Try making your own 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!
Table of Contents
- ❤️ Why you’ll love this recipe
- 🐓 What is vegan chicken?
- 🌾 What is vital wheat gluten?
- 🧑⚕️ Is vital wheat gluten unhealthy?
- 🐔 Why is vital wheat gluten used in vegan chicken?
- 🤨 What is seitan?
- 🛒 Ingredients & substitutions
- 📝 How to make vegan chicken
- 🍽 How to use seitan chicken
- 🥦 Serving suggestions
- 🌡️ Storage & reheating
- ♻️ Variations
- 🧑🍳 Top tips
- 💬 FAQ
- 🍴 More vegan meat recipes
- 📋 Recipe
❤️ Why you’ll love this recipe
- Versatile: Vegan chicken can be served as baked "chicken" breasts, marinated and grilled, or shredded for stir-fries and curries.
- Kid-friendly: Your kids will love the flavor and texture of vegan chicken, especially if it’s coated in their favorite sauce!
- Budget-friendly: All you'll need are 9 pantry staples for this recipe. You probably already have most of them on hand!
- Nutritious: This seitan chicken recipe is high in protein, full of fiber, low in saturated fat, and free from additives or preservatives. Now that is a protein source you can feel good about!
If you enjoy vegan chicken, you need to try our vegan fried chicken, vegan fish, vegan birria tacos, jackfruit carnitas, and vegan Baja fish tacos.
🐓 What is vegan chicken?
As the name suggests, vegan chicken is a plant-based meat alternative designed to emulate the look and taste of regular chicken.
You can make vegan chicken with all kinds of ingredients, but today we’re using chickpeas, vital wheat gluten, nutritional yeast, and “no chicken” bouillon as the main base.
Once it’s kneaded and shaped into patties or nuggets, it’s cooked in a steamer or pressure cooker until the texture is firm. What you’re left with is tender, chewy, and shreddable “chicken.”
Slice it to add to salads, sandwiches, or wraps. Shred it for curries, stir-fries, or soups. Or, bread it to make vegan fried chicken!
🌾 What is vital wheat gluten?
A crucial component of many vegan meat recipes, vital wheat gluten is a fine powder made up almost entirely of gluten.
First, wheat flour is hydrated to activate the gluten proteins. It's then "washed," which is a process that removes most of the starch. Finally, it is dried and ground into the powder you can buy in stores.
As a result, vital wheat gluten is extremely high in protein and great for vegan meat substitutes. In fact, it's the primary ingredient found in seitan!
🧑⚕️ Is vital wheat gluten unhealthy?
In recent years, gluten has gotten a reputation for being unhealthy. However, unless you suffer from Celiac disease, there is no strong evidence to back these claims.
On the contrary, there are studies nowadays that provide convincing arguments as to why gluten is actually good for you!
Gluten-containing products are often more likely to be fortified with essential nutrients like folic acid and iron. Plus, they typically contain more fiber and less sugar than their gluten-free counterparts.
As far as vital wheat gluten goes, it's never a good idea to consume large quantities of "processed" foods. And we use quotations because it's definitely not in the same category as processed fast food. But, moderation is key for anything that has undergone some type of processing.
🐔 Why is vital wheat gluten used in vegan chicken?
Due to its high protein content and elasticity, vital wheat gluten is the primary ingredient in a large majority of vegan chicken recipes.
The gluten helps create a chewy texture while binding all of the ingredients together. The result is an extremely meat-like taste and texture that you just can't achieve with anything else!
🤨 What is seitan?
Seitan is a plant-based meat substitute that can be found in many forms and flavors, not the least of which include deli slices, sausages, and bacon.
At the grocery store, it can often be found labeled as ground "meat," slices, or strips. But, it is also easy to make at home and shape into loaves, nuggets, or other meat replacements.
Seitan can be formed by "washing" wheat flour, which is a time-consuming and labor-intensive task. It can also be made using vital wheat gluten, which just needs to be rehydrated and is a much easier process. We use vital wheat gluten for this seitan chicken recipe, but it's up to you!
🛒 Ingredients & substitutions
- Chickpeas: Also known as garbanzo beans, chickpeas keep the seitan chicken texture tender without imparting too much flavor. Cannellini beans provide a smoother texture, but chickpeas are often easier to find. The choice is up to you, but either option works! Remember to save the liquid.
