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Vegan Chicken Recipe

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4.3 from 4 reviews

This delicious and versatile vegan chicken is made from seitan, offering a perfect plant-based alternative that’s ideal for stir fries, fried chicken, kebabs, and more. Featuring a rich blend of tofu, cannellini beans, and vital wheat gluten, it boasts a meaty texture with a flavorful marinade that enhances every bite. Perfect for Veganuary or anytime you crave a satisfying vegan protein.

  • Total Time: 9 hours 15 minutes
  • Yield: 16 portions

Ingredients

For the Vegan Chicken

  • 439 g pack of silken tofu
  • 400 g tin of cannellini beans (including the soaking water)
  • 6 tablespoons vegetable oil (neutral flavored: sunflower, rapeseed, canola)
  • 2 teaspoons flaky sea salt
  • 2 tablespoons white miso paste
  • 2 teaspoons rice vinegar (alternatively apple cider vinegar or white wine vinegar)
  • 380 g vital wheat gluten
  • 1 teaspoon garlic powder

For the Brine

  • 3 cloves garlic (crushed)
  • 4 tablespoons white miso paste
  • 120 ml dry white wine (vegan variety)
  • 2 tablespoons sugar
  • 500 ml just boiled water
  • 2 tablespoons vegan chicken seasoning (or 2 mushroom stock cubes)
  • 2 teaspoons flaky sea salt
  • 4 bay leaves

Instructions

  1. Blend the base mixture: Place the tofu, cannellini beans with their water, 3 tablespoons vegetable oil, sea salt, miso paste, and rice vinegar into a high-speed blender. Blend for at least 1 minute until smooth. Shake or stir, then blend again for 30 seconds until very creamy.
  2. Add vital wheat gluten and garlic powder: Add the vital wheat gluten and garlic powder to the mixture and blend until smooth and stretchy. Incorporate the remaining 3 tablespoons of vegetable oil and blend for another 30 seconds. The dough should be very stringy and elastic.
  3. Shape the seitan pieces: Divide the dough into 8 pieces (~150g each). Pinch and fold edges to create a fillet shape with one smooth and one tucked side.
  4. Wrap tightly: Place each fillet on a sheet of greaseproof paper and wrap tightly, ensuring no air pockets to prevent sponginess. Alternatively, use muslin or cheesecloth tied tightly with string.
  5. Steam the seitan: Place wrapped fillets into a steamer (bamboo or electric) and steam for at least 1 hour. The fillets should be firm and bouncy when tested.
  6. Cool the seitan: Remove from steamer and let cool completely, wrapped, for at least 20 minutes.
  7. Prepare the brine: Whisk crushed garlic, miso paste, dry white wine, and sugar to form a smooth paste. Set aside. Mix boiled water with vegan chicken seasoning, sea salt, and bay leaves.
  8. Marinate the chicken: Unwrap cooled seitan, tear each piece into two with your hands to create texture. Place in a large container, rub in the miso-wine paste, then pour the hot brine over to cover. Let cool to room temperature, then refrigerate for a minimum of 8 hours, ideally 12.
  9. Use the vegan chicken: After marinating, shred with a fork for fine texture, pull by hand for chunky pieces, or slice with a knife according to your recipe needs.

Notes

  • Ensure to wrap the seitan fillets tightly before steaming to achieve a firm, meaty texture.
  • Do not slice the seitan before marinating; tearing by hand creates better texture for absorbing flavors.
  • The vegan chicken can be used in various recipes including stir fries, kebabs, or as plant-based fried chicken.
  • Use a neutral flavored oil to avoid overpowering the delicate flavors.
  • Allow adequate marinating time for optimal flavor infusion.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Steaming
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://monicarecipes.com/vegan-chicken-recipe/