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.
(click stars to vote)
The Quickest & Easiest Seitan Recipe!! (Vegan Chicken!)
Servings:
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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.
R says
Great recipe. Adding 25% normal flour to the VWG really makes a huge difference in getting rid of that wheaty/bready taste that many seem to be bothered by, including myself. I still think washed flour is the way to go, especially with kneading and twisting, but as far as quick and easy goes, this recipe is just awesome.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much R! Yes, I have a recipe for the washed setian as well, but as you say, this one is just so quick and easy.
Jenni says
WOW. Are you kidding me?? SOO MUCH PROTEIN? This is absolutely amazing. Still had around 400 calories open for the night and 23 grams of protein to fill. Tossed the chickn in some tomato paste and nooch, had half of it with some baked potato and a heaping pile of baby spinach. I had 20 grams more protein than what I reached for. This is becoming my weeknight dinner, and only one bowl to wash!?
jenni says
(AND IT TASTED AMAZING!) You magician!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha!! Yay!!! SO thrilled you love it Jenni!!! Thank you for the rave review 🙂
Laura says
I really enjoyed making this, tasted great and so easy. I wondered if it would cook well in a slow cooker?
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Laura! If you cook the seitan in a slow cooker it will tend to get soggy, and spongey. So my recommendation would be to instead, make your slow cooker meal, and pan fry the seitan separately. Add the seitan just before serving to retain the best texture. Enjoy!
LG says
Seitan is not chewy or stringy like chicken. Sauce isn’t very good. Many better seitan recipes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Sorry you didn't enjoy it LG
Kc says
Sweet earth used to have a Peruvian burrito before nestle bought them out (RIP) and it was my favorite! I have been trying to figure out how to make a copycat version. It had seitan in it and I’ve tried a few different recipes and none of them were quite right. This one nailed it and the burrito recipe is finally perfect.
Thanks 🙂
(Did not try the sauce but I’m sure it’s great!)
Jess @ It Doesn't Taste Like Chicken says
We're so pleased to hear it fit the bill as a copycat!
Judyb says
This truly is Truly delicious easy recipe. I usually sauté the pieces then add sauce that matches whatever recipe I’m making at the moment 🙂
Jess @ It Doesn't Taste Like Chicken says
Fantastic! We're so glad you like it!
Jennifer Schomer-Glatts says
This chick'n was amazing!! The recipe makes perfect crispy saucy pieces that have the best texture and the flavour rivals that of the big brands on the market!! Thank you for always having the best, tastiest, and super easy to follow vegan recipes out there!! ❤️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww melt my heart, thank you so much Jennifer!!
Bee kind says
I made this this morning with a view to having a cold 'chicken-less' salad later. This recipe takes about a third of the time of my usual Seitan recipe and I find it tasty. I did switch a meat-free chicken stock cube made up instead of water because I like the flavour. I agree with the need to pan fry until crispy. It did look a bit of soggy mess after steaming but crisped up lovely in a pan. Fantastic thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it! Yes, pan frying is essential for the correct texture 🙂
Scott says
Super easy and simple. Just follow the directions. I steamed using the steam function on my Ninja Foodie and they came out wonderful. I made extra and after steaming, put them in a ziploc in the freezer for later. Thanks for making a note about the freezing....super convenient!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love it Scott! Thank you for the review 🙂
AT says
I followed the recipe exactly but it didn't work. After 10 minutes of steaming the temperature inside the pieces was only 75F, measured with a food thermometer. Since it has raw flour it needed to get up to 165F. And I made the pieces extremely small too and used a steam basket just like the one in the picture, covered. It probably needed another 30 minutes of steaming to get up to the right temperature but I didn't bother and tossed it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi AT, you don’t need to test the seitan with a thermometer for this recipe. Just steam for 10 minutes, then pan-fry as instructed. Also, is there a chance your thermometer was in Celsius instead of Fahrenheit? I’m asking because 75°F is basically room temperature, whereas 75°C is 167°F. Hope this helps!
