Vegan Shredded "Chicken" Style Seitan

Vegan Shredded Chicken made from seitan, perfect for tacos!

5 from 4 votes

Vegan Shredded "Chicken" Style Seitan

In this post I show you how to make seitan from scratch before turning it into a vegan shredded "chicken", perfect for adding to wraps or tacos!

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course

Cuisine: American, Mexican

Diet: Vegan

Keyword: bouillon, chickpea flour, garlic powder, gram flour, mixed herbs, nutritional yeast, olive oil, onion powder, paprika, vegetable stock, vital wheat gluten

Servings: people

Calories: 161.21kcal

Equipment

Saucepan with steamer

Ingredients

200 grams vital wheat gluten
50 grams chickpea flour also known as gram flour
2 tbsp nutritional yeast
1.5 tsp onion powder
1.5 tsp garlic powder
1 tsp paprika
1 tsp salt
0.25 tsp black pepper
350 ml bouillon or vegetable stock
2 tbsp olive oil
0.5 tsp dried mixed herbs

Metric - US Customary

Instructions

Add all of the dried ingredients to a mixing bowl and whisk to ensure they are well combined.
Stir together the bouillon and olive oil in a jug before slowly pouring into the dried ingredients. Mix well as you add the liquid.
Once the liquid has been added to the dried ingredients you should have a stretchy, sticky dough ball. Knead the dough ball on a lightly floured surface for a few minutes so that it is one scraggy dough ball.
Cut the dough into 8 pieces and shape them into ovals or chicken breast shapes. The shape doesn't matter too much but you want them to be similar sizes so that they cook evenly.
Bring a large pan of water to the boil and place the dough into the steaming basket (you may need to do this in batches). Cover with a lid and steam for 30 minutes.
You will know they are done as they will have puffed up and be firm to the touch.
(If you do not want to use all the "chicken" straight away, follow the storage instructions below).
To shred the seitan into chicken strips, take two forms and pull the seitan apart. Keep doing this until you have the desired texture.
Place a frying pan over a medium heat and dry fry the seitan to create some crispy edges and to ensure it's piping hot before serving!

Notes

Storage instructions

This seitan keeps best if you store it whole (i.e. not shredded). If you don't want to use all of the seitan at once, place it in an airtight container and store in the fridge for up to a week.

You can store the shredded seitan in the same way but it may dry out a little quicker. Add a little water or stock when you reheat it to add some extra moisture.

Nutrition