Seitan Chicken

Thanksgiving was yesterday, and I kept the family meal tradition to serving a combination of “meat eaters” favorites, to vegan delights. This year I decided to make my own seitan chicken, instead of buying the usual “Tofurkey”, or making a raw nut loaf, as I have in the past.

I tell you what, my Seitan chicken was a big hit, and went perfectly with our Thanksgiving meal. This recipe is just as easy as my homemade Seitan Steak recipe. Super flavorful, and super filling!

This recipe is also versatile, as it can be turned into “fried” seitan chicken, or even seitan chicken bites. For Thanksgiving, I just made a traditional seitan herb-flavored chicken-like breast. The recipe made 4 large serving. Here’s the recipe:


  • 1 1/2 cups vegan vegetable broth
  • 2 T avocado or coconut oil (avocado oil recommended)
  • 1 1/2 cups vital wheat gluten (recommend Anthony’s Goods brand)
  • 1/4 cup coconut or chickpea flour (only use as needed for dough consistency)
  • 1/3 cup nutritional yeast
  • 1 tsp garlic powder
  • 1 1/2 tsp fresh poultry herbs (Sage, Thyme, Parsley, Rosemary)
  • 1/2 tsp paprika or Old Bay Seasoning (recommend Old Bay for added flavor)
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/2 to 1 tsp sea salt
  • few drops coconut amino acids


In a bowl, whisk together the oil and broth and set aside.

In a larger mixing bowl, combine all the remaining ingredients, except for the amino acids. Combine well. Create a hole in the center and pour the oil and broth mixture in it. With a large spatula, begin mixing the oil and broth into the remaining ingredients, until well incorporated. Be sure to push the flour off from the sides, and into the mixture. It’s time to start kneading the dough.

Begin kneading the dough with your hands, continuing this process for about 3 to 4 minutes, until the dough is elastic, and lightly sticky. Let the dough rest in the bowl for about 10 minutes.

Knead a few more times, and place dough on cutting board. Cut dough into 4 equal sized pieces. Roll and shape pieces into chicken breast like forms. Wrap each dough piece into foil, and carefully wrap, leaving any space for air to enter. Place in refrigerator for about 30 minutes to an hour.

Create a steam bath on the stove top, and place foil wrapped seitan chicken dough into the steam, making sure water does not enter inside the foil. Let steam for about 30 minutes, and remove from steam. Let cool for about 10 minutes, and carefully remove seitan chicken from foil. Wrap seitan chicken breasts that you plan to store, in saran wrap, and place in the freezer or refrigerator. Slice and serve, or season and reheat for another meal.

Preparing and Plating the Seitan Chicken for Thanksgiving

Before serving, I added a little more seasoning, and aminos to my seitan chicken. Then I wrapped it in foil, and placed it in the oven at 350 F degrees, to heat with the side dishes I prepared. Once heated through, I sliced the seitan pieces and served it with the meal. It can also be served as the full breast piece, on the plate too. This seitan chicken makes great leftover sandwiches too! A vegan Thanksgiving is totally possible to share with a “meat” loving family! Enjoy!

Peace! 🙂


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