Author: This 2-Ingredient vegan seitan "chicken" is so chewy and juicy. The washed flour seitan pulls apart into shreds that are perfect for adding to any dishes like pastas, stews, sandwiches, salads, stir-fry's, and more!
Have you have seen the viral TikTok trend of making this washed flour seitan? Although this technique may be new to some, making seitan in this way is actually a historic technique that has been documented in China since the 6th century, most commonly consumed by Buddhist monks! The process of washing the flour separates the starch from the gluten (wheat protein) which makes for an incredibly meaty and delicious 2-ingredient vegan chicken! So cool!
Nowadays you can buy vital wheat gluten (the wheat protein) which allows you to skip the washing the dough process. But for me, curiosity piqued when I saw these TikTok videos and I knew I had to give this ancient technique a try myself.
My goodness, I'm sure glad I did, because making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy! And the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on alone, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like!
I don't blame you if you aren't interested in this long process, and if that's the case, try making my vegan seitan tenders or (even easier) my baked tofu bites. Both recipes are perfect vegan chicken subs. But if you are feeling up for it, then you're in for a treat! The process is enjoyable and the washed flour seitan is so so so worth it!
How to Make Seitan Chicken:
Make the Dough Ball (10 minutes active work):
Mix the flour and water together in a large bowl to make a shaggy dough. Using your hands begin kneading the dough in the bowl until it forms a ball. Dump the dough out onto a clean work surface and knead the ball of dough well for 5 - 8 minutes. If the dough is too sticky, sprinkle the dough with flour as needed. Alternatively, if you have a mixer with a dough hook you can use this to knead the dough.
Soak the Dough (1 - 2 hours hands-off):
Put the kneaded dough ball in a large clean bowl and cover it with cool water. Let rest in the water for 1 - 2 hours or overnight.
Wash the Dough (15 - 20 minutes active work):
Wash 1: drain the water off of the dough ball, then cover the dough with fresh room temperature water. Squeeze the dough under the water, squishing it between your fingers. The dough will be tough at first but will quickly soften and feel slimy. Continue squishing the dough until the water for 3 - 5 minutes is opaque thick milky white, this is the starch separating from the gluten. Drain off the starchy water. You can either discard the water or save it to use to make vegan bacon!
Saving the starchy water: let the water sit overnight. The starch and water will separate. You will see the yellow water on top, and the white starch which will sink to the bottom. Pour off and discard the water leaving behind just the starch. Store the starch in an air-tight container in the fridge for up to a week or it can be frozen to use later.
Washes 2 - 3: repeat the process of squeezing the dough underwater, squishing it, and kneading it for several minutes before changing the water. The dough will start to fall apart into clumps, this is a good thing! Drain the starchy water, using a strainer to catch any bits of gluten dough. Note: I save the starchy water from the first 3 washes but do not save the rest of the water from the washes as there will not be much starch.
Washes 4 -5: keep repeating this process and the dough will start to come together again. The dough will be the texture of soft chewing gum and will be beige in colour. When you reach this stage, and the water becomes mostly clear you are done washing! Let the dough rest in a strainer for 10-20 minutes while you prepare your simmering broth.
Braid and Knot the Dough (5 minutes active work):
After the dough has rested for 10 - 20 minutes, gently stretch the dough into a long rectangle. Use a pair of scissors or a knife to cut the dough lengthwise into three strands leaving the top attached. Braid the dough, gently stretching it as you go. Tuck the loose ends into the braid.
Gently stretch the braid and then tie it into 1 - 2 knots, tucking in any loose ends. Stretching, braiding, and knotting the dough will give the dough long stringy textures that mimic the muscle fiber texture of chicken.
Simmer the Dough (1 hour hands-off):
Add the vegetable broth, soy sauce, onion powder, and garlic powder to a medium pot and bring to a gentle simmer. Add the dough ball and gently simmer the dough for about 1 hour, flipping the dough halfway through.
Cool the Dough (1 hour - overnight hands-off):
Allow the dough to cool in the broth. I like to cool it overnight in the fridge but if you're in a pinch, you can add some ice to the broth to encourage it to cool faster.
Shred the Vegan Chicken (5 minutes active work):
Use two forks, or your fingers to pull the 2 ingredient vegan chicken apart into shreds. Follow the grain of the dough to get the best shreds. Now you can enjoy the vegan chicken cold, or heat it up and add it to any dish you desire.
