From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Quick & Easy Vegan Chicken Recipe (Seitan Chicken)
Want that satisfying chicken taste but keeping it plant-based? Our quick and easy vegan chicken (seitan) recipe is here to save the day! Packed with protein and crazy versatile, it’ll be your new go-to in 45 minutes flat.
Prep Time: 15 Mins | Cook Time: 30 Mins
Inactive Time: 8 Hours | Total Time: 8 Hours & 45 Mins
Servings: Adjustable
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You’ve probably come across several meat alternatives in the market. And while these may be vegan, most of them are not really made from real foods. So, if you want that nutrition kicking in, you’d prefer a plant-based chicken recipe that fills you up with nutritional goodness—all while being amazing to taste.
While homemade tofu and tempeh can be alternatives, my go-to is always seitan chicken. It’s crunchy and crispy on the outside—and chewy and tender on the inside. Plus, it shreds beautifully, which means it's perfect for pasta, stews, curries, you name it!
Keep reading for my quick and easy vegan chicken (seitan) recipe. Ready in an active time of 45 minutes—and having your loved ones asking for more!
Seitan, also known as wheat meat or wheat gluten, has a rich history dating back over a thousand years. Originating in ancient China, seitan was developed by Buddhist monks seeking a meat substitute that aligned with their vegetarian diet.
This innovative creation spread throughout Asia, particularly in Japan, where it became a staple in traditional vegetarian cuisine.
Today, seitan continues to be celebrated worldwide for its remarkable ability to mimic the texture and taste of meat, making it a favourite among vegans and vegetarians alike.
Table of Contents
Why This Recipe Works
This recipe works so well in terms of its meaty texture and taste for so many different reasons. Here’s why I think it's the perfect choice when making vegan chicken:
Vital Wheat Gluten is Powerful
Vital wheat gluten is the key player here. It’s the wheat protein responsible for the chewy texture of bread dough. As you knead it, it will form a springy, meaty texture. One that really mimics the texture of chicken.
Tofu is for Moisture and Body
Silken tofu adds some essential moisture—and contributes to the smooth texture of the seitan. It also helps bind all the ingredients together, creating a cohesive dough. If you prefer, you can use medium tofu (just be sure to adjust the amount of vegetable stock as needed).
Strategic Steaming
Steaming will gently cook the seitan—preserving the moisture and nutrients in it. It ensures the patties cook evenly throughout without drying. So, we’re getting a juicy and flavourful final product!
Chilling it Up for Perfection
The chilling step allows the seitan to firm up further (this will give it a more satisfying texture, too). So, when you’re grilling or pan-frying the chicken, you don’t have to worry about it falling apart.
Optimal Micro- and Macro-Nutrients
This recipe shines for weight loss diets! Each serving boasts a whopping 34.5 grams of protein, so you’ll be feeling full for longer periods. At the same time, it’s relatively low in calories (201) and fat (4.4g), with minimal saturated fat (0.9g).
This protein-to-calorie ratio potentially reduces cravings. And, thus, will help you achieve your weight loss goals.
Recipe Ingredient Notes
Vital wheat gluten. This one’s important for seitan’s meaty texture. Make sure to find vital wheat gluten (not regular wheat flour) for the best results. In terms of health benefits: vital wheat gluten is high in protein, low in fat and carbs, and a good source of selenium and iron.
Spices. Garlic powder, onion powder, and salt will make up the taste of our seitan chicken. I opt for powdered forms because they add a concentrated taste—but without the moisture of their fresh counterparts.
Bouillon powder / veg stock paste. This concentrated powder or paste adds savoury flavour to our vegan chicken. You can opt for the flavour you enjoy—such as vegetable or “no-chicken” bouillon.
Silken tofu / medium tofu. Both silken and medium tofu will work well here. (Note that silken tofu adds a smoother texture, while medium tofu provides a slightly chewier bite). If using medium tofu, you may need to adjust the vegetable stock slightly to achieve the right consistency. I recommend starting by adding less and increasing as needed. Regardless of the type you choose—tofu will provide plenty of heart-protective benefits for your body.
Vegetable stock. Low-sodium vegetable stock is ideal. You can use homemade stock (this one’s more flavourful) or store-bought for added convenience.
