Meaty and versatile, these vegan chicken breasts are the perfect meat substitute, packed with 27g of protein per serving. It is highly versatile and can be added to any recipe that calls for chicken. Freezer-friendly, making them great for meal prep!
This seitan chicken is great enjoyed seared in some vegan butter, but I also love adding it to curries (like my Chinese vegetable curry or vegan Massaman curry) or using it to make vegan teriyaki chicken.
Although I love my other seitan recipes like vegan roast beef and seitan ribs, these vegan chicken breasts came from my quest for a more versatile meat substitute. After testing multiple batches, this tofu-and-seitan combo nailed the juicy, meaty texture I was after!
💚Why you will love vegan chicken breast
- Juicy, chewy, and has a mind-blowing meaty consistency
- Budget-friendly and way cheaper than store-bought meat substitutes
- Packed with 27g of protein per breast
- A highly versatile recipe that can be grilled, pan-fried, or added to any dish that calls for chicken!
🧂What you will need
- Vital wheat gluten - Also known as gluten flour, it is the main ingredient used to make seitan. You can find it in your local grocery and specialty stores, or buy it online.
- Tofu – To cut some of the chewiness from vital wheat gluten, yielding a more tender seitan. Use firm or extra-firm tofu that has been drained and pressed. I recommend using a tofu press for this.
- Stock powder or cubes - I recommend using this vegan 'chicken' stock powder by Massel. You can use vegetable stock powder or cubes in place.
- Liquid smoke - An optional ingredient that adds extra smokiness and savoriness to the vegan chicken breast.
See the recipe card for full information on ingredients and quantities.
🔪How to make
Step 1: In a food processor, add all ingredients except wheat gluten. Process until a smooth batter forms.
Step 2: Add wheat gluten and pulse until a dough forms.
Step 3: Knead the dough for 1-2 minutes.
Step 4: Separate them into 5 pieces. Shape them into oval patties, then wrap them in foil.
Step 5: Steam seitan for 30 minutes.
Step 6: Once cooked, remove the foil. Allow vegan chicken breast to cool down completely before using.
⏲️Cooking seitan in the Instant Pot
To cook vegan chicken breast in the Instant Pot, add a cup of water into the inner pot and insert the trivet. Cook at high pressure for 20 minutes, then quickly release the pressure.
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✔Helpful tips
- Season to your liking – I keep the seasonings simple for versatility, but feel free to add any other herbs and spices you desire.
- Do not over-knead – Kneading it for too long might yield a tough and rubbery texture. Working the dough for 1-2 minutes is sufficient; you can even knead for a shorter time for a more tender seitan.
- Allow seitan to cool – Seitan will appear soft once cooked, but will firm up markedly after cooling. You can even refrigerate them overnight before using for the best meaty texture.
- Turn it into minced chicken – Pulse vegan chicken breasts a few times in the food processor, or until they are finely ground.
🥗How to use
Pan-seared – Simply sear them in some oil for 2-3 minutes on each side, until both sides are browned.
You can serve them with rice, or add them to salads (like protein pasta salad, vegan Caesar salad, or tomato cucumber corn salad). Or, simply slice it up and serve with mashed potatoes and vegetables like my soy sauce green beans.
Stir-fries – Chop them into small pieces, adding them to stir-fries such as gochujang stir-fry, oyster sauce noodles, or fried rice vermicelli for that extra boost of protein.
In chicken dishes – You can also use it to make recipes that traditionally call for chicken, such as sweet and sour chicken, butter chicken, or substitute tofu for seitan in my vegan orange chicken!
As a filling for sandwiches and wraps – After searing them, slice them up and use them as a high-protein filling for your burritos, sandwiches, and tacos.
❄Storage suggestions
Allow vegan chicken breast to cool down completely before refrigerating or freezing.
Fridge - Seitan chicken can be refrigerated for up to 5 days in zip-locked bags.
Freezer - This recipe can be frozen for up to 3 months in zip-locked bags. Allow them to thaw overnight in the fridge, and then you can pan-fry, grill, or add them to any dishes you're making.
❔Commonly asked questions
Unfortunately, seitan cannot be made gluten-free. The main ingredient in the making of seitan is vital wheat gluten, whose name suggests, consists mainly of gluten.
A tough seitan likely results from overworking the dough. The longer you knead your dough, the more the gluten strands will develop. This will lead to a rubbery seitan.
It is recommended to knead the dough for 1-2 minutes, or until the seitan dough is smooth and slightly elastic.
If your seitan turns out soggy, it's likely because your seitan dough is too wet. The dough should be moist but remain firm to the touch. If your dough is too wet, mix in more vital wheat gluten, a tablespoon at a time.
📖 Recipe
Vegan Chicken Breast (seitan chicken)
Ingredients
- ½ block extra firm tofu drained and pressed (about 200g/7oz)
- ½ cup water
- ¼ cup nutritional yeast
- 1 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
- 1 teaspoon 'chicken' stock powder or vegetable stock powder/cubes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon liquid smoke optional
- 1 ¼ cups vital wheat gluten
Instructions
- In a food processor, place all ingredients, except vital wheat gluten. Blend until a smooth batter forms.
- Next, add vital wheat gluten to the food processor and pulse until a dough forms.
- Knead the dough for 1-2 minutes, then separate it into 5 parts. Shape them into oval patties by gently pressing them down.
- Individually wrap the shaped dough in aluminum foil.
- To steam - Bring 1-2 inches of water to boil in a pot with the steamer basket inserted in. Once the water starts boiling, transfer seitan chicken into the basket and place the lid on. Steam for 30 minutes.Instant Pot - Place a cup of water into the pot and insert the trivet. Place vegan chicken breasts in and cook at high pressure for 15 minutes. Quick release pressure after the timer goes off.
- Let cooked seitan cool slightly before removing them from the foil. You can now prepare them however you like!
Video
Notes
- Do not over-knead - Kneading it for too long might yield a tough and rubbery texture. Working the dough for 1-2 minutes is sufficient; you can even knead for a shorter time for a more tender seitan.
- Allow seitan to cool – Seitan will appear soft once cooked, but will firm up markedly after cooling. You can even refrigerate them overnight before using for the best meaty texture.
- Turn it into minced chicken – Pulse vegan chicken breasts a few times in the food processor, or until they are finely ground.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Andrea says
Just made this.. i used regular tofu and just decreased the water a bit. I probably overkneaded them, but they came out perfect. I cooked them wrapped in foul in my pressure cooker. Regular presdure cooker with a valve. So fast, so easy. These are awesome!
Meesha says
Thanks for leaving a review! I am happy to hear that you like them. 😊
Kris says
I don’t like my food touching foil so I usually wrap in parchment first, then foil. Do you think I need to add more steaming time?
Meesha says
No, you do not need to increase the steaming time 😁
Kathy haisley says
Poultry seasoning varies so much, do you have an American favorite?
Meesha says
This is the one I am using - https://amzn.to/3MVNSwV.