I like to fry my vegan chicken shreds in a bit of oil and season generously with salt and pepper. If making ahead of time, shred the chicken and store it in the leftover broth. It will keep well in the fridge for 5 - 7 days or it can be frozen.
Some Common Questions:
What is Seitan made of?
Seitan is made from gluten. Gluten is the protein which gives dough a stretchy, springy texture. When starch is removed from dough so that only the gluten is left that is seitan.
Can Seitan be made gluten-free?
Unfortunately no. Seitan is made directly from gluten.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
2 Ingredient Vegan Chicken!
Servings: (makes about 2 cups shredded vegan chicken)
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Ingredients
For the vegan chicken:
- 4 cups all-purpose flour
- 1 ¾ cups water
For the vegetable broth simmer (feel free to season as you prefer):
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
Instructions
Make the dough ball (10 minutes active work)
- Mix the flour and water together in a large bowl to make a shaggy dough. Using your hands begin kneading the dough in the bowl until it forms a ball. Dump the dough out onto a clean work surface and knead the ball of dough well for 5 - 8 minutes. If the dough is too sticky, sprinkle the dough with flour as needed. Alternatively, if you have a mixer with a dough hook you can use this to knead the dough.
Soak the dough (1 - 2 hours hands-off)
- Put the kneaded dough ball in a large clean bowl and cover it with cool water. Let rest in the water for 1 - 2 hours or overnight.
Wash the dough (15 - 20 minutes active work)
- Wash 1: drain the water off of the dough ball, then cover the dough with fresh room temperature water. Squeeze the dough under the water, squishing it between your fingers. The dough will be tough at first but will quickly soften and feel slimy. Continue squishing the dough for 3 - 5 minutes until the water is opaque thick milky white, this is the starch separating from the gluten. Drain off the starchy water. You can either discard the water or save it to use to make vegan bacon!Saving the starchy water: let the water sit overnight. The starch and water will separate. You will see the yellow water on top, and the white starch which will sink to the bottom. Pour off and discard the water leaving behind just the starch. Store the starch in an air-tight container in the fridge for up to a week or it can be frozen to use later.
- Washes 2 - 3: repeat the process of squeezing the dough underwater, squishing it and kneading it for several minutes before changing the water. The dough will start to fall apart into clumps, this is a good thing! Drain the starchy water, using a strainer to catch any bits of gluten dough. Note: I save the starchy water from the first 3 washes but do not save the rest of the water from the washes as there will not be much starch.
- Washes 4 -5: keep repeating this process and the dough will start to come together again. The dough will be the texture of soft chewing gum and will be beige in colour. When you reach this stage, and the water becomes mostly clear you are done washing! Let the dough rest in a strainer for 10-20 minutes while you prepare your simmering broth.
Braid and knot the dough (5 minutes active work)
- After the dough has rested for 10 - 20 minutes, gently stretch the dough into a long rectangle. Use a pair of scissors or a knife to cut the dough lengthwise into three strands leaving the top attached. Braid the dough, gently stretching it as you go. Tuck the loose ends into the braid. Gently stretch the braid and then tie it into 1 - 2 knots, tucking in any loose ends. Stretching, braiding, and knotting the dough will give the dough long stringy textures that mimic the muscle fiber texture of chicken.
Simmer the dough (1 hour hands-off)
- Add the vegetable broth, soy sauce, onion powder, and garlic powder to a medium pot and bring to a gentle simmer. Add the dough ball and gently simmer the dough for about 1 hour, flipping the dough halfway through.
Cool the dough (1 hour - overnight hands-off)
- Allow the dough to cool in the broth. I like to cool it overnight in the fridge but if you're in a pinch, you can add some ice to the broth to encourage it to cool faster.
