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Plate of vegan peri peri chicken cut up with bbq corn on the cob and salad around it.
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5 from 4 votes

BBQ Peri Peri Seitan 'Chicken'

Yummy peri peri marinade is perfect to transform your vegan BBQ seitan to a whole other level!
Prep Time35 minutes
Cook Time2 hours
Marinading Time2 hours
Course: main
Cuisine: BBQ, Vegan
Servings: 8
Calories: 210kcal
Author: Louise-Claire Cayzer

Equipment

Ingredients

For the Seitan Chicken Fillets

  • 250 g vital wheat gluten
  • 1 onion
  • 3 cloves garlic
  • 300 g white beans Equivalent to 1 tin/can
  • 1 tablespoon white wine vinegar
  • 1 tablespoon sunflower or rapeseed oil or other neutral oil: NOT coconut
  • 1 tablespoon white miso
  • 1 teaspoon salt
  • 350 ml water * To make up 700 ml liquid total. Add more or less according to what you need.

For the Marinade

Instructions

For the Seitan Chicken Fillets

  • First whizz up all the ingredients except for the Vital Wheat Gluten in a blender until smooth and creamy. You want 700ml of liquid total, so if it is a bit less once the beans and onions are processed, add a little more.
  • In a large bowl, gently combine the liquid and the Vital Wheat Gluten.
  • Mix and leave to rest for 15-20 minutes to allow the liquid to absorb into the gluten properly (this forms better strands).
  • Now knead the dough in a mixer or food processor (or by hand) until you have smooth, very stringy elastic dough. About 15 minutes.
  • Form the dough into 15-20cm fillet sized pieces. Then lightly wrap them in foil.
  • Steam the seitan in a large pot with a trivet, or using a bamboo steamer, or any other steamer, for 1.5 hours (be careful not to let the pot boil dry).
  • Once steamed, let the fillets cool in the foil. Even better, let them rest overnight in the fridge for the best texture!

To Marinate and cook the Peri Peri Seitan Chicken

  • Finely chop the garlic.
  • In a tupperware or tightly lidded container that will fit all your seitan fillets in, mix up the marinade ingredients.
  • Remove the foil from the vegan seitan chicken and break the fillets open a bit (to let more marinade in!)
  • Smoosh each fillet into the marinade to ensure it is evenly covered, before squishing them all into the tupperware container. Close the lid & invert it a bit to let more marinade get to all the fillets!
  • Leave to marinade in the fridge for at least 2 hours and up to 24 hours. Try and remember to give the container a mix whenever you peer into the fridge looking for snacks.
  • When ready to grill, brush your BBQ or griddle with some oil & get it nice and hot.
  • Grill the BBQ Peri Peri Seitan Chicken fillets (do some sweetcorn too, while you're at it!)
  • While grilling, brush a little extra marinade over the top for extra flavour.
  • Serve with salad, your favourite dressing (we like tahini lemon dressing) and love.

Notes

This recipe freezes really well. Just portion up to use as you need. 
The basic seitan chicken freezes really well, so if a serving of 8 seems to much, just pop into your freezer until you're ready to make something else with it. 
The tahini lemon dressing pictured is just tahini, lemon juice, salt and a little water! 

Nutrition

Calories: 210kcal | Carbohydrates: 20g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 385mg | Potassium: 281mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 3mg