Step 1

To a high-speed blender add tofu, no-chicken broth, tahini, sea salt, onion powder, nutritional yeast, poultry seasoning, liquid smoke, and white miso paste. Blend on high until smooth.

Step 2

Transfer to the bowl of a stand mixer and add vital wheat gluten and shredded jackfruit. Using a flat paddle, knead on low speed until it comes together and starts to look like dough, about 3-5 minutes.

Step 3

Stop and swap out the paddle for a dough hook and knead at a low speed for 15- 20 minutes. The dough will be soft and slightly sticky with a fibrous texture. This is great for shredded chicken. If you want a more tender chicken, simply knead for only 5ish minutes.

Step 4

Divide in half and shape the halves into an oval “log” and place it in the center of a large square of foil. Roll it tight, twisting up the ends like wrapped candy. Wrap in a second layer of foil and make sure everything is TIGHT. Repeat with the second “log”.

Step 5

Fill a pressure cooker with 6-8 cups of water, and add both wrapped “logs”.

Step 6

Cook for 45 minutes under pressure. If you have a smaller pressure cooker, you may have to do this in batches.

Step 7

Release the pressure and remove the seitan rolls from the cooker and let them cool completely.

Step 8

(Alternatively, you can steam them for 1 hour, if you do not have access to a pressure cooker.)

Step 9

Remove the logs from the foil and transfer to a Tupperware container, and allow to sit to allow the fibers to develop further.

Step 10

Pull the seitan chicken into the chicken breast or bite-size pieces, or shred and use marinades, seasonings, or batter to customize the chicken to any dish.