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Seitan chicken in a cast iron pan.
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5 from 2 votes

Meaty Vegan Seitan Chicken

This vegan seitan chicken is super meaty and chewy, making it a great high-protein meat substitute ! Easy to make and can be grilled, fried or baked.
Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 tenders
Calories 147kcal
Author Meesha



  • In a large mixing bowl, combine together vital wheat gluten, whole-wheat flour, nutritional yeast, onion powder and garlic powder. Stir until everything is well combined.
  • Next, add in soy sauce, liquid smoke and water. Stir well until a dough forms. The dough should be moist to touch, but not sticky. Add water or vital wheat gluten a tablespoon at a time, if needed.
  • Knead the dough on a lightly floured surface for roughly 30 seconds. Do not overdo with the kneading or your seitan will come out tough!
  • Separate the dough into 6 equal parts and shape them into the shape of tenders. Wrap each piece individually in aluminum foil.
  • In a pot, add in a few inches of water and insert in a steamer basket. Bring water to boil, then reduce heat to a gentle simmer. Place wrapped chicken pieces in and steam for 25 minutes.
  • Let them cool down slightly before removing them from foil. You can now prepare them however you like.



*Whole-wheat flour - You can use chickpea flour or all purpose flour in place.
To store - Let them cool down completely, then store them in sealed containers or zip-top bags. They can be refrigerated for a week, or be frozen for up to 3 months. 


Calories: 147kcal | Carbohydrates: 11g | Protein: 25g | Fat: 1g | Saturated Fat: 1g | Sodium: 349mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg