Author: Just 20 minutes to make, and only 7 ingredients, this is by far the quickest and easiest seitan recipe ever!! This vegan chicken alternative is simple to whip up and perfect to add to any meal. Crispy crunchy on the outside, and tender chewy in the middle. The perfect meaty texture to amp up any vegan meal! If you are new to making seitan this is the perfect recipe for beginners to try.
FEATURED COMMENT:
Okay, I never leave comments, BUT THIS recipe is so good! I've only been vegan a year and wanted to start learning how to make my own vegan meat. This recipe is so easy and it tastes great!!! I was so proud of myself for my first try and I will definitely make this again and again! - Ty Snowden ⭐⭐⭐⭐⭐
I came across a video on TikTok by @futurelettuce showing a 15-minute seitan recipe. I had to try it immediately! Unfortunately, even after trying it a few times, I wasn't super happy with the results. The seitan is first fried, and then you cover the pan with a lid for 10 minutes to cook it through. The problem with this is that by covering the seitan after it is fried, it tends to lose the crispy outside due to the steam. Or if you cover it and there isn't much moisture in the pan, then it can run this risk of burning before the seitan is cooked through. And I don't know about you, but soggy burnt vegan chicken just isn't my thing. The end result is spongey and rubbery, and just not super delicious.
But I loved the idea of making a quick seitan recipe so I had to play around with different techniques until I came up with my recipe for the quickest and easiest seitan recipe! In my experience, no matter how many techniques I try, steaming seitan is always a must. Boiling seitan makes it have a brainy spongey texture, frying seitan (without first steaming it) makes it rubbery and spongey, baking it makes it dry and rubbery. Steaming seitan, on the other hand, will yield the perfect meaty, juicy, chewy, yet tender seitan every single time. So even though I tried to get away with a one-pot recipe, it just didn't work for this recipe. The key is to first steam the seitan (which takes only 10 minutes) and then pan fry it for that crispy outside. Vegan chicken perfection!
The result is seitan that is crispy, juicy, chewy, tender, and absolutely amazing!!!! While I love all of my seitan recipes, (you can see them here), they do tend to take an hour or even longer to prepare. So I have fallen madly in love with this recipe as you just can't beat the speed of this one!
How to make the quickest and easiest seitan recipe:
Add about an inch of water to a pot with a steamer basket and bring to a light boil.
In the meantime, whisk together the vital wheat gluten, flour, vegetable broth powder, onion powder, garlic powder, and salt in a medium bowl.
Pour in the water and mix to form a ball of dough.
Lightly grease the steamer basket, then tear off bite-sized pieces of the seitan dough and place them in a single layer in the steamer basket.
Cover, and steam the seitan for 10 minutes.
If making the sauce, in the meantime, in a small bowl or a measuring glass, mix together the Thai sweet chili sauce, hoisin, soy sauce, water, rice vinegar, and sesame oil. Set aside. (See notes for other sauce options).
When the seitan is done steaming, heat 2 tablespoons of oil in a large skillet or non-stick pan. Use tongs to remove the seitan bites from the steamer basket, and place them into the hot oil in the pan. Be careful as it may splatter. Cook the seitan bites a few minutes per side until they are golden brown and crispy.
Remove from the heat and add the sauce and toss to coat. Garnish with green onions and sesame seeds if desired and serve hot.
* Learn my secret tricks to making perfect seitan in my free masterclass. Click here to learn more and register.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
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The Quickest & Easiest Seitan Recipe!! (Vegan Chicken!)
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Ingredients
For the seitan:
- ¾ cup vital wheat gluten
- ¼ cup all-purpose flour
- 1 teaspoon vegetable broth powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅔ cup water
For the sauce (optional, see notes for other sauce ideas):
- 3 tablespoons Thai sweet chili sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- 2 tablespoons light oil for frying, (such as canola or vegetable)
- 1 tablespoon sesame seeds, for garnish
- 1 small handful chopped green onions or chopped chives, for garnish
Instructions
- Add about an inch of water to a pot with a steamer basket and bring to a light boil.
- In the meantime, whisk together the vital wheat gluten, flour, vegetable broth powder, onion powder, garlic powder, and salt in a medium bowl. Pour in the water and mix to form a ball of dough. Lightly grease the steamer basket, then tear off bite-sized pieces of the seitan dough and place them in a single layer in the steamer basket. Cover, and steam the seitan for 10 minutes.
- In the meantime, in a small bowl or a measuring glass, mix together the Thai sweet chili sauce, hoisin, soy sauce, water, rice vinegar, and sesame oil. Set aside. (See notes for other sauce options).
- When the seitan is done steaming, heat 2 tablespoons of oil in a large skillet or non-stick pan. Use tongs to remove the seitan bites from the steamer basket, and place them into the hot oil in the pan. Be careful as it may splatter. Cook the seitan bites a few minutes per side until they are golden brown and crispy.
- Remove from the heat and add the sauce and toss to coat. Garnish with green onions and sesame seeds if desired and serve hot.* Learn my secret tricks to making perfect seitan in my free masterclass. Click here to learn more and register.
Gina M Willis says
I just made this today and all I can say is WOW! Thanks for the recipe. I can't wait to share it with my vegan coworker tomorrow. Side note, I'm not vegan or vegetarian, but do love a lot of the recipes. I also LOVE tofu, so this was a great addition to my literal favorite recipes binder. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This made me so happy to read, Gina! 😊 I’m honored it made it into the recipe binder!!
Mel says
Also, can I make a bigger batch and freeze for later use?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes! It freezes great, Mel 😊 After steaming the seitan allow it to cool then freeze. Thaw overnight in the fridge the pan fry and add sauce. Enjoy!
Mel says
Can I use wheat flour in place of all purpose?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Mel, yes you can but it might make it a bit more dense/tough. All purpose is the best for a lighter texture. I hope that helps!
Coulinjo says
This is my go-to recipe - it's so forgiving. great results every time.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love a good go-to recipe! So happy it’s been working well for you 😊
Lisa Landy says
This was great, easy and fast, so tasty.
I’m going to add some heat next time.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum!! That sounds delicious, Lisa 😄
Westy says
Hi Sam, Can this be baked in the oven after steaming?
I don’t have an air fryer and don’t do much frying, so finishing it in the oven would be a great option.
The recipe sounds great and I can’t wait to try it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Westy! Yes, you can finish it in the oven after steaming, just bake at 375°F (190°C) until heated through. Just note that you will want to put it in a marinade so that it doesn't dry out. Baking tends to make seitan a little drier and chewier, so for the most tender juicy seitan I do recommend pan frying for best results. 🙂