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It’s finally here, vegan chicken! If you love Tofurky, you are going to love this recipe! The result is a super tender “Chicken” with an incredible meaty and fibrous texture. This plant-based chicken recipe will blow your mind! Get ready for something meaty!
⭐️ Why You Should Try This Recipe
- Mindblowing texture. The texture of this vegan chicken is so fibrous and meaty that you will never believe it’s actually vegan! It is tender and slightly chewy with a subtle stretchiness.
- Cheaper than Tofurky. If you are familiar with Tofurky’s Chick’n, this homemade version has almost the same texture for much cheaper. You will never buy plant-based chicken at the supermarket again!
- High in protein. Thanks to the use of tofu, white beans, and wheat gluten, this vegan chicken is very high in protein, with 28g per serving!
- Two ways to make it. I am sharing two ways to make this vegan chicken. One that makes use of beans and another one that uses green jackfruit for those who don’t tolerate beans.
- Versatile. You can infuse the chicken with your favorite marinade and then grill, bake, or sauté it. It’s the perfect vehicle for flavor!
- The reviews speak for themselves. With 80 reviews and an average note of ★★★★★, readers love this vegan chicken recipe! Melissa said: “Thank you for such an INCREDIBLE seitan recipe…it’s just absolutely amazing. The BEST seitan recipe, EVER! ♥”
📘 Introduction
I have always been a fan of Chick’n by Tofurky. The thing is, it quickly gets expensive at almost $5 a packet, so I decided to make my own. After looking at the ingredients of Tofurky, I found out they were using a base of vital wheat gluten combined with tofu. Tofu makes the seitan less chewy, and more tender and gives it a better texture overall.
After countless tests, I finally succeeded in creating a vegan chicken that has the same fibrous texture and chewiness. Ready to make your own plant-based chicken?
🫛 Ingredient Notes
This plant-based chicken recipe requires just 6 ingredients and a few spices! Here is what you will need:
- Tofu – It dramatically helps with the texture, making the seitan slightly less elastic and more tender. Use firm tofu, also sold under the name “regular” tofu.
- White beans – Cooked white navy beans add tenderness to the seitan, making it less chewy. Don’t worry, you cannot taste them!
- Vital wheat gluten – Wheat gluten is essential to getting a fibrous and meaty texture! For information, the vital wheat gluten I use contains 79g of protein per 100g. I haven’t tried with other brands, but you should be good as long as your gluten has 70-80g of protein per 100g.
- Oil – For richness and to prevent the dough from being too sticky.
- Miso – The addition of miso brings saltiness and umami.
- Onion and garlic powder – For a sharp aroma and to create more complex flavors.
- Pepper – Use ground white pepper. Combined with the onion and garlic powder, it will give the chicken extra flavor.
- Salt
- Baking soda – A pinch of baking soda helps mellow down the vital wheat gluten flavor.
Bean-free alternative
For those who cannot tolerate beans or want to make this chicken bean-free, you can replace the white beans with drained young green jackfruit. To do so, drain a 20-ounce can of green jackfruit. Cut the hardcore parts and discard them. Next, measure 7 ounces (200g) of jackfruit and use it as a replacement for the white beans.
Be aware that jackfruit is not used for its texture here since it will be puréed.
🍗 How to Make Vegan Chicken
1. Prepare the dough
- Add the ingredients to a blender. The first step is to prepare the wet mixture. Add the firm tofu, drained white navy beans, oil, water, miso, salt, and spices to a blender.
- Blend until smooth. Blend on high speed for 20-30 seconds or until the mixture is smooth and creamy.
2. Knead
- Transfer to a stand mixer. Next, transfer the wet mixture to a stand mixer and add the vital wheat gluten and flour.
- Knead. Fit your stand mixer with the kneading attachment and knead the seitan for at least 20 minutes on speed 2. The seitan won’t have that meaty and fibrous texture if you don’t knead enough.
Note: Use a stand mixer to knead the dough, do not use a food processor. I broke the blade of my food processor when testing this recipe the first time. The dough is very elastic, so it works best in a stand mixer.
3. Wrap the loaves
Once your dough has developed a nice texture, it’s time to wrap it and cook it. Wrapping the dough tightly in foil prevents it from expanding and developing a spongy texture.
- Divide into 2. Start by dividing the dough into 2 balls.
- Shape each into a loaf. Shape each ball into a loaf of 5-inch long (13cm).
- Wrap. Wrap each loaf in a sheet of parchment paper. Next, wrap each loaf very tightly in a layer of aluminum foil. Wrap in a second layer of aluminum.
4. Cook the vegan chicken
There are two ways to do so: in a steamer or in the Instant Pot.
- Steamer option: Steam the loaves for 1 hour and 15 minutes. You can use a regular steamer or a bamboo steamer basket placed over a pot of boiling water.
- Instant Pot option: Fill your Instant Pot with 3 liters of water. Place the loaves into the water and close the lid. Pressure cook for 30 minutes.
5. Shred it
Once your seitan chicken is cooked, let it cool completely before shredding it. I highly recommend letting the seitan cool in the refrigerator for at least 4 hours, preferably overnight.
You can shred the chicken by simply pulling the seitan with your hands, cutting it into pieces, or making larger “chicken breasts” if you prefer!
❄️ Freezing
You can freeze this vegan chicken for up to 3 months. To do so, shred it or slice it into pieces and transfer it to a freezer bag. You can also freeze the loaves whole and shred them after thawing. Thaw overnight in the refrigerator before using.
🧄 Marinades
This vegan chicken is mildly flavored so that you can season it to your liking. Letting it marinade is a great way to infuse it with a ton of flavor. Here are delicious 6 marinade ideas:
- Coconut Curry – Combine 1/4 cup coconut yogurt, 1 tablespoon lime juice, 1 tablespoon oil, 2 teaspoon maple syrup, 1 teaspoon curry powder, 1/4 tsp chili, and 1/4 tsp salt.
- Cilantro Lime – Combine 3 tablespoons chopped cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, 1 minced clove of garlic, and 1/4 tsp salt.
- Sesame & Peanut – Combine 1/4 cup crunchy peanut butter, 3 tablespoons coconut milk, 1 tablespoon toasted sesame oil, 1 tablespoon lime juice, and 1 teaspoon maple syrup.
- Teriyaki – Combine 2 tablespoons soy sauce, 2 tablespoons maple syrup, 1 tbsp white rice vinegar, 1 minced clove of garlic, and 1 tsp toasted sesame oil.
- Five-Spice – Combine 3 tablespoons soy sauce, 1 tablespoon water, 1 tablespoon sugar, ½ teaspoon five-spice powder, ½ teaspoon Korean chili flakes, and 1 teaspoon oil.
- Smoky BBQ: Combine 3 tablespoons ketchup, 1 tablespoon coconut sugar, 2 tablespoons maple syrup, 1 teaspoon smoked paprika, 1 teaspoon white vinegar, ½ teaspoon vegan Worcestershire sauce, and one minced clove of garlic.
To marinate: Place all of the marinade ingredients in a freezer bag. Add the shredded vegan chicken and massage to coat the chicken with the marinade. Let marinade for at least 4 hours, preferably overnight, before cooking. To cook, you can either air-fry it, bake it or stir-fry it!
🥪 Where to Use Vegan Chicken
This vegan chicken is highly versatile. It can be baked, sautéed, or grilled. You can use it:
- In salads: Shred it and add it to your favorite salads.
- In curries: Add shredded chicken at the beginning of cooking if you want it to soak up the flavors of the sauce and become very tender. Add at the end if you want a slightly firmer texture. It would be perfect in this Vietnamese Curry or Thai Green Curry, or to make vegan butter chicken!
- In pasta dishes: Finely shredded, sautéed, and added to spicy noodles, yum!
- In stir-fries: Marinade your chicken before adding it to stir-fried vegetables.
- In sandwich: Thinly sliced and combined with lettuce, vegan mayo, or paté.
- To make vegan chicken nuggets: You can use this recipe as a base to make vegan fried chicken! Feel free to check out our Vegan Chicken Nuggets recipe.
- In soups, bakes, pizza, and so much more!
📔 Tips
- Follow each step carefully. Please read the recipe carefully before starting and follow each step precisely. While it’s not a complicated recipe, it must be followed to the letter if you want to get a fibrous texture.
- Do not make substitutes. Except for the white beans that can be replaced with green jackfruit, I do not recommend making any other substitutions.
- Make it smoky. If you want to make smoked chicken, add 1/4 tsp of liquid smoke to the dough.
- Knead for a minimum of 10 minutes. Be patient and knead the dough for the whole 10 minutes. At first, the dough will look more like a cream, but as you knead it, the gluten will absorb the moisture and develop its final texture.
- Chill entirely before shredding. Do not try to shred the chicken while it is still warm. The seitan must chill to develop its fibers.
💬 FAQ
For the best results, you want to use firm tofu. This type of tofu is also sold under the name “regular tofu.”
Yes! This recipe gives you a base that has a very mild flavor, allowing you to marinade and season it afterward. However, if you want to add chicken or poultry seasoning directly to the dough, feel free to do so!
