This is the best vegan seitan chicken recipe because it tastes like chicken, is easy to make, and it's so versatile. If you love our vegan BBQ ribs recipe, you're going to love this vegan chicken. You can grill it, make Vegan Fried Chicken, Hot Chicken or use it wherever you would use chicken.
Published August 1, 2019 and updated July 23, 2021.
Why it Works
Vegan chicken recipes can be made with tofu, tempeh, cauliflower, or vital wheat gluten (seitan).
This particular recipe is made with vital wheat gluten, and it's as close to real chicken as you're going to get.
It's chewy, it can be shredded to make pulled barbecue, and it mimics real chicken better than anything else that we've tried
VEGAN FOOD TO BRING TO A BBQ
Never again will you have to wonder what to take to a barbecue, because our vegan chicken breasts are perfect for the grill!
Serve them next to our Southern-Style Creamy Potato Salad and our Watermelon and Tomato Salad for the perfect vegan BBQ dinner
WHAT IS VITAL WHEAT GLUTEN?
It’s the natural protein found in wheat and it’s what gives seitan its meat like texture.
Basically, the wheat is stripped of everything except the gluten. The good news is that it’s very high in protein and low in carbs.
It’s also a good source of calcium and iron.
Most grocery stores carry it in their health, vegan, or baking sections. You can also order it on Amazon
Bob’s Red Mill vital wheat gluten is our favorite.
WHAT INGREDIENTS DO YOU NEED TO MAKE A VEGAN CHICKEN RECIPE?
- 2 cups vital wheat gluten – we use Bob’s Red Mill brand.
- 1 cup silken tofu – we’ve used shredded jackfruit and mushrooms in our ribz and brisket recipes, but for this vegan chicken breast recipe the tofu helps mimic the tender texture of chicken.
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp salt
- 1 tbs no chicken bouillon – this is important as it really adds the flavor. We use Better than Bouillon No Chicken Base.
- ½ cup water
- 1 tbs chicken seasoning – most spice brands make a chicken seasoning blend.
- 1 tbs vegan Worcestershire sauce – Annie’s or The Wizard’s makes a vegan version.
HOW DO YOU MAKE VEGAN CHICKEN?
STEP ONE
The first thing you do is whisk the vital wheat gluten with the garlic and onion powder, salt, and chicken seasoning until they’re completely combined.
STEP TWO
Whisk the tofu, water, chicken bouillon, and vegan Worcestershire sauce until the tofu is broken down into small pieces.
STEP THREE
Stir the wet ingredients into the dry and then knead the dough until it forms a solid ball. Don’t overdo it or the seitan will have a tough texture. It will be stretchy.
If it’s too dry, add a tablespoon of water at a time until it forms a stretchy dough. If it’s too wet, add a bit more vital wheat gluten.
STEP FOUR
Roll or press the dough into a flat circle, approximately a half-inch thick. It will try and shrink, just keep pressing it back.
Also, if it tears, just press the dough back together.
Now cut out cutlets. You can make them as large or as small as you’d like.
STEP FIVE
Put a steamer basket in a large pot and fill it with water just to the bottom of the basket. You don’t want the water to touch the seitan cutlets. Bring the water to a boil.
Spray a bit of oil on the basket to prevent the cutlets from sticking. Place the cutlets on the basket.
If you need to overlap the cutlets, lightly spray them with oil to prevent sticking.
Reduce the water to a simmer and cover the pot. Steam for 30 minutes.
STEP SIX
Remove the vegan chicken breasts from the pot and refrigerate for at least an hour.
Chilling the vegan chicken cutlets makes the texture even better.
How to Store It
Store it covered in the refrigerator for up to 4 days, or freeze it in an airtight container for up to 3 months. .
How to Serve Vegan Seitan Chicken
Southern-Style Vegan Chicken and Biscuits - Shred the seitan chicken instead of using jackfruit.
White Bean "Chicken" Chili - Shred the seitan chicken instead of using jackfruit.
Spicy Vegan Orange Ground Chicken Bowls
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The best vegan seitan chicken recipe
Equipment
- steamer basket
- stove
Ingredients
- 2 cups Vital wheat gluten
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp salt
- 1 tbsp chicken seasoning
- 1 cup silken tofu
- ½ cup water
- 1 tbsp no chicken bouillon paste
- 1 tbsp Worcestershire sauce
Instructions
- In a large bowl, whisk the 2 cups vital wheat gluten with the 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and 1 tbsp chicken seasoning until they’re completely combined.
