"Chicken" Seitan - My Vegan Cookbook

"Chicken" Seitan

  • COOK
    45 Mins
  • PREP
    10 Mins
    55 Mins

A lot of seitan recipes tend to be either too soft or too tough. When I started working on this recipe my mission was clear, to make the ultimate seitan "chicken".

The texture is perfection. It's just the right amount of chewy without being tough. It's tender without being too soft and so moist. And most importantly it's bursting with chicken-like flavor.

Original Release Date: February 10, 2012

Nutritional Facts
Servings 8Serving Size 1/8 Recipe / Slice




    "Chicken" Seitan Loaf Ingredients

  • 3/4 Cup Vital Wheat Gluten
  • 1 & 1/2 Tablespoons Almond Meal/Flour
  • 1 Tablespoon Less Sodium Soy Sauce
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Seasoning Salt
  • 1/2 Teaspoon Poultry Seasoning
  • 1/8 Teaspoon Black Pepper
  • 1 Tablespoon Nutritional Yeast Flakes

  • 1/2 Cup Water
  • 1 Tablespoon Extra Virgin Olive Oil

  • Broth Ingredients

  • 4 Cups Water
  • 1 Teaspoon Seasoning Salt


Mix all of the dry "chicken" seitan loaf ingredients in a mixing bowl. Then add the water and oil and mix together. Then kneed with your hands for about a minute and shape into a loaf.

In a pot add the broth ingredients and bring to a boil and cut down to medium heat. Place seitan loaf into the pan with the broth and cook, covered, for 45 minutes. After it's cooked let it cool for 15 minutes.

You can slice it and serve as is or cut into cubes for a "chicken" salad. Use it in any recipe in place of real chicken.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.