Of course! Check out our Vegan Chick’N Nuggets recipe here.
Yes, wrapping each loaf tight prevents them from expanding and getting a spongy texture.
Vegan chicken will keep for up to 5 days in the refrigerator.
Note: This recipe was first released in 2019 and was updated in August 2023 with new photos, process shots, and improved texture. The original version used young jackfruit, which I realized can be hard to find. This new version replaces the jackfruit with cooked white beans and has been reworked to prevent getting a too-soft dough, which a few readers had an issue with. It’s also a bit firmer. Both versions, the jackfruit one and the white bean one, have been tested multiple times.
The Best Vegan Chicken
Ingredients
- 5.3 ounces firm tofu
- 7 ounces cooked white navy beans or young green jackfruit (see notes)
- 9 tbsp water
- 2 tbsp oil
- 2 tsp onion powder
- 1 tsp white miso
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground white pepper
- 1/8 tsp baking soda
- 6 ounces vital wheat gluten
- 1 ounce all-purpose flour
Instructions
Prepare the dough
- Add the ingredients to a blender. Drain and rinse the tofu. Pat it dry very well with kitchen paper towels. Add it to a high-speed blender. Add the drained white navy beans, water, oil, onion powder, white miso, salt, garlic powder, ground white pepper, and baking soda as well.
- Blend until smooth. Blend on high speed for 20-30 seconds or until the mixture is smooth and creamy.
Knead the dough
- Transfer the wet mixture to the bowl of a stand mixer fitted with the dough hook. Add the vital wheat gluten and all-purpose flour.
- Knead. Knead on Speed 2 for about 10 minutes. At first, it will look very wet, which is normal. Keep kneading, it will develop a stretchy and fibrous texture.
Wrap
- Divide the dough. Divide the dough into two balls and shape each ball into a 5-inch (13cm) long log.
- Wrap. Wrap each loaf in a sheet of parchment paper. Next, wrap each loaf very tightly in a layer of aluminum foil. Wrap in a second layer of aluminum.
Cook
- There are two ways to cook the seitan. You can steam it or pressure cook in an Instant Pot.
- Steaming Method: Place the loaves in a bamboo steamer basket and place the basket on top of a pot of boiling water over medium heat. Steam for 1 hour and 15 minutes. Check after 30 minutes to ensure there is still enough water in the pot.Remove from heat and let cool completely.
- Instant Pot Method: Fill the Instant Pot with cold water to the 2/3 (about 3 liters). Place the seitan logs in the pressure cooker. The logs will be submerged in water. Pressure cook for 30 minutes.After 30 minutes, release the pressure. Carefully remove the seitan rolls from the cooker and let them cool completely.
- Refrigerate the loaves for at least 4 hours, preferably overnight before shredding them into pieces.
- You can now use this vegan chicken in any recipe! I recommend preparing a marinade before stir-frying or baking to add more flavor.
- The chicken will keep in the refrigerator for up to 5 days.
Video
Notes
Bean-free alternative
For those who cannot tolerate beans or want to make this chicken bean-free, you can replace the white beans with drained young green jackfruit. To do so, drain a 20-ounce can of green jackfruit. Cut the hardcore parts and discard them. Next, measure 7 ounces (200g) of jackfruit and use it as a replacement for the white beans.Tips
- Follow each step carefully. Please read the recipe carefully before starting and follow each step precisely. While it’s not a complicated recipe, it must be followed to the letter if you want to get a fibrous texture.
- Do not make substitutes. Except for the white beans that can be replaced with green jackfruit, I do not recommend making any other substitutions.
- Make it smoky. If you want to make smoked chicken, add ¼ teaspoon of liquid smoke to the dough.
- Knead for a minimum of 10 minutes. Be patient and knead the dough for the whole 10 minutes. At first, the dough will look more like a cream, but as you knead it, the gluten will absorb the moisture and develop its final texture.
- Chill entirely before shredding. Do not try to shred the chicken while it is still warm. The seitan must chill to develop its fibers.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Hello Thomas! Thank you for another amazing recipe Did you try any other methods for cooking the chicken? I don’t have a pressure cooker or Instant pot…is one absolutely necessary for the chicken to come out properly? Thank you again! ♥️
I think it should also work by boiling in a large pot of water for 45-60 minutes.
Thank you! I can’t wait to try it;))
Hey Jeanne!
When you boil it, it may seem spongy when it’s done. Just put it on a drainer and let the extra liquid seep out. That will make a difference in the texture.
Never boil seitan! Only simmer… if you boil it the texture will be sponge/brain like!
