seitan chicken

This homemade vegan seitan chicken recipe is easy to make, just 8 ingredients, can be made ahead of time, and once prepared can be used any way that you might have cooked chicken- marinate, bread, fry, crust, bake, grill, BBQ, the options are endless!!!

Vegan Seitan Tenders

vital wheat gluten, (plus more for dusting)

300 g soft or silken tofu ((1 1/4 cups))

water

nutritional yeast

onion powder

vegetable broth powder, (vegetable instant stock mix powder,

garlic powder

salt

Add all of the ingredients to a food processor and pulse to combine until everything is well mixed and the dough forms a ball. Alternatively, if you do not have a food processor you can mix everything together in a large bowl working the dough until it forms a ball.

Lightly dust a clean work surfaces with a bit of the vital wheat gluten. Turn the dough ball onto the surface and lightly dust the top with a little more vital wheat gluten. The dough will be soft and very sticky so this will help it from sticking to your hands. Do not knead the dough, kneading it will make it tough. Cut the dough ball into 6 pieces and use the tips of your fingers to press each piece of dough into an oval shape about 5" x 6".

Add several inches of water to a large pot with a steamer basket and bring to a simmer. Lightly grease the steamer basket and lay the tenders in the basket. If the tenders need to overlap each other, spray the tenders with a bit of oil to stop them from sticking together. Cover and steam at a simmer for 25 minutes, flipping halfway through so they steam evenly. They will double in size. Make sure to keep it at a gentle simmer for the best texture.&nbsp;

Once steamed, remove the tenders and let cool. Cover or put in an airtight container and chill in the fridge for a minimum of 1 hour, or for up to 3 - 4 days. You can either chill the tenders without any additional seasoning, or you could toss the tenders in your favourite marinade. The tenders shrink and firm up a bit when chilled and this results in the best texture.&nbsp;

Once chilled, the tenders are fully cooked and edible, but you can now treat them as you would raw chicken -season and cook them as you desire. The cooking time can be short as they only need to be heated through but prepare them any way that you might prepare a chicken breast. Pan fry or grill them, bread or crust them, slice them for salad, pasta, or stirfry, cut them into nuggets, add them to burritos, tacos, or sandwiches. The options are endless!

Vegan &quot;Chicken&quot; is seitan based, perfectly flavored and surprisingly easy to make. Chewy, meaty and perfect for grilling, frying or using anywhere you would chicken!

Vegan Chicken

vital wheat gluten

all purpose flour

paprika

vegan chikn flavored broth or vegetable broth*

olive oil

In a large bowl, combine the vital wheat gluten, flour, nutritional yeast, onion powder, garlic powder, paprika and salt. Stir to combine.

To the bowl with the dry ingredients, pour in the broth and oil. Stir well until the mixture starts to pull away from the bowl.

Transfer to a lightly floured surface, and knead with your hands for just a minute until it comes together, not too much. It will still be quite messy, not a smooth dough.

Break into 6 pieces and press gently into circles, or &quot;chicken&quot; shapes. They can all be different and they don&#039;t have to be perfect, just try to make them similar sizes so they cook evenly.

Wrap each piece in foil. Place all 6 pieces in a steamer basket with water on the bottom and steam for 30 minutes.

Remove carefully from the foil. Now you can either pan fry them in a little vegan butter or oil, grill them, or slice and use anywhere you would like. Enjoy!

It is so easy to make your own shredded seitan "chicken" at home. With a neutral savory flavor, these meaty seitan shreds are the perfect addition to any recipe that calls for shredded chicken – add to casseroles, pasta dishes, soups, sandwiches, and more! 

Shredded Seitan Chicken

(15.5 oz) can cannellini beans

oil (optional)

white miso paste

vegan chicken bouillon paste (sub with 1 bouillon cube)

(240 grams) vital wheat gluten

Blend the wet mixture

To a blender, add all of the ingredients except for the vital wheat gluten. Blend until smooth. 

Mix the dry and wet mixtures

To a large mixing bowl, add the vital wheat gluten. Pour the blended mixture into the bowl, stirring until a ball of dough forms. 

Knead the dough. Y

By hand

Knead for about 10 minutes, or until the dough is firm and the gluten has formed. Using your hands or a knife, separate the kneaded dough into three equal balls.

