Vegan Chicken Breast (seitan chicken)

A few pieces of chicken breast on a chopping board with lemon slices, chili flakes, glasses of water, and forks beside.

5 from 12 votes

Vegan Chicken Breast (seitan chicken)

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!

Prep Time10

Cook Time30

Total Time39

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: tenders

Calories: 148kcal

Author: Meesha

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

US Customary - Metric

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

Helpful tips

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.

Storing - Seitan chicken can be refrigerated for up to 5 days and frozen for up to 3 months. Simply transfer them to a zip-locked bag before keeping them. Allow frozen tenders to thaw overnight in the fridge before using.

Nutrition