Vegan Worcestershire sauce/tamari sauce. Both options bring a salty, umami depth. Worcestershire sauce has a tangy note, while tamari is a gluten-free soy sauce, just with a richer flavour.
Vegan chicken seasoning (optional). It’s natural to crave that familiar chicken-like flavour in your vegan seitan chicken—and if you do, this vegan chicken seasoning will be your go-to. If you don't have it on hand, you can create a simple substitute by combining herbs like dried thyme, rosemary, and sage. Or, omit it completely.
How To Make Vegan Chicken (Seitan)
Now that you’ve got all the ingredients at hand, let’s prep this vegan seitan chicken in an active time of 45 minutes.
Blend and mix.
Blend the tofu, vegetable stock, bouillon paste, and vegan Worcestershire sauce until they form a smooth mixture.
Next, incorporate the dry ingredients, including vital wheat gluten, garlic powder, onion powder and salt. Also add the chicken seasoning if you prefer to have it in your recipe.
Blend all of these on low-medium for about 45 seconds until all of them are combined—and have a doughy texture. (Be careful not to overwork the mixture to avoid toughness).
Shape and steam.
Time to shape it up!
Transfer the dough to a surface and gently knead it. Now, roll it into a large oblong shape, and cut it into six equal parts.
Before steaming, you want to lightly oil or spray your steamer pan. This will prevent it from sticking. Now, shape each dough part into a burger-sized patty and flatten/stretch them out; they will expand during steaming.
Steam to perfection.
Steam the patties on medium heat for approximately 30 minutes. Remember to turn them halfway through—and swap the bottom steamer to the top. This steaming process ensures they cook evenly (while retaining their moisture).
Chill and grill.
For the best results, allow the seitan patties to cool and refrigerate them. When ready to serve, you can either griddle or pan-fry them.
These patties will make an excellent addition to salads (I love mine with Mexican salad), vegetables, or your favourite dressing for a super healthy, high-protein, low-fat meal. They’ll work fantastic basically anywhere chicken once ruled supreme 😉
Mmm! 💚 😋
Variations, Ideas & Notes
What I love about this vegan chicken recipe is that it’s so versatile, you can adjust it just as you like. Here are some variations you can try:
Get creative with the seasonings! You can add a smoky touch with smoked paprika or some more spice with chili flakes. If you’re craving that Italian twist, toss in some dried oregano.
Want a more shredded texture? After steaming, shred the seitan with a fork and use it in vegan tacos, lettuce wraps, or stir-fries. For a thicker (or what I call, steak-like) experience, marinate the cooked seitan in your favourite sauce before grilling it.
If you like a richer flavour, and you're fine with the extra calories; you can drizzle some heart-healthy cold-pressed oils after cooking. Think avocado, peanut or walnut oil.
Pro Tips For The Quick & Easy Vegan Chicken Recipe
Before I head to the FAQs, here are some pro tips for this recipe I want to share:
Balance the water content you use. You want to add vegetable stock, starting from a controlled amount and increasing it. Stop adding when you have a soft and slightly sticky dough.
These vegan chicken-style patties freeze wonderfully; let them cool down first and store them in an airtight container.
Once steamed, infuse them with your preferred marinade (e.g., garlic, jerk, or herbs) and keep them in the fridge or freezer for later use. Treat them just like you would chicken.
Don't skip the chilling step! It allows the seitan to firm up further—and gives it a meatier texture. This also makes it easier to handle for grilling/pan-frying without crumbling.
Frequently Asked Questions
Can I substitute the vital wheat gluten?
I’d say, stick to the vital wheat gluten. It’s going to give seitan its chewy and meaty texture, so you may compromise on the quality of the recipe by switching it up for something else.
Is seitan gluten-free?
Nope. Seitan is made from vital wheat gluten—which contains gluten. So, if you follow a gluten-free diet, this recipe may not be suitable for you.
Is seitan chicken high in protein?
Yes! This recipe contains 34.5g of protein per serving, making it a great meat alternative.
How do I store vegan chicken?
Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Can I cook seitan differently?
Absolutely! Grill, bake, pan-fry, or shred it into stews and stir-fries.
If You Like This High-Protein Recipe, You Might Also Like…
If you made the recipe, make sure to tag me on Instagram @vegan.susy
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