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.
Ingredients
- 240 Grams Vital Wheat Gluten about 2 cups
- 30 Grams Nutritional Yeast about ½ cup
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- ½ teaspoon Poultry Seasoning
- ¼ Teaspoon Paprika
- ⅛ Teaspoon Chili Powder
- 1 Cup Water
- ¼ Cup Soy Sauce, Tamari, or Liquid Aminos
- 1 Tablespoon Ketchup
- ½ Teaspoon Liquid Smoke
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl mix the vital wheat gluten, nutritional yeast, and seasonings.
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 179kcal | Carbohydrates: 10g | Protein: 34g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 578mg | Potassium: 181mg | Fiber: 2g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 3mg