Homemade Seitan “Chicken” (Shreddable)
Smoky, spicy tofu-based seitan spiced to perfection, steamed until tender, then ready to slice, crumble, or crisp in a pan. This is a high-protein vegan meal prep staple for your tacos, breakfast scrambles, bowls, curries and more.
Ingredients
- 1 can cannellini beans 400 g / 14 oz, with liquid
- 3 Tbsp nutritional yeast
- 2 Tbsp olive oil
- 1 Tbsp miso paste
- 1 Tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chicken-style seasoning or bouillon granules
- ¼ tsp salt adjust to taste, especially if bouillon is salty
- 200 g vital wheat gluten about 1 ⅔ cups
- 1 liter hot stock/broth, plus more as needed 4 cups
Instructions
- Add the beans (liquid included) to your food processor, then add the olive oil, lemon juice, miso, nutritional yeast, garlic powder, onion powder, chicken seasoning, and salt.
- Blend until it looks like a smooth thick puree. The smoother this is, the better your final texture.
- Add the vital wheat gluten and blend again. It’ll go from sticky to doughy quickly. Once it forms a ball and starts pulling away from the sides, you’re good.
- Split the dough into three pieces and blend each piece for a minute or two. You’ll notice it becomes smoother and more elastic. This step is worth it, because it builds that pull-apart structure you want later. It should feel tacky, but you should still be able to handle it without it glueing itself to your fingers.
- Stretch each piece into a rope, twist it tightly, and tie the ends into knots to secure it. Then press it down a bit so it holds together as one piece. Repeat with the other two.
- Add hot stock to the pot and place the seitan pieces in a single layer. They should be covered, so add more stock if needed. Cook for about 30 minutes, flipping halfway.
- Once the seitan feels firm, let it cool just enough to handle. Then shred it using your hands or two forks. Warm seitan pulls apart more easily and gives you cleaner shreds.
Notes
Avoid boiling: rolling boils leads to tough seitan. Gentle simmer is the goal!
Measuring tip: Use 200 g vital wheat gluten for the most consistent results.
For extra flavor: Add a splash of soy sauce, garlic, onion, and bay leaf to the broth.
Store shredded seitan in an airtight container in the fridge for up to 7 days. For best texture, keep it with a splash of broth or sauce.
Measuring tip: Use 200 g vital wheat gluten for the most consistent results.
For extra flavor: Add a splash of soy sauce, garlic, onion, and bay leaf to the broth.
Store shredded seitan in an airtight container in the fridge for up to 7 days. For best texture, keep it with a splash of broth or sauce.
Nutrition
Calories: 122kcalCarbohydrates: 9gProtein: 16gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 255mgPotassium: 63mgFiber: 2gSugar: 0.2gVitamin A: 1IUVitamin C: 1mgCalcium: 47mgIron: 2mg
Tried this recipe?Let us know how it was!