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.
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!
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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!
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:
- 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.
- 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
- Turn the seitan dough onto the counter. Do not kneed the dough! Press into a disc approximately 8-9 inches in diameter and about ½ 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.
- 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.
- 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
- 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)
- 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.
- Enjoy in place of chicken in any dish! For full ingredients and instructions see recipe card below
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:
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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Vegan Chicken (Seitan)
- Total Time: 45 minutes
- Yield: 6-8 Servings 1x
- Diet: Vegan
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
For chicken seitan:
- 1 400 g package extra firm tofu
- 1 tablespoon better than bouillon vegetarian no chicken soup base
- ¾ cup water
- 2 tablespoons toasted sesame oil
- 1 tablespoon yellow mustard
- ¼ cup nutritional yeast
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 and ½ teaspoons paprika
- 1 and ½ teaspoons lemon pepper
- ¾ teaspoon ground coriander
- ½ teaspoon salt
- 1 and ½ 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
- ½ tablespoon vegan Worcestershire sauce
- ⅓ cup water
- ½ teaspoon garlic powder
Instructions
- 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.
- 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
- Turn the seitan dough onto the counter. Do not kneed the dough! Press into a disc approximately 8-9 inches in diameter and about ½ 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.
- 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.
- 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
- 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)
- 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.
- 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
Leslie
I have made this recipe twice in the last month. It is delicious and extremely versatile!! The second time I made it I divided it into 12 pieces instead of 6 and then steamed it a few minutes less. The smaller pieces seemed to fit my family’s needs better. I just don’t think you can go wrong with this recipe! 😊
Vera Morgan
Glad you liked it Leslie!
Christopher
You amaze me! Been a vegetarian for 32 years and you are a godsend.
Buy premade and nothing comes close. Made the corned beef. My spouse made meat corned beef. His wasn’t cook enough so had mine. Couldn’t eat enough.
The pepperoni we eat by the roll. 😂. Can’t stop.
Now, going to try the chicken!
Can you tell me if it can be shredded?
Thank you again. You ROCK
Christopher
eliz
Could the seitan be steamed without wrapping or would that yield a different result?
Thank you
Katie Hale
It is best when wrapped. It helps the texture to be what you expect. Without wrapping it can get a bit too moist.
eliz
Thank you
Candy Ann
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!
Verna
Thanks so much! So happy you enjoyed the Seitan. I so appreciate you taking the time to leave a review, so helpful 🙂
Patrice Anita
I made this and it is wonderful! Great texture and flavor! Thank you.
Verna
Thank you so much Patrice thrilled you enjoyed it! Thank you for your wonderful review on the vegan chicken! 🙂
Elliot
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 🙂
Verna
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.
Pamela
How long would you place in an Instant Pot to steam?
Verna
2 and 1/2 cups water place wrapped chicken parcels on rack. I would say 20 minutes then let pressure relate naturally. Enjoy Pamela
Brielle
Could I use this recipe for my cauliflower wings?
Verna
I'm not sure what your recipe calls for but if you mean to bread them, yes that would work
Julienne
I am making chicken strips with this seitan asap! Thank you
Verna
Oh nice sounds delish!
Martin P
Will parchment paper work instead of tin foil? I generally try to avoid using it for cooking
Verna
yes that would work fine. Enjoy!
Wendy
Do you think I could make mock chicken wings with this recipe? My husband missed them
Verna
Yes I bet they would be wonderful!
David
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
Verna
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!
Michele
I’m Coeliac so sadly I can’t eat Seitan ☹️. But your recipe looks and sounds delicious 😋
Verna
Thanks Michele 🥰