This Vegan Seitan “Chicken” Recipe is your go-to guide for creating a versatile, high-protein meat substitute that’s perfect for every meal. Whether you prefer it shredded, roasted, or pan-fried, this recipe delivers a chewy, tender texture that mimics traditional chicken. Made with vital wheat gluten and seasoned to perfection, it’s a budget-friendly, customizable option for plant-based diets.

Ingredients
- 2 cups vital wheat gluten
- 1 tablespoon chicken seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 ½ cups water
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the vital wheat gluten, chicken seasoning, garlic powder, onion powder, and salt. Mix well to evenly distribute the dry ingredients.
- Gradually add the water while stirring continuously until a dough forms.
Knead and Shape:
- Knead the dough on a work surface lightly dusted with vital wheat gluten for 1 minute. Stretch it into a large disc.
- Use a knife or kitchen scissors to cut the dough into chicken cutlet-sized pieces.
Steam the Seitan:
- Lightly grease the inside of a steaming basket with oil. Arrange the seitan pieces in the basket in a single layer, avoiding overlap. Work in batches if needed.
- Steam the seitan for 30 minutes.
Cool and Refrigerate:
- Allow the steamed seitan to cool to room temperature. Then, refrigerate for at least 1 hour to firm up the texture.
Cooking Methods
Shred:
- Place the cooled seitan on a cutting board.
- Use two forks to shred the pieces into your desired thickness, perfect for salads, wraps, or stir-fries.
Roast:
- Arrange the seitan pieces on a baking sheet.
- Roast in a preheated oven at 400°F for 15-20 minutes or until lightly golden brown.
Pan-Fry:
- Heat about 1 tablespoon of oil in a large skillet over medium heat.
- Add the seitan pieces and cook for 3-5 minutes per side, or until golden and crispy.
Why You’ll Love This Recipe
- High in Protein: A fantastic plant-based protein alternative.
- Versatile: Can be shredded, roasted, or pan-fried for various dishes.
- Easy and Budget-Friendly: Minimal ingredients with a cost-effective process.
- Perfect Texture: Satisfying chewiness that mimics traditional chicken.
Tips
- Customize Seasoning: Add smoked paprika, nutritional yeast, or cayenne pepper to the dry mix for more flavor.
- Avoid Over-Kneading: Overworking the dough can make it overly chewy.
- Steam in Batches: Avoid layering seitan in the steamer for even cooking.
Variations and Substitutions
- Gluten-Free Option: Use tofu or jackfruit as an alternative base for a similar “chicken” recipe.
- Spicy Version: Add hot sauce or chili powder to the seasoning mix.
- Herbed Flavor: Incorporate dried rosemary or thyme into the dough.
FAQs
Q: Can I freeze seitan?
Yes! Store cooked seitan in an airtight container or freezer bag for up to 3 months. Thaw overnight before reheating.
Q: Can I make this oil-free?
Yes, skip the oil during steaming and pan-frying. Opt for non-stick cookware or baking.
Q: How do I know if the seitan is cooked?
The seitan should feel firm and slightly springy to the touch after steaming.
Serving and Suggestions
- Main Dish: Pair pan-fried seitan with mashed potatoes, gravy, and roasted vegetables.
- Salad Topper: Shredded seitan adds a protein-packed punch to salads.
- Sandwich Filler: Use roasted or shredded seitan in wraps, tacos, or sandwiches.
- Meal Prep: Prepare in bulk for a week of versatile meals!
Vegan Seitan “Chicken” Recipe
4
servings10
minutes30
minutesIngredients
2 cups vital wheat gluten
1 tablespoon chicken seasoning
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
1 ½ cups water
Directions
- Prepare the Dough:
- In a large mixing bowl, combine the vital wheat gluten, chicken seasoning, garlic powder, onion powder, and salt. Mix well to evenly distribute the dry ingredients.
- Gradually add the water while stirring continuously until a dough forms.
- Knead and Shape:
- Knead the dough on a work surface lightly dusted with vital wheat gluten for 1 minute. Stretch it into a large disc.
- Use a knife or kitchen scissors to cut the dough into chicken cutlet-sized pieces.
- Steam the Seitan:
- Lightly grease the inside of a steaming basket with oil. Arrange the seitan pieces in the basket in a single layer, avoiding overlap. Work in batches if needed.
- Steam the seitan for 30 minutes.
- Cool and Refrigerate:
- Allow the steamed seitan to cool to room temperature. Then, refrigerate for at least 1 hour to firm up the texture.Cooking Methods
- Shred:
- Place the cooled seitan on a cutting board.
- Use two forks to shred the pieces into your desired thickness, perfect for salads, wraps, or stir-fries.
- Roast:
- Arrange the seitan pieces on a baking sheet.
- Roast in a preheated oven at 400°F for 15-20 minutes or until lightly golden brown.
- Pan-Fry:
- Heat about 1 tablespoon of oil in a large skillet over medium heat.
- Add the seitan pieces and cook for 3-5 minutes per side, or until golden and crispy.
Leave a Reply