Seitan Vegan Chicken

Make your own vegan protein with this tasty alternative to chicken. Use in stir-fries or deep-fry until crispy and serve with your favorite sides.


Serves 4-6 PREP 25 mins plus cooking and chilling Cook 20 mins



400g firm tofu ¾ Cup of unsweetened Soya Milk 2 tsp Miso Paste 2 tsp Yeast Extract 1 tsp Onion Powder 2 tsp Garlic Powder ½ tsp White Pepper 1 ½ Cups of Gluten-Free Flour ¼ Cup of pea protein or vegan protein powder 1 ½ Litre’s vegetable stock ¼ of Korean Barbeque Sauce


1 Blitz the tofu, soy milk, miso, yeast extract, onion powder, garlic powder, 1tsp salt, and the white pepper together in a food processor until smooth.

2. Tip into a bowl and add the Gluten-Free Flour and pea protein or vegan protein powder. Then mix until it comes together into a dough. Knead, stretching, and tearing for 10-15 mins. It's ready once the dough feels springy.

3. Pour the stock into a pan and bring it to a simmer. Roll or pat the seitan out to 1 cm thickness and chop into chicken-breast-sized pieces. Add the pieces to the stock and simmer, covered, for 20 mins, then leave to cool in the stock. Ideally, do this the day before and leave it to chill in the fridge. The seitan chunks can also be frozen if you wish.

4. When you’re ready to use the seitan in a recipe. Pat it dry with kitchen paper, then chop or tear it into smaller pieces before cooking. If you like.


Tip 1: After kneading your Seitan vegan meat you can cut or break it into say four (4) pieces then slowly pull the seitan into pieces by ripping it and tearing it apart into small pieces the size of thinly sliced chicken pieces. This technique gives it a more realistic effect and makes your seitan looks like real chicken.

Secondly, allow your seitan to drain for 24 hours just to get some of the moisture out. Place your seitan in a container of your choice and place it in your refrigerator. When it’s time to use, place your seitan on a paper towel and pat dry.

Tip 2: Please feel free to use your favourite sauces in this recipe I used a Korean Barbeque Sauce purchased from my local Supermarket. Try switching things up, use a Teriyaki Sauce, Sweet Sour, Lime ginger Sauce, Thai sauce, or any sauce you feel you will enjoy. Tip 3: I add about 1-2 tsp of crushed ginger to the seitan in the sauce. I find by doing that takes away that distinct gluten taste typically found in the wheat. It also, makes your seitan just taste normal.






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