- Nutritional yeast: Used as the base of the seasoning blend to create a savory, umami-rich flavor. Nutritional yeast is a source of vitamin B12, making it an ideal ingredient for vegans. Just make sure it's fortified!
- "No chicken" broth: Included to add moisture and add intense savory flavors. We recommend "no chicken" broth or bouillon, but regular vegetable broth works too. For an even more umami-ness, go for mushroom bouillon.
- Spices: Onion powder, garlic powder, and sea salt combine for a simple yet ultra-savory seasoning blend. It's best to use garlic and onion powder, not onion flakes or minced garlic.
- Apple cider vinegar: To help tenderize the gluten found in vital wheat gluten. White wine vinegar or rice wine vinegar can be used to achieve similar results.
- Oil: We prefer flavorless coconut oil for a rich mouthfeel, but avocado oil or olive oil are both good substitutes.
- Vital wheat gluten: The key component in this seitan chicken. You can easily make your own, but to save time, we prefer to buy vital wheat gluten from our local bulk food store!
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make vegan chicken
Step 1: Mix the base
Add the chickpeas, chickpea water (aquafaba), nutritional yeast, broth, seasonings, vinegar, and coconut oil to the bowl of a food processor. Blend the mixture until smooth.
Step 2: Knead the dough
Add the vital wheat gluten, and blend again until it is well incorporated. If it's too much for your food processor at this point, remove the dough ball and knead it by hand for about 10 minutes, or until smooth and elastic.
Step 3: Let the dough rest
Once combined, transfer the dough to a bowl, cover it, and let it rest at room temperature for 20-25 minutes.
Step 4: Shape the chicken
Cut the dough into ~110-120 gram portions, and roll each piece out with a rolling pin until they reach your desired thickness.
Step 5: Wrap the chicken
Wrap all of the pieces individually in foil. For shredded seitan chicken, roll the dough into a loaf shape before wrapping it with foil.
Step 6: Steam the chicken
Steam the pieces in a pressure cooker on high for a little over 1 hour, or until the texture feels firm. Once steamed, let the pieces cool in the foil for another 15 minutes or so.
Step 7: Cook the chicken
Cook the chicken based on the recipe you intend it to be added to. For chicken "breasts," pan-fry the pieces in vegan butter or oil, grill them, or slice them up.
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. Happy eating!
If you have questions about this vegan chicken recipe, check out our FAQs or leave a comment down below!
🍽 How to use seitan chicken
Try this seitan chicken recipe in all your favorite meals for an extra boost of protein! Some of our favorite options include:
- Vegan chicken tenders: Instead of tofu, swap in seitan chicken.
- Teriyaki tofu stir-fry: In place of the tofu, use sliced or cubed vegan chicken.
- Vegan enchiladas: Stuff red enchiladas with shredded seitan chicken.
- Chilaquiles verdes: Shredded chicken is a common topping for chilaquiles. Why not try it vegan?
- Vegan chickpea salad: Add cubes or shreds into this Mediterranean-style bowl.
- Chicken noodle soup: Add shreds or chunks to make a hearty bowl.
- Vegan fried chicken: Coat the pieces in breading, and fry them to perfection.
🥦 Serving suggestions
If you'd like to serve your seitan chicken in a classic style, try it with side dishes like these:
- Air fryer zucchini
- Air fryer green beans
- Air fryer sweet potatoes
- Mashed potatoes or cauliflower
- Vegan gravy
🌡️ Storage & reheating
The great thing about this vegan chicken is how well it stores. Don't be afraid to make a double or triple batch, and use leftovers in wraps or on salads! Follow these tips to make sure it stays fresh:
- Fridge: Seitan chicken will last up to 3-4 days in the fridge. For optimal storage, use airtight glass containers.
- Freezer: Once cooled, wrap your vegan chicken in wax paper or parchment to prevent freezer burn. In an airtight container or freezer-safe bag, it will keep for up 2-3 months. Let it thaw in the fridge overnight.
- Reheating: You can reheat your chicken in the oven. Add it to a parchment-lined tray and lightly cover it. Heat it at 300 degrees F for 10 minutes, or until warm. It also tastes just as delicious cold!
♻️ Variations
- Spices: We kept the flavorings simple for this recipe, but feel free to add spices like paprika, cumin, cayenne, Italian seasoning, or even ground bay leaves.
- Patties: For chicken sandwiches, shape your dough into patties, and lightly pan-fry them.
- Cook your chickpeas: For fewer granules in the final texture, cook your chickpeas from dry. They will blend smoother this way, but the granules don't affect flavor!
