It’s finally here, vegan chicken! I have always been a fan of tofurky but it’s quite expensive and not available everywhere, so I wanted to make my own. The result is a super tender “Chick’n” with a very meaty and fibrous texture, this chick’n will blow your mind!
Get ready for something meaty!
After taking a look at the ingredients of Tofurky, I found out they were using tofu as the second ingredient. Tofu actually does a lot, it makes the seitan less chewy, more tender, and gives it a better texture overall.
The thing with seitan is that the final texture can be completely different based on how you knead it and how you cook it. For this recipe, we absolutely want to knead it for a long time to develop a fibrous texture, and then cook it wrapped in foil so it doesn’t expand or develop a spongy texture.
There are many recipes that call for garbanzo or navy beans to add tenderness to seitan, the thing is I didn’t want to add beans because I find them a bit hard to digest sometimes. So I stick to wheat gluten + tofu + seasonings + a secret ingredient to replace the beans: jackfruit! We are not using jackfruit for its texture here since it will be puréed with the other ingredients. Jackfruit adds tenderness to the seitan and makes it less chewy, which is usually a problem with seitan.
Regarding the flavorings, I didn’t use much as I wanted the chick’n to be versatile. Also, adding spices and herbs to the dough makes it darker and a bit less smooth so I didn’t add any as I prefer to flavor the ckick’n with a marinade. Now onto the process!
The first step is to blend the tofu with the water, jackfruit, salt, and a couple of tablespoons of oil until very smooth.
Next, you transfer the wet mixture to a stand mixer and add the vital wheat gluten. You want to knead the seitan for at least 20 minutes for it to develop a fibrous texture. If you don’t knead enough the seitan won’t have that meaty texture. I highly recommend using a stand mixer, do not use a food processor, please! I broke the blade of mine when testing this recipe. The dough is very elastic so it won’t work well in a food processor.
Once your dough has developed a nice texture, it’s time to cook it. I’m sharing two ways to do so: in a pressure cooker or in the Instant Pot. You wrap the dough in two sheets of aluminum foil and pressure cook for about 30 minutes.
When your seitan is cooked, let it cool completely before cutting into the desired shape. I love to make shredded chick’n by simply pulling the seitan with my hands, but you can also cut it into pieces, or make chick’n breasts if you prefer!
Look at that fibrous and meaty texture!
I highly recommend letting the seitan cool in the refrigerator for at least 4 hours before using as it will get a better texture.
At this point the chicken is not flavored, so you will need to add flavor with a marinade. I’m sharing 3 marinades in the notes, but feel free to experiment!
This chick’n is super tender, very meaty and has that fibrous texture that is very similar to chicken. It can be used baked, sautéed, or grilled.
You can use this chick’n in salads, stir-fries, curries, bake, pasta, and so much more! Thanks to the tofu and seitan, it is also very high in protein!
This chick’n would make a great substitute to jackfruit in this Buffalo Jackfruit & Rice Bake, Jackfruit Blanquette, or these 15-Minute Thai Peanut Jackfruit Noodles!
Let me know in the comments if you try this recipe!
The Best Vegan Chick’n
Amazing vegan chicken that has an incredible meaty texture! You will never believe it’s vegan! Plus it’s high in protein!
Yield: About 27 ounces 1x
Print Recipe
Pin RecipeIngredients
- 9 ounces (250g) firm tofu
- 1 20-ounce can young green jackfruit
- 2/3 cup (157ml) water
- 2 tbsp (30ml) oil
- 3/4 tsp salt
- 3/4 tsp onion powder
- 1 and 1/4 cup (140g) vital wheat gluten
- 2 tbsp (16g) all-purpose flour
Instructions
- Drain and rinse the tofu, and add it to a high-speed blender. Drain and rinse the young jackfruit, remove the hardcore parts and discard. Add the jackfruit to the blender.
- Add the water, oil, salt, and onion powder to the blender and blend on high speed for about 30 seconds, or until very smooth.
- Transfer the wet mixture to the bowl of a stand mixer fitted with the flat beater/paddle. Add the vital wheat gluten and all-purpose flour. Knead on speed 2 for about 5 minutes.
