Vegan seitan fried chicken

I have to admit I was definitely sceptical about veganising fried chicken but this seitan chicken really hits the spot!

While the texture of the seitan is not exactly like chicken (it’s closer to chicken nuggets and I definitely think you could fool a few meat eaters if you shaped it into nuggets), the flavours and crispy coating are so tasty and very similar to the real deal!

Vegan recipe: Fried chicken

Print Recipe

Servings

4-5 people

Servings 4-5 people

Vegan recipe: Fried chicken Print Recipe Servings 4-5 people Servings 4-5 people

Ingredients

For the "chicken"

• 1.5 cups vital wheat gluten*
• 1 tsp ground cumin
• 2 tsp garlic powder
• 1 tsp ground paprika
• 1/2 tbsp Mrs Dash Chicken Grilling Blend**
• 1 tbsp soy sauce
• 2 tbsp vegan worcestershire sauce
• 1 tbsp tahini
• 1 cup water

For the boiling liquid

• 4 cups vegetable stock
• 2 cups water
• 2 tbsp vegan worcestershire sauce

For the dredging

• 3 tbsp flour
• 2 tbsp dijon mustard
• 1 tbsp tahini
• 1/2 tbsp lemon juice
• 1 cup flour
• 2 tbsp Mrs Dash Chicken Grilling Blend
• 2 tsp paprika
• 3 tsp garlic powder
• 3 tsp onion powder
• 2 tsp dried basil
• 2 tsp dried oregano
• 2 tsp dried rosemary
• 1/4 cup corn meal
• 2 tbsp nutritional yeast

Servings: people

Instructions

For the "chicken"

1. In a large bowl, mix together the wheat gluten, cumin, paprika, garlic powder and Mrs Dash seasoning.
2. In a seperate bowl whisk together the soy sauce, worcestershire sauce, tahini and water.
3. Pour the wet ingredients in with the dry and mix together well until a dough has formed.
4. Knead the dough for a minute or two, until it is springy and elastic and forms a ball.
5. Seperate the dough into 8 even pieces and shape however you like, it is quite elastic so you have to stretch it to shape it. The pieces will double in size when you cook them so if you want them to be small chicken bites or nuggets rather than breast/drumstick size pieces then they need to be quite small before cooking.

For the cooking liquid

1. In a large pot, mix together the water, vegetable stock and worcestershire sauce.
2. Add the chicken pieces into the pot and bring to a boil. Turn the heat down and cover with a lid, simmer for 60 minutes, stirring every 15 minutes and flipping the pieces (they float).
3. Use a slotted spoon to remove the chicken pieces from the pot and place them on a wire rack for a few minutes so they dry off a little.

For the dredging

1. In a shallow bowl whisk together tahini, mustard, 3 tbsp flour, lemon juice and water. In a second shallow bowl mix 1 cup of flour, nutritional yeast, corn meal and the herbs, spices and seasoning.
2. Heat a few inches of oil in a deep pan or pot over a medium heat (or use a deep frier).
3. Coat two or three pieces of chicken in the wet dredging mix and then in the dry dredging mix and move them quickly into the hot oil. Fry for 8 minutes, turning half way through. Once cooked, remove the chicken from the oil and place on a wire rack over a paper towel so the excess oil will drip off. Repeat with the remaining pieces of chicken.

   

Recipe Notes

* I like this vital wheat gluten but any will do.

**I get my Mrs Dash seasonings here. They add loads of flavour and they're salt free which is a bonus!

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