Homemade Seitan “Chicken” (Shreddable)
This homemade seitan chicken is going to be your go-to high-protein vegan meal prep recipe when you want something savory, shreddable, and easy to use. It’s made with cannellini beans, vital wheat gluten, miso, and nutritional yeast, then slow cooked in broth until firm and ready for tacos, salads, curries, and wraps.
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 4 cups, plus more as needed
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.)
- 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 slow cooker and place the seitan pieces in a single layer. They should be covered, so add more stock if needed.
- Cook for about 2 hours, flipping halfway. The main goal here is a gentle simmer. You don’t want aggressive bubbling, and you definitely don’t want a boil. If your slow cooker runs hot, reduce the setting.
- 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 rolling boil as it makes the seitan tough. Keep it on a gentle simmer.
- 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. Storage:
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.
- 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. Storage:
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: 241kcalCarbohydrates: 19gProtein: 32gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 370mgPotassium: 128mgFiber: 5gSugar: 0.3gVitamin A: 11IUVitamin C: 1mgCalcium: 98mgIron: 4mg
Tried this recipe?Let us know how it was!