Vegan Chicken Breast (seitan chicken)
Made with seitan, these vegan chicken breasts are incredibly meaty and packed with 27g of protein per serve! An easy one-bowl recipe that requires only a handful of ingredients and is freezer-friendly.
Servings: 5 tenders
Calories: 183kcal
Ingredients
- ½ block extra firm tofu drained and pressed (about 200g/7oz)
- ½ cup water
- ¼ cup nutritional yeast
- 1 tablespoon canola oil or another neutral-flavored oil
- 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. Allow to cool completely before using for the best texture.
Video
Notes
Helpful tips
- Blend the wet mixture thoroughly- If your mixture is not smooth enough, your seitan chicken might come out gritty. A high-speed food processor (I love the Magimix one) yields the best result!
- Avoid over-kneading – too much kneading will make seitan chicken rubbery and tough. Kneading by hand for 2-3 minutes, or 1 minute in the food processor, is sufficient.
- Allow seitan to cool before serving – Vegan chicken breasts will be soft right after cooking, but firm up over time. Refrigerating them overnight will further improve their texture.
Nutrition
Calories: 183kcal | Carbohydrates: 7g | Protein: 28g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 215mg | Potassium: 93mg | Fiber: 1g | Sugar: 0.2g | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 2mg
