You'll be amazed how simple it is to make your own vegan Seitan Chicken! Once you have mastered the basic recipe, you can then make it in batches, ready to marinate and BBQ, add to stews and pasta, or even make your own vegan chicken enchiladas or salads! Even better is that this method does not require loads of lengthy washing, meaning less mess and water wastage!
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The beauty of making your own seitan, is that you know exactly what is in it, it's definitely cheaper than buying pre-packaged stuff and you cut down on packaging waste! All good things to think about when choosing delicious food to eat.
This Basic Vegan Seitan Chicken is super versatile. It makes quite a plain 'chicken' flavour, but I think that's perfect, as it allows you to use the high-protein vegan chicken in loads of different ways.
📖Key Ingredients
Vital Wheat Gluten -(also known as VWG or Gluten Powder) The backbone of any seitan is wheat gluten (wheat protein). The gluten in any wheat is what creates the elasticity and bounce you find in bread. This method of making Seitan Chicken uses Vital Wheat Gluten rather than requiring you to wash plain flour until you are left with the gluten (protein). I find it less messy to deal with and for me is a faster way of achieving the same result. It also means you can easily add flavour into the seitan itself. Vital Wheat Gluten looks like flour and is readily available online and through health food stores. (affiliate link)
White Beans - you can choose to use any white beans in this recipe. Using a white bean rather than kidney or chickpeas ensures you end up with a lovely white colour, that I think really resembles chicken! Bonus is that by incorporating beans into the seitan, is that it makes it a complete protein.
Onions & Garlic- I like to use fresh onions and garlic in my recipe, rather than the powered versions used in some. Firstly, I tend to have them to hand, and secondly, I prefer the flavour they bring.
White Wine or Cider Vinegar- This helps eliminate any floury taste that can occur with some VWG.
White Miso- Adds savouryness and depth of flavour. The colour helps keep the seitan chicken looking lovely and creamy-white.
👩🍳Handy How-To Instructions
1. Mixing the seitan
Ingredients for the Seitan Chicken.- Clockwise from left: Vital Wheat Gluten, white beans, oil, white vinegar, garlic, onion, miso and salt. 1. Whizz all ingredients except the Vital Wheat Gluten in a blender until smooth. 2. Add the Vital Wheat Gluten to the puree bit by bit. Mix together until it forms a dough. Leave to rest for 15 minutes so the dough absorbs the liquid. Add the dough into your food processor or mixer with dough hook. Let it knead for 10-15 minutes. Dough is ready to steam when it is smooth and forms long stringy strands.
First you want to whizz up all the ingredients except for the vital wheat gluten in a blender, adding enough water so it becomes 700ml in total liquid.
Add this to the vital wheat gluten and knead gently. Leave for 15- 20 minutes to allow the VWG to absorb the liquid.
Then knead your dough. You can do this by hand (takes ages!) or simply pop in your stand mixer or food processor with a dough hook/attachement. Knead for around 15-20 minutes until smooth strings form. You can now steam your seitan!
2. Steaming the seitan.
Once your dough is smooth and stringy, mould it into a big loaf shape. Cover it with tin foil Turn then cover again with another layer of tin foil (this creates a secure parcel!) Using a large pot with a trivet (or your Instant pot if you have one) Steam the seitan with the lid on for 2 hours. Remove the seitan loaf from the steam and let it cool. For best results leave overnight in the fridge. Shred your Seitan Chicken and use in your yummy recipes.
To keep the seitan chicken from bursting out as it cooks, it needs to be double wrapped in foil. Leave a little room for it to expand, but not too much!
I use a large pot to steam my seitan chicken. It needs at least 1 ½ -2 hours steaming. Be careful not to let the pot boil dry!
Once you have steamed it, let it cool completely before tearing it into the vegan seitan chicken shreds or chunks. Better yet, leave it overnight in the fridge to create the best shreds!
❓FAQ
You can do it by hand, however it is MUCH easier to use a machine.
Absolutely! If you have a nice big one, then a bamboo steamer works just as well as my old pot with trivet method.
Yes- lots of people use instant pots to steam seitan. It will take around 1 hour 20 mins in an instant pot.
I created this recipe to be very plain, so you can make anything you would use chicken breast or chunks for. Yes you can eat it just out of the steamer, but it really tastes best when marinated or cooked with something else.
Yes it freezes very well. This recipe makes quite a lot, so freeze in portions ready to use in your mid-week cooking.
🍜When to use & recipe ideas!
This seitan chicken is super plain, so it really lends itself to using anywhere you would have used plain chicken!
Marinate it in this Satay Sauce, thread on skewers & BBQ or Grill it..
Use it to make scrummy Hoisin Chkn Bao Buns (like the photo above)
Toss with lots of herbs and vegan mayo (this one is good) and use as a chicken salad.
We hope you love making this yummy vegan Seitan Chicken. Leave a star rating and let us know in the comments what you ended up making with it! x
📖 Recipe
Basic Vegan Seitan Chicken (No Wash Method)
Ingredients
- 250 g Vital Wheat Gluten
- 1 onion
- 3 cloves garlic
- 300 g White Beans (Equivelant to 1 tin/can)
- 1 tablespoon white wine vinegar
- 1 tablespoon sunflower or rapeseed oil (or other neutral oil: NOT coconut )
- 1 tablespoon miso
- 1 teaspoon salt
- 500 ml water
Instructions
- First whizz up all the ingredients except for the Vital Wheat Gluten in a blender until smooth and creamy. You want 700 ml of liquid total, so if it is a bit less once the beans and onions are processed, add a little more.
- In a large bowl, gently combine the liquid and the Vital Wheat Gluten.
- Mix and leave to rest for 15-20 minutes to allow the liquid to absorb into the gluten properly (this forms better strands)
- Now knead the dough in a mixer or food processor (or by hand) until you have smooth, very stringy elastic dough. About 15 minutes.
- Form the dough into a loaf, then double wrap in foil.
- Steam the seitan in a large pot with a trivet, or using a bamboo steamer for 1.5 hours. (be careful not to let the pot boil dry)
- Once steamed, let cool and then shred. Even better, let it rest overnight in the fridge for the best SHREDS!
Jacky Collins says
I have struggled with making Seitan before over baking it or just not being happy with the texture. This recipe was so easy! Yes you have to monitor the pot while it steams but it yields so much to freeze and use later that it’s definitely worth it. I made a stir fry with some today which was yummy, the texture was just right. I chopped some into cubes before freezing in anticipation of using for kebabs at a BBQ. The rest I shredded and have frozen on a tray so I can bag it and just grab what I need when I want it. This will be a go to freezer stash for me now.
Louise-Claire Cayzer says
I'm so glad you made the recipe and liked it! It makes loads, as you say, so is worth the extra effort for other easy-to-make meals! Freezing it on a tray is such a handy hint!
Blake says
Is there a soy free option for the miso paste in this recipe?
Louise-Claire Cayzer says
Depending on where you are, there are soy-free miso pastes available- made either with chickpeas or brown rice. Alternatively, you could substitute coconut aminos, however this will make the whole mixture darker. Or just add in a tablespoon of veggie boullion powder. The miso creates a salty/umami taste, so you want to replicate that.