Plant-Based Roast Chicken

The motivation behind plant-based roast chicken is simple. For many of us growing up in Australia, a Sunday roast has been an iconic part of our culinary culture. An opportunity to get the family together around the table to share the stories of the week and of course, great food.

There’s no need for those of us on a plant-based diet to sit at the table with a bowl of lettuce while everyone else tucks into a delicious roast. Team this recipe of plant-based roast chicken up with roast veggies and my simple vegan gravy recipe and everyone will be happy. Best of all, this dish contains absolutely no cholesterol and is 100% cruelty free.

To make plant-based meat, aka Seitan, we use a method of washing flour. Yep, you read correctly, we wash flour in a method that separates the starch from the gluten, leaving us with an incredibly meaty and delicious substitute to traditional meat sources.

Note: If you have a gluten intolerance, I am sorry but this recipe is not for you. I am however, working on a gluten free seitan recipe which I will uncover once I am happy with it.

Plant-Based Roast Chicken

To make plant-based meat, aka Seitan, we use a method of washing flour. Yep, you read correctly, we wash flour in a method that separates the starch from the gluten, leaving us with an incredibly meaty and delicious substitute to traditional meat sources.
Prep Time 2 hrs
Cook Time 1 hr
Course Comfort Food, Dinner, Lunch, Main Course, Sunday Roast
Cuisine Australian
Servings 4

Ingredients
  

  • 1 kg plain flour
  • 3 1/2 cup water
  • 2 tsp Massel chicken stock
  • 1/2 tsp celtic sea salt
  • 3/4 tsp sage
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2 tsp celery salt
  • 2 tbsp olive oil
  • 2 cups chicken broth (use Massel chicken stock powder with 2 cups water

Instructions
 

  • In a large bowl, combine flour and water, and knead into a dough ball. Turn the dough out onto a floured surface and knead well for a few minutes. If it's a bit sticky you can add a little more flour.
  • Place the dough ball back into the bowl, cover with cool water and allow it to rest for at least 30 min.
  • Drain the water off the dough ball and then cover with fresh water. Begin massaging the dough ball by squishing it between your fingers. It will be slightly firm at first but will quickly get soft. Keep massaging for a few minutes until the water goes an opaque milky white. This is the starch being separated.
  • Pour off the white water and repeat this process again. The dough will begin to fall apart (this is ok). Using a large metal colander, strain off the water and you will be left with the dough.
  • Continue washing the dough either in the bowl as in the first steps, or as I find a little quicker, directly in the colander under running water. You want to continue washing until the water is almost clearish and the gluten dough resembles soft chewing gum.
  • Allow the dough to sit in the colander while you prepare the seasoning. Place all the seasoning ingredients into a bowl and combine well. Stretch the dough out slightly flat then sprinkle about 2/3 of the seasoning over it. Fold the dough so that the seasoning is inside it then continue to massage for a few minutes, stretching and twisting the dough to mix the seasoning through it.
  • **Braid the dough.**
  • Stretch the dough out on a cutting board into a rectangle and cut lengthways into three strands. Braid the strands together then tuck the ends in. Once braided, stretch the dough out again and tie it into knots, tucking in the loose ends. (Note: Stretching, braiding and knotting the dough will give it a fibrous, stringy texture similar to that of real chicken).
  • Heat olive oil in a fry pan. Place the braided dough in the pan pressing down slightly to flatten it out to about 1 1/2 – 2 inch thickness. Sprinkle half of the remaining seasoning on the top side. Cook for a few minutes until under side is browned then turn over to brown the other side. Sprinkle remaining seasoning over the seitan.
  • With a fork, pierce the dough all over the top side . This will allow the stock to penetrate the dough while it's cooking. Add the chicken stock to the pan, cover with a lid and simmer for 30 minutes.
  • Remove from the pan to paper towels to drain the excess liquid. Then simply carve into about 5 – 10 mm thick slices and serve with roast vegetables and lashings of gravy.
  • Alternatively, you can refrigerate the chicken overnight and using two forks, you can shred the meat and use it on sandwiches, in salads, curries or anything else you can think of.

Notes

For the perfect gravy to accompany this dish go to this link
 
Keyword Plant based chicken, Plant based meat, Seitan, Vegan roast chicken, Vegan roast dinner, Washed flour