Steam the seitan. 

Wrap each of the 3 dough balls tightly in aluminum foil. If you do not like foil touching your food, you can first wrap the seitan in parchment paper and then aluminum foil on top of that. 

In a pot or pan that will fit your steamer basket, heat some water over high until it comes to a boil. Place the steamer basket in the pan, add the seitan to the basket, and cover the pan with a lid. Reduce the heat to medium low.

Steam for 45 minutes, flip the seitan, then steam again for an additional 45 minutes. Check in every so often to make sure that you pan has not run dry, and add more water to the pan as needed. 

Let the seitan cool in the aluminum foil for at least 10 minutes before unwrapping. 

Shred the seitan

 Once the seitan is cool enough to handle, begin shredding it with your hands. Pull apart the &#8220;chicken&#8221; shreds as thin or thick as you&#8217;d like them! 

How to serve seitan chickens shreds

Use in recipes as a replacement for shredded chicken. They also taste great in a veggie stir fry with an Asian sauce, or pan fried and coat with bbq sauce for sandwiches. Store the seitan shreds in the fridge for up to 10 days. Leftovers are freezer-friendly. 

Wow, I made this recipe as soon as i saw it! Best shredded seitan chicken out there, no question. This one Im going to make all the time. Great!!!

This is the best seitan recipe ever. I tried other ones, and they were a bit too rubbery. The texture of the seitan from this recipe is perfect, very much like shredded chicken-- not too rubbery. Makes quite a bit too! Made some fajitas with it and my boyfriend and I loved it. Kept thinking about other recipes we can use the rest of the seitan in. I did swap the 2 tbsp of miso for 1 tbsp nutritional yeast and 1 tbsp tahini. Tasted amazing,

This recipe was so easy and delicious! I kneaded by hand, and I thought the texture was perfect. I used it in a stuffed pepper recipe I used to love before going vegan that used chicken, so it was great to find this recipe to veganize it!

This was my 1st time making seitan.  Thank you for a very easy and tasty recipe! My husband and I were both surprised at how well it took on a chicken texture and absorbed flavors.  My son had no clue it wasn't chicken🤣🤣
 Thank you for sharing this recipe.

Hi Mimi, 
I have been making this chck'n Seitan since I discovered your recipe!..is amazing and so easy to make. I followed the recipe to the tee and it was fantastic. I have prepared it with Barbecue sauce (vegan of course) sauté, but my best recipes were chck'n salad and fajitas. You were right in one of the answers of your comments, the more you knead the tougher it gets, but in a good way. It forms those strands you showed in one of your pictures, my husband always helps me. We kneaded for almost 15 minutes and then each ball for 2 more minutes. I have a few questions though:
1. Is it better to make Sietan following a "washed flour method" and what's the difference in texture besides being an exhausting recipe?
2. My seitan came a little darker than your pictures why? 🤔
3. The strands you show in your pics are amazing, mine are similar but not quite the same. How do you achieve this texture?
Again, thank you so much for your recipe, besides being delicious and SUPER easy is also economical. A little tray of this type of vegan chck'n costs at least $8.00, with your recipe I get three big balls of Seitan

...one more comment, the type of flour makes a HUGE difference. I used two kinds in many recipes Bob's Mill and Anthony's Vital Gluten and and I would say the second is the BEST.

I made mine without miso but otherwise followed the recipe exactly. My seitan dint come out as fibrous as shown above. Was wondering if you have any idea what that is so? Thanks!

These vegan chicken breasts are super meaty and chewy, making them a great high-protein meat substitute! Easy to make and can be grilled, fried, or baked. Seitan chicken is also freezable, making it a great recipe to meal prep on the weekends.

Seitan Vegan Chicken Breast

block extra firm tofu (drained and pressed (about 200 grams/7 ounces))

yeast

soy sauce (or tamari/shoyu (use gluten-free if needed))

liquid smoke (optional)

poultry seasoning (optional)

In a food processor, place all ingredients, except vital wheat gluten. Blend until a smooth batter forms.

Next, add vital wheat gluten to the food processor and pulse until a dough forms.

