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    Home » Mains

    Vegan Chicken (Seitan)

    Updated: Jan 20, 2023 by Vera Morgan · This post may contain affiliate links · 20 Comments

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    Vegan 'Chicken'! My vegetarian based meatless alternative to real chicken, juicy, meaty, chewy full flavoured seitan, it's super easy to make! Perfect for frying, grilling or to replace chicken in any dish! Nut free. 

    three vegan chicken breasts cooked in a frying pan partially sliced

    This seitan chicken will make you say “wow that taste remarkably like chicken” You’ll love it. It's chewy meaty, super versatile, high in protein and the texture and flavour is top notch!

    Jump to:
    • What is vegan chicken made of?
    • Ingredients needed:
    • How to make vegan chicken:
    • To store and freeze:
    • Frequently asked questions:
    • Recipes you can add this 'chicken' to:
    • Pro tips:
    • This scratch made vegan chicken is:
    • More vegan meat recipes:
    • Vegan Chicken (Seitan)

    What is vegan chicken made of?

    This vegan chicken recipe is adapted from my vegan turkey, the patties are made of vital wheat gluten flour and tofu instead of chickpeas. and trust me any one can make this! even if you’re a beginner vegan, it’s so simple and delicious! For more information on wheat gluten and seitan see FAQ section below

    You can usually find seitan at the grocery store. I like plant based lightly seasoned Tofurky Chick’n which is the brand I sometimes buy in a pinch, but I prefer my home-made seitan recipe it’s so much better and budget friendly too.

    Once this mock meat is marinated you can treat it like vegan chicken fillets, grill it, sauté with garlic butter, lemon and herbs, fry it or add to stir fries, wraps, sandwiches, the list is endless!

    seitan chicken frying in a pan

    Ingredients needed:

    • Vital wheat gluten four
    • Extra firm tofu
    • Vegan chicken stock: I use better than Bouillon no chicken soup base
    • toasted sesame oil: could sub olive oil or grapeseed etc, but I recommend recipe as written
    • Yellow mustard
    • Nutritional yeast
    • Spices: garlic and onion powder, paprika, lemon pepper, coriander, salt, believe it or not no poultry seasoning needed!
    • Marinade: Simple marinade meant to enhance the ‘chicken’ flavour made with oil, sugar, vinegar, lemon juice, bouillon, Worcestershire sauce

    How to make vegan chicken:

    1. For seitan dough: Drain tofu wrap in a few layers of paper bowl squeeze out extra moisture with your hands. Break into chunks and add to food processor with rest of ingredients EXCEPT GLUTEN and process until smooth like a puree, scraping down sides with spatula a few times if needed.
    2. Pour the puree into a large mixing bowl, scraping out as much as possible with a spatula. Add in the vital wheat gluten. Mix by hand until just combined (it won't stick to your hands) don’t over mix
    3. Turn the seitan dough onto the counter. Do not kneed the dough! Press into a disc approximately 8-9 inches in diameter and about 1/2 inch thick. Portion the chicken like you would a pie, into 6 pieces. With fingers shape into chicken breast shapes if you like. Wrap pieces individually in aluminum foil, leave a little room for expansion during steaming.
    4. To cook the raw seitan: Place in your steamer basket (pot) with lid and steam for 30 minutes over medium heat, flipping them halfway through. 
    5. While the chicken is steaming make the marinade (optional): Add all the ingredients to a medium bowl and whisk together until sugar is dissolved. Set aside
    6. When chicken pieces are done, remove from tin foil packets and place in a shallow dish like a  glass pie plate or a large freezer bag. Pour the marinade evenly over the chicken. Cool to room temperature. Marinade in fridge for a minimum of one hour or longer. I usually leave mine for 3-6 hours for better flavour and texture or overnight if I have time. (Whether in marinade or not they need to firm up in fridge for best texture)
    7. The marinade is optional, as soon as they are steamed they are ‘cooked’ and you can treat them like raw or cooked chicken in any dish except they only need a few minutes of frying/grilling on both sides to essentially add more flavour and heat through. Whether you use this marinade or make your own I recommend basting the chicken with the marinade while cooking, adds juiciness.
    8. Enjoy in place of chicken in any dish! For full ingredients and instructions see recipe card below
    step by step photos how to make seitan chicken dough
    step by step photos how to cook the seitan chicken
    sliced vegan chicken in frying pan being picked up with a fork

    To store and freeze:

    • Vegan chicken will keep in the fridge for 4-5 days and freezes well with or without the marinade (steamed first)

    Frequently asked questions:

    What is seitan?

  • Seitan is a vegan meat substitute made using vital wheat gluten. It is sometimes referred to as “wheat meat”
  • What is vital wheat gluten?

  • Vital Wheat Gluten is made from wheat. It is made by washing the wheat flour with water until all the starch has been removed. And you are then left with the gluten which must be cooked before eaten.
  • Can it be made gluten free?

