Learn how to make vegan chicken at home from scratch! This recipe uses vital wheat gluten (aka seitan) and just a handful of other ingredients to make an incredibly realistic meatless chicken alternative. It's super easy, too!
Use it to make shredded chicken, add to salads, make chick'n burgers, and so much more.
I used to be very intimidated by the idea of making my own vegan meat alternatives at home. The process seemed super complicated and involved.
I also assumed that I would need a bunch of fancy ingredients and spend countless hours in the kitchen.
But, I love mock meats, so I decided to give it a go anyway. And I have to say, I was amazed and pleasantly surprised by how easy it is to make vegan chicken from scratch!
It's certainly a more involved process than most of the recipes here on Oh My Veggies. But, given the versatility and deliciousness of the final result, it's 100% worth it.
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The key ingredient for this chick'n is vital wheat gluten, aka seitan. This is commonly used to make meat alternatives, given the realistic texture which it creates. (I like this brand of vital wheat gluten!)
Here, as you can see, I went for a shredded chicken appearance and texture, but seitan can be turned into steaks, cutlets, burgers, and so much more.
You can flavor seitan chicken however you'd like, and cook it like you would ordinary chicken with any sauce/marinade/glaze of your choice.
Trust me, any meat eater will be impressed! It's a great weekend project that's meal prep and freezer-friendly, too.
Vegan Chicken Alternatives
There are lots of different ways to make vegan chicken (aka chick'n). For instance, I've previously made vegan chicken nuggets using chickpeas and tofu.
I also love using jackfruit to make pulled jackfruit, which has a great texture that's super similar to pulled chicken.
Other common ingredients include oyster mushrooms, tofu and tempeh. Plant based cooking is amazing because there are so many different methods and ingredients you can use to recreate foods that you're used to eating.
But if you're after a result that's super realistic, using vital wheat gluten is the way to go.
What is vital wheat gluten?
Vital wheat gluten, also known as wheat protein, is made by hydrating wheat flour and then removing everything to leave just the gluten in place.
In vegan cooking, it's often blended together with water and various flavorings to make seitan. Seitan can then be cooked using a variety of methods to make realistic meat alternatives.
You can buy seitan in most health food stores, or online here.
Ingredients you need to make vegan chick'n
Chickpeas and cannellini beans. These work together to make sure that the seitan isn't too dry.
Dried herbs such as cilantro. These are a great option for adding a subtle amount of flavor.
Apple cider vinegar.
Water.
Garlic powder. I kept the spices simple, but you can add others of your choice, depending on your preference.
Aquafaba. This is the liquid from a tin of chickpeas which helps to add moisture.
Vital wheat gluten.
How to make vegan chicken from scratch
Firstly, add the chickpeas, cannellini beans, dried herbs, apple cider vinegar, water, garlic powder and aquafaba to a blender or food processor.
Blend until smooth. It will look runny, but do not worry as the texture will be very firm once we add the vital wheat gluten.
Now add the vital wheat gluten and blend on a low speed for around a minute, until a lump of dough forms.
Allow it to sit for around 2 minutes, in order for the flour to hydrate. Then, blend once again, for around 30 seconds more. It's now ready to be shaped!
Transfer the seitan to a flat surface and knead for 20-30 seconds. Don't knead too much, because this will cause it to develop a dry and overly chewy texture, which we want to avoid. Shape into a dough ball.
Cut the dough ball in half, then gently shape each half into an oval shape.
Transfer the dough to the base of a sheet of parchment paper and roll it up tightly, tucking the paper in around the edges.
It's now time to steam the seitan. Place a steamer basket over a saucepan of lightly simmering water and put the two pieces of seitan inside. Cover and leave to steam for 55 minutes - 1 hour.
The vegan chicken is now ready to use! If you want pulled chicken that's extra stringy and with a super realistic texture, I would recommend leaving it in the fridge for at least 30 minutes before using. Otherwise, it's ready to be used as you wish!
How to cook and serve vegan chicken
The great thing about seitan mock chicken is that you can use it as you would ordinary chicken!
The flavor of it by itself is very neutral and basic, allowing for plenty of versatility.