Thanks for your input Maya, have you tried it? I can assure you the texture is not spongy at all 🙂
I have with other seitan recipes and it turns out very spongy! Seitan groups and gurus also advise against boiling. I guess your recipe is the exception that makes the rule!
Can this be seen in soup? I’m looking to make an imitation of chicken and dumplings.
I will take note for a possible future recipe 😉
Do you simmer with it wrapped tightly in foil or just the seitan?
Yes, boil tightly wrapped in 2 layers of foil.
Hi, would it work if cooked using sous vide method, vacuum-packed? If so, what would be the best temperature and time? I haven’t got either of the cooking methods mentioned in the recipe. Thank you!
Hi Sue,
I’m not familiar at all with cooking sous-vide, so to be honest I have no idea, sorry.
I think probably the boiling works with this because it’s not just wheat gluten. Without doing the math closely it seems to be that you have almost as much tofu and peeled jackfruit as you have gluten. I have some dried jackfruit hanging around. Do you think reconstituting and using it would work?
Boiling works because the loaves are tightly double wrapped. Regarding the dried jackfruit, I have to admit I have never heard of it!
I tried this recipe and, as Maya warned, it turned out wet and spongy. I may dare to try again, being careful to not boil.
The issue is definitely not about boiling. Maya didn’t try the recipe and while what she says is true in some cases, it doesn’t apply to this recipe, and especially not when the seitan is tightly wrapped. I would recommend checking the video to see what kind of texture you are supposed to get before wrapping and cooking the seitan.
Since not all brands of jackfruit and tofu are equal, some contain more moisture, so you may have to add extra vital wheat gluten until you get the correct consistency.
Wraped seitan remain firm, boiled or steamed. I would be more confident with cloth and string.
As would I’ve had another recipe blow up in my oven triple wrapped with heavy duty foil. Now I always triple wrap and tie.
This is only true when seitan is boiled unwrapped, allowing internal steam to create air pockets and expand the seitan from within. Boiling tightly wrapped Seitan as Thomas mentioned makes for a fantastic texture.
Boiling may very well make seitan spongy but, in this recipe, the seitan is sealed inside two layers of tin foil so the water never touches it. I think this is the key as to why it works.
Thx! That was my question also as I don’t have a pressure cooker or instant pot. I shall now try the recipe!
The mixture never turned into a dough for me. I followed the recipe to the T. I’m not sure what happened 🙁
Sorry to hear that! I can assure you this recipe has been tested and re-tested times and times again, so the ratio of ingredients and process is correct.
Here are a few tips: try using another brand of tofu, you want the semi-firm kind, not the extra firm. Also, drain the jackfruit and pat it dry using a kitchen paper towel.
At first, the mixture is a bit wet, but as gluten develops during the kneading, it will turn into a dough. If it doesn’t, you may want to add just a bit more gluten until you get the consistency you see on the video. Hope it helps!
this recipe was a mess. maybe my VWG was not high enough in protein I baked the foil double wrapped rolls I will try one more time but have low expectations
Thanks for your feedback. However this recipe is not “a mess”. As you can see in the comments, 95% of people had great results. The recipe has been re-tested countless times on my end and the video was actually made to show it works (we used the exact process, ingredients, and ratios in it).
I would recommend trying with a different brand of VGW, using a firm tofu (don’t get the extra firm), and slightly patting dry the jackfruit with a kitchen paper towel before blending.
Also, the mixture is quite sticky and liquid at first, but thickens as the gluten develops, so make sure you are kneading long enough with the stand mixer.
I did this and it worked really well. Not quite as “shready” as yours looks but I’m very pleased with it.
There is an awful lot though. I’m wondering whether I can freeze one log of it. Or do you think I should first make a dish with it and then freeze that?
Glad you liked the recipe Liz!
Yes, it freezes well. I would recommend freezing it first and then make a dish with it.
Steaming works. I usually have to half the dough and do it in two batches as my steamer is too small. Steam each one for an hour , making sure to top up the water every 20 mins or so so it doesn’t boil dry.
I used this recipe! It worka so well! I prefer to bake my seitan and that worked for me with this. I baked it on 425 for about 45 min
Hello Lauren,
Did you bake the seitan in foil or “loose”?
Thank you!
That’s good to know about the baking! I am currently steaming mine in three bathes.
I steam my chickwheat over boiling water for 90 minutes. If you submerge it in boiling water, you will get a gooey, strange looking substance that resembles mashed brains.
😂😂🤣 thanks for the tip!
Every time I try to make any seitan recipe and boil/ steam it, it turns out hard and rubbery. What am I doing wrong? I’m a great cook, baker and canner.
