Preheat oven to 425 F. Line a baking sheet with parchment paper.
In a mixing bowl, whisk together vital wheat gluten, nutritional yeast. Add 1 cup vegan chicken style broth and stir to combine into a spongey dough. Pour the rest of the broth into the instant pot *see note for if you don’t have an instant pot. Break the dough into 6 pieces and place into the pot. Cook on manual/high pressure for 15 minutes.
Place squash on a baking sheet. Drizzle with oil and salt and pepper. Bake in preheated oven for 15 minutes.
In a shallow bowl, combine all purpose flour, paprika and salt and pepper. Once chicken is finished, remove from instant pot with a slotted spoon and coat with the flour mixture.
Remove squash from the oven, push to one side and place seitan on the pan. Drizzle with oil and bake for 10 minutes.
Remove from oven, flip and bake another 10 minutes until golden brown.
In a small bowl, whisk together dressing ingredients.
Remove pan from oven and let squash cool. Slice chicken.
In a large bowl, add the greens, sunflower seeds, cranberries, green onion, squash and dressing and toss to combine. Serve onto plates and top with the chicken slices.
*Boil seitan on the stove for 45 minutes if you don’t have an instant pot.
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