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–+ servings
Shredded seitan chicken in a bowl.

How to Make Vegan Chicken Seitan

Here is my step by step guide on how to make the best vegan chicken seitan ever! If you've never made seitan before, don't worry! It's way easier than it sounds. This easy vegan chicken recipe is made up of simple ingredients and comes together in just a few steps. 
5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6 Servings
Author: Liv King

Ingredients
 

  • 1 ¾ cup Vital Wheat Gluten
  • ¼ cup Nutritional Yeast
  • ½ teaspoon Salt
  • 1 teaspoon Poultry Seasoning
  • 1 teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Black Pepper
  • ¾ cup Silken Tofu
  • 1 cup Vegetable Broth
  • 2 teaspoons White Miso Paste

Instructions

  • Whisk together the vital wheat gluten, nutritional yeast, salt, poultry seasonings, onion, garlic and black pepper in a large bowl.
  • Blend the silken tofu, miso paste and vegetable broth until smooth.
  • Pour the wet mixture in to the dry and mix together with a spatula.
  • Dump the mixture on a clean surface and knead for 3-5 minutes until the dough is stretchy and the gluten has developed.
  • Divide the dough in to 2 even pieces and wrap in foil and place in a steamer basket.
  • Add some water to a pot over high until boiling. Place the steamer basket in to the pan and cover with a lid. Reduce the heat to medium-low. Steam for 45 minutes then flip the foil wrapped seitan over with kitchen tongs and then steam for another 45 minutes. Check occasionally to ensure the water hasn't been absorbed. 
  • Remove from steamer basket and allow to cool before shredding. Use your hands and rip the pieces apart (see photo for reference). I recommend shredding all of the seitan before storing leftovers. Once it's cold it'll be a bit tougher to pull apart. 
  • Use the seitan however you'd like and store leftovers in the fridge for up to a week or freeze for up to a month.

Notes

The seitan will turn out softer and could risk being gummy if you don't knead enough. But will be too chewy and tough if you knead too much. My preference is 3-4 minutes. You'll know it's done when the dough appears stretchy. 
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