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.
Christine says
The name doesn't lie! So easy and really tasty, it will definitely become a regular dinner in our house.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved it Christine!! Thank you for the review 💃
Steve Navarra says
I’d grown tired of my old, standby seitan chicken recipe tonight, and looked to Sam for a new one. NOT disappointed in the least! This batch is going into our vegan KFC bowls, but next week they’re going to get sauced as per the recipe, and be served with basmati rice. Thanks, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Omg vegan KFC bowls sound amazing!! So thrilled you gave this one a try Steve 🙂
B Woods says
Wow! I’ve been vegan for 4 years but this was my first try at making seitan. Your recipe is spot on and so simple. My family couldn’t stop praising it! Thank you so much.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy, I'm so thrilled you had such great success 🙂
Sam says
Just came across your site and am excited to try some recipes. Can I use this in a “ chicken” curry or Thai curry?
Jess @ It Doesn't Taste Like Chicken says
We're glad you found us! The best method we can recommend for adding this to curry would be to fry the seitan as instructed, and then add it to the curry just before serving. If seitan is in liquid for too long it definitely can get a bit soggy. But you may be interested in other curry recipes like Red Lentil Curry.
Denise says
I don't have a steamer basket, except for my Instant Pot. How would it work to steam it in the IP? Should I reduce the heat, and reduce the time of steaming?
Amelie says
I would try the steam setting, 10 mins, no pressure cook. adding the bottom racking, on parchment paper. I do mine layered so it takes less time. I put a later of seitan, a parchment paper, seitan, paper, etc.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great tip! thanks for sharing Amelie!
Linda says
Ok, how do I stop eating this?!?!?! So yummy and so easy....I didn't even need any sauces on it!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hahaha!! Love it! So happy you love it so much Linda 🙂
Jacqui says
This the quickest and tastiest seitan I’ve ever made. Thanks so much for sharing your recipe. I am wondering why there is some regular flour in it? Could you use besan or another type of flour? And why? What would happen if you just did 1 cup VWG?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jacqui, so happy you enjoyed it! When making seitan you need to soften the dough with something else (in this case all-purpose flour). Without that the seitan would come out very rubbery like chewing gum. Yes you could try other flours (including besan). They will all change the texture and taste differently so feel free to experiment, but note that regular all-purpose flour is my favorite in this recipe for the best taste and texture. I hope that helps!
Jacqui says
Thanks - that makes sense. Will keep experimenting!
bob says
I am wondering why this cooks so quickly in only 10 minutes when most other recipes say that you need to steam seitan for a minimum of 30 minutes. Some even say an hour.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi bob, great question! This cooks quickly because the pieces are small and bite-sized. Larger seitan shapes like loaves or filets need longer to steam through to the center.
Shar says
Can I use this in a chicken pot pie recipe?
If so, do I fry first it? Or can it be used after the steaming process?
Thank you
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Shar, yes this will work great in a pot pie! For best texture and flavor, I would cut it into little pieces after steaming, fry it up, and then stir it in to your pot pie filling. You can skip the frying if you prefer, but if you have the time I think it is worth it for the better texture/flavor. Let us know how it turns out 🙂
bret says
For how fast and easy this is to make I never expected it to be so freaking fantastic. I honestly think it is the best faux chicken I’ve ever come across, whether store bought or homemade. I almost never post a review or leave comments on anything, but did so here because it was just so surprisingly delicious and easy. THANK YOU!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow Bret, that means so much, thank you! 🙌 I’m thrilled you loved it and really appreciate you taking the time to leave a comment!
in2insight says
I tend to avoid seitan recipes that don't provide measurements by weight, but was in a bind and needed something like this ASAP so gave it a go.
So glad we did!
Easy to make, super fast, and good texture and flavor*.
For those who would like to know, 3/4 of a cup of VWG is 112 grams.
*I'd double the spices next time.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much, in2insight! 😊 I’m glad it worked out for you in a pinch, and just so you know, there’s a “Metric” option at the bottom of the ingredients list that will convert everything to grams automatically!
Elena says
This recipe is fantastic! I made one batch, then tripled the recipe for the family - and there were no leftovers. I usually make your (delicious) seitan steak.This is even easier and faster.
I added some fresh rosemary to the dough, which took it to the next level. And warmed up the sauce and added corn starch to make it a little thicker. We didn't have the Thai sweet chilli sauce, so substituted with sriracha and fig jam/honey.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds amazing, Elena! 😍 I’m so happy it was a hit with the whole family, and your tweaks sound absolutely delicious. Love the rosemary idea!
Emily says
I love all your recipes. I’m craving a good chik’n noodle soup, do you think I could make these and add them to soup? Wondering if they would be too soggy if added to broth.