- Once it’s starting to look like a dough, replace the flat beater with the dough hook and keep kneading on speed 2 for at least 20 minutes. This may seem like a long time but it’s essential to get a very fibrous texture. Make sure you stay near the stand mixer as it will probably move. The dough will be soft and slightly sticky, this is normal.
- Once the dough has a fibrous texture, divide it into two balls.
- Shape the balls into a roll and wrap tightly in aluminum foil. Wrap in a second layer of foil.
- Fill a pressure cooker (or Instant Pot) with cold water to the 2/3 (about 3 liters). Place the seitan rolls in the pressure cooker.
- If using a pressure cooker: heat over medium heat, once it is under pressure, cook for 30 minutes. If using an Instant Pot: set to Manual Pressure Cook and set the time to 30 minutes.
- After 30 minutes, release the pressure. Carefully remove the seitan rolls from the cooker and let them cool completely.
- Once cold, remove the rolls from the aluminum foil, transfer to a plate and cover with plastic film. Refrigerate for at least 4 hours.
- Next, using your hands, shred/pull the seitan chicken into bite-size pieces (or larger pieces!). You can now use it in any recipe! I recommend preparing a marinade before stir-frying or baking to add more flavor.
- Chick’n will keep in the refrigerator for up to 3 days.
Notes
Recipe adapted from K.O Rasoi and Cususu.
Marinades
Olive oil & Thyme: Combine 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp salt, and 1 clove of garlic minced in a bowl. Add about 1 and 1/2 cup of shredded chick’n and stir to coat.
Coconut Yogurt Curry: Combine 1/4 cup coconut yogurt, 1 tbsp lime juice, 2 tsp maple syrup, 1 tsp curry powder, 1/4 tsp chili, and 1/4 tsp salt in a bowl. Add about 1 and 1/2 cup of shredded chick’n and stir to coat.
Teriyaki: Combine 2 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp white rice vinegar, 1 glove of garlic, and 1 tsp sesame oil in a bowl. Add about 1 and 1/2 cup of shredded chick’n and stir to coat.
Nutrition
- Serving Size: 1 (about 100g)
- Calories: 156
- Sugar: 0.2g
- Fat: 5.7g
- Carbohydrates: 7.9g
- Fiber: 1.8g
- Protein: 18.7g
This looks really interesting. I would like to try but jackfruit is super expensive here. What could I use as a substitute?
I was thinking perhaps palm hearts or cauliflower … What do you think?
Palm hearts may work, make sure to rinse them very well and drain. I also guess white beans would work but I haven’t tried it yet.
I just came across this site and you probably have answered the question but can you fry it?
If you mean coat with breadcrumbs and then fry, sure!
Hello! Awesome web site!!
Have you (or know of anyone that has) ever tried making this flute-free? I’d be curious what works since I cannot use all purpose wheat flour. Thank you for your help.
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Hi, thanks Keysha!
Well, this recipe is basically just gluten so I’m afraid you will have trouble making it gluten-free.
This recipe was truly awful. I was so excited to try it but sadly it is nothing at all like the consistency of chicken. It’s kind of gooey. I kneaded it for 20 minutes in the food processor and my dough looked exactly like yours. Wasted my whole morning.
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I definitely not recommend a food processor. Even with a high-quality and powerful one won’t do it, I learned it the hard way. You need a stand mixer.
Something definetely went wrong for you, sorry. I make this recipe regularly and always get a great texture, not gooey at all.
Ok i am giving this another go this morning I realized I didn’t cut the cores out of the jackfruit and that this could have been responsible for the awful texture I got. I used a stand mixer this time and kneaded it for 40 minutes. My first Impression is that it was not anywhere near as fibrous as when I did it in the food processor. It is cooking now, I’ll let you know how it turns out.
Would it work if it were kneaded with the help of a bread maker machine? On the dough cycle.
I have never used a bread maker, and honestly, I’m not sure how it works so I’m afraid I can help you with this.
Not quite vegan yet but vegan-curious. I have lowered my meat intake to a few nights a meat but want to have a 100% meatless diet eventually. I am so grateful resources like this are available; thank you!. I am hopping to use this recipe to make curried chicken or jerk chicken. I am so excited to try it. Will update on the outcome soon.
