Vegan Chicken
This vegan chicken recipe is chewy, savoury, and perfect for transforming any chicken dish into a plant-based option! Here’s how to make it.
Vegan chicken. Isn’t that an oxymoron?
Not really! This vegan chicken has the texture and flavour down pat, but it’s made with tofu, vital wheat gluten, and seasonings instead of, well, chicken.
Now, there are many types of vegan chicken in the grocery store these days, but let me tell you—none of them compare to homemade. The texture and flavour are far better, and it’s more budget-friendly too. You’ll end up with a surprisingly delicious and realistic vegan alternative to regular chicken that you can use in so many different ways.
Just like tofu, this is a vegan protein where the flavour comes from what you add to it. Below, I offer a blueprint for a basic vegan chicken, but you can tweak it based on what you’re using it for—i.e., omit the thyme if you’re using the vegan chicken in an Asian stir fry, or add some cayenne if you’re making vegan fried chicken. Just don’t skip the miso or nutritional yeast—both are essential for that baseline chicken flavour.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Extra-firm tofu – Drain and press for 30 minutes to remove the excess liquid. (Learn more: How To Cook Tofu 101)
- Nutritional yeast
- Vegetable broth or water – Homemade vegetable broth is best, but store-bought is fine too. If you don’t have either, use water.
- Olive oil
- White miso paste – Miso paste adds umami to this vegan chicken recipe.
- Thyme – You can use fresh or dried.
- Vegetable broth paste or vegetable or mushroom bouillon cube – I love using the no-chicken paste by Better Than Bouillon.
- Onion powder
- Garlic powder
- Fine sea salt
- Vital wheat gluten flour
What Is Vital Wheat Gluten?
Vital wheat gluten is a natural protein that comes from wheat and is used to make seitan, which is often referred to as “wheat meat” or “vegan chicken.” When mixed with liquid, it creates a dough-like consistency that is perfect for vegan dishes. It has a chewy texture and can be seasoned in any way you wish. Vital wheat gluten can be found in most health food stores or you can order it online.
How to Make Vegan Chicken
Making vegan chicken at home is easier than you might expect, but it does take some time. Make sure to take that into account when planning your dinner!
Process the tofu. Add the tofu to a blender or food processor and process until it’s smooth.
Add the remaining ingredients. Place the nutritional yeast, broth or water, oil, white miso, thyme, vegetable broth paste or bouillon cube, onion powder, garlic powder, sea salt, and vital wheat gluten in the food processor. Process until a cohesive dough forms, scraping down the sides of the processor as needed.
Form the vegan chicken. Transfer the tofu mixture to a large sheet of aluminum foil. Shape it into a loaf, then roll the loaf in the foil. Loosely fold the sides inward toward the bottom to seal the loaf, leaving room for expansion.
Steam. Place a steamer basket inside a large pot with 2 inches of water. Set the wrapped vegan chicken in the basket and bring the water to a boil. Cover and steam for 1 hour, or until the internal temperature reaches at least 160°F.
Cool. Transfer the vegan chicken to a wire rack or plate. Remove the foil and cool to room temperature. For the best texture, cool the vegan chicken in the refrigerator for at least 4 hours or overnight.
Use it. Cut the chicken into slices or chunks before using it, or tear it into pieces by hand.
Tips for Success
Making vegan chicken is easy, but here are a few tips to make sure it turns out perfect.
- Don’t over-mix. The vital wheat gluten gives this vegan chicken its chewy texture, but mix it too much and it will end up tough. Don’t run the food processor for more than 5 minutes.
- Use plenty of seasoning. To get the most flavour out of your vegan chicken, use herbs and spices like garlic, onion powder, and thyme, or paprika and cumin for Tex-Mex dishes.
- Add more water if needed. Check the pot when the vegan chicken is steaming and add more water if it boils off.
Serving Suggestions
Naturally, you can serve your vegan chicken on a plate with mashed potatoes, vegan gravy, and green beans for some comfort food goodness. But you can also use it to make all kinds of different recipes!
Substitute it pound-for-pound in recipes that call for cooked chicken. Sauté it with salsa and tuck it into tortillas for easy vegan chicken tacos, use it in stir fries, add it to my vegan Thai red curry instead of tofu. The possibilities are endless!
How to Store
Vegan chicken can be refrigerated in a food-safe airtight container for up to 3 days. Cook it as directed in your recipe, or warm it up in a 350ºF oven, a skillet with olive oil, or even in the microwave.
Can I Freeze This Recipe?
Yes, vegan chicken can be frozen. To freeze, wrap the cooked vegan chicken in plastic and store it in an airtight container or freezer bag for up to 4 months. When you’re ready to use it, thaw it overnight in the refrigerator before cooking.
Enjoy friends! If you make this vegan chicken, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Chicken
Ingredients
- 14 ounces extra firm tofu, drained and pressed for 30 minutes (365 g)
- ¼ cup nutritional yeast, 20g
- 3 tablespoons vegetable broth or water, 37g
- 2 tablespoons olive oil, 29g
- 2 tablespoons white miso paste, 36g
- 1 tablespoon Fresh thyme, 1g or 1 tsp. Dried thyme (0.5g)
- 2 teaspoons vegetable broth paste, or 1 vegetable or mushroom bouillon cube (I like no-chicken paste by Better Than Bouillon)
- 1 ½ teaspoon onion powder, 5g
- 1 teaspoon garlic powder, 3g
- ¾ teaspoon fine sea salt, 4g
- 1 ½ cups vital wheat gluten flour, 225g
Instructions
- Add the tofu to a blender or food processor and blend until broken down.
- Add the nutritional yeast, broth or water, oil, white miso paste, fresh or dried thyme, vegetable broth paste or bouillon cube, onion powder, garlic powder, sea salt, and vital wheat gluten. Process to form a cohesive dough, scraping down the sides of the processor and fold the ingredients together as needed. Avoid over-mixing; the dough should not be processed for more than 5 minutes.
- Place the dough on a large sheet of aluminum foil. Shape into a loaf or any shape desired, then roll the loaf in the foil to wrap. Fold the sides inward toward the bottom to seal the loaf. Do not roll too tight as the dough will expand while steaming.
- Place a steamer basket inside a large pot with 2 inches of water. Place the loaf into the steamer basket and bring to a boil. Cover and steam for 1 hour, or until the internal temperature reaches at least 160°F. Check the pot occasionally and add more water as needed if it begins to get low.
- Transfer the loaf to a wire rack or glass plate, remove the foil, and cool to room temperature. For the best texture, cool in the fridge for at least 4 hours or overnight.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
