Vegan Pineapple Chicken and Rice

Vital wheat gluten is a popular vegan protein option known for it's versatility. This recipe makes vegan chicken substitute from scratch that tastes quite similar to real chicken. This recipe is great for someone who wants to transition into veganism, but still craves the taste of meat. 

 

Vegan pineapple chicken and rice topped with scallions and sesame seeds

2 cups vital wheat gluten

1/2 block super firm tofu

2 tsp vegan chicken bouillon (veggie bouillon works but won't have the same flavor)

1 tsp poultry seasoning

1 tbsp canola oil 

1/2 can of pineapple chunks

1 red bell pepper

2 cups vegan chicken broth 

1/2 cup corn starch

sesame seeds

3 stocks green onions

3 tbsp soy sauce

1 tbsp pineapple juice

1 tbsp rice vinegar

1 tbsp ketchup

2 tsp minced garlic

1 tsp minced ginger

2 cups jasmine rice

 

For the seitan chicken:

1. In a large mixing bowl, add vital wheat gluten. Create a crater in the center of the gluten flour and set aside. 

2. In a high-powered blender, add super firm tofu, canola oil and vegan chicken better than bouillon base. Then blend until smooth. 

3. Pour the contents into the center of the crater created within the flour. Feel free to swish the blender with water and remove any residual contents. 

4. Then begin to knead. Knead for about 5 minutes, or all ingredients are thoroughly combined. Then break the dough into pieces of small chunks. 

5. In a large pot, add vegan chicken broth and bring to a boil. Then add in the small chunks of wheat gluten dough (seitan). 

6. Boil the seitan for about 40 minutes. The seitan will expand during this time, but do not feel worried. 

7. After it has boiled, remove the seitan from the broth and set aside in the fridge for about an hour until it has completely cooled.  

8. As the seitan cools, feel free to prepare your rice in a rice cooker (equal parts jasmine rice with water).

8. Add some oil to a skillet and bring to heat. Then toss the seitan chunks into cornstarch until completely coated. The seitan will be moist enough for the cornstarch to adhere correctly. Add the coated seitan chunks into the skillet and let it cook until the outside it is golden and crispy. Then set aside.

For the rest of the dish:

1. Dice up your veggies. Then in a separate pan or wok, add oil and bring to medium-high heat. Add minced ginger and garlic. Fry until aromatic. 

2. Then add the white part of the scallions and the red bell peppers. Saute for about 2-3 minutes. Then add the canned pineapple with some pineapple juice. 

3. As the veggies simmer, add soy sauce, rice vinegar, ketchup, and cornstarch slurry (equal parts cornstarch and water). Cook until the the sauce begins to thicken. 

4. As the sauce thickens, add your vegan chicken chunks. Feel free to add more soy sauce, pineapple juice, or vinegar here if adjustments are needed. 

5. Once the chicken and veggies have been coated in the sauce, it is ready. Top this on a bed of warm jasmine rice, garnish with sesame seeds and the green part of scallions, and serve. Enjoy!