MERCI POUR LA RECETTE Thomas,
J’aurais aimé savoir où trouver/commander d’un jackfruit bio en France ?
Merci beaucoup
Brice
Bonjour Brice,
J’achète mon jacquier dans une épicerie asiatique, mais il n’est pas bio. Je pense que sur boutique-vegan ils en ont.
Merci beaucoup !!
Will it freeze?
I haven’t tried it yet.
Hi, I froze mine. The texture changed only slightly. I used it in a stir fry and it was delicious.
Hi Elle, did you freeze it all in one or did you tear it up into pieces first?
Thank you for this recipe, Thomas, I cannot wait to try it!
It freezes beautifully!
Bonjour Thomas,
Je vais essayer cette recette aujourd’hui, mais auriez-vous une astuce pour enlever le goût vinaigré de saumure du jackfruit en conserve ? C’est tellement éloigné du goût du fruit frais.
Merci !
Bonjour Thibaut,
Il suffit de bien rincer le jacquier. Je ne retrouve pas de goût de saumure dans le résultat final. Surtout si vous le faites mariner par la suite.
En général le (jeune) jacquier frais n’a pas vraiment de goût, mais effectivement il n’a pas ce petit goût de conserve.
Merci beaucoup !
Je vais procéder à un rinçage intensif alors
Bonne journée !!
I would love to try this but I don’t have a standing mixer. Do you think I could use a food processor with a dough blade? I’ve used it for other seitan recipes. Might just have to give it a try. Also, could you give me an estimate of the volume of jackfruit used (the jackfruit I use doesn’t come in a can)? Maybe a cup or cup and 1/2? Thank you for sharing this recipe. I hope to try it soon.
I would definitely not recommend using a food processor, you will likely break something. The dough becomes very elastic, so it’s at your own risk.
I think a cup and a half of jackfruit is about right!
Hi Thomas, what stand mixer. Do u hav?
Kitchen Aid!
I don’t have an Instant Pot or Pressure Cooker. How would you recommend I cook this?
this?
I’ve made similar recipes to this in a regular steaming apparatus, for about 2 hours. Just make sure you come back every half hour or so to check that there’s enough water to keep simmering and it should be okay. Since Thomas divides the dough into two here instead of one big piece, it might even be okay to steam them for a little less time. I’ve found these recipes to be pretty forgiving so go with what feels right!
You may want to try boiling in a large pot for 45-60 minutes, you should get a similar result.
Never boil seitan! Only simmer… if you boil it the texture will be sponge/brain like!
I heard aluminum causes cancer, what else can I wrap it in?
You can first wrap it in parchment paper before wrapping it in foil, this way it won’t touch the aluminum.
I’ve all your eeciand they are always successful. I am getting ready to try this one! Suggestion: use the aluminum dull side out, shiny side in. So itthe aluminum doesn’t touch your food
Viv, Get an InstantPot. You will not regret it. Great tool.
I got one and took it back. I read everything and watched videos when I finally unboxed it. I decided that it wasnt for me. Personally, prefer cooking as I always have…that’s just me.
Does the flavor of the jack fruit come through in the final product. I don’t like the flavor of jack fruit so I wouldn’t want to make it, and then I end up with something I won’t eat. I love the idea of this so if it doesn’t have a real jack fruit taste, I would love to try this! Thank you for sharing!
Honestly, I can’t taste the jackfruit at all. Jackfruit is pretty bland.
The recipe calls for canned young jackfruit in brine, which is very bland, not mature jackfruit, which is very sweet and has a distinctive flavor.
This looks so great! Just wondering if you have any thoughts about health consequences of cooking in aluminum foil. I’ve heard it’s not a great idea and would love your opinion.
I don’t, sorry!
I wrap anything that goes into aluminum foil in parchment paper first. The parchment paper protects the content for the aluminum but it still looks normally.
It’s so sad when you read about someone being thoughtful by not eating animals, but doesn’t think about how bad aluminium foil is and how harmful that is for the body. Veganism should not only be about the animals, but also about your own health.
Thanks for your concern Malene!
Personally, I’m thinking more along zero waste lines when it comes to using foil or cling wrap, I think the silicone high heat food pouches would probably work for this. I’ve seen hot soup poured into them. Silicone bakeware stands up to high oven temperatures and is also used on the outside of the Roccbox pizza oven so I’m sure you can boil the pouches with no problem.
This recipe looks amazing! I’ve found a great vegan chicken stock powder, all natural ingredients, that would work great to flavour the chick’n. It’s by a company called Massel, they do a beef version too which I’ve not tried yet.