- In a small bowl, whisk the 1 cup tofu, ½ cup water, 1 tbsp no chicken bouillon paste, and 1 tbsp vegan Worcestershire sauce until the tofu breaks down into small pieces.
- Stir the wet ingredients into the dry and when it forms a ball.
- On a clean flat surface dusted with vital wheat gluten, knead the dough for 1 minute then roll or press into a ½ inch thick circle. The dough will keep shrinking, just continue to press it back. If the dough tears, press it back together.
- Using a sharp paring knife, cut out the chicken cutlets. You can decide on how small or large you want them to be.
- Place a steaming basket in a large pot and fill with water until the water is just below the basket. You don’t want water to touch the cutlets. Bring the water to a boil.
- Spray a light coating of oil on the basket to prevent the cutlets from sticking and place the cutlets on the basket. If you need to layer the cutlets, spray a light coating of oil on the bottom layer so they don’t stick together.
- Reduce the water to a simmer, cover the pot, and steam for 30 minutes.
- Remove the cutlets from the pot and refrigerate for at least an hour. This will let the seitan develop a better texture.
- TO GRILL THE VEGAN CHIK’N BREASTS
- Brush or spray a light coating of vegetable oil on both sides and grill for 3 to 5 minutes on each side, or until they’re heated through.
- Layer on our homemade BBQ sauce for added flavor.
- Enjoy!
Notes
Nutrition
Carol Stechyshyn says
I am gluten free therefore this recipe wouldn't work for me, but it does sound interesting. Also, I am confused about soy products, I thought they were to be avoided
Linda Meyer says
Hi Carol, we're sorry this won't work for you, if only someone would create a product that worked like vital wheat gluten that was gluten-free.
There is a lot of confusion about soy, and from what my doctor has told me and the studies that Dr. Greger from Nutrition Facts.org has shown on his site, the rumors about soy are false. I encourage you to check out his site. It's full of peer reviewed, legitimate studies and he explains those studies in layman terms. 🙂
Glenn J Creel says
Hi, I am curious why you use Worcestershire it isn't vegan it has anchovies in it
Linda Meyer says
Hi Glenn, we use vegan Worcestershire for depth of flavor. Annie's or Wizard brands are vegan. 🙂
Donna Khoury says
Unless you have celiac disease or a strong gluten intolerance, gluten is not bad for you. It is the protein part of flour. The issue with tofu is that American growers, etc, are using GMO's seeds and pesticides on the soy beans. They use this to feed the livestock. The majority of all soy beans grown are given to livestock. This is why you should only buy organic tofu.
Linda Meyer says
Hi Donna, we think that Carol isn't able to eat gluten, and you're right about what VWG is and that you should only buy organic tofu. Thanks so much for your thoughtful comment. 🙂
Jaimie says
Can I turn this recipe into wings?
Jaimie says
Drumsticks I mean
Linda Meyer says
Hi Jaimie! Yes, absolutely. Because seitan is stretchy, it might take a bit of work to get them to look like wings, but if you don't mind if they're not perfect in shape, just make small pieces and cook as instructed. Enjoy!
Carol says
How do you make the bouillon paste?
Linda Meyer says
Hi Carol, we buy Better Than Bouillon No Chicken Paste. It's available in most of the grocery stores in our area and sometimes Costco carries it. You can also purchase it on Amazon. 🙂
Marna says
Miyoko Schinner has an amazing recipe called "Brilliant Bouillon" in her book 'Homemade Vegan Pantry' and it IS brilliant. It also makes into a 'paste'. There's one for 'beef' and one for chicken bouillon. One using dried porcini mushroom powder and the other dried shiitake mushroom powder. I buy whole dried and grind them into powder. I used to buy Better Than Bouillon but making this is the fraction of the cost, is super quick and easy and stuffs the old jar from Better Than Bouillon. I think her recipe is defiantly is as good as or better than BTB. The only thing I do different is omit the salt as it really is not needed and that's a plus as well! No funny ingredients to worry about either. Highly recommend! I am making more of Miyoko's today so that I can make this recipe! Cant wait to try.
Marna says
'definitely better' I meant, sorry for the typo!
Linda Meyer says
Hi Marna! Thank you so much for this great tip. We have experimented with mushroom powder, now we're definitely buying her book to see what's in her recipe. Enjoy the "chicken." 🙂
Christine @ Run Plant Based says
These sound wonderful and look pretty simple to whip up. Can't wait to try them, thanks!
Linda Meyer says
Thank you, they're really easy to make. Let us know what you think if you try them.
Kay says
Are the ingredients in the bouillon healthy?
