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This is hands down the best vegan chicken recipe I’ve made yet. It bakes up golden brown on the outside and stays unbelievably tender and juicy inside. Plus, no breading is needed! This meaty seitan tastes amazing on its own and can be sliced, shredded, or served as a fillet.
If you’ve tried my other seitan recipes like my vegan steak, vegan beef, or vegan ham, you’ll love this baked vegan chicken. It has the most tender, chicken-like texture I’ve made so far! Less chewy, more juicy, and with a lighter flavor that makes it perfect for pasta, salads, sandwiches and more.
Why You’ll Love This Seitan Chicken
I have a lot of plant based chicken recipes on the blog from my vegan buffalo chicken wings to my crave-worthy vegan Nashville hot chicken. I love them all, but you might notice each one is a little different, with its own unique flavor and cooking method.
Over time, I’ve been refining the recipe and method. And I decided it was time to make the ultimate vegan chicken!
This version is designed to be a versatile base you can build on. Bread it for fried vegan chicken, shred it, slice it, sauce it up or serve it as seitan fillets. So many possibilities!
Emily’s Recipe Notes:
- Flavor: Perfectly salty and savory. Not overly rich or smoky.
- Texture: Tender, juicy, sliceable, with a golden-brown crust.
- Difficulty: Beginner–intermediate (great even if it’s your first time making seitan).
- Time: About 1 hour, mostly hands-off while it bakes.
- Pros: It’s baked not steamed. No soggy seitan or pots that need to be watched!
Why This Recipe Works
Instead of steaming, the seitan bakes in the oven. Baking not only makes the process easier and more hands-off, it also creates a juicier texture with a golden brown crust you can’t get from steaming.
Super firm tofu is blended into the dough, which softens the chewiness of wheat gluten and adds protein. This means the seitan is tender and juicy instead of rubbery or super chewy.
Using white miso, water instead of dark veggie stock, and lighter seasonings keeps the color pale so the “chicken” looks more realistic once baked.
Ingredients
Ingredient Highlights & Some Swaps
Vital Wheat Gluten
This is the main ingredient in this homemade vegan chicken and it unfortunately can’t be substituted. It’s what gives seitan its chewy, meaty texture. I usually order it in bulk online from Anthony’s Goods.
Super Firm Tofu
Tofu helps balance the texture of wheat gluten so the chicken turns out tender instead of super chewy. Drain the block and lightly blot it with a paper towel before adding it to the food processor.
If you don’t have super firm tofu, you can use extra firm tofu, but it must be pressed very well (at least 20 minutes) to remove excess water. Weigh it after pressing.
Using extra firm tofu that isn’t pressed enough will make the seitan too wet and soft. For the best results I recommend using super firm tofu.
White Miso Paste
Adds a subtle umami flavor while keeping the color light, so the finished vegan chicken looks more realistic.
Spices & Seasonings
A mix of garlic powder, onion powder, poultry seasoning, and salt creates a savory, chicken-like flavor.
Olive OIl
Adds richness and keeps the seitan moist and flavorful while baking.
How to Make Vegan Chicken
Exact ingredient quantities are in the recipe card below.
Make the Seitan Dough:
Add all of the ingredients except the vital wheat gluten to a food processor.
Pulse until the mixture is smooth. Scrape down the sides as needed.
Add the vital wheat gluten one spoonful at a time while the food processor is running.
The dough should come together into a rough ball.
Run the food processor for 2-3 more minutes until it becomes smooth and stretchy. The dough shouldn’t tear easily when stretched and should pass the window-pane test.
Transfer the seitan dough ball to a cutting board. Use stone or plastic to prevent sticking to the surface.
Shape the Vegan Chicken:
Divide into four equally sized pieces. Shape the pieces into vegan chicken breasts or a fillet like shape about 3/4-1″ thick.
Oil a glass or ceramic baking dish well and place the vegan chicken fillets in the pan. Coat both sides well with the oil. Add about 2 tbsp of water or broth.
Bake and Finish:
Cover the pan with a lid or foil and bake for about 30 minutes at 350F. Remove from the oven, flip, re-coat with oil, cover and bake for another 20 minutes.
Once it has baked for a total of ~50 minutes, you can coat the vegan chicken in a spice rub.
Return the vegan chicken covered in the spice rub to the oven. Bake uncovered at 425F for another 10-15 minutes. After baking, you can also grill it for about 2-3 mins. each side.
