Vegan Seitan Chicken

July 3, 2023

Creating the ultimate vegan seitan chicken recipe has been a rollercoaster ride that spanned years of taste testing and texture tweaking. I was determined to crack the code and make it the best darn chicken substitute out there. So, about five months ago, I rolled up my sleeves and took on the challenge. After countless experiments, embarrassing mishaps, some happy dances in the kitchen, I am beyond thrilled to finally share this triumph with you. This recipe is the culmination of my blood, sweat, and maybe a few drops of soy sauce.

Jump to Recipe

Perfecting the Texture and Flavor:

To start, combine 1 cup of water, 1 tbsp of miso paste, 1/2 tsp of salt, 1 tsp of garlic powder, 3 tbsp of nutritional yeast, and 1/2 tbsp of apple cider vinegar in a food processor. Mix until well-combined, and then add 1 cup of vital wheat gluten flour. Pulse the mixture in the food processor on a lower speed for only 15 seconds. Transfer the dough to a bowl and cover it with plastic wrap, allowing it to rest for 30 minutes. This resting period is essential for the development of the desired texture.

Shaping and Steaming:

After 30 minutes, return the dough to the food processor and mix it on high speed for 2 minutes. Remove the dough from the processor and stretch it lengthwise, folding it in half. Repeat this stretching and folding process five times. Next, stretch the dough once again and make a knot in the middle. Continue to make knots until you have around 6 to 8 evenly spaced knots. Wrap the dough tightly in parchment paper, followed by aluminum foil, ensuring a secure seal.

Steaming and Cooling:

Place the wrapped dough in a steamer and steam it for 1 hour and 30 minutes. Once steamed, remove the seitan chicken from the steamer and allow it to rest and cool down for 1 hour. This resting period helps the flavors meld and the texture set, making it easier to pull the dough apart.

Preparing and Enjoying the Vegan Seitan Chicken:

After the hour-long rest, start by pulling the seitan chicken apart. It should easily pull apart, the texture resembling that of shredded chicken. Now it’s time to prepare the vegan seitan chicken according to your preferences. The shredded texture is perfect for various culinary creations. I personally enjoy frying the seitan chicken in 1 tablespoon of olive oil and seasoning it with salt and pepper. For an extra kick, coating the fried chicken in barbecue sauce is a delightful option for sandwiches or wraps. You can also incorporate this vegan seitan chicken into dishes such as curries, stir-fries, or grilled chicken-inspired meals.

Nutrition Facts and Versatility:

Each recipe yields four servings, with each serving containing approximately 140 calories, 25 grams of protein, 6 grams of carbohydrates, and 1 gram of fat. Whether you follow a vegan or vegetarian lifestyle or just looking to diversify your protein intake, this recipe offers a fantastic alternative. This seitan chicken can be used in various dishes like curries and stir fries. It can also be grilled or fried, eaten alone or in sandwiches and wraps.

Try Other Delicious Recipes:

Eggplant Meatballs

Vegan Cauliflower Fish

Crunchy Fajita Tacos

Vegan Seitan Chicken

Recipe by Raquel QuevedoCourse: EntreeCuisine: AmericanDifficulty: Medium


Prep time


Cooking time








  • 1 cup water

  • 1 tbsp miso paste

  • 1/2 tsp salt

  • 1 tsp garlic powder

  • 3 tbsp nutritional yeast

  • 1/2 tbsp apple cider vinegar

  • 1 cup Gluten Vital Wheat


  • In a food processor, combine water, miso paste, salt, garlic powder, nutritional yeast, and apple cider vinegar. Mix until well combined.
  • Add vital wheat gluten flour to the food processor. Mix on low speed for 15 seconds.
  • Transfer the mixture to a bowl and cover it with plastic wrap. Allow it to rest for 30 minutes.
  • After 30 minutes, return the mixture to the food processor and mix on high speed for 2 minutes.
  • Remove the mixture from the food processor and stretch the dough lengthwise. Fold it in half and repeat this process five times.
  • Stretch the dough once again and make a knot in the middle. Continue making knots on the dough, aiming for 6 to 8 knots.
  • Wrap the dough in parchment paper and then in aluminum foil.
  • Place the wrapped dough in a steamer and steam for 1 hour and 30 minutes.
  • Remove the steamed dough from the steamer and allow it to rest and cool down for 1 hour.
  • After 1 hour, gently pull the dough apart. It will have a texture similar to shredded chicken.
  • Use the seitan chicken in various dishes such as curries, stir-fries, or grilled chicken-inspired creations.

Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques. The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories140
  • % Daily Value *
  • Total Fat 1g 2%
    • Total Carbohydrate 6g 2%
      • Dietary Fiber 2g 8%
      • Sugars 0g
    • Protein 25g 50%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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