Some options to try are:
Marinade it! Marinading seitan chicken even for an hour will infuse it with a lot of flavor. You can then proceed to fry it, add a breading, or even bake in the oven.
Cook it with vegetables and add a sauce of your choice. I love stir-frying some vegetables, then adding chick'n and a simple sauce made with soy sauce, maple syrup, apple cider vinegar, water and cornstarch.
Once you've marinaded it/added a delicious sauce, vegan pulled chicken is great for serving in wraps, chicken sandwiches and flatbread. I love adding a refreshing sauce with soy/coconut yoghurt as a base, and some chunky guacamole.
Vegan chicken noodle soup is the way to go for comfort food! Perfect for a cozy dinner, and incredibly easy to make in no time.
Add it to a coconut vegetable noodle stir-fry.
It's also great for adding to salads of your choice. Follow up with a good dressing, and that's a delicious plant based lunch ready to go!
Instructions for storing and freezing
You can keep vegan chicken in the fridge in an airtight container for 3-4 days. It's also freezer-friendly: store it in the freezer for up to 3 months in a freezer-friendly container, or shred it and store in freezer bags. Allow to thaw in the fridge overnight, before cooking as desired.
Can this recipe be made gluten-free?
Unfortunately, vital wheat gluten is the key ingredient here to create the distinctive texture of seitan, which means that the recipe can't be made gluten-free.
But, for a gluten-free alternative, I love pulled jackfruit. My BBQ tempeh recipe also has an amazing 'meaty' texture, and can be used in similar ways to seitan chick'n.
Amazing side dishes for vegan chicken
Serve vegan shredded chick'n with these delicious side dish ideas for a wholesome, cozy meal that's 100% made from plants!
- Chick'n and roast potatoes is always a classic!
- Crispy sweet potato wedges also make an amazing side dish.
- Serve it with vegan cauliflower cheese for comfort food at its best.
- My zucchini sweet potato salad is incredibly refreshing and flavorful!
Let me know in the comments: have you ever tried to make your own vegan meat alternatives? If you give this vegan chicken recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Recipe
Equipment
- Steamer basket
- Saucepan
Ingredients
- 4 oz chickpeas
- 4 oz cannellini beans
- 1 tbsp dried coriander
- 2 tbsp apple cider vinegar
- 1 ½ tbsp water
- 1 tsp garlic powder
- 7 oz aquafaba
- 7 oz vital wheat gluten
Instructions
- Add the chickpeas, cannellini beans, dried coriander, apple cider vinegar, water, garlic powder and aquafaba to a blender or food processor. Blend until smooth. It will look runny, but do not worry as the texture will be very firm once we add the vital wheat gluten.
- Add the vital wheat gluten and blend on a low speed for around a minute, until a lump of dough forms. Allow it to sit for around 2 minutes, in order for the flour to hydrate. Then, blend once again, for around 30 seconds more.
- Transfer the seitan to a flat surface and knead for 20-30 seconds. Don't knead too much, because this will cause it to develop a dry and overly chewy texture, which we want to avoid. Shape into a dough ball.
- Cut the dough ball in half, then gently shape each half into an oval shape. Transfer the dough to the base of a sheet of parchment paper and roll it up tightly, tucking the paper in around the edges.
- Place a steamer basket over a saucepan of lightly simmering water and put the two pieces of seitan inside. Cover and leave to steam for 55 minutes - 1 hour.
- The vegan chicken is now ready to use! If you want pulled chicken that's extra stringy and with a super realistic texture, I would recommend leaving it in the fridge for at least 30 minutes before using. Otherwise, it's ready to be used as you wish!
Video
Notes
- After steaming, you can pull apart the seitan to create a shredded chicken alternative and cook it as you would ordinary chicken. I would recommend marinading it for at least 30 minutes before cooking to ensure the best flavor,
- Make sure not to knead the dough for too long, as this will cause it to develop a tough, chewy texture.
- You can keep vegan chicken in the fridge in an airtight container for 3-4 days. It's also freezer-friendly: store it in the freezer for up to 3 months in a freezer-friendly container, or shred it and store in freezer bags. Allow to thaw in the fridge overnight, before cooking as desired.
Nutrition
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