Jenny Barto says
Could I skip the frying process if I wanted to make vegan chicken soup and just put the seitan in the broth after steaming?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jenny, I wouldn't recommend that as the seitan will become soggy/spongey. Instead I recommend frying the seitan as instructed, then when adding it to your soup, add it in just before serving. If seitan is in liquid for too long it can get a bit soggy so that is why I like to add it last. Enjoy!
Davina says
This recipe looks delicious! I notice that many recipes call to knead the gluten, even if it's only for three to five minutes. Does this recipe call for no kneading past the basic mixing?
Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Davina! Thank you! 😊 Nope, no kneading is required for this recipe. (I always make sure to mention it if it is!) Kneading seitan makes it tougher, chewier, and even a bit gummy, so I skip it here for the best texture. Hope that helps, and happy cooking!
Davina says
Thank you so much!
Kim Burke says
Thanks, I was kneading to know! Okay, kidding, you are great with making sure all of the details are listed. So many other sites leave out details or write recipes in a strange format. I truly appreciate your detailed recipes.
Jess @ It Doesn't Taste Like Chicken says
Thanks for your kind words!
Jill says
Hiya, like 200⁰C and sprt of anywhere between 6-10 mins depending on what size of chunks I've made. basically I just keep opening to the drawer to shake them around and keep an eye on when they start to turn golden. I've made this recipe literally over 10 times now, it's always incredible haha. I made Sam's seitan steak recipe the other day and it's incredible too!!
Ln says
I've made this recipe for a fee years now. It's delicious and doable! The seitan element it also versatile. I make extra seitan to freeze for other recipes. Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy it is a go-to recipe for you Ln!
Nithya Krishna says
I skipped the oil and still was amazing! Loved the recipe!!!!thank you
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it Nithya!
bokep says
Your blog has become my daily dose of positivity and inspiration It's a space that I always look forward to visiting
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you!
Damilia says
This vegan chicken delivers amazing flavor and a perfect texture. A must-try for a fast, delicious, and versatile meal I was amazed by how easy this recipe was to follow I made the most delicious vegan chicken.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed it! 🙂
Jill Hannah says
I'm not exaggerating when I say this is my favourite recipe I've EVER found. I'm genuinely over the moon because I've tried making seitan several times and I've always failed. I followed this recipe to the letter and it was literally perfect. It took mere minutes to make and steam. It took seconds to tear the chunks. I put the chunks in my air fryer without oil as I wanted the recipe to be minimum on oil (thank you for that note so I knew it was possible to do that!) and they were unbelievably tasty - crisp on the outside and incredibly soft and chewy (in a good way) on the inside! I can't believe how easy it was. Thank you so, so much. I've been so frustrated with seitan and now I'll be having perfect seitan ALL the time!!!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's wonderful!! I am so happy you love the recipe so very much Jill!!! In case it ever interests you, I also have a cooking course dedicated to making seitan called Seitan School. Either way, enjoy the seitan bites and thank you for the wonderful review!!
Sarai says
Can I ask how long and what temp you put them in the air fryer for?
Donna says
This recipe is WONDERFUL! I use it for everything and usually make it at least once a week. Instead of the vegetable broth powder, I mix a teaspoon of Better Than Bouillon No Chicken Base into the water. I also add a teaspoon on Umami Seasoning.
Making all those little balls was really time consuming, though, so I decided to try making a thick “pancake” from the dough, cutting it into quarters and then simmering. I have a 2 tier steamer, so I actually increase the recipe by 1/3, and make TWO “pancakes.” Once simmered, I cut each pancake into small pieces, then sauté in coconut oil.
I actually like this method better because the small rectangular pieces seem to get even crispier!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's wonderful! I'm so happy you love this recipe so much, and I love your pancake idea, I will have to try that 🙂
Susan says
I made seitan for the first time with your recipe. I am stunned at how easy it was and how delicious. I've bought seitan and not liked it very much, but this is amazing!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so happy to hear that Susan!! Thank you for your review 🙂