Seitan “Chicken” (Vegan) Recipe

Seitan “Chicken” (Vegan) Recipe

How to make shreddable seitan chicken – this incredible slow cooker vegan chicken-style seitan is shreddable, with a meaty texture and delicious flavour. It is really versatile – use it in place of chicken in all your favourite recipes.

This vegan seitan chicken (chick’n) is a really versatile meat substitute that can be used in loads of different recipes, or just eaten on its own.

It has a meaty, fibrous, pull-apart texture, but isn’t overly tough or chewy, and it is mildly seasoned so that it can just be flavoured as you like when adding it to other dishes.

You will need a food processor and a slow cooker to make this recipe.

What Is Seitan?

Seitan (pronounced “say-tan”) is a high-protein meat substitute made from gluten, the protein found in wheat. It is often referred to as “wheat meat”.

It is low in fat and contains around 75g of protein per 100g of seitan. Wheat gluten has been eaten as an alternative to meat for centuries in China.

It can be prepared in many different ways and takes on flavours very well, making it easy to customise.

The original method of making seitan is “wash the flour”, where a dough of flour and water is rinsed until the starch separates and leaves behind a ball of protein. An easier method is using vital wheat gluten.

What Do I Need To Make Seitan Chicken?

Vital wheat gluten: Essential for making seitan.

Cannellini beans: Add protein and improve texture; butter beans or chickpeas can also be used.

Oil: Improves texture; olive or neutral oil works.

Miso paste: Adds umami flavour.

Lemon juice: Balances flavour and reduces gluten taste.

Seasonings: Nutritional yeast, garlic powder, onion powder, and chicken seasoning.

Stock: Vegetable or vegan chicken-flavoured stock.

How To Make Seitan Chicken

Blend beans, oil, lemon juice, miso paste, nutritional yeast, garlic and onion powders, chicken seasoning, and salt until smooth.

Add the vital wheat gluten and blend until a dough forms.

Blend portions of the dough until smooth, stretchy, and fibrous.

Shape the dough into ropes, twist, and tie into knots.

Cook the pieces in stock in a slow cooker for about two hours, flipping halfway through.

Allow to cool slightly, then shred using forks or hands.

Top Tips

Use a digital scale for best results. Avoid boiling the seitan; keep it at a low simmer. Store in an airtight container in the fridge for about a week.

Can I Steam The Seitan Instead?

Yes. Wrap shaped dough in parchment and foil, then steam for about 1 hour 15 minutes.

Can I Freeze It?

Yes. Shred before freezing and store in a freezer-safe container.

How To Use Seitan Chicken

Use it anywhere you would use chicken: fajitas, pizza, sandwiches, stir-fries, soups, or curries. Reheat by frying, baking, microwaving, or air frying.

Can I Make It Gluten-Free?

No. Vital wheat gluten is required.

More Seitan Recipes

• Seitan meatloaf
• Seitan pepperoni
• Seitan meatballs

Seitan “Chicken” (Vegan)

Course: Main Course | Cuisine: Vegan | Servings: 8

Equipment

• Food processor
• Slow cooker

Ingredients

• 400g cannellini beans (with liquid)
• 3 tbsp nutritional yeast
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp white miso paste
• 1 tsp garlic powder
Related: Blueberry Lemon Cheesecake Recipe
• 1 tsp onion powder
• 1 tsp chicken seasoning
• ¼ tsp salt
• 200g vital wheat gluten
• 1 litre hot stock

Instructions

• Blend beans and wet ingredients until smooth.
• Add gluten and blend to form dough.
• Knead portions until stretchy and fibrous.
• Shape, twist, and knot dough pieces.
• Cook in stock for about 2 hours, flipping halfway.
• Cool slightly and shred.