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2 pulled BBQ sandwiches with purple slaw on a slate board with a glass of beer in the background.

Vegan Pulled BBQ Chicken

Easy seitan chicken and homemade BBQ sauce make a delicious vegan pulled BBQ sandwich.

Course Entree, Main Course
Cuisine American, Vegan
Keyword bbq sandwich, vegan, vegan chicken
Prep Time 15 minutes
Cook Time 30 minutes
Steam the seitan 1 hour
Total Time 45 minutes
Servings 4 sandwiches
Calories 318 kcal
Author Linda Meyer


  • 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
  • 1 ½ cups tomato sauce
  • ¼ cup apple cider vinegar
  • 2 tbsp molasses
  • ¼ cup coconut sugar you can use brown sugar if you don’t have coconut sugar
  • 2 tsp lime juice
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp cumin
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper



  2. 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.
  3. 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.
  4. Stir the wet ingredients into the dry and when it forms a ball.
  5. 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.
  6. Using a sharp paring knife, cut out the chicken cutlets. You can decide on how small or large you want them to be.
  7. 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.
  8. 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.
  9. Reduce the water to a simmer, cover the pot, and steam for 30 minutes.
  10. Remove the cutlets from the pot and refrigerate for at least an hour. This will let the seitan develop a better texture.

  12. Put all of the ingredients in a small saucepan and whisk until completely combined. Bring the sauce to a boil, then reduce to a low simmer and simmer for 20 minutes.

  14. Slice 3chicken cutlets into thin strips or use a fork and pull into shreds.
  15. Place the vegan chicken in a large saucepan and cover with the BBQ sauce. Bring to a boil and then reduce the heat to a low simmer for approximately 30 minutes.
  16. Pile on a bun and top with slivered cabbage or slaw.

  18. In a medium bowl, whisk the BBQ sauce ingredients together until fully combined.
  19. Put the shredded chicken and BBQ sauce in the slow cooker and stir until the sauce covers the chicken.
  20. Set the slow cooker on the lowest setting and cook for at least 45 minutes.
  21. Enjoy!

Recipe Notes


Please note that this makes 4 sandwiches; however, this will depend on how large or small you make your sandwiches. 

Nutrition Facts
Vegan Pulled BBQ Chicken
Amount Per Serving (10 oz)
Calories 318 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 2051mg89%
Potassium 623mg18%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 13g14%
Protein 48g96%
Vitamin A 696IU14%
Vitamin C 8mg10%
Calcium 139mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.