creator of Chickwheat,
my friend Lacey from Avocado and Ales.com, gets us there. She came up with Chickwheat a couple years
ago. Using a food processor to work her specially
formulated seitan dough until the gluten strands became long and elastic; the dough was soft
and smooth. Sadly my food processor attachment broke before
I could try it myself so I have waited all this time to try it. In my new stand mixer! So if you have a good food processor, stand
mixer, or bread maker that can do that kneading, prepare to dust it off! And if you have none of those things here’s just another reason to get one. Last thing before we get started, Chickwheat
is mainly made of gluten so I’m afraid it’s not for my gluten-free friends, sorry. You already have my gluten-free best vegan
fried chicken recipe. But for my gluten-friendly friends…well,
we’re blessed aren’t we? So let’s get into it. As always the full recipe is linked in the
video description. Special thanks to Lacey who gave me permission
to share this tutorial with you. And if this recipe changes the way you make
seitan, maybe send her a tip. I’ve left her paypal link in the description
as well. First ingredient in Chickwheat is chickpeas! I cooked these the day before. The great thing about cooking your own chickpeas
is I swear they taste better, plus you can make your own aquafaba at the same time to
use as an egg replacer in some baking recipes like my vegan curry beefless buns or for making
baked meringue cookies or for making the best vegan chocolate chip cookies. Moving on, you’ll need a blender to make the
liquid part of this recipe. We’ll also need some fat in the form of oil. And white miso paste which will add salty,
umami flavour. If you’re allergic to soy, use chickpea miso
instead. It’s out there. Go find it. Then onion and garlic powder and salt. In other batches, I’ve reduced the salt but
added a vegan chicken-style bouillon cube which turned out great. So, if you’re confident, why not get creative? And super important, vinegar which cuts the
wheaty flavour of gluten a bit. The recipe calls for apple cider vinegar,
although I personally like using plain white vinegar or red wine vineger. Then aquafaba or broth. I used broth in this video but actually prefer
aquafaba, I think. Then blend until super smooth. Unfortunately, this old blender has a tendency
to overheat, making the stuff inside taste like burnt rubber. So I didn’t blend this as long as you should. (laugh) You could use strainer to make a lumpy mix
like this smooth but I didn’t have a wire sieve at the time of filming. And you’ll see what happens. Spoiler alert: it was so unacceptable that
later, I made a second batch. You might’ve seen it over the weekend on my
instagram stories. I used frozen aquafaba and frozen chickpeas
to keep my blender cold and ended up buying a wire sieve to make things smooth. So moral of the story: use what you have but
sometimes when you don’t have the thing, you just gotta buy it. Sorry. See that difference? Doesn’t that look way nicer? Then mix in your vital wheat gluten flour
AKA pure gluten flour by hand or in your mixer until it comes together. One important thing I haven’t mentioned yet
is to measure out your ingredients by weight. I know, it’s a pain. And half of you don’t have a kitchen scale. But omg get one! Because it’s really going to make a difference
to your accuracy and to make sure your first attempt at this recipe is a total complete
success. In this case, there are some rules. The dough has to be a certain consistency. Not too dry, soft, but not too wet either. Once mixed, you can cover the dough and let
it rest for 15 minutes. This will l et the gluten fully hydrate and
relax a little. So go ahead and relax as well. Maybe take a few minutes to answer my Quick
Cooking Habits survey linked in the description. Please fill it out to help me as I format
and finalize my upcoming cookbook and help me narrow down which recipes to share this
winter. I would appreciate it so so much. Thank you to everyone who has already filled
it out through Facebook, Instagram or the YouTube community page. Your feedback means the world to me. Back to the recipe, up until this point, it
seems like a regular seitan recipe. For the shreddable texture we’re going to
let a machine handle next step. The recipe calls for a food processor to turn
this dough into a warm, stretchy, smooth dough with visible gluten fibers. But I don’t have one so I’m using my stand
mixer instead. Because I baby my stand mixer, I’m using the
lowest setting. I’ve seen other people take the speed way
up to hurry this process along. But I’m content to go slow. Chill, relax, read a book while this is all
going on. After a while, you’ll see the texture in the
dough start to change. It will get stringy. It might get crumbly. But just go with it. It’s been 45 minutes and I think this is good
enough. Time to cook this seitan. But first, wrap it up. I’m using some parchment paper for my first
layer. And now you can see the texture better. You can also see the bits of flaky chickpea
that wasn’t completely blended smooth. And it’s driving me nuts. Well, in any case… Roll up the parchment tightly. To make sure this doesn’t expand, the next
layer is foil. Or you can use two foil layers up to you. Or maybe a muslin cloth, tied tightly with
string for a low waste version. I don’t have that though so I’m only imagining. Then we’re going to pressure cook for two
hours in an instant pot or something like it. Make sure you have enough water at the bottom
for your machine. Set the pressure to high and the timer for
two hours. If you don’t have a instant pot or something
like it, you can steam cook the normal way on the stove. But I’m not sure about the timing. You really really want this seitan to cook
completely all the way though or you’re going to get some gumminess that is the bane of
seitan newbies everywhere. After the 2 hours is up, release the pressure
and when that’s done, you can take out your packet of Chickwheat. It’s going to be super hot so just let it
cool and open it up when you can. Safety first, my friends! OK, this looks kinda dry. But it isn’t. You can peel apart the shreds of Chickwheat. Do you see that? The middle will be hotter than the outside
so be careful and don’t burn yourself. Of course, I am impatient and totally did. But isn’t that cool? Even though I can still see the bitsies of chickpea sticking out in this batch It’s driving me nuts but you can’t really
tell when you eat it. After all this time, you wanna dig right in,
I know. But the recipe isn’t meant to be eaten straight
up, plain. Although when it’s super fresh, I do like
it. You can store this in the fridge. I’d say up to a week and use it in all sorts
of things. Just remember it’s a blank canvas and you’ll
want add flavour if you want it to fit into a dish. You could pull it apart into tiny pieces and
use it instead of chickpeas in your favourite chickpea salad sandwich. Personally, when it’s in something cold, I like the pieces really really small for the best texture. Or you could make bite sized pieces, marinate,
fry and douse them in some sticky hoisin sesame sauce on rice. You can also just stir-fry with spices… Or stir fry sauce. Whatever you want. Casual. Or go all out. And use it in place of tofu in the best vegan KFC style fried chicken sandwich. I’ve only made few couple batches so far and
the possibilities are endless. What would you make with Chickwheat? Let me know in the comments below. I know you want to get started so make sure
you head over to Avocado and Ales.com; the link is in the description for your convenience. And so is her paypal link if you want to send
her a tip. But before that, a few housekeeping items. Thanks to everyone who replied on instagram
and on the community page about doing a what I ate in a day in Vancouver video. That will be coming up soon. Though you may or may not have noticed, I’m
breaking away from the normal Wednesday upload time. The time between videos might be shorter or
longer, especially when I have a chronic tendinitis pain flare-up. Sometimes they happen because I’m working
too much, playing too much (let’s be honest), and sometimes they are random. Sticking to a schedule hasn’t been the healthiest
thing for me this summer. So I’m throwing out the schedule. Turn on notifications if you want to know
when a new video is up. It’s better this way. Don’t you love surprises? Delicious delicious surprises. Also, follow me on instagram because I share
way more updates there, plus I’m posting stories more often. Next item, if you’re waiting for the vegan
brioche and sourdough recipes…I’m still working on those so they are coming. But eventually, you know. And for those waiting for more Caturday videos,
they are coming back soon but on the Caturday channel only so subscribe over there if you
haven’t already. I encountered much cuteness on my travels
and you are going to die! And then be revived with more cuteness. For those who’ve asked, yes, the cookbook
is being worked on. Can’t tell you the release date yet, because
even I don’t know. Related, please fill out the questionnaire
I mentioned earlier. This will help me with formating the size
of the recipes and tell me if I should do some extra testing with different equipment. Ecetera. As well as, help me narrow down which videos
to make this winter. Congratulations if you’ve made it to the end
of this video. Thanks so much for watching my friends. As always, leave your lovely comments, questions
and requests with #reciperequest, in the comments below. And subscribe if you haven’t already for more
delicious vegan recipes. Until next time, bye for now!