Linda Meyer says
Hi Kay, great question, thanks for asking. Here are the ingredients in the no-chicken Better than Bouillon paste: VEGETABLE (CARROT, CELERY, ONION), SALT, HYDROLYZED CORN PROTEIN, MALTODEXTRIN, CANE SUGAR, CANOLA OIL, YEAST EXTRACT, CORN SYRUP SOLIDS, NATURAL FLAVORS, DRIED POTATO, TURMERIC. We use Better than Bouillon because it adds a ton of umami flavor (which is what we look for when we create faux meat recipes). And, although it has more sodium than a low sodium vegetable stock (but a lot less than dried bouillon cubes), it packs so much more flavor. You can leave this out of the recipe if you make it, but please know that it won't taste the same.
We hope this answers your question. Please feel free to get in touch if you have any more. We're here to help.
Best,
Linda and Alex
Moe says
This came out wonderfully! Thank you for the recipe!
Alex Meyer, MA says
Hey Moe,
Thanks so much for the comment! We're so glad that the recipe turned out so great for you! Let us know if there are any vegan recipes you'd like us to create in the future! Have an awesome day!
- Linda & Alex
Hannah says
I just tried making this and the flavor is wonderful... but the texture is so chewy and doughy 🙁 what did I do wrong?! I let it sit in the fridge for an hour and a half. Then fried them (using your recipe for the best fried chicken). Like I said.. the flavor is great!! I just can’t get past the chewy texture. Help!
Linda Meyer says
Hi Hannah! Did you knead the dough before steaming and steam it in a steaming basket so it didn't touch the water? Also, if the dough is too wet and sticky, this can happen. It should be solid and stretchy before rolling. The only other thing I can think of is if the temperature on the stove was too low, it may not have cooked all the way through. I hope this helps. Please let me know if you have any more questions. 🙂
Kristy says
What to you recommend as a substitute for Better Than Bouillon? We cannot get it here in Australia
Alex Meyer, MA says
Hey Kristy! Any vegan bouillon would work : )
Lisa says
By chicken seasoning do you mean poultry seasoning like Bell's poultry seasoning, the finely ground herb blend?
Linda Meyer says
Hi Lisa, yes, any kind of poultry seasoning will work.
Valerie says
This looks great! When using silken tofu does it matter which texture is used? Soft, medium, firm? I’ve never used silken style before, so appreciate some guidance! Thank you!
Linda Meyer says
Hi Valerie, great question. Silken tofu is always soft. The package will say "Silken," firm tofu is totally different. I hope this helps. 🙂
Cristian says
Hello! Do you know any vegan alternative for the Worcer sauce? It's made with anchovies.
Alex Meyer, MA says
Hey Crisitan! Thanks so much for the comment! Conventional Worcestershire sauce definitely contains anchovies, however, there are a couple vegan alternatives that we use in our seitan recipe. If you want to purchase Worcestershire sauce, both Annie's Naturals or Wizards Worcestershire sauces are vegan. If you want to make your own we have an awesome homemade Worcestershire sauce recipe here: https://www.veganosity.com/vegan-worcestershire-sauce/
Hope this helps! Have an awesome day!
- Alex & Linda
Brenda Allstun says
Could you bake this?
Linda Meyer says
You can bake it after you steam it. The steaming gives a great texture. We have a baked lemon chicken recipe coming soon from this recipe and we've also grilled it and fried it. Just keep an eye on it so it doesn't dry out. 🙂
in2insight says
Looks divine.
Do you have the weights for both the VWG and Silken Tofu?
I have found that measuring by cup can lead to issues on these two ingredients.
Linda Meyer says
Hi! You can click the metric measurements in the recipe card for the weights. 🙂
Chris says
Thanks so much for this recipe, I tried it yesterday and was easy to make and the texture really is great with the tofu added!! I also love how much protein it has. One thing I did notice though maybe I'm calculating wrong, I used Bob's red mill vital wheat gluten and the lowest calorie silken tofu I could find, but I calculated about 204 calories per serving if you do 6 servings. I'm hoping I am wrong cause I'm on a strict calorie limit right now and your nutrition info would be so amazing!!
Another thing, maybe I added too much better than bouillon cause I found it had a slight weird smell and can't figure out what else it could be in the recipe. Might try less next time.
Linda Meyer says
Hi Chris, thank you so much, we're so happy you enjoyed it. Unfortunately it's really difficult for us to give a completely accurate calorie count because it depends on the brands of ingredients that you use and the exact portion size. If you have a food scale you could weigh each ingredient and calculate the calories from the packaging on the ingredients, then weigh the portion size of the cutlet you're eating to get the exact calorie count. I hope this helps.
