Step 1

Add a can of drained chickpeas to a food processor or blender along with broth, nutritional yeast, oil, poultry seasoning, garlic powder, onion powder, and salt.

Step 2

Blend until smooth, then transfer to a glass mixing bowl.

Step 3

Stir in 1 cup of the vital wheat gluten, then add the remaining 1/3 cup of wheat gluten and knead with your hands for about 1 minute until a firm dough is formed. *don't eat it until it has been cooked.

Step 4

You can now cook your seitan, or for "chicken" with a stringier texture, let it rest in the fridge covered for at least 1 hour or up to 24 hours.

Step 5

Preheat the oven to 375° F (190° C). Put about 3 tablespoons of neutral-flavored oil on a large cookie sheet so that the bottom is completely covered with oil, and set it aside.

Step 6

Mix together the bread crumbs, flour, corn starch, nutritional yeast, herbs, and salt in a shallow bowl.

Step 7

Pour vegan milk (or aquafaba) in another shallow bowl to dip the dough into to make it wet so that the breading will stick.

Step 8

Divide the dough into 6 equal pieces and form it into the desired shape with your hands.

Step 9

Place the patty in the vegan milk to get it moist, then place it into the dry breading pushing the dough into the breading to coat it well.

Step 10

Place the patty on the oiled cookie sheet and repeat until you have coated all of the chicken patties in the breading.

Step 11

Bake the patties at 375° F (190° C) for 16-18 minutes, then take out of the oven, flip each one, and place them back in the oven for another 16-18 minutes until they are golden brown.