Print

Homemade Seitan “Chicken”

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This high-protein vegan chicken alternative is made entirely from just flour and water—washed to extract the gluten, seasoned, and simmered to create a tender, chewy texture that mimics meat beautifully.

Ingredients

Units Scale
  • 6 cups all-purpose flour
  • 2 cups water (plus more for washing)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp soy sauce
  • 1 tbsp nutritional yeast
  • 1 tsp poultry seasoning
  • Salt and black pepper to taste
  • 4 cups vegetable broth (for simmering)
  • 1 tbsp oil (for pan-searing or baking)

Instructions

  1. In a large bowl, mix flour and 2 cups of water until a dough forms. Knead the dough for 5–10 minutes until elastic. Cover with water and let rest for 1 hour.
  2. Begin washing the dough by kneading it in water, pouring off the starch water as it becomes cloudy. Repeat this process 5–7 times until water is mostly clear and a stretchy gluten mass remains.
  3. Squeeze out excess water. Let the gluten rest for 10–15 minutes.
  4. Cut the gluten into pieces and season with onion powder, garlic powder, paprika, soy sauce, nutritional yeast, poultry seasoning, salt, and pepper. Mix well.
  5. Twist, knot, or braid the gluten pieces to create fibrous texture.
  6. In a pot, bring vegetable broth to a gentle simmer (do not boil). Add seasoned gluten and simmer for 45–60 minutes, turning occasionally.
  7. Remove from broth and let cool. You can now pan-fry, grill, bake, or shred the seitan as desired.
  8. Optional: Sear in a skillet with oil until golden brown for crispy edges.

Notes

  • Use strong bread flour for even better gluten development.
  • Starch water from washing can be saved and used to make pancakes or flatbreads.
  • For extra flavor, marinate the cooked seitan before final cooking method.

Nutrition

Find it online: https://yumfoodusa.com/homemade-seitan-chicken/