Jess @ It Doesn't Taste Like Chicken says
Hi Emily! The best method we can recommend for soup would be to fry 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 definitely can get a bit soggy. Enjoy!
LAEJ says
This is the best seitan I've made...the variety of sauces you provide is fantastic (I used the siracha one), and also, for the 2/3 c. water to mix with the dry ingredients, I used a marinade I had for carrot dogs. I wasn't sure if that would ruin anything, but they turned out soo tender and decadent! Thanks for this!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Linda, Wow! What an awesome idea to use leftover marinade in the dough! I love that kind of kitchen creativity, and I’m so happy it worked out and gave you such tender, flavorful seitan. The sriracha sauce is a fave here too 😊 Thanks so much for the lovely comment and for trying the recipe!
Penny A. Treat says
Hey can these be coated with a little oil & go into the air fryer?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Penny! Yes they can, although they may dry out slightly so that is why I generally prefer pan frying, it keeps them more moist and crispy. Enjoy!
Sandy says
Great great recipe, and incredibly easy. THANK YOU.
Could also sprinkle finely chopped peanuts on top so it would be like kung pao, or stir. Teaspoon or so of peanut butter into the amazing sauce to change things up a bit. I used 1/2 oil and 1/2 chili oil for frying to give it a kick of heat
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh yes, I love that idea of peanuts and chili oil- so yummy!! So happy you love the recipe Sandy!
Danielle :) says
Delicious AND oh so quick & easy for a beginner like me! I thank you, & my mom for showing me this website!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you loved it Danielle! Thank you to your mom too 🙂
Sarah says
This is soooooooo good! Will never buy store-bought seitian again! Thank you!
Jess @ It Doesn't Taste Like Chicken says
We love to hear it!
SarahG says
SAMTURNBULLWHODOYOUTHINKYOUARE?!?? OH! MY! GOODNESS! GRACIOUS!!! I just CANNOT beeeelieveeeeeeeee the SIMPLICITY - the LUXURY - the A B S O L T E exquisiteness of this spectacular PHENOMENAL recipe!!!! MY GOLLY! I scream texted about 4 people after I created the BEST thing i've ever made! i've recently reread your cookbooks, and am constantly bookmarking your online recipes. I struggle with simple tasks in the kitchen, normally taking 4 times longer than anything ought when I cook. this recipe was the easiest - most tremendous thing EVER. I'll be making it all the time - I love you I love your recipes - I never create accounts, I never leave comments. Sam. you MARVELOUS CREATURE,
THANK! YOU!!! a million times, thank you! this beats out any vegan chicken I could get and we moved to Vegas in 2018 for the vegan food! ugh, thank You for this recipe - it has truly changed my life. *hug!
Jess @ It Doesn't Taste Like Chicken says
Thanks for your enthusiasm over this recipe! We love to hear how happy it makes people. 🙂
Monica says
I have made this a couple of times with different results. Perfect once and extremely chewy and rubbery the other times. What causes it to be chewy? Is it steamed too long or short? Over mixed? Trying to figure it out. Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Monica, generally if it's too chewy it's because it's been over mixed or kneaded. The more it's mixed the tougher it will get. If you want to learn all my best seitan tips I recommend you check out my free masterclass, then you'll be an expert! 😉
Laura says
This recipe is amazing. I followed the recipe exactly and it's a new favorite. I did not use the sauce, I just mixed a little bit of my favorite bbq sauce on after frying. I did discover that smaller pieces are a better than larger chunks. So definitely experiment with this when you're tearing the pieces. Smaller = more crispy, larger = more chewy and softer due to a larger center.
Will be making this a lot I'm sure.
Thank you so much for this recipe!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so happy you love it so much Laura!!! Thank you for writing 🙂
Jim Sullivan says
100% the texture of meat. Better than store produced vegan meats because you decide the additives
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love it so much Jim!
Elise says
Hi Sam!
I made this recipe a couple weeks ago with vegan poultry seasoning instead of the veggie broth powder, as I can't find any. It turned out well and was delicious. Easiest and quickest seitan recipe I've been able to find, so thank you for that.
Is there a way to substitute the veggie broth powder for regular just-like-chicken boullion? If so, would it be 1:1?
How could I use this recipe to make a seitan 'beef'?
Thanks so much. 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Elise, so happy you enjoyed it so much!! Yes if you have a vegan chicken boullion you can use it 1 to 1. If it is a paste dissolve it into the water so that it mixes well. I have a vegan beef version in my cookbook Craving Vegan. Enjoy!! 🙂
Monica says
Thanks I will check it out! btw love all your recipes:)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much 🙂