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Seitan Chicken


Seitan Chicken

For me, seitan was an experiment. I was intimidated by it! Will I even like the taste? How can a wheat product be so meaty? So, like all things that intimidate me, I go all in. It's so versatile. Slice it thin for sandwiches or fry it with a little bit of oil and cover it with barbeque sauce. Add lots of ground fennel seed to make Italian sausage. It would be great in asian dishes as well. You can even make fried chik'n! I remove it from the broth and store in an airtight container in the fridge to use the next day. Keep the broth and make gravy or something, it's super flavorful and can be used! It freezes well too! You can reduce the saltiness by reducing the amount of liquid aminos used and replacing that amount with water. Do this if using in recipes that have rich sauces or a salty coating like fried chik'n.

Serves: 4

seitan chicken

Prep time:

Cook time:

  • 1 1/4 cups vital wheat gluten
  • 1/4 cup chickpea flour
  • 1/4 cup whole wheat flour
  • 1/4 cup nutritional yeast
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp liquid smoke (optional)
  • 1/4 liquid aminos or soy sauce (reduce and replace with water if you want it less salty)
  • 3/4 cup water
  • 32 oz low sodium vegetable broth or Better Than Bouillon broth prepared; which is 5 cups of water and 1 Tbsp Better Than Bouillon (Broth can be substituted with water and a couple Tbsp of liquid aminos) The broth should be flavorful, but not too salty as the seitan has plenty of salt.

  1. Mix the dry ingredients together.
  2. Add liquid aminos, water and liquid smoke. Mix until combined and it comes together in a ball.
  3. Knead for 3-4 minutes. If you skip kneading it will come out spongy.
  4. Break seitan into smaller pieces. The seitan will expand as it cooks, it approximately triples in size so keep that in mind when breaking it into pieces.
  5. Add broth to a large pan or pot, heat to almost boiling.
  6. Lower heat to a slow simmer.
  7. Cover, but leave lid partially open to release steam. Cook for one hour. If using the Instant Pot cook for 22 minutes, 15 minutes natural release.
  8. When done cooking, remove seitan from the broth to drain and cool. Once it’s cool, it is ready to be used.