Twisty shredded vegan seitan chicken

This seitan chicken is fabulous any dish where you need shredded vegan chicken or vegan chicken chunks of some sort. Stir fries, pies, stews, sandwich fillings but maybe best of all – it makes a great vegan fried chicken!


The dry mix:

  • 1 cup vital wheat gluten
  • 1/4 cup soya flour
  • 2 heaped tsp tapioca flour
  • 1 tsp baking powder
  • 1 tbsp kala namak or powdered chicken flavour stock
  • 1 tsp msg
  • 1tsp white pepper

The wet mix:

  • about 1 cup water, added a bit at a time
  • 1 tbsp garlic/ginger paste (equal amounts garlic and ginger blended until smooth with a dash of water)


Step 1. Combine ingredients with a fork. Add water. Fork again. It should be quite moist.
Divide dough into three or four and put first batch in blender (I use a Nutri Ninja 900w). Pulse until it comes together. Then blend for a few seconds at a time until dough is smooth and very stretchy, like taffy. It should take about 1 minute in combined blending time. Repeat with other batch/es.

Combine the batches of dough and pull it out until it’s like a looong sausage (it shouldn’t break, if it does it needs to go back in blender).
Fold sausage over, hold on to each end and start twisting the strands like a twine.
When the twists are getting tight, fold the sausage-twine-strands over again. They will wrap around eachother, just continue that twisting. Fold one more time and the dough should wrap around itself and look like a weird twisty 8.


Step 3. Bring a pot of water and some nice stock and whatever seasoning you like to a simmer. Put the twisty chicken in pot and let it simmer for about 1 hour. (If you plan on marinating and cooking it again after shredding you can simmer it for less time.) It might unwrap a bit during simmer but that’s fine.

Step 4. When done let it drain in a colander. Once it’s cool enough to handle: shred it, mix it with a few tablespoons of oil (very important!) if you eat that stuff, then it’s done to do with it what you please. It’s great mixed with spices/sauce and quickly grilled.👌

5 thoughts on “Twisty shredded vegan seitan chicken

  1. I’m loving this recipe, Malin, and so is my husband who typically doesn’t like any seitan recipes other than my original one that I’ve been making for years. One thing I wasn’t sure of. Once you make the garlic/ginger paste, do you add it to the water, or directly to the dry mix? This is my first time making it, and I added the paste to the dry mix and mixed it with a fork, and then added the water and continued mixing with a fork.

    Liked by 1 person

  2. Pingback: Chick-un Cutlets – fitfoodbyjessi

  3. Hi! what can I use in place of soya flour? I’m trying to make seitan without soy. I’ve seen other recipes with chickpea flour instead. would that work? Thanks!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s