Knead the dough for 1-2 minutes, then separate them into 5 parts. Shape them into the shape of chicken breast. Wrap them up using aluminum foil.

To steam - Bring 1-2 inches of water to boil in a pot with the steamer basket inserted in. Once the water starts boiling, transfer seitan chicken into the basket and place the lid on. Steam for 30 minutes.Instant Pot -  Place a cup of water into the pot and insert the trivet. Place vegan chicken breasts in and cook at high pressure for 15 minutes. Quick release pressure after the timer goes off.

Let cooked seitan cool slightly before removing them from the foil. You can now prepare them however you like!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668918505/rsbwv3wnathxifergoav.mp4

These vegan chicken breasts are super meaty and chewy, making them a great high-protein meat substitute! Easy to make and can be grilled, fried, or baked. Seitan chicken is also freezable, making it a great recipe to meal prep on the weekends.

Vegan Chicken Breast

Delicious, versatile vegan chicken! Made from seitan, this is recipe number one in my Vegan Essentials series for Veganuary 2021! It&#039;s ideal for stir fries, fried chicken, kebabs - you name it!

439 g pack of silken tofu

cannellini beans ((including the soaking water))

tbsp vegetable oil ((make sure it's neutral flavoured: sunflower, rapeseed, canola will do))

tsp flaky sea salt

tbsp white miso paste

tsp rice vinegar ((alternatively use apple cider vinegar

garlic ((crushed))

120 ml dry white wine

tbsp sugar

tbsp mushroom bouillon ((or 2 mushroom stock cubes))

bay leaves

Place the tofu, cannellini beans (and their water), 3 tbsp of the vegetable oil, sea salt, miso paste and rice vinegar into the largest cup or jug attachment of a high speed blender. Blend on high speed for a minimum of 1 minute. Remove the cup, shake it well or use a spatula to make sure no chunks are stuck to the side then blend again for another 30 seconds until very smooth and creamy.

Add the vital wheat gluten and the garlic powder to the mixture and blend until the mixture is smooth and very stretchy. Add the remaining 3 tbsp vegetable oil and blend again for at least 30 seconds. At this stage, the seitan dough should be very stringy – almost like the texture of tough chewing gum (don&#039;t worry – this is correct – it won&#039;t be like this once cooked!).

Divide the seitan chicken dough into 8 pieces, roughly 150g each. Working with one at a time, pinch the edges of the piece of seitan and tuck it over and into the centre, making one smooth side and one folded, tucked side. Roughly shape the dough into a fillet. Repeat with the remaining pieces.

Lay a sheet of greaseproof paper on a clean surface and place the fillet on top. Fold the sides of the greaseproof paper over and wrap tightly. Alternatively you can use muslin/cheesecloth to wrap the seitan and bind it tightly with string.

IMPORTANT: it&#039;s essential that each fillet is wrapped as tightly as possible otherwise the seitan will expand and become spongy rather than firm and meaty.

Place the tightly wrapped seitan chicken &quot;breasts&quot; into a steamer. A bamboo or an electric steamer will work fine. Steam for at least 1 hour. After an hour, give the fillets a little prod. They should be firm and bouncy rather than soft and doughy.

Once steamed, remove the seitan chicken from the steamer and without unwrapping, leave to cool for at least 20 minutes. While the chicken cools, prepare the marinade.

To Make the Vegan Chicken

Put the crushed garlic, miso paste, dry white wine and sugar in a medium bowl and whisk together until a smooth paste forms. Set aside.

Once your vegan chicken is cooled, unwrap it and use your hands to pull apart each piece into two (don&#039;t slice with a knife as the torn, meaty texture helps the chicken to soak up flavour).

Place the vegan chicken into a large tupperware container with a lid or a large deep baking tin. Pour over the miso/wine mixture and use your hands to rub the marinade into the vegan chicken.

Add the just boiled water to a large measuring jug and add the remaining brine ingredients. Pour over the chicken pieces while the brine is still hot and use a fork to make sure all the chicken is covered in liquid. Cover with reusable wrap or a lid and allow the brine to cool to room temperature on the counter. Once cooled, place in the fridge and leave to marinate for a minimum of 8 hours, ideally 12 if you can.

Once the chicken has marinated for a minimum of 8 hours, it is ready to use.