You may want to read up on silicone as well. It was found to leech into food. Maybe nothing is 100% safe.
Thanks! Let me know if you try it!
How much chicken stock do you use? Any other spices? Thanks for sharing.
Any post about veganism is almost always followed up with comments about somebody not doing veganism right. Thanks for the terrific recipe, Thomas. Can’t wait to try.
It’s so sad when the “I’m a better vegan than you” committee feels the need to lecture others about how they’re doing everything wrong. You don’t want to use aluminum foil? Don’t use it – but your lecturing tone makes you seem incredibly unpleasant.
Agree, it turns a lot of would- be vegans off instantly too. It’s not always a welcoming group!
Can’t wait to try this! Thanks for the recipe!
Malene, Veganism is about animals, NOT about health.
If you’re worried about foil, use cheesecloth and reuse it after washing. I have been doing this for years.
Do you line the cheesecloth with parchment or just the cheesecloth?
The word “should” is so last millennium. Get with it!
Hi Thomas, Very excited to try this recipe!
Are there any other ways to cook if you don’t have a pressure cooker or Instant Pot?
Thanks
Wow! That looks amazing!!! You’re the wizard of vegan cooking!!
Thanks Sam 🙂
Sam, I was wondering about the kneading in the recipe. I’ve made your recipe for chicken and steak where we are instructed not to knead to much, basically, just bring the dough together, form,and steam unwrapped. Very little kneading seemed to produce a more tender result….so I am worried about kneading too much ever since (took your course, too.)
Hi Thomas,
thank you for a seitan recipe, I am always looking for those!
Thank you for your creativity, jack fruit should be good, the tender but stringy texture is just what I was looking for
Also, those worried about foil (you can always wrap parchment paper or cheese cloth around the food and then wrap the foil).
Please don’t give Thomas a hard time who pours his heart and soul into providing us amazing recipes! Many other people wrap food in aluminium foil, it’s a personal choice.
thank you Thomas!
Hi Susana,
Thanks so much for your kind words! Hope you will like the seitan!
Agreed! Thank you, Thomas. I always look forward to your amazing recipes in my inbox. You’re a treasure.
Thanks Amrita 😉
Thank you for this recipe! I have a bunch of jackfruit and was looking for a way to make a vegan meat but with a higher protein content than just jackfruit alone. Can’t wait to try it out!
😉
Hey can we hand knead these …? I’m fresh out of standing mixer
I’m afraid kneading by hand would be too long…It really needs to be kneaded for a long time in a mixer to develop this kind of texture.
I think a bread maker should work on the dough programme.
thomas, you are genius! i experimented on a patty made of seitan, chickpea flour, kidney beans. beetroot and jackfruit – it worked well. i first baked it in the oven for 20 minutes and then (after cooling) fried it in the pan with oil. nice and tender.
i highly recommend to let seitanbased what-evers cool completely before doing the final step. this gives the best texture.
i read about not kneading seitan but pulling it apart and then just lay the parts on a pile, press it and pull it again. like tearing it into pieces. (it would be helpful to add a little bit of tapioca starch) this gives a fibrous texture. i do not have a blender, so i will try it by hand…
and to those who are afraid of aluminium: wrap the dough in cloth like this zombie does: https://www.youtube.com/watch?v=o0QtiJNyZAE …or cook your seitan in glasses (those glasses which have an even/straight wall on the inside) like in this video https://www.youtube.com/watch?v=QcNsYB2FZH8 (sorry, it´s german). it works well and your seitan will be preserved for a long time.
now i jump to my kitchen and try your recipe, thomas! i celebrate you 🙂
vegan love from good old germany! caro
Thanks for sharing Caro! Hope you will like the vegan chick’n 🙂
Hey ,
I kneaded my dough by hand for over 20minutes, intensely.
The first time I wrapped it in cloth to simmer but I think it sucked up too much water and it was somewhat soggy.
The second time I wrapped it in aluminum foil and it came out firm and had a nice texture…
Dear Thomas… Thanks for the recipe… I am not so keen on the idea of aluminium for cooking. In stead I vacuum pack my seitan and sou vide cook it for 2- 3 hours. The vacuum will eventually disappear of course, but it works all right.
Im just curious, if youre worried about cooking in aluminum foil, arent you worried about the toxins in plastic leaching into the food from cooking in vacuum seal bags?
I am beginning to think my laptop has ears. I was just talking about making this and here you pop up!!
I am about to start this recipe and try to knead it by hand. Wish me luck please. I will also update you on how it turns out.
