Vegetarian "chicken" Recipe

Make dry mix

In a large bowl, whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly combined.

Combine wet ingredients

In a separate measuring cup or small bowl, stir together low-sodium soy sauce, 0.75 cup vegetable broth, olive oil, and apple cider vinegar until homogeneous.

Form the dough

Pour the wet mixture into the dry ingredients. Use a spatula to fold until a shaggy dough forms, then knead in the bowl or on a clean surface for 2–3 minutes until the dough is cohesive and slightly elastic. Do not over-knead — you want it pliable but not dense.

Shape

Divide the dough into 4 equal portions (about 120–140 g each). Shape each portion into an oblong 'chicken' cutlet about 1/2–3/4 inch thick, pressing surfaces smooth so they will brown evenly later.

Prepare broth

In a large, wide pot, combine 6 cups vegetable broth, 2 tablespoons soy sauce, crushed garlic cloves, sliced ginger, and bay leaf. Bring to a gentle simmer over medium heat. Keep it at a low simmer — not a rolling boil — to prevent the seitan from becoming spongy.

Poach/steam seitan

Carefully place the shaped dough pieces into the simmering broth. Reduce heat to low so the broth barely simmers. Cover the pot and simmer gently for 30 minutes, flipping the pieces once halfway through to ensure even cooking. After 30 minutes, remove the lid and continue to cook uncovered for 5 minutes to firm the exterior.

Cool in broth

Turn off heat and allow the seitan to sit in the broth for 10–15 minutes to absorb flavor. Use tongs to remove each piece and set on a wire rack or plate to cool slightly before finishing. Reserve 1 cup of the simmering broth for later use as a sauce base if desired.

Slice or keep whole

Decide whether to serve the seitan pieces whole as cutlets or slice them thinly across the grain to mimic shredded/pulled 'chicken.' Slicing thinly increases surface area for browning and sauce absorption.

Pan-sear for color

Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon vegan butter if using. When oil shimmers, add the seitan pieces or slices in a single layer without crowding. Sear for 2–3 minutes per side until deep golden-brown (sliced pieces may need less time). For extra caramelization, press gently with a spatula.

Deglaze and glaze (optional)

After searing, reduce heat to medium. Pour 1/3–1/2 cup of the reserved simmering broth (or vegetable broth) and 1 tablespoon soy sauce into the pan to deglaze, scraping up browned bits. Simmer 1–2 minutes until a glossy glaze coats the seitan. Add lemon juice and toss to combine.

Rest and garnish

Transfer seared seitan to a plate, let rest 2 minutes, then garnish with chopped parsley. Serve warm as a cutlet, sliced for sandwiches, or diced for salads and wraps.