    No unfortunately not, wheat gluten is what gives this 'chicken' its meat texture and holds it together. For gluten free vegan meat options check out vegan meatballs or meatloaf recipe

    Recipes you can add this 'chicken' to:

    Once the 'chicken' is cooked use it in any one of these dishes. Just swap out the tofu or store bought seitan or add to them!

    • Vegan Chicken Nuggets (Oven Baked)
    • Vegan Caesar salad (add chicken)
    • Vegan Chicken Noodle Soup
    • Vegan Butter Chicken
    • Vegan Orange Chicken
    • Incredible Vegan Buffalo ‘Chicken’ Dip (Healthy)
    • Vegan 'Chicken' Salad - Quick & Easy

    Pro tips:

    • do not knead the dough or your mock chicken meat could turn out a little tough
    • let the steamed/cooked seitan rest in the fridge for at least an hour preferably over night. It becomes firmer and the texture will improve
    • the marinade is not necessary in this recipe but recommended, adds juiciness and more flavour! Feel free to use your favourite marinade instead!

    This scratch made vegan chicken is:

    • meaty
    • juicy
    • chewy
    • high in protein
    • really simple to make
    • versatile
    • wonderful meat replacer!
    • delicious
    • kid friendly

    More vegan meat recipes:

    • Vegan Turkey Roast (Seitan)
    • Best Vegan Ham
    • Vegan Steak Recipe
    • Vegan Burger (Grillable)
    • Vegan Corned Beef
    • Vegetarian Salsbury Steak with Mushroom Gravy

    Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

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    three vegan chicken pieces cooked in a frying pan partially sliced

    Vegan Chicken (Seitan)


    ★★★★★

    5 from 5 reviews

    • Author: Verna
    • Total Time: 45 minutes
    • Yield: 6-8 Servings 1x
    • Diet: Vegan
    Print Recipe
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    Description

    Vegan 'Chicken'! My vegetarian meatless alternative to real chicken, juicy, meaty, chewy full flavoured seitan, it's super easy to make! Perfect for frying, grilling or to replace chicken in any dish! Nut free. 


    Ingredients

    Scale

    For chicken seitan:

    • 1 400 g package extra firm tofu
    • 1 tablespoon better than bouillon vegetarian no chicken soup base 
    • 3/4 cup water
    • 2 tablespoons toasted sesame oil
    • 1 tablespoon yellow mustard
    • 1/4 cup nutritional yeast
    • 2 teaspoons onion powder
    • 1 teaspoon garlic powder
    • 1 and 1/2 teaspoons paprika 
    • 1 and 1/2 teaspoons lemon pepper
    • 3/4 teaspoon ground coriander 
    • 1/2 teaspoon salt
    • 1 and 1/2 cups vital wheat gluten 

    For marinade (optional):

    • 2 tablespoons oil, I use grapeseed oil 
    • 1 tablespoon white wine vinegar
    • 2 tablespoons brown sugar, lightly packed
    • 1 tablespoon better than bouillon vegetarian no chicken soup base 
    • 1 tablespoon fresh lemon juice
    • 1/2 tablespoon vegan Worcestershire sauce 
    • 1/3 cup water
    • 1/2 teaspoon garlic powder

    Instructions

    1. Drain tofu and wrap in a few layers of paper bowl squeeze out extra moisture with your hands. Break into chunks and add to food processor with rest of ingredients EXCEPT GLUTEN and process until smooth like a puree, scraping down sides with spatula a few times if needed.
    2. Pour the puree into a large mixing bowl, scraping out as much as possible with a spatula. Add in the vital wheat gluten. Mix by hand until just combined (it won't stick to your hands) don’t over mix
    3. Turn the seitan dough onto the counter. Do not kneed the dough! Press into a disc approximately 8-9 inches in diameter and about 1/2 inch thick. Portion the chicken like you would a pie, into 6 pieces. With fingers shape into chicken breast shapes if you like. Wrap pieces individually in aluminum foil, leave a little room for expansion during steaming.
    4. To cook the raw seitan: Place in steamer basket (pot) with lid and steam for 30 minutes over medium heat (water should be boiling), flipping them halfway through. 
    5. While the chicken is steaming make the marinade (optional): Add all the ingredients to a medium bowl and whisk together until sugar is dissolved. Set aside
    6. When chicken pieces are done, remove from tin foil packets and place in a shallow dish like a glass pie plate or a large freezer bag. Pour the marinade evenly over the chicken. Cool to room temperature. Cover and marinade in fridge for a minimum of one hour or longer. I usually leave mine for 3-6 hours for better flavour and texture or overnight if I have time. (Whether in marinade or not they need to firm up in fridge for best texture)
    7. Marinade: The marinade is optional, as soon as they are steamed they are ‘cooked’ and you can treat them like raw or cooked chicken in any dish except they only need a few minutes of frying/grilling on both sides to essentially add more flavour and heat through. Whether you use this marinade or make your own I recommend basting the chicken with the marinade while cooking, adds juiciness.
    8. Enjoy in place of chicken in any dish! For step by step photos, Tips, FAQ see above post