No vegan lectures here. Love that you took the time to share. Peace.
Haha 🙂 Well good luck if you knead by hand, I think it’s going to take a looong time!
Hey there,
I don’t have a stand mixer either, so I’m wondering how long it takes to knead this by hand. Thanks in advance.
Thanks to Thomas for your awesome recipe.
I’m not sure it’s possible to get that texture by hand honestly, it would take a very long time.
Hi Thomas!
Not too long ago I talked my mom into going the plant way and she is thrilled how all of her health checks just keep getting better. The only thing she really misses is chick’n for dishes. She’s tried soy curls, TVP and tofu, but she was searching for something a little different in texture and presto, Full of Plants comes to the rescue! We will be making this soon to help fill that toothy spot she’d like to fill. Thanks for all of your hard work! We both love your blog and the enticing pictures.
Hi TofuAnnie,
Thanks for your message, I hope you and your mom will like it!
Wow this is absolutely incredible! I’m always so impressed by how you are able to deliciously veganize so many non-vegan foods 🙂
Thanks Sarah! 🙂
Wow, this looks absolutely incredible. I am excited to try it out! Look at that texture! You’re brilliant!!
Bonjour Thomas!
Thank you for your fabulous recipe. We made this “chicken” recently and used half of it in a butter chicken curry recipe, and the other half to make vegan chicken wings.
The chicken is delicious and comes out well, however it is incredibly tender- we perhaps would like it to be a tiny bit more firm. So I was wondering if you could recommend a way to add a slight amount more chew to the “chicken”? Perhaps by adding more vital wheat gluten during the mixing stage? Or perhaps by adding less of the wet ingredient (tofu)? Please let me know what you think, and if you could advise approximate measurements to either add or remove, that would be wonderful! 🙂
I should note that we had to steam the chicken in tinfoil for a while because we don’t have a pressure cooker, but it came out looking exactly like the pictures above. We also didn’t press the firm tofu. The recipe doesn’t say to do so, but that could maybe be another method of adding a little more firmness to the “chicken”?
Thank you in advance and thanks again for the great recipe! We will definitely be making this again. I highly recommend shredding the chicken and marinating in ~2 tbsp olive oil, ~1/2 tbs coriander, garam masala, kashmiri chili powder, cumin, and 1/4 tbs ginger and turmeric– and then fry in a pan and add to any curry. Delicious!!
Hi Julian,
You’re welcome! Thanks for your feedback! Did you let it sit one day in the refrigerator? I find it firms up slightly overnight. If you want to make it firmer I would recommend decreasing a bit the jackfruit and tofu. I can’t give you any measurements though as it requires testing. That is correct, no need to press the firm tofu 🙂
Thanks for sharing your marinade recipe 🙂
I used a high quality cheese cloth instead of tin foil and it worked great – just an FYI. Thanks Thomas!
Thanks for sharing!
I tried making this, but I think my Kitchen Aid stand mixer is too big to really give this amount of dough the proper kneading. The final product was more like bread dough than a chewy seitan (which I’ve made several times.) I will experiment again doubling the recipe, and perhaps reducing the amount of jack fruit.
For those concerned about foil, you can wrap the chickn in parchment first, then in foil, or use cheesecloth, as another person has commented.
Thank you for another great recipe, Thomas!
Something definitely went wrong as you shouldn’t get a bread texture, but a very meaty one.
Hope it will turn out better next time!
Hello Sam, First I want to say thank you for your blog and the recipe, I have tried to make the recipe several times, (I’m currently on my 6th attempt) and I too get a textured that is similar to bread, nothing like what you show in your photos, I have thought on each attempt that I must be missing something or that I must be doing something wrong but I follow the steps as printed in the recipe and never get the results you show in your post. Any chance you would be willing to do a step by step video on it?
I might do a video in the future! Sorry to hear you had trouble with this recipe.
Absolutely amazing. This ‘chickn’ has the texture of the real deal and it definitely cooked to perfection in my Instapot. I found that the chickn was tasty by itself but even better with a sauce/marinade. Great recipe!
I’m so happy to hear you liked this vegan chick’n! Thanks for your feedback Ida, it is true that a marinade makes it even better! 🙂
Hello Thomas, I can not find jackfruit in my country. How can I replace it?
I’m afraid there is no real substitute, you may want to try using cooked white beans.
I can’t get jackfruit where I live… what about canned jack fruit??
I’m talking about canned jackfruit.
I can’t get any jackfruit in my country either. So, how much white beans should I use? Also 1.20 ounces?
I have never tried with beans I’m afraid, but some people had good results.