Let the seitan rest for about 10 minutes once removed from the oven. Then slice and serve. It will continue to firm up as it cools.
Ways to Use this Vegan Chicken Recipe
Like my vegan meatballs, this baked seitan chicken is super versatile and works in so many recipes. Here are a few of my favorite ways to use it:
- On pizza: Slice or shred the chicken and use it as a topping. It’s especially good on my Vegan BBQ Chicken Pizza or Buffalo Chicken Pizza.
- In salads: Chop it into bite-sized pieces for extra protein. Try it tossed into my Vegan Caesar Salad for a hearty meal.
- In sandwiches or wraps: Layer the seitan fillets into a sandwich with lettuce, tomato, and vegan mayo, or shred them for a wrap with veggies and sauce.
- In bowls and pasta: Add it to grain bowls, pastas, or stir-fries for a quick and filling dinner.
Because the flavor is balanced and not overly smoky or rich, this vegan chicken works well in almost any dish where you’d normally use chicken. Below are some recipes from the blog to make it into a meal:
Storing the Seitan Chicken
Store the baked vegan chicken in an airtight container in the refrigerator for up to 5 days. The texture will firm up slightly as it chills, and many people find seitan tastes even better after it’s rested overnight!
For longer storage, the seitan can be sliced and frozen for up to 1 month. To use, thaw in the fridge or at room temp. and reheat in a skillet or oven. Try to avoid the microwave as it can make the seitan rubbery.
Tips for How to Make Vegan Chicken
This vegan chicken recipe is made with only 9 simple ingredients. The base is vital wheat gluten and super firm tofu, with white miso, spices, water, and a touch of oil for flavor and texture.
Not exactly, but it sure is delicious and surprisingly close. Seitan has a savory, meaty flavor and chewy bite that makes it a great stand-in for chicken in lots of recipes.
Yes! In fact, this recipe is baked, not steamed. The trick is to keep the dish covered and lightly oiled so the outside doesn’t dry out. That way, it stays tender instead of forming a tough crust that can cause it to puff up too much in the oven.
Once baked, let the seitan cool slightly. Use a fork to pull it apart into shreds, or slice it into wider strips and tear them by hand for a more rustic texture.
More Vegan Chicken Recipes
Best Vegan Chicken (Baked Seitan Recipe)
Rate this RecipeIngredients
- 8 oz super firm tofu , 235g, about ½ a block – drained
- 1 tbsp white miso paste , 23g
- 1 tsp garlic powder, 4g
- 1 tsp onion powder, 4g
- ¼ tsp poultry seasoning, .5g
- 1 tbsp olive oil, 14g
- ½ tsp salt, 2g
- ½ cup water
- 100 grams vital wheat gluten, ¾ cup + 2 tbsp (spooned into a measuring cup from the bag and leveled off)
For Cooking
- 2 tbsp neutral oil
- ¼ cup water, divided
Instructions
- Preheat oven to 350°F (175°C).
- Blend wet ingredients: Add everything except the vital wheat gluten to a food processor. Blend until completely smooth.8 oz super firm tofu, 1 tbsp white miso paste, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp poultry seasoning, 1 tbsp olive oil, ½ tsp salt, ½ cup water
- Add vital wheat gluten: With the processor running, add the vital wheat gluten one spoonful at a time through the chute until a dough ball forms.100 grams vital wheat gluten
- Knead in food processor: Run the food processor for 2–3 minutes to knead the dough ball, until it is smooth, soft and stretchy. The seitan dough should be able to be stretched thin without tearing (passes the windowpane test).
- Shape the seitan: Form the dough into a ball, then divide into 4 equal pieces. Shape each into fillets about ¾–1 inch (2–2.5 cm) thick.
- Prepare the dish: Oil a 9×13-inch (23×33 cm) glass or ceramic baking dish. Place the fillets inside and coat all sides with oil. Add 2 tablespoons of water to the pan, then cover tightly with foil.2 tbsp neutral oil, ¼ cup water
- Bake covered: Bake at 350°F (175°C) for 30 minutes. Remove from the oven, flip the fillets, add the remaining 2 tablespoons of water (and more oil if needed), cover again, and bake for another 20 minutes.TIP: Don’t worry if they puff up a lot. They’ll deflate within about 30 seconds once out of the oven (see notes for more info).
Finishing:
- After baking for 50 minutes, coat the fillets with your spice rub of choice (see notes for ideas) and bake at 425°F (220°C) for 10-15 minutes to brown.
