Vegan Chicken

Try making this 9-ingredient vegan chicken for a meat alternative that’s tender, chewy, and ultra-savory. It’s perfect for baking, grilling, sautéing, and more. Easily add it to your weekly meal rotation for a healthy, high-protein option!

You can toss the idea of expensive store-bought meat replacements out the window after you try this vegan chicken recipe! Similar to my walnut meat, it transforms basic pantry staples into a budget-friendly and versatile plant-based protein.

Why I love this recipe

Made with everyday ingredients, like chickpeas and vital wheat gluten, this vegan chicken is much more cost-effective than any premade option you can find in grocery stores.

It’s high in protein and fiber, low in saturated fat, and free from additives or preservatives. Plus, kids love the flavor and texture, especially when it’s coated in their favorite sauce!

The secret to tender and chewy seitan chicken lies in the kneading and steaming process. The dough needs to be thoroughly worked and rested, then wrapped tightly in foil. With these techniques, your results will be perfect every time!

Ingredient notes

Contrary to popular belief, it doesn’t take much to make a homemade vegan chicken recipe. Find a full breakdown of the ingredients and suitable substitutes below!

Chickpeas
Chickpeas keep the seitan chicken texture tender without imparting too much flavor. I recommend cooking your own dried chickpeas for the smoothest consistency, but canned chickpeas are a more convenient option. Remember to save the liquid!

Substitute: Cannellini beans provide a smoother texture, though chickpeas are often easier to find. The choice is up to you, but either one works!

Nutritional yeast
Nutritional yeast creates a savory, umami-rich flavor in the seasoning blend. You can almost always find it at bulk food stores or online. Nutritional yeast is a source of vitamin B12, making it an ideal ingredient for vegans.

“No chicken” broth powder
This ingredient adds a chicken-like flavor, essential for mimicking the taste of chicken. I recommend “no chicken” broth powder or bouillon.

Substitute: If you can’t find “no chicken” broth powder, try using mushroom bouillon or regular vegetable broth powder.

Apple cider vinegar
Apple cider vinegar adds acidity, balancing the savory flavors of the seasoning blend. It also helps tenderize the gluten bonds found in vital wheat gluten.

Substitute: White wine vinegar or rice wine vinegar will also yield similar results.

Vital wheat gluten
Vital wheat gluten is a fine powder made up almost entirely of gluten, making it a crucial component to bind vegan chicken. It’s extremely high in protein and great for all kinds of vegan meat substitutes. You can easily make your own, but I prefer to buy vital wheat gluten from my local bulk food store to save time.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make vegan chicken with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!

Preparation

Grab out your food processor, rolling pin, foil for wrapping, and a pressure cooker or stovetop steamer. Clean a work surface, as you’ll be kneading dough and shaping the vegan chicken here.

Cooking

Step 1
In a food processor, combine chickpeas (with their liquid), nutritional yeast, “no chicken” broth powder, onion powder, garlic powder, salt, apple cider vinegar, and melted coconut oil. Blend the mixture until it’s completely smooth. This forms the wet base of your vegan chicken.

Step 2
Gradually add vital wheat gluten to the food processor, blending between additions. If the mixture is too wet, add 1-2 tablespoons of gluten flour at a time.

The consistency of the dough is key. It should be tacky but not stick to your hands. If the food processor starts struggling, transfer the dough to a clean surface.

Step 3
Knead it by hand or in the food processor until smooth and elastic, roughly 9-10 minutes. Then, let it rest in a bowl, covered, for 20-25 minutes. This allows the gluten strands to relax and develop, which is important for the final texture.

Kneading is an essential step in developing gluten bonds, which give the vegan chicken its meat-like texture.

Step 4
Divide the dough into approximately 110-120 gram portions. Roll them out to your desired thickness. Wrap each piece tightly in foil, ensuring the ends are sealed. For shredded seitan chicken, roll the dough into a loaf shape before wrapping it.

Wrapping and sealing the dough tightly prevents it from expanding too much or becoming water-logged during the cooking process.

Step 5
Place the wrapped dough pieces in a steamer basket in your pressure cooker or stovetop steamer. Steam everything on high for 1 hour and 20 minutes. The seitan is ready when it feels firm to the touch.

Keep an eye on the water level in the steamer, and top it up as needed. If it dries out, the bottom of your pot will burn and not be fun to clean!

Step 6
Allow the steamed pieces to cool in the foil for 10-15 minutes before unwrapping. This helps them firm up and makes them easier to handle. Once unwrapped, pan-fry, grill, or shred the vegan chicken however you like. Happy eating!

To create shredded chicken, use your hands to rip the loaf in half lengthwise. Shred each half from top to bottom to form smaller pieces of chicken, and use it for soups, curries, stir-fries, etc.

Serving suggestions

You can use vegan chicken in all the same ways you’d use regular chicken! Try slicing it to add to an apple walnut salad, sandwich, panini, vegan quesadilla, or wrap.

Or, grill it and pair it with classic sides like vegan mashed potatoes, maple glazed carrots, air fryer green beans, balsamic glaze Brussels sprouts, or vegan scalloped potatoes.

Cooking tips

Properly process the chickpeas: Blend the chickpeas and their liquid until completely smooth. You’ll need to stop the food processor and scrape down the sides a few times.

Be slow with the vital wheat gluten: Add the vital wheat gluten in increments and blend thoroughly each time. This helps evenly distribute it, preventing dry clumps.

Check for doneness: Undercooking seitan may result in a doughy texture, so don’t stop steaming the pieces until they are firm to the touch.

Frequently asked questions

Storing & reheating

The great news is that vegan chicken stores quite well, meaning it’s perfect for prepping ahead of time. Always let the vegan chicken cool completely before storing it.

Fridge
Seitan chicken can be stored in the fridge and will last up to 5 days. Place it in an airtight container or wrap it tightly in cling film to prevent it from drying out.

Freezer
Freezing is a great option for longer storage. Wrap the vegan chicken tightly in parchment paper or place it in a freezer bag, removing as much air as possible. It can be stored in the freezer for up to 3 months.

Reheating
To reheat, thaw frozen vegan chicken in the refrigerator overnight if frozen. Then, warm it in a skillet over medium heat with a little oil to help crisp it up. You can also heat it in the oven at 350 degrees Fahrenheit for about 10-15 minutes until heated through. Avoid microwaving since it turns the texture unpleasantly chewy.

Serving size

The recipe for vegan chicken comfortably serves 8 people, making it an ideal choice for family meals or small gatherings.

If you’re like me and have a busy schedule or love meal prepping, this recipe is a keeper. Since there is a bit of leg work that goes into kneading and steam, I always make a double or triple batch.

It’s way more time-efficient, and you can freeze extra portions for future meals, ensuring you always have a healthy, homemade option on hand.

More chicken replacements

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.