For shredded chicken, use a fork to pull apart the marinated vegan chicken into fine shreds. For chunks either pull the vegan chicken apart by hand for a rough texture or slice into pieces with a knife.

To Make the Brine

Vegan seitan chicken made with wash the flour method. Super easy to make, seitan chicken has a perfect consistency and it's fully vegan. Can be eaten on its own, fries, baked or part of a different dish.

Vegan Seitan Chicken

vegetable stock

soy sauce

tbsp coriander

cayenne pepper

tbsp salt

tbsp rice vinegar

cinnamon

lemon juice

tbsp balsamic vinegar

brown sugar

garlic

tsp coriander

salt and pepper

Mix the chicken seitan

Mix the chicken seitan ingredients (the water and the flour).

Knead for 10-15 minutes

Knead for 10-15 minutes until you get a smooth dough. The dough should feel nice and elastic.

Place in a bowl

Place in a bowl and cover with water. Let it rest for 2 hours.

Drain the water from

Drain the water from the dough and cover it with fresh water from the tap.

Knead for 2 minutes

Knead for 2 minutes until the water. The water should have a milky colour.

Repeat this step, draining,

Repeat this step, draining, covering with new water and kneading for 6 times in total.

The result should be

The result should be a stretchy flexible dough. This is your seitan. Place it on a chopping board and stretch it a little. Let it rest for 10 minutes.

Cut the dough into

Cut the dough into three long strips and braid the seitan.

Now pull the ends

Now pull the ends gently and stretch your seitan as much as you can. Tie it into a large knot in the middle. Now add another knot again and again until the whole seitan is into a large knot.

In a large pot,

In a large pot, mix all the broth ingredients.

Add your seitan and

Add your seitan and simmer it for 1 hour.

Once the seitan has

Once the seitan has simmered, remove from the fire and let it cool in the broth, at room temperature, covered.

Place it in the

Place it in the fridge overnight in the broth, in the pot.

In the morning, drain

In the morning, drain the seitan and pull it apart to get incredible seitan shreds.

Add the shreds to

Add the shreds to an air-tight container and add the marinade ingredients. Close the container, shake it a few times and marinate for a few hours.

You can eat it

You can eat it as it is, add it to foods, sandwiches, fry it, grill it etc! Enjoy!

How to make Vegan Seitan Chicken

Deliciously succulent grilled vegan seitan chicken - perfect for your next vegan BBQ party, best grilled on a charcoal BBQ, and also great pan-fried for when it has to be quick. Wonderful texture creating with the seitan flour washing method (WTF = Wash the flour).

BBQ Grilled Seitan Chicken Recipe

350 g strong white bread flour (minimum 12% protein)

tsp smoked paprika powder

tsp salt

tomato paste

tbsp tamari soy sauce

maple syrup

tsp fine salt

tsp black pepper

Creating a dough ball: Place the flour into a large mixing bowl and create a well in the middle. Pour in a little water at a time until you can roll the dough into a firm dough ball and knead it in the bowl or on a lightly floured surface for 2-3 minutes until smooth.

Soaking the dough: Transfer the dough back into the bowl and allow it to rest for 10 minutes, then completely fill the bowl with water to submerge the dough ball. Allow it to rest for at least 30 minutes.

Washing the flour: Once the resting time elapses, begin kneading the dough in the bowl underwater. It will start releasing its starches and the water should become white and thicken slightly (almost cream-like!). Knead the dough for 2-3 minutes, then discard the starchy water, pour in fresh water, and repeat. Your dough should require about 3 washes in total and the water should not be as thick and more see-through in the end. It&#39;s normal for the dough to almost fall apart in this washing process. Don&#39;t worry - it will come back together in the next step. Discard the water and place the seitan dough into a big colander. Rinse it under running water for 10 seconds, then set it aside for 30 minutes to rest.

Seasoning: Remove the dough from the colander and give it a gentle knead between your hands, then place it into a kitchen machine with a dough hook, add the smoked paprika and salt, and pulse for 10-20 seconds. Alternatively, you can also incorporate the spices by hand.

