vegan chicken recipe

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!

Foolproof Vegan Chicken Breasts with chicken flavour and texture you never dreamt possible! This seitan chicken recipe is super high in protein, easy to make, freezer friendly, and a great vegan substitute for chicken in any recipe. Serve whole, slice, dice or make vegan shredded chicken.

Vegan Chicken Breasts

(1 x 14 chickpeas

Better Than Bouillon No Chicken Base (, see recipe notes

garlic

black pepper

sage

thyme

(256 grams) vital wheat gluten

(240 mls) water

In a food processor, blend everything except the vital wheat gluten until smooth.

Add the vital wheat gluten and process until combined, scraping down to make sure everything gets mixed up. It&#39;s important to keep the dough in the food processor long enough. First it will form a rough ball, then it will spread out and become lumpy and bobbly and then all of a sudden it will come together into a very smooth, soft, cohesive and stretchy ball of dough. There is a picture showing exactly what this looks like in the post above. In my food processor this takes 2½ minutes. While doing this, you might need to give your food processor a break if it starts getting hot.

Tip the ball of seitan out onto a clean surface. Give it a couple of quick kneads then shape into a ball.

Cut into 6 evenly sized pieces, then roll each piece into an oval chicken breast like shape about ½ inch thick.

Wrap each one individually in foil. If you don&#39;t like using foil, wrap them tightly in parchment paper instead. It still works to keep them fairly compact until they set. Don&#39;t steam them unwrapped because they will become spongy.

Place the packages in a steamer basket over a pan of gently boiling water and steam for one hour. That might seem like a long time but it&#39;s not a mistake. Note that I do not recommend doing this in an Instant Pot. It does not turn out well.

Remove from the steamer with tongs, carefully unwrap, and place on a wire rack to dry off and cool down. Then transfer to an airtight container and refrigerate or freeze until required. The texture is best once they have been refrigerated overnight. Use just as they are in sandwiches, salads etc, or marinate, pan fry, slice, dice, grill, shred, stir fry etc as you would a regular chicken breast.

My favourite way to serve them is with lemon and garlic in a cast iron skillet. Cut an entire lemon into slices. Heat a skillet over medium heat with some olive oil. Add the lemon slices and 8 to 10 garlic cloves still in their skin and cook until the lemon is just starting to caramelize. Then move them aside and add the chicken. If your chicken breasts turned out thick you can cut them lengthways through the middle to make 2 breasts from each one. Season well and cook on each side until golden, squeezing over lemon juice as you go to keep them moist and add a ton of flavour. Serve with the caramelized lemon slices and garlic which you can squeeze out of its skin over the chicken.

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Top 2 vegan chicken recipe recipes from across the web

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

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Vegan Seitan Tenders

Vegan Chicken Breasts

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