29 Replies to “CHICKWHEAT! | How to make shreddable vegan chicken seitan | Mary’s Test Kitchen”

  1. Mary's Test Kitchen – home of all recipes to fool meat-eaters! 🤣😂 I seriously can't believe that's seitan! 💚

  2. That looks so amazing and like a reason to use my new Kitchen Aid. Let me tell you how amazing you are. You make even me a not Vegan enjoy all your recipes and feed them to my family.

  3. Omg even if I made this myself id be paranoid that I was really eating chicken 😆 new vegans or people looking in to it are gonna love this! Old school ones too 💚😊🌍

  4. Thank you for this great recipe I'm going to do it as soon as possible.
    A week in the fridge is cool, but can you store it in the freezer?

  5. Not gonna lie. As a meat eater, if I was served this without anyone telling me it’s fake meat, I wouldn’t be able to tell it’s fake meat.

  6. I keep putting off buying the instant pot coz I think I won't use it much but….after seeing this its time to get one so I can make this wonderful recipe x

  7. Mary, you're psychic! I was literally just planning on making chickwheat for the first time this weekend. This was perfect timing <3

  8. Looks so good in that soup! I've made seitan with the addition of chickpea flour (besan) in the past; I wonder how that compares with this method. Have you tried it? Of course I didn't knead it as long, but my stand mixer didn't seem to be doing much. I wonder if my batch was too small to make the dough hook effective. Or maybe I wasn't patient enough, but really I was winging it without a recipe to work from. I don't have a food processor, so this gives me hope.

  9. YUM – my first experience with cooking seitan was a total fail so I am super keen to give this version a go! Looks delicious and I like that it had added protein – also I filled out your survey!

  10. A little feedback to your survey: "Do you cook enough for left overs" shouldn't be a binary question, because that largely depends on the dish. Sometimes left overs are great, sometimes are not. Like when say you make a kick ass sandwich. There is not gonna be left overs. Other times, when i am making a chilli for example the pure amount of ingredients create left overs, as they are not easy to buy in smaller amounts.

  11. I'm trying to grab all that delecious food through my screen but it doesn't work. Curse you Mary for teasing me, I'm hungry. ;_;

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