For Seitan/Mock Chicken:
Vital Wheat Gluten – 2 1/4 cups
Baking powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Garlic Powder – 1/2 tsp
Paprika powder/ Chilli Powder– 1/2 tsp
Garam Masala – 1/2 tsp
Salt – 1/4 tsp
Oil – 1 tsp
Water – 1 3/4 cups
Water – 10 cups
Ginger – 3-4 inches
Potatoes
Carrots
& any veg as per your preference
2 bouillon cubes
Salt to taste
Method:
Bring 10 cups water to a simmer in a large soup pot, Add all the ingredients
Cover and cook on high heat until broth comes to a rolling boil.
Uncover and continue to cook on medium heat.
Bring 10 cups water to a simmer in a large soup pot, Add all the ingredients
Cover and cook on high heat until broth comes to a rolling boil.
Uncover and continue to cook on medium heat.
Next Step:
Can be stored in the refrigerator for 2 days or frozen.
- In a mixing bowl, add all of the ingredients except Oil and Water. Mix well.
- Now add Oil and mix through the flour.
- Gradually add the liquid to form a stiff dough, stirring with a spoon at first, and then working together with your hands.
- And once all the Water is absorbed, continue to knead for 30 times.
- Form the dough into a shape and allow it to rest for 15 minutes.
- Bring the Broth to a boil in high heat again.
- Cut Seitan to desired shape and drop the pieces into the boiling broth
- Once all of the pieces are in the broth, mix well, cover and cook for 30 minutes. Do not uncover or stir.
- Remove the Seitan pieces and keep aside to use as needed.
- Strain the broth. Reserve the liquid for use in gravy and discard the vegetables.
Can be stored in the refrigerator for 2 days or frozen.
Further below is a pictorial for making curry :-
Marinate the boiled chunks Seitan
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