Stretching &amp; Knotting: Stretch the seitan dough until you can carefully knot it. Repeatedly stretch and knot it about 5-6 times - this step will help to create a chicken-like shredded texture in the dough, however, the knotting takes some practice, so if you&#39;re struggling, simply omit this step.

Pan-searing: Carefully portion the seitan into 2-3 cutlets and heat roughly 2 tbsp of oil over medium/high heat. Pan-fry your seitan cutlets for 2-3 minutes on each side, or until a light golden crust forms, then remove the seitan from the frying pan.

BBQ&#39;ing: Heat your BBQ to its full heat and combine all ingredients for the sauce in a little bowl in the meantime. Brush your seitan with the sauce on both sides and place it onto the hot BBQ grid. Grill it on both sides for 4-5 minutes or until golden, then remove it from the grill and serve it alongside delicious salads and your favorite vegan BBQ goodies.

Learn how to make your own seitan with this 20-minute easy seitan! Meaty homemade nuggets are pan-fried and tossed in a sticky ginger garlic sauce.

Easy Seitan

chickpea flour (or all purpose flour)

thyme

vegan no chicken broth (or vegetable broth)

garlic (minced)

ginger

agave

seasoned rice vinegar

cornstarch

In a large bowl, add the vital wheat gluten, flour, nutritional yeast, onion powder, garlic powder, thyme and salt. Stir well to combine.

Pour the broth and olive oil in the bowl with the dry ingredients, and stir well with a large spoon until the dough starts to pull away from the bowl.

Transfer to a lightly floured surface and knead with your hands for 2-3 minutes. It will be a messy dough.

Tear the dough into bite sized pieces.

Prepare a large pot with a steamer basket with 1-2 inches of water on the bottom. Place the pieces of seitan in the basket and steam for 15 minutes.

If using the honey ginger sauce, add the garlic, ginger, soy sauce, agave, seasoned rice vinegar and cornstarch to a small bowl and whisk to combine.

In a large sauté pan, warm the olive oil over medium heat. Add the steamed seitan pieces and pan fry on each side until golden brown and crispy on the outside.

Lower the heat and pour the sauce over the seitan. Stir constantly until thickened and the seitan is coated in the sauce.

Serve immediately with rice, if desired and perhaps a side of steamed broccoli.

The quickest, easiest and most delicious Seiten I've ever made!!!

Can they be frozen without the sauce?

Oh my goodness, this recipe was perfect and came together so quickly.   Served with matchstick carrots in lettuce wraps, we added vegan buffalo sauce for spice.  Thank you Nora for the consistently delicious recipes.

I LOVE this recipe!!! Do you have any recipes for other sauces? I'd love to try!

Great recipe!! I used this is Indian curry, so I didn’t add any herbs, just salt and pinch of turmeric, made chicken tikka masala…turned out great!! Thank you…

Thank you yet again Nora. You’re officially my primary source for recipes now. I was pleasantly surprised to find this new one when I went to look up your seitan chicken recipe. Delicious as usual! I’m training for a body building competition, so for my meal prep I tripled the recipe, reduced the oil, and used a low cal marinade. It was still incredible. I look forward to having it again just the way you created it when I’m not on prep. Thanks for all your amazing creations!!!!

I make various recipes of seitan weekly. This one was in fact quite easy and delicious. It’s going in the weekly rotation!

Bite into crispy, crunchy, and meaty vegan fried chicken! Seitan-based chicken is coated in a buttermilk batter, then fried until golden brown and crispy.

Top 10 seitan chicken recipes from across the web

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Vegan Seitan Tenders

Vegan Chicken

Shredded Seitan Chicken

Seitan Vegan Chicken Breast

Vegan Chicken

Vegan Seitan Chicken

BBQ Grilled Seitan Chicken Recipe

Easy Seitan

Best Vegan Fried Chicken

Chickeny Chickless Seitan | Shredda...

Top 10 seitan chicken recipes from across the web

The most viewed seitan chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Seitan Tenders

Vegan Chicken

Shredded Seitan Chicken

Seitan Vegan Chicken Breast

Vegan Chicken

Vegan Seitan Chicken

BBQ Grilled Seitan Chicken Recipe

Easy Seitan

Best Vegan Fried Chicken

Chickeny Chickless Seitan | Shredda...

The most viewed seitan chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine