Green Seasons Guyanese Chicken Seitan
Chicken style seitan made with green seasons for an authentic Guyanese flavor.
Course: Main Dish, Seitan
Cuisine: Caribbean, Central American
Servings: 8 servings
- 1.5 cup vital wheat gluten
- 1/4 cup chickpea flour
- 1/3 cup nutritional yeast
- 1.5 tsp salt
- 1 tsp poultry seasons
- 1/2 tsp paprika
- 3 tbsp green seasons
- 1.5 cup cold water
- 1 tsp chick'n broth powder
- 2 tbsp olive oil
- 1 tbsp cassareep
Whisk all the dry ingredients together in a large bowl.
In a 2 cup measuring cup, add 3 heaping tablespoons of green seasons. From there, fill the cup up with water until you reach 1.5 cups. Add a heaping tsp of bouillon and 2 tablespoons oil, and whisk together. You can also add the cassareep here if you desire. I had planned to but forgot, rubbed it on afterwards and got a nice marble effect.
Pour the wet ingredients into your dry bowl and mix together until the bowl is clean. At this point move to a cutting board and knead for 2-3 minutes keeping a rectangular shape.
Let rest for about 10 minutes, then cover with cassareep and give it another quick fold and knead.
Divide into 2 loaves, and wrap in aluminum foil. For these I did a flat loaf and folded the sides.
Add a cup of water to your pressure cooker and steam for 45 minutes, then natural pressure release. If you don't have a pressure cooker, but steam it on your stovetop.
Let the loaves cool completely before cutting if you want thin shavings.