Vegan Shredded Chicken

This Vegan Shredded Chicken is a versatile, high-protein plant-based staple made from seitan. Perfect for tacos, sandwiches, salads, and more.

This vegan shredded chicken is a more neutral-tasting version of my popular vegan seitan chicken.

I make my seitan chicken recipe quite often to be that punch of chicken flavor in my dishes. But I wanted to create a chicken substitute that has a more neutral flavor, something that will take on the flavor of whatever recipe you make it with, like tacos or chicken salad.

And I wanted to experiment with a truly shredded texture.

This recipe delivers! You can shred the seitan quite fine, for a beautiful texture that would work well in everything from tacos to sandwiches. And the flavor is strong but neutral - ready for whatever recipe you're making!

Jump to:

• What is seitan?
• Why You'll Love This Vegan Shredded Chicken
• Ingredient Notes & Substitutions
• Step-By-Step Instructions
• Serving Suggestions
• FAQ & Expert Tips
• Recipe Prayer
• More high-protein vegan meat substitutes
• Tried this recipe?
• 📖 Recipe
• 💬 Comments

What is seitan?

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!

Why You'll Love This Vegan Shredded Chicken

• Dietary needs - this seitan chicken is vegan/plant-based, dairy-free, oil-free, and sugar-free
• Real foods - no fake meat here! This chicken is made from entirely whole foods!
• Savory chicken-like flavor - often we associate poultry seasoning with the taste of chicken, so by using poultry seasoning in the chicken we can make our homemade chicken taste like the animal
• LOADED with protein - seitan is made from vital wheat gluten, which has a very high percentage of protein! So this chicken has just as much (or even more) protein than poultry
• Great vegan option for chicken recipes - throw this chicken in your favorite soups and stews, curries, bowls, salads, you name it!
• Tender texture - Shreds easily into juicy, meat-like strands
• Versatile base - Use it in tacos, burritos, bowls, or any dish calling for shredded chicken.
• Meal prep friendly - Keeps well in the fridge or freezer

Ingredient Notes & Substitutions

• Vital Wheat Gluten: the ingredient that packs all the protein! Vital wheat gluten is available in the baking aisle near other types of flour.
• Nutritional Yeast: nutritional yeast is a spice that has a cheesy flavor. The chicken don't taste cheesy but the nutritional yeast helps create a deeper flavor
• Spices: poultry seasoning, onion powder, garlic powder, paprika, and chili powder.
• Water: water helps create the right texture
• Soy Sauce, Tamari, or Liquid Aminos: any of these three will work! I find that using soy sauce instead of table salt results in a better flavor overall
• Ketchup: look for a no-added sugar ketchup
• Liquid Smoke: this is my secret ingredient in many meat recipes that I turn vegan. Liquid smoke adds a smoky flavor and helps deepen the overall flavor of the chicken. Find liquid smoke in the grocery store near the condiments

Step-By-Step Instructions

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, and seasonings.

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.

Knead gently a few times to activate the gluten. Don't overwork the dough or the chicken will become tough.

Step 4. 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 5. 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 6. Remove from the oven and let cool until cool enough to handle. Use your hands to untwist and break apart each knot - break into very small shreds.

Serve as-is or use in place of chicken in your favorite recipe.

Serving Suggestions

Use in tacos, sandwiches, grain bowls, wraps, or soups.

Pro Tip: Make a double batch and freeze in portions for quick meals later.

FAQ & Expert Tips

Recipe Prayer

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.

More high-protein vegan meat substitutes

Tried this recipe?

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