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Vegan Seitan Chicken Recipe

  • Prep Time:2h
  • Cook Time:1h 30m
  • Total Time:3h 30m


Wet Ingredients

  • 2 cups Firm Tofu
  • 1 cup Milk Replacement of Choice (I use Oatly Barista)
  • 2 teaspoons Miso Paste
  • 2 teaspoons Dried Tarragon
  • 2 teaspoons Dried Sage
  • 2 teaspoons Onion Powder
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Sea Salt
  • 1 teaspoon jerk seasoning

Dry Ingredients

  • 2 cups Vital Wheat Gluten
  • 1/2 cup Chickpea Flour


  • 2 litres Vegetable Stock
  • 2 Sprigs Fresh Rosemary
  • 2 Sprigs Fresh Thyme
  • 2 Onions, quartered
  • Pinch Sea Salt & Pepper

Southern Fried Coating

  • 1 cup Panko Breadcrumbs (use more if necessary)
  • 1 teaspoon Sea Salt
  • 2 teaspoons Cracked Black Pepper
  • 2 teaspoons Jerk Seasoning
  • 1 tbs Dried Oregano
  • 1 tbs Smoked Paprika
  • 1 tbs Dried Sage
  • 1 cup Chickpea Flour
  • 1 cup Water
  • 1 litre Vegetable Oil, for frying


  1. Add all wet ingredients (Firm Tofu, Milk Replacement, Miso Paste, Dried Tarragon Dried Sage, Onion Powder, Garlic Powder, Sea Salt) into a food processor
  2. Blend until it becomes a smooth liquid (there may be a few tiny bits of unblended tofu, but that's it, it should be like a smoothie)
  3. Add in dry ingredients (vital wheat gluten and 1/2 cup chickpea flour) and blend again until a dough is formed
  4. In a large cooking pot, add the broth ingredients (vegetable stock, fresh rosemary, fresh thyme, quartered onions) and add heat (you want it to have been boiling once you've kneaded and formed the seitan pieces). Turn the heat down once your liquid hits boiling point (you do not want to add your seitan to boiling broth as it will just go spongy)
  5. Empty seitan dough from food processor onto a clean, dry surface. Knead, bash and punch the seitan dough for 10-15 minutes - until the dough is firm and stretchy - this is when the gluten is getting to work
  6. Now it's time to shape the dough into patties, and add to the boiling broth. Cook the dough in the broth, on a low, simmering temperature for around 45 minutes
  7. Remove the seitan pieces from the broth and leave to cool on a baking tray. Cover, and place in the fridge overnight.
  8. After your seitan chicken steaks have rested in a fridge overnight, mix 1 cup chickpea flour and 1 cup water to form an 'egg' wash. Add the following to the egg wash: sea salt, cracked black pepper, jerk seasoning, smoked paprika, oregano, dried sage, and mix.
  9. Start to heat your oil in a pan - we're looking to have the oil around 2 inches high in the pan
  10. Cut the seitan pieces into the shapes you want them to be - whether that's keeping them as steaks, cutting into nuggets or strips, or popcorn size. While the oil is heating to frying temperature, coat the seitan pieces in the 'egg' wash, before rolling in the panko breadcumbs - you want to make sure as much of the seitan chicken is covered as possible
  11. Once the oil is at frying temperature, fry each piece until golden brown, allowing excess grease to be absorbed from the southern fried seitan pieces before serving or cooling down to freeze.

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