As far as the weird smell, it could have been the bouillon, or it's possible that it was the vital wheat gluten. I have noticed that occasionally Bob's Red Mill can be a little bit stronger in odor and flavor.
Chris says
Hi Linda, I totally understand thank you for your response! I think I figured out what my issue was with the calories being off, it was the brand of silken tofu I used had an unusually high calorie count compared to others. What one do you use for this recipe usually? I'm curious 🙂 I think you're right about the smell being from the vital wheat gluten, I smelled the bag and it was the smell I was noticing from the cutlets. I think I might switch to Anthony's brand vital wheat gluten, it also has lower calorie and higher protein compared to Bob's Red Mill! Thanks again!!
Linda Meyer says
Hi Chris, that makes sense. I'm happy you figure it out. We buy whatever organic tofu our supermarket is selling.
We're not picky because we blend it with the other ingredients. 🙂
Again, thank you for the kind comments and we're so happy you enjoyed the recipe.
Nicole says
Hello! Thank you so much for this recipe. It looks really good! i was wondering if block firm tofu be used in place of the silken tofu? Thank so much for your help..
Linda Meyer says
Hi Nicole, yes, as long as you blend it well in the blender, it will work just fine. Enjoy!
Oliver says
After 30+ mins of cooking mine still feels like the dough before it went in! Do I maybe need more water beneath?
Linda Meyer says
Hi Oliver, as long as you have enough water in the pan so it steams throughout the cooking process, it should firm up. Is the lid on tight? Are you using a steamer basket so that the dough isn't touching the water?
Oliver says
Yes to all the above. I think maybe I had my pieces too thick so they didn’t cook in the 30 mins. Will try again today!
Linda Meyer says
Ah, yes, that could have been it. If you still have them, try baking them for about 20 minutes in a 350F (176C) oven. 🙂
Perry says
Made this last night, it turned out great. Breaded the cutlets in flour egg and Pablo sautéed in a bit of olive oil served on a bun it was delicious. Going to make chicken parmigiana tonight, can’t wait. Thanks for the recipe.
Linda Meyer says
Hi Perry! We're so happy to hear it! Thank you so much for letting us know, and parmigiana sounds awesome. 🙂
Perry says
Should have read “Panko”
Linda Meyer says
🙂
Diana says
Hello, could this be done in the instant pot? If so how long? I’ve made other seitan and it steams at high for about 16 minutes but it is in the broth/ water.. thank you!
Linda Meyer says
Hi Diana, we haven't tried making this in an instant pot. If you try it, please let us know how it turns out.
Mary says
Is there any way to leave out the tofu? I have a serious soy allergy. Looks great though.
Linda Meyer says
Hi Mary, the tofu gives it a more tender texture and moisture. You can substitute with water or no-chicken/vegetable broth. Add it by the tablespoon to the wet and dry mixture until it forms a solid ball and then follow the instructions as written. 🙂
Rikki says
What firmness of tofu would be best for this recipe??
Linda Meyer says
Hi Rikki,
If you're not using a blender or food processor, silky is best, otherwise any kind will work.
Bunny says
Can these be frozen? There is no way I can eat all these before they go bad.
Also, yes on the soy comment from above. I personally would rather eat phytoestrogen from tofu than chickens that have been fed hormones their entire lives. THAT makes me scared.
Linda Meyer says
Hi Bunny! Yes, you can freeze them for up to 3 months. Thaw in the refrigerator. Thank you so much for the comment, we agree! 🙂
Liezl says
Hi, this has great taste, but the texture is very chewy. I saw in another comment that you suggested it be baked. Can this be done even after it was barbequed? I think my dough was too sticky and I didn’t steam it correctly. Thank you!
Linda Meyer says
Hi Liezl, so sorry it was chewy! Seitan is tricky the first few times you make it because you need to get the feel for when it's done. Yes, you can bake it after it's been steamed. We suggest brushing the bbq sauce on it before baking and then adding a bit more just before it's done. Happy New Year!
khushi says
Hi. Can I use chickpeas or some kind of beans to substitute for the tofu. Thanks for your kindness in sharing.
Linda Meyer says
Hi Khushi! We haven't tried using beans for this recipe, although we have used them in other seitan recipes. A mild soft white bean, such as cannellini beans would probably work. Please let us know how it goes. 🙂
jordi says
Is it possible to use an Instant Pot for the steaming process? If so, how?
Linda Meyer says
Hi Jordi, we're so sorry, but we haven't tried this with an Instant Pot.