If you’re looking for your new favorite plant-based chicken recipe, this is it! This blackened vegan seitan chicken is super simple to make, full of flavor, and is a great protein to add to salads or pasta dishes. It only takes 30 minutes to make and you only need 6 ingredients! This vegan seitan chicken will be a fan favorite for omnivores, vegetarians, and vegans alike.
the main ingredients
Over the last 10 years of being vegan, I’ve made a lot of vegan chicken recipes. But this one is definitely a new favorite because of how fast and simple it is! This recipe only uses 6 ingredients (not counting salt & pepper), most of which are fairly accessible.
- Vital Wheat Gluten
- Vegan Poultry Seasoning
- Smoked Paprika
- Firm Tofu
- Veggie stock, or water
- Olive Oil
- Salt & Pepper
The only ingredient which may need to be ordered online is the vital wheat gluten. I really like the brand Anthony’s Goods because I can order it in bulk, making this seitan inexpensive. The only place I’m able to find vital wheat gluten in stores near where I live is at Whole Foods. (And it’s usually triple the price of the version I buy online).
how to make seitan
Seitan can be quite intimidating the first time you make it but don’t worry, I’ll walk you through the simple steps here! This recipe is all about mixing tofu and seitan to get the perfect texture similar to chicken.
- The first thing you’ll do when making seitan is to combine the dry ingredients together in a large bowl. This includes the vital wheat gluten and spices.
- Then, make a well in the center and add the wet ingredients (tofu, oil, veggie stock/water).
- You’ll stir all this to combine, and then gently knead the dough by hand for 1 minute until it forms a ball (see the image above).
- Next up is shaping the dough. To do this, divide it into 4 equal-sized balls. For this recipe, I’m making ‘chicken’ breasts, so shape the dough into a ‘fillet’ like shape.
cooking the blackened ‘chicken’
Traditionally seitan is often steamed. This recipe does not require steaming which helps save time. I’ve found that there isn’t a huge difference in texture by omitting this step.
To cook the blackened seitan chicken, first preheat the oven to 400F. Place the seitan breasts on a parchment-lined baking pan and spray them lightly with oil. You’ll want to bake them for 15 minutes.
Next, preheat a cast-iron skillet with 1 tbsp of olive oil on medium-low heat. Do not heat the pan above medium-low, as the seitan will begin smoking and will burn. When the chickens finish baking transfer them to the heated skillet. Cook and char each side of the seitan fillets by cooking them on medium heat for 4-5 minutes (each side).
Low and slow is the way to go when making this blackened vegan chicken. Trying to speed up the process by turning up the heat will only result in burnt tasting seitan.
seitan chicken tips, tricks & faq
This plant based chicken recipe is made of vital wheat gluten and tofu. These 2 ingredients create a chewy, ‘meaty’ texture that holds up well to baking. Vital wheat gluten is the main ingredient in seitan which is a high protein meat substitute that mimics chicken in this recipe. One serving of this faux chicken is about 25g of protein, which is amazing!
Vegan chicken is not an exact match to real chicken in taste. It’s made with vital wheat gluten, and in this recipe, I’m seasoning it with poultry seasoning. The texture is what helps this vegan chicken breast feel and look like real chicken. Seitan meat, similar to tofu, takes on the flavor of whatever you season it with. I’ve found that poultry seasoning and garlic powder help give it a great flavor.
The key to good blackened vegan seitan chicken is to char the outside without burning it or creating a lot of smoke. Avoid turning up the heat of your pan past medium-low. Low and slow is better than burning the outside, and it not tasting great.
want more vegan chicken recipes? Check out these!
- The Best Vegan Chicken Parm
- Vegan Chicken Parm Stuffed Shells
- Nashville Hot Vegan Chicken Wings
- Seitan Chicken Salad
- Unbelievable Vegan Chicken & Waffles
Did you make this recipe? I’d love to know! Leave a rating and comment below!
- 1 cup vital wheat gluten, (160 g)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp vegan poultry seasoning
- 1/8 tsp smoked paprika
- 160 g firm tofu, drained & blended (see notes)
- ¼ cup veggie stock, or water
- 1 tbsp olive oil
- Drain & press the tofu so most of the liquid is removed. Blend the tofu in a food processor until it is a crumbly texture.
- Combine the dry ingredients together in a large bowl. This includes the vital wheat gluten and spices.
- Make a well in the center and add the wet ingredients (tofu, oil, veggie stock/water). You’ll stir all this to combine, and then gently knead the dough by hand for 1 minute until it forms a ball.
- Divide the ball into 4 equal pieces. Flatten the pieces with your hands to form ‘chicken breast or fillet’ shapes.
- Preheat the oven to 400F.
- Place the seitan breasts on a parchment-lined baking pan and spray them lightly with oil.
- Bake them for 15 minutes, flipping halfway.
- Preheat a cast-iron skillet with 1 tbsp of olive oil on medium-low heat. Do not heat the pan above medium-low, as the seitan will begin smoking and will burn.
- When the chickens finish baking transfer them to the heated skillet. Cook and char each side of the seitan fillets by cooking them on medium heat for 4-5 minutes (each side).
- Low and slow is the way to go when making this blackened vegan chicken. Trying to speed up the process by turning up the heat will only result in burnt tasting seitan.
- 160 grams of tofu is about 6 oz. This is a little less than 1/2 of a standard block of tofu, but I recommend weighing it out for the best results.
Nutrition Information:Yield: 4 Serving Size: 1 fillet
Amount Per Serving: Calories: 175Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gCarbohydrates: 1gSugar: 0gProtein: 26g
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