Best Vegan Chicken
Prep time
Cook time
Total time
This vegan chicken 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.
Recipe type: Main
Cuisine: Vegan
Serves: Roughly 4 chicken breasts
  1. 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.
  2. 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.
  3. 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.
  4. 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”.
  5. Fill a pressure cooker with 6-8 cups of water, and add both wrapped “logs”.
  6. Cook for 45 minutes under pressure. If you have a smaller pressure cooker, you may have to do this in batches.
  7. Release the pressure and remove the seitan rolls from the cooker and let them cool completely.
  8. (Alternatively, you can steam them for 1 hour, if you do not have access to a pressure cooker.)
  9. Remove the logs from the foil and transfer to a Tupperware container, and allow to sit to allow the fibers to develop further.
  10. 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.
Nutrition Information
Serving size: Approx 1 breast Calories: 392 Fat: 9.1g Carbohydrates: 17.9g Sugar: 1.9g Sodium: 1503mg Fiber: 9.1g Protein: 53.25g
Recipe by The Edgy Veg at