    Notes

    • To store and freeze: will keep in the fridge for 4-5 days and freezes well with or without the marinade (steamed first)
    • the nutritional chart does not include marinade ingredients
    • I have not tested this recipe in the instant pot
    • Prep Time: 15 Minutes
    • Cook Time: 30 Minutes
    • Category: Mains
    • Method: food processor, steamer
    • Cuisine: American, Canadian

    Keywords: vegan chicken, seitan,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

    More Mains

    • Sweet and Sour Tofu
    • Hearty Vegan Vegetable Soup
    • Easy Vegan Pad Thai
    • Mexican Tater Tot Casserole (Vegan)
    252 shares
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    Reader Interactions

    Comments

    1. Candy Ann

      August 18, 2022 at 1:21 pm

      Love that this recipe is easy, quick and delicious, tweaked to our taste and enjoying it several ways!
      I am thankful for finding your recipe!

      ★★★★★

      Reply
      • Verna

        August 18, 2022 at 3:04 pm

        Thanks so much! So happy you enjoyed the Seitan. I so appreciate you taking the time to leave a review, so helpful 🙂

        Reply
    2. Patrice Anita

      August 03, 2022 at 7:45 am

      I made this and it is wonderful! Great texture and flavor! Thank you.

      ★★★★★

      Reply
      • Verna

        August 03, 2022 at 4:44 pm

        Thank you so much Patrice thrilled you enjoyed it! Thank you for your wonderful review on the vegan chicken! 🙂

        Reply
    3. Elliot

      May 12, 2022 at 11:29 pm

      This looks great and I can’t wait to get it!!

      One question, it says:

      “as soon as they are steamed they are ‘cooked’ and you can treat them like raw or cooked chicken in any dish except they only need a few minutes of frying/grilling on both sides to essentially add more flavour and heat through.“

      This is a little confusing as ‘you can treat them like raw or cooked chicken’ - which do you mean here? IE once steamed, are they edible cold? Or do you need to fry them to become edible?

      The ‘raw or cooked’ part is confusing me as you certainly wouldn’t eat raw chicken.

      Thank you 🙂

      Reply
      • Verna

        May 13, 2022 at 8:46 am

        Hi Elliot yes once they are steamed they are cooked 🙂 I just mean if you were substituting the seitan for a recipe that called for raw chicken. enjoy! and the texture does improve the next day once they have been steamed.

        Reply
    4. Pamela

      October 05, 2021 at 2:14 pm

      How long would you place in an Instant Pot to steam?

      Reply
      • Verna

        October 06, 2021 at 5:19 am

        2 and 1/2 cups water place wrapped chicken parcels on rack. I would say 20 minutes then let pressure relate naturally. Enjoy Pamela

        Reply
    5. Brielle

      June 13, 2021 at 4:09 pm

      Could I use this recipe for my cauliflower wings?

      Reply
      • Verna

        June 13, 2021 at 4:11 pm

        I'm not sure what your recipe calls for but if you mean to bread them, yes that would work

        Reply
    6. Julienne

      June 13, 2021 at 4:09 pm

      I am making chicken strips with this seitan asap! Thank you  

      ★★★★★

      Reply
      • Verna

        June 13, 2021 at 4:10 pm

        Oh nice sounds delish!

        Reply
    7. Martin P

      June 13, 2021 at 4:08 pm

      Will parchment paper work instead of tin foil? I generally try to avoid using it for cooking

      Reply
      • Verna

        June 13, 2021 at 4:09 pm

        yes that would work fine. Enjoy!

        Reply
    8. Wendy

      June 13, 2021 at 4:06 pm

      Do you think I could make mock chicken wings with this recipe? My husband missed them

      Reply
      • Verna

        June 13, 2021 at 4:09 pm

        Yes I bet they would be wonderful!

        Reply
    9. David

      June 13, 2021 at 8:19 am

      Nice recipe and definitely want to make it too, but there are no quantities listed with the recipe. So I do not know how much I should use

      ★★★★★

      Reply
      • Verna

        June 13, 2021 at 12:46 pm

        Hi David, there is a recipe card at the bottom of the post or just click on 'jump to recipe' at top of post. Enjoy!

        Reply
    10. Michele

      June 12, 2021 at 9:05 pm

      I’m Coeliac so sadly I can’t eat Seitan ☹️. But your recipe looks and sounds delicious 😋

      ★★★★★

      Reply
      • Verna

        June 13, 2021 at 7:40 am

        Thanks Michele 🥰

        Reply

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