Vegetarian "chicken" Recipe

Combine dry ingredients

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

Mix wet ingredients

In a measuring cup or small bowl combine 1 cup vegetable broth, 2 tablespoons soy sauce, and 1 tablespoon olive oil.

Form dough

Pour the wet mixture into the dry ingredients. Stir with a spoon until combined, then knead in the bowl or on a clean surface for about 2–3 minutes until a slightly elastic, cohesive dough forms. Do not over-knead — you want some structure but not extreme toughness.

Shape pieces

Divide the dough into 6 equal pieces (for about 6 servings). Shape each piece into a cutlet, nugget, or strip about 1/2–3/4 inch thick depending on the desired final shape. For more 'chicken-like' texture, flatten slightly and pinch the grain lightly into the shape of a breast or cutlet.

Prepare broth

In a large, deep skillet or pot combine 6 cups vegetable broth, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, crushed garlic cloves, bay leaf, dried thyme, and whole black peppercorns. Bring the broth to a gentle simmer over medium heat.

Poach seitan pieces

Carefully add the shaped seitan pieces to the simmering broth. The liquid should just cover or come partway up the pieces; if necessary, add a bit more broth or tilt pieces while poaching. Reduce heat to low so the broth maintains a bare simmer (small, steady bubbles). Cover and simmer gently for 35–40 minutes, turning the pieces once halfway through, to allow even absorption and expansion.

Rest in broth

After simmering, turn off heat and leave the pieces in the warm broth for an additional 10 minutes to absorb flavor and firm up. This helps the interior become fully set.

Remove and drain

Using tongs, remove the seitan pieces from the broth and let them rest on a wire rack or plate for a few minutes to drain. Reserve the broth for soups or sauces — it's flavorful.

Pan-sear for color and texture

Heat 2 tablespoons oil in a large skillet over medium-high heat. When hot, add the seitan pieces (do not overcrowd) and sear 2–3 minutes per side until golden brown. If desired, add 1 tablespoon vegan butter near the end and spoon the melted butter over pieces for extra richness. Searing crisps the outside and adds a 'chicken-like' appearance and mouthfeel.

Slice or shred (optional)

For use in sandwiches, salads, or pulled-style dishes, allow browned pieces to rest 5 minutes, then slice thinly against the grain or shred with forks. The texture should be firm yet tender and slightly fibrous.