That’s a good initiative! Hope you will like this vegan chick’n!
hello thomas, excellent recipe.
i use several very good seitan recipes (mixing beans with gluten) but yours is one of my favourites, mainly for its tenderness but being very meaty. i have prepared your recipe several times.
i do use a food processor but, i mixed wheat gluten and tofu-jackfruit mixture in a large bowl, i let it rest about 15 minutes to allow gluten to absorb the moisture and then i separate the dough into 2 parts. then i process each portion separately in the food processor until the dough is warm, stretchy, smooth, and ‘shreds’ of gluten are visible (up to 6-8 minutes for each part).
thank you very much and congratulations
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Hello Rebato,
Happy to hear this recipe worked great for you! I also love that texture and guests are often surprised it’s vegan!
Regarding the use of a food processor, I stopped using it after I broke the blade twice (the blade itself didn’t break but the inside of the tool did). I’m glad to hear you made it work in a food processor though!
You are amazing! Thank you for providing this recipe. I made last weekend and it turned out to be used in a pad Thai and chicken strips coated in panko. I will be making again and will post pictures. So delicious and yes I followed to a t and used the thyme marinade. Looking forward to trying your vegan pork roast also.
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Thanks so much for your feedback Renee! 🙂
Using it in Pad Thai is a great idea!
Wow! Thank you for this recipe, Thomas! I turned out perfectly. I love the way it can be pulled apart into shreds. I’ve used it in a stir fry, fajitas and a sandwich. And it tastes good on its own. A family member thought it was turkey! (I followed this recipe, no substitutions, and steamed it for 40 minutes.)
With many thanks from Canada!
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Thanks so much for your great feedback! I’m glad to hear you liked the result and had success with the recipe 🙂
I tried this and unfortunately it came out with the texture of boiled bread dough. And the flavor of…..boiled bread dough. Not sure what I did wrong. The dough was pretty soft, maybe not enough gluten? Maybe didn’t knead it long enough? Didn’t cook it long enough? Sadly looked nothing like your picture.
Hi Conor,
Sorry to hear that! My first guess would be that it wasn’t kneaded enough. The lack of vital wheat gluten might be another reason.
Hi Thomas,
What marinade do you have on the chick’n and scallions in the bowl photo? Also, did you fry this chick’n?
Thanks,
John
Hi John,
It was a simple marinade with soy sauce, maple syrup, garlic, lime juice, and scallions.
Thank you so much. I will let u know when I make it. Hope ti make soon. Thanks for sharing.
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I LOVE this recipe!! I’ve made it a few times now and it is awesome. I was wondering if you have tried freezing it at all? I would love to make it for a party this weekend, but save the rest for thanksgiving. Please let me know what you think.
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Thanks for your feedback Vicki!
I haven’t yet but I think it should freeze well!
Hi Thomas, thank you for sharing this recipe. I made it perfect on my second attempt (i used fried firm tofu on my first attempt and it turned out grainy and a bit soggy) i made teriyaki and satay “chicken” and it’s absolutely yum! 🙂
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Awesome! Sounds delicious!
I’m wanting to make this for Thanksgiving and would like it to taste kinda like turkey. What seasoning would you use and how? Thanks so much for a wonderful recipe.
Humm…you may want to use a chicken seasoning spice blend.
Hi Thomas! Thank you for such an INCREDIBLE seitan recipe…it’s just absolutely amazing. My husband and I are both vegan and we’ll be eating this as our Thanksgiving main entree…I’m so excited! I pulled strips and dredged them in a vegan buttermilk batter and then coated them in seasoned breadcrumbs…baked them at 375 degress for about a half an hour. We had it as chik’n parmesan…gonna do the same for Thanksgiving, but I’m going to marinade first in a herby marinade! Absolutely the BEST seitan recipe, EVER! ♥
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Thanks again Melissa! 🙂
Is it necessary to put that much water in the IP if it is wrapped in foil? What is the purpose of all that water? Usually only one cup in the IP is necessary to steam. Thanks really want to try this.
This is a good question, I would say less water should work. I will definitely try next time.
Can I use somthing else than jackfruit? We don’t have this fruit in the north.
Hi Vimala,
I don’t use fresh jackfruit, but the young one is cans.
After I pressure cook, it still doesn’t bind and is like paste or minced meat
Did you knead enough? Also, I’m not sure what you mean by “doesn’t bind” as it definitely should because it’s gluten.
I’m definitely going to try this. Does it freeze well?
I have never tried freezing them yet.