Make this super quick and easy vegan seitan chicken, for a high-protein chicken alternative to use in any recipe. No boiling required!
As I've walked further on my plant-based journey, I've relaxed my standards a bit in terms of the types of foods I choose to put in my body. Food is meant to be enjoyed and not stressed about!
But it's honestly pretty disappointing how many so-called plant-based meat substitutes on the market aren't really plant-based. They may be vegan, but they aren't made with real foods.
So when I started dreaming up a recipe for a vegan coq au vin, I knew that I needed to create my own WFPB chicken substitute that doesn't have any added oils, sugars, or other highly processed ingredients.
Hence this vegan seitan chicken was born.
And let me tell you, I LOVE this chicken. It has a delicious flavor that I want to eat all by itself. And I have. I've been making this chicken nonstop since I created the recipe, and I'm excited to finally share it!
Seitan is a meat substitute made from vital wheat gluten. Various seitan recipes can be made from vital wheat gluten by varying the spices and cooking method.
Vital wheat gluten basically a flour like substance that is primarily protein. This is what makes the chicken so high in protein!
Step 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2. In a medium bowl mix the vital wheat gluten, nutritional yeast, poultry seasoning, basil, onion powder, garlic powder, paprika and chili powder.
Step 3. Add the water, soy sauce, ketchup, and liquid smoke. Stir until a dough forms - if there are still dry ingredients leftover add water a tablespoon at a time.
Step 4. Knead gently a few times to activate the gluten. Don't overwork the dough or the chicken will become tough.
Step 5. Divide the dough into 8 pieces. Twist each piece into a rope and then secure it together in a knot. This is what will help create a more shredded chicken-like texture after baking.
Step 6. Place the knot pieces on the prepared baking sheet and bake for 20-25 minutes. If you have a kitchen thermometer, look for an internal temperature of 195°F.
Step 7. Remove from the oven and let cool until cool enough to handle. Use your hands to untwist and break apart each knot. This creates the chicken texture.
Step 8. Serve as-is or use in place of chicken in your favorite recipe.
I highly recommend using a kitchen scale for this recipe.
Vital wheat gluten is like a flour, so think of this almost like a baking recipe. You want to be as precise as possible for best results.
Seitan is made from vital wheat gluten, which is basically pure gluten. So no, this chicken is not gluten free.
Store the chicken in an air tight container in the fridge for up to a week.
Thank you God for this protein-packed plant-based version of chicken. Thank you for giving us the means to eat foods that fuel us, while also caring for creation. Amen.
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Make this super quick and easy vegan seitan chicken, for a high-protein chicken alternative to use in any recipe. No boiling required!
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