- Beans: If you don't have chickpeas, make your vegan chicken with a base of Cannellini beans (white kidney beans), Great Northern beans, Navy beans (pea beans), or Baby Lima beans (butterbeans) instead.
🧑🍳 Top tips
- Add flour: If the dough feels wet, add 1-2 tablespoons of gluten flour at a time, and continue processing or kneading until the dough is tacky.
- Knead by hand: If your food processor is not able to handle mixing the dough, transfer it to a clean surface, and knead it by hand until smooth and elastic.
- Let the dough rest: Once kneaded, it is important to let the dough rest so the gluten bonds relax. This results in a chewy yet tender texture as opposed to dense and tough.
- Shape to desired thickness: The dough won't expand much (if at all) while it steams. Be sure to shape the dough into the exact size and thickness you'd like it to end up being.
💬 FAQ
No, vital wheat gluten is made of nearly 100% gluten. This vegan chicken recipe cannot be made gluten-free.
Yes, vegan chicken is full of protein, fiber, vitamins, and minerals, making it an extremely healthy addition to a plant-based diet!
Yes, vegan chicken can be found in nearly any grocery store nowadays. It comes in a wide variety of shapes and flavors, and it's commonly found in the refrigerated vegan section.
🍴 More vegan meat recipes
If you enjoyed this vegan chicken recipe, be sure to check out some more vegan meat alternatives like the following:
- Vegan chorizo: Made with spicy and authentic Mexican flavors.
- Vegan "chicken" tenders: With options for both baking and frying.
- Vegan spam: High-protein, hickory-smoked, and entirely plant-based.
- Vegan ground beef: simple, savory, ground "beef" made from tofu.
📋 Recipe
Easy Vegan Chicken
Equipment
- Food processor
- Rolling Pin
- Mixing bowl
- Instant Pot and steamer basket
Ingredients
- 15-ounce can chickpeas, with liquid
- 3 tablespoons nutritional yeast flakes
- 1 teaspoon “no chicken” broth powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 2 tablespoons flavorless coconut oil, melted
- 1 ½ cups vital wheat gluten, plus more as needed
Instructions
Dough
- In a food processor, add chickpeas (and their liquid), nutritional yeast, “no chicken” broth powder, onion powder, garlic powder, salt, apple cider vinegar, and coconut oil. Blend until smooth.
- Gradually add the vital wheat gluten, continuing to blend in between. If the mixture feels wet, add 1-2 tablespoons of gluten flour at a time and mix again.
- If your food processor is overheating or unable to mix the dough, transfer it onto a clean surface and knead by hand until smooth and elastic, about 9-10 minutes. Transfer to a bowl, cover the dough, and let it rest for about 20-25 minutes.
Shape
- Cut the dough into ~110-120 gram portions, and roll them out with a rolling pin until they reach your desired thickness (they won’t expand much once steamed).
- If you’d like shredded chicken, roll the piece of dough into a sausage/loaf shape. Tightly wrap all pieces in foil, making sure to twist or fold the ends.
Steam
- Add all pieces to a pressure cooker-friendly steamer basket, and steam them in a pressure cooker on high for 1 hour and 20 minutes.
- You can also steam the chicken in a stovetop steamer. You will know the chicken is done when it feels firm.
- Let the chicken cool in the foil for 10-15 minutes before unwrapping.
Cook the chicken
- Once removed from the foil, pan-fry the “breasts” in a little vegan butter or oil, grill them, or slice them to use for salads or stir-fries.
- For shredded chicken, rip the cooked loaf in half lengthwise with your hands (this will give a meaty strand appearance). Shred each half from top to bottom to form smaller pieces of shredded chicken, and use any way you’d like. Happy eating!
Notes
- Add flour: If the dough feels wet, add 1-2 tablespoons of gluten flour at a time, and continue processing or kneading until the dough is tacky.
- Knead by hand: If your food processor is not able to handle mixing the dough, transfer it to a clean surface, and knead it by hand until smooth and elastic.
- Let the dough rest: Once kneaded, it is important to let the dough rest so the gluten bonds relax. This results in a chewy yet tender texture as opposed to dense and tough.
- Shape to desired thickness: The dough won't expand much (if at all) while it steams. Be sure to shape the dough into the exact size and thickness you'd like it to end up being.
- Nutritional information is a rough estimate and should not be taken as health advice.
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