There are so many vegan chicken alternatives out there but if you’re looking for something homemade because you don’t have access to store-bought alternatives, you don’t like all of the artificial additives, you want to save money, or you just want to experiment with making it yourself, this is the recipe for you!
This recipe is almost 10 years in the making. I’ve been vegan for almost a decade and I’ve had lots of vegan chicken in those years. This is the best. This recipe is built off making chicken seitan over and over again (hence why there’s upwards of 8 different ones on this site) updating as I learn how seitan works, and get inspired by other vegan bloggers out there. Thanks to Full of Plants, for the technique to create fibers. If you want a more tender chicken, simply knead for only 5ish minutes).
Vital wheat gluten can be a tricky ingredient to work with. It is used in many vegan protein recipes but can sometimes come out with the wrong texture or flavour. Follow this recipe to get the best out of your vital wheat gluten. ** This recipe along with others are constantly being updated as I perfect them**
Related Recipe/Credit: fullofplants.com
Best Vegan Chicken
MEAT-FREE | VEGETARIAN
This recipe is the culmination of all of my favourite aspects of every vegan chicken alternative I’ve ever made. It has tofu, jackfruit, no-chicken bouillon and vital wheat gluten. All of these things make the sum of something amazing.
INGREDIENTS FOR THE BEST VEGAN CHICKEN:
- Firm tofu
- Vital wheat gluten
- Young green jackfruit in water or brine (Canned)
- No-chicken-style vegetable broth or bullion (Double Strength is preferred)
- Nutritional yeast
- White miso paste
- Liquid smoke
- Onion powder
- Tahini
- Sea salt
- Poultry seasoning
- Water
KITCHEN EQUIPMENT I USED:
- High-Speed Blender
- Measuring Utensils
- Stand Mixer
- Aluminum Foil
- Sealable Container
- Pressure Cooker or Instant Pot (optional)
- 1¾ cup vital wheat gluten
- 1-350g package of firm tofu, drained & rinsed
- 1 20-ounce can young green jackfruit in water or brine, drained and rinsed and shredded
- ⅔ cup no-chicken-style vegetable broth or bouillon , double-strength
- 2 tbsp tahini
- 2 tsp sea salt
- 2 tsp onion powder
- ¼ cupnutritional yeast
- ½ tsp liquid smoke
- 2 tbsp white miso paste
- 2 tsp poultry seasoning
- 6-8 cups water, for cooking
- To a high-speed blender add tofu, no-chicken broth, tahini, sea salt, onion powder, nutritional yeast, poultry seasoning, liquid smoke, and white miso paste. Blend on high until smooth.
- Transfer to the bowl of a stand mixer and add vital wheat gluten and shredded jackfruit. Using a flat paddle, knead on low speed until it comes together and starts to look like dough, about 3-5 minutes.
- Stop and swap out the paddle for a dough hook and knead at a low speed for 15- 20 minutes. The dough will be soft and slightly sticky with a fibrous texture. This is great for shredded chicken. If you want a more tender chicken, simply knead for only 5ish minutes.
- Divide in half and shape the halves into an oval “log” and place it in the center of a large square of foil. Roll it tight, twisting up the ends like wrapped candy. Wrap in a second layer of foil and make sure everything is TIGHT. Repeat with the second “log”.
- Fill a pressure cooker with 6-8 cups of water, and add both wrapped “logs”.
- Cook for 45 minutes under pressure. If you have a smaller pressure cooker, you may have to do this in batches.
- Release the pressure and remove the seitan rolls from the cooker and let them cool completely.
- (Alternatively, you can steam them for 1 hour, if you do not have access to a pressure cooker.)
- Remove the logs from the foil and transfer to a Tupperware container, and allow to sit to allow the fibers to develop further.
- Pull the seitan chicken into the chicken breast or bite-size pieces, or shred and use marinades, seasonings, or batter to customize the chicken to any dish.
Hi! I’m Candice aka The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!
Looking For More Vegan Meat Alternative Recipes?
- Best Vegan Lobster Roll
- High Protein Vegan Ground Beef
- Vegan Ceviche
- Carrot Bacon
- Vegan Fish and Chips
Made this recipe? Let me know what you think by leaving a 
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How long do you let it sit int he Tupperware and does it need to be in the refrigerator while you wait?
I’d say until they cool (at least 1 hour) but I usually leave it overnight
Omg, this delicious chicken recipe will be a staple in my home! Thank you, Candice!
Just made this recipe today. Made one big piece and 4 “chicken breasts.” I mixed all in a high speed blender except for the jackfruit. Emptied all in the kitchenaid mixer and put jackfruit in my Blendtec. Just enough to shred it. Added that and the VWG to the Mixer and did as you said down to the wire. I have NEVER had, from any blog, chicken that tasted this good. Tender, fibrous, I fried with KFC spices and added extra heat. Unbelievably delicious. You are the queen of seitan Candice. Just bought your book. This is the ONLY recipe I will use for now on when it comes to chicken style seitan. Deserves more than 5 stars. FANTASTIC!
How did you bread them to fry ? Like what did you dip it in and bread it in exactly to get the finished product .
I used this breading https://www.theedgyveg.com/2020/06/23/chicken-fried-cauliflower-recipe/
I mixed half flour and half water for the dredge. Then dipped them in panko and spices. Did this twice to get thicker crumb. Was fantastic.
Question , in the video you add the jack fruit to the bender with the liquid and tofu. But in the written instructions you add it to the mixer with the gluten and the liquid you processed in the blender. Which is correct?
I prefer the fibrous texture of adding the jackfruit into the mixer
parchment paper might work if you can wrap it tightly
This is a really niche Question but do you have any suggestions for substitutes if you needed to omit gluten? I would use it but my stomach is sadly not on board. 😢
Unfortunately, there is nothing I’ve found to replace the gluten in seitan. Sorry
do you have to use tin foil ? Is there a way around using it
It needs to be wrapped tightly in order to steam properly. I don’t see an alternative to this, sorry
If you don’t want your food touching the foil, you can wrap it in parchment paper first, & then the foil. :O)
Can’t have wheat gluten
That’s what the recipe is made from. I have lots of gluten free recipes on the site!
This makes the perfect batch to enjoy right away and freeze the rest. One of the best vegan chickens to date! I made mine into nuggets and my kids didn’t know the difference.
One serving is 1,503 mg Sodium. No way I would eat it. It does look good though.
Adjust to your specific wants, I recommend doing what’s best for you and adjusting the recipe accordingly
This recipe makes quite a lot. Can it be frozen?
Hi Candice, I’m wondering how this recipe would freeze? It looks wonderful and I’d love to be able to just take some out the freezer and throw in whatever I’m making!
Freeze before the final cooking step then thaw and cook as normal before serving!
If you steam chicken logs instead of using a pressure cooker, do you leave off the foil wrap?
I would keep the foil on for steaming
Candice! this recipe is amazing! I’m using it today to make chicken and waffles for brunch!