You may want to try the recipe at Avocados and Ales. She uses garbanzos and aquafaba in her recipe instead of jackfruit. It’s not exactly the same recipe, but similar. Look for “chickwheat shreds”. She also uses a food processor instead of a stand mixer, but kneads it for less time.
I recommend keeping a close eye on it (food processo), though. Mine jerked around so much it fell off the counter and broke. Thank goodness for ebay!
I would definitely not recommend using a food processor. I also broke mine when working on this recipe, be careful.
I wonder if maybe canned (not marinated) artichoke hearts might be a good substitute? I’ll be trying this this week!
Yeah, I live in Asia (Taiwan) and the only jackfruit here is sweet.
You should check the local markets, for example in Viet Nam it’s possible to find the unripe one only in some markets, and just a few vendors are selling it.
Hello Thomas Thanks for this great recipe. I tried it yesterday. Unfortunately, it does not look like you photos at all. Also, it have the consistency of bread rather than meat. Pity! Do you have an idea what I did wrong?
Hi Petra,
I’m afraid I can’t say what went wrong…did you drained the jackfruit? And pressure cooked the seitan tightly wrapped?
Yes . The Saitan was in the steam pot. But I’ve got household foil, not aluminum foil, maybe that’s why. How do you dry the jackfruit? I pressed it.
I just drain the jackfruit, not dry.
The same thing happened to me. It turned out terribly for me. 🙁 In his picture above it only shows a few pieces of Jackfruit. My can had much more. And my dough was way too wet so I had to keep adding more wheat gluten. Hmm….
The photo just highlights the main ingredients, there is not the whole can of jackfruit here.
The dough is a bit wet at first, but as you keep kneading it becomes a bit less wet.
Thanks for the reply, Thomas. I tried a second time and again, horrible. I don’t know what’s going on. Are you at liberty to disclose the brand of wheat gluten you use? I kneaded for at least 20 minutes in the stand mixer last night and still it turns into dark bread dough after cooked.
I use a local brand from France so it would not help to tell you which one. What do you mean by dark bread? The color should not be dark at all.
I had a similar experience
HI, Carrie. When I first started making seitan it didn’t turn out because a) I wasn’t kneading it long enough and b) I didn’t wrap it tight enough. You’ve kneaded yours for a good length of time; could it be the latter? I’ve made this recipe quite a few times with success. Mine have turned out slightly darker than the photo but otherwise the texture and taste is fantastic.
THANK YOU THOMAS! I’m ususally good at seitan. I finally see what I did wrong. I used a whole can of jackfruit. Mystery solved! Will let you know how my next batch comes out.
As always, love you. Pleasure getting your recipes. You’re the best!
Hope your next batch will turn out great! I re-tested this recipe many, many times again before reposting it 😉
Wow, this looks amazing! Thanks for the great idea – I’ll have to give it a try.
You’re welcome Kara! Let me know if you try it!
Can we use this chicken for frying?
I used this in stir-fries and it works great!
Hi Thomas,
Thank you for this recipe – it looks great. I am about to try it. One question: Do you know if it is possible to freeze the chicken (before or after boiling)?
Thank you,
Kerstin
I would recommend freezing after boiling.
Do you place the foil rolls directly in the water, or on the steamer insert?
Yes, directly in the water!
Is there another option to the aluminum foil? I’ve heard it’s not good to cook food in it for long. Recipe looks great though, can’t wait to try it!
Yes! You can wrap seitan in parchment then in foil, that way the seitan doesn’t come in contact w the foil itself 🙂
Looks amazing! Was wondering if I could use this recipe to make fried “chicken” to put on burgers? Cutting breasts or thigh sized pieces off of it, then dredging in flour etc. Or is it more suited to recipes where the chicken would be shredded/stir fried/marinated etc. thanks! ☺️
This chick’n will definitely work to make fried chicken!
I made this a couple of weeks ago and it is AMAZING!!! We used it in a couple of different dishes but it is superior as baked chick’n tenders. I just pulled it in strips…dredged it in a vegan buttermilk batter and coated it in seasoned panko…baked in a 375 degree oven for about half an hour. We made chick’n parmesan! We love it so much, it’s going to be our Thanksgiving ‘meat’ this year! I’m so excited…it’s my absolute favorite seitan recipe, hands down!
Awesome! So glad you liked this vegan chick’n Melissa!
Amazing, thanks for this fantastic recipe!!
For those without a stand mixer: I made it using a hand mixer with dough hooks, and it worked perfectly fine! Read on my Kindle while I was holding mixer and those 20 min. passed quickly 🙂
You’re welcome Hanna!
Thanks for the tips!