Shred the vegan chicken (5 minutes active work)
- Use two forks, or your fingers to pull the vegan chicken apart into shreds. Follow the grain of the dough to get the best shreds. Now you can enjoy the vegan chicken cold, or heat it up and add it to any dish you desire. I like to fry my vegan chicken shreds in a bit of oil and season generously with salt and pepper. If making ahead of time, shred the chicken and store it in the leftover broth. It will keep well in the fridge for 5 - 7 days or it can be frozen.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Jennifer S says
This recipe makes the best tasting, best textured chick'n!! We love using it for fajitas,fried rice, and chick'n salad!! Thank you for making it so simple to create amazing vegan meats at home!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Jennifer! Love all the ways you’re using it 🙂
Jon P. says
Sam! An incredible recipe. One side question- can the simmered broth be used in some other recipe?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great question, Jon! Yes, you can definitely use the broth in soups, stews, or for cooking grains 🙂
Ruchi Shah says
Hi! Interested in trying this. For freezing does it need to be submerged in the broth?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ruchi! For freezing, you don’t have to submerge it in broth. You can freeze the cooked seitan in an airtight container or freezer bag (I like to freeze pieces on a tray first so they don’t stick), and optionally add a splash of broth when reheating to keep it extra juicy. 🙂
Shannon says
I was wondering if I could do this with whole wheat flour and if so would any of the steps be different?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Shannon, whole wheat flour will work, but the seitan will be a bit denser and more “wheaty” in flavor. The steps stay the same, just expect a firmer final texture 🙂
Kevin says
I've tried this recipe 3 times now. the first time was great. a year later, I'm trying it again, but I can't do the first rinse without 95% of it dissolving in the water. I had to get rid of my 2nd attempt. the 3rd attempt I used my kitchen aid at a higher power and soaked it overnight. rinsing looked great at first, but it's just pretty much dissolved now and I'm not sure what to do
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kevin! Hmm, that’s frustrating, it sounds like the gluten might not have been developed enough before washing. If it dissolves quickly, it usually means the dough wasn’t kneaded quite long enough or rested long enough before soaking. Next time, try kneading a bit longer (5–8 minutes by hand or on medium speed with the dough hook) until it’s smooth and stretchy, then rest it at least 1–2 hours before washing. That should help it hold together during the rinses. Hope your next batch turns out just like that first one!
Susan Ottwell says
I am just getting into this whole seitan business after several years of successful vegan cooking. For several reasons getting "vital wheat gluten" is extremely difficult for me. How would I go about using this homemade seitan in your recipes calling for vital wheat gluten?
Susan Ottwell says
I don't believe this. At the doctor's office this morning, a friend told me she uses what is called here just "gluten" all the time, and she even took me to the shop where she gets it. So I'm all set; looking forward to going through all of your recipes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Susan, Yes, if what you bought is labeled “gluten” or “gluten flour,” that’s the same as vital wheat gluten, which is exactly what my seitan recipes call for. Just note that premade seitan (already cooked) isn’t interchangeable, but the flour is perfect. You’re all set!
bianca Sequeira says
hi!! i made this recipe twice but i was wondering, is it normal that after 10 wash the water is still milkey?
thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Bianca! It sounds like you just need a bit more kneading before changing the water, not to worry, just wash it again. You want the water just a little cloudy before shaping, as seen in the photos 😊
Lisa Deshpande says
When you say to repeat the process for washes 2-5, it means that you are soaking it for. 1-2 hours in between each wash. Is that correct? This is my first time. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great question, Lisa! Nope, you only soak it before the first wash—washes 2–5 happen one after the other without any soaking in between. You've got this!
Jo says
How would you recommend doing the cooking bit in an instant pot please??
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jo 😊 You can try gently pressure cooking it in the broth on low pressure for about 20 minutes with a natural release, but I’d test carefully, it may change the texture a bit compared to simmering!
Kelly says
I’m so curious how the instant pot version turned out! Any feedback Jo?
Nic says
I have made this multiple times, it is so good! If I were to freeze it, do I freeze it in the broth as a block? or can I freeze the pieces on their own?
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you’re loving it, Nic! 🥰 You can freeze the pieces on their own or in the broth—both work well, just make sure they’re fully cooled first.
imo says
i have never in my life left a comment on a recipe but for this one… girl… I AM ASTOUNDED IT IS GENUINLY INCREDIBLE… i made the seitan and the starch bacon i was so skeptical but it came out so good as i ate my meal i thanked you girl you are a genius this is the best vegan meat i’ve ever had. i’m obsessed with you, you have my blind and unwavering trust in ever recipe from now on. thank you… for one of the most fun, delicious and satisfying things i’ve ever made. ur incredible
Jess @ It Doesn't Taste Like Chicken says
Such a glowing review! We are so happy to read your kinds words. 🙂
drazil says
I made this and it was delicious! However, I was surprised by how low the yield was. The finished amount was far less than what the pictures suggested. Could this be because I washed too much? Because I used bread flour? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi drazil. The yield depends on the protein content in the flour you're using. The higher the protein, the greater the yield. Since bread flour typically has a higher protein content, it should theoretically produce more. However, the final amount may vary from batch to batch. I also recommend saving the starch to make vegan bacon so nothing goes to waste! 😊