- Let rest at room temperature for 10 minutes. Slice, shred, or serve as fillets.After the 425°F bake, you can also coat in sauce, pan fry, or char on the grill for 2 minutes per side.
Video
Recipe notes
- 1/2 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- ¼ tsp smoked paprika
- ¼ tsp black pepper
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
So SO GOOD! I’ve made seitan in the past but this is the best vegan chicken I’ve ever made. You definitely need a decent food processor to mix the dough to get to the right consistency, don’t skip that part. I doubled the recipe so I can freeze the rest for later, great weekend recipe! I made some vegan alfredo to go with it. Thank you!
I’m so glad you enjoyed this recipe, Kelli! 🙂
Hi,
Buying super firm tofu is quite difficult where I live. Can I use regular hard tofu and skip the water?
Hi Kristy, do you have extra-firm tofu where you live? I’m not sure the consistency of regular hard tofu as I’ve never seen a version called that where I live. If using extra firm tofu you’ll want to press the tofu VERY well (for at least 20 minutes) to remove excess water. This will help it be closer in texture to super firm tofu. Then weigh the tofu after pressing and use 235 grams plus the 1/2 cup of water.
I’ve also tested this recipe with extra firm tofu that was not pressed well- just drained and blotted with a towel. When preparing this way, I used only 1/4 cup of water instead of 1/2 cup. The result turned out similar but was slightly softer.
Freezing regular tofu helps firm it up too.
Can you please send the link to my email? Your Save This Email link isn’t working for me. Thank you. So excited to try!!
Hi there! I’m glad you’re excited to try the recipe! Be sure to check your spam or junk folder if the email didn’t come through, and you can always bookmark the recipe to save it for later. Hope that helps!
Can you use TVP instead because I have a wheat allergy?
Hi Zoe, unfortunately TVP can’t be substituted for vital wheat gluten in this recipe.
Do you think a high-speed blender would work in place of a food processor? Thank you!
Hi Katie! I usually knead the dough in my Cuisinart food processor since it has a very strong motor, but I haven’t tried it in a blender. A high-speed one like a Vitamix or Blendtec may work.
Amazing!!! I was a bit unsure when they stuck to the casserole dish but they turned out so good. I just used a bit more spray oil. I really miss chicken since giving up meat, but this really is incredible. Thank you!!!!!
Hi Donna, I’m so glad you enjoyed this vegan chicken!
I’m really not sure what I’m doing wrong but the three times I’ve tried to make this, the seitan dough ball turns out lumpy and spongy every time. I have not yet been able to create a dough ball that passes the window pane test and looks smooth like the one in your recipe.
Are you using some special brand of VWG or super firm tofu? I’m using Anthony’s VWG and Wildwood super firm. And using a dough stand mixer instead of food processor.
I’m sorry you’re having trouble with it, Alex! If the dough is turning out lumpy, it usually means it hasn’t been worked enough and the stand mixer is most likely the reason why. I don’t recommend using a mixer with a dough hook for this recipe because it just can’t break everything down or develop the gluten the same way.
Also, if the tofu wasn’t blended completely smooth before mixing, that can also leave little lumps that never work themselves out. I make this in a Cuisinart food processor, and that’s what gives me the smooth, elastic dough ball and the window-pane texture in the photos. If you can try it that way, I think you’ll get a much better result! I use Anthony’s VWG and Nasoya Super Firm Tofu, but it’s most likely not the brand of tofu causing the issues.
You’re right – I bought a Cuisinart food processor just like you mentioned and the result was infinitely better than the stand mixer. Love this recipe and I’ll be making this recipe on repeat!
One of my favourites, I have made it so many times now :). Would this work as one big roast with stuffing inside do you think?
I’m so glad you enjoyed it! I’m currently working on testing a roast-style version of this but I haven’t finalized this test yet so I can’t give exact times or temps. Baking time definitely will need to be adjusted.
Good afternoon, can the dough all be frozen before baking, or is it best to bake and then freeze?
Hi Joshua, I recommend freezing after baking. You may be able to freeze the dough before baking but I haven’t tested this and I don’t know how it will turn out.
What can I use instead of Miso paste? Maybe seed butter?
Hi Renee, I haven’t tested this exact substitution so I’m not sure how it will turn out, but you could try a bit of tahini mixed with some tamari or soy sauce.
This recipe made my mid-range but small capacity food processor smoke after I took it off, so just be careful. Good texture though