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.
Joy says
O.M.G.! Soooo easy and yummy! I added an additional 1/2 teaspoon of poultry spice. And instead of frying, brushed both sides with olive oil, and baked on high in the toaster oven for 10 minutes, turning over after 5.
So recommended!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Joy! Love that toaster-oven bake idea! Thanks so much for sharing your method!
Gina Bisaillon says
You need to patent this recipe, it's the best one of your whole repertoire. Take it from this non-vegan!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha thank you Gina! That’s such a huge compliment, especially from a non-vegan. I’m so glad you loved it!
Liz says
hi Sam, tried this tonight, it was very rubbery. what did I do wrong?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Liz! Rubbery seitan usually means it was over-kneaded or cooked too long. Next time try mixing just until combined and keep the simmer very gentle. I hope that helps!
Liz says
thanks Sam, will do
Jennifer says
Good dressing. I'm always on the hunt for oil free and nutritional yeast also has some protein. Unfortunately I only had bottled lemon juice so it has that taste of bottled juice. Next time I'll use real lemons and I bet it will be fantastic.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jennifer! I think you meant to leave this comment on my My Everyday Oil-Free Dressing recipe 🙂 Fresh lemon really makes a difference there. Bottled juice can taste a bit flat, so I think you’ll love it even more with fresh lemons 🍋
Molly says
How long do you steam them for?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Molly! This can be found in step 2 of the recipe: "Cover, and steam the seitan for 10 minutes.". Enjoy!
Phoebe says
First time trying it was mind blowing! Even my dog couldn’t stay out of the kitchen after smelling it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Phoebe! Haha I love that! So happy your first try was a hit. Thanks for sharing!
Patty says
If I wanted to marinate this would I do it before the steam or after? I want to try this in a Bahn Mi chicken sandwhich
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Patty! Marinate after steaming. The steamed seitan is like a sponge, so it soaks up flavor really well. For a bahn mi vibe, I’d marinate it, then pan-fry until browned. Yum!!
Sharon says
I don't know what took me so long to try this. I followed the recipe exactly and the bites were perfect! I love tofu but really needed to add another option for high protein, plant-based meals. So satisfying. Trying the Italian sausages next.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay, Sharon! I love hearing this, so happy they turned out perfect for you 😊 The Italian sausages are a great next step, I hope you love them just as much!
Sharon P Mustos says
I just reviewed these too. Perfection!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! Thanks so much!
Claudette says
OMG! I made 4 batches of these a couple of days ago and tried them with different Sauces. These are hands down the BEST seitan bites I've ever eaten. My hubby loves them too and wants to spend the day tomorrow making more so we can freeze them to have on hand. Like soft clouds of protein. I used Lupini flour instead of plain flour to give them more protein. Thank you so much for this delicious recipe.
Jess @ It Doesn't Taste Like Chicken says
Amazing! Thanks for sharing your experience, Claudette!
Kim says
Is there a way to air fry the seitan with less oil to make it a healthy recipe?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kim! Yes, you could try lightly spraying it with oil and air frying at 375–400°F, flipping halfway. If you give it a try, let us know how it turns out 🙂
Claudette says
OMG! I made 4 batches of these a couple of days ago and tried them with different Sauces. These are hands down the BEST seitan bites I've ever eaten. My hubby loves them too and wants to spend the day tomorrow making more so we can freeze them to have on hand. Like soft clouds of protein. I used Lupini flour instead of plain flour to give them more protein. Thank you so much for this delicious recipe.
Emilee Strohl says
I may have missed this but can I bake this instead of steam?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Emilee! No, for the best results and texture you definitly need to steam it first, then follow up with pan frying. It only takes a few minutes but is SO worth it for the texture. Baking would make it dry and spongey. I hope that helps!
Marquia says
By far my favorite seitan recipe to date.
Absolutely recommend trying. The simplicity of the recipe is not a reflection on the taste, texture, or versatility.
Using my instant pot, I doubled the recipe and used two tiered rack for steaming.
I used better than bouillon paste instead of powder.
Plain from the pan, the bites were simple but good. A little chewy without being tough, moist and crispy. I tossed them in a homemade peanut butter sauce and served as the main.
My picky, make-me-want-to-cry at dinnertime, kiddo had 4...yes 4 helpings and gave me a thumbs up with almost every bite. The rest of the family raved about the taste.
Thank you for simplifying my seitan process with an easy AND delicious recipe!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh wow, Marquia. This comment made my day 🥹 I’m so happy your whole family loved it. Thank you so much for sharing and for the lovely review!
Chris says
Just made this. It's my first time making seitan and I'd say this is going to be a regular for my meal prep! Way easier than I'd feared.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Chris! That makes me so happy to hear 😊 Welcome to the seitan club!
Roxanne says
This is delicious. The texture is great!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Roxanne! Yay!! So glad you loved the texture 😊
JennO says
My go-to recipe for a fast weekday meal that always satisfies. I love the teriyaki marinade with brown rice and broccoli. Mmm…absolutely delicious. Best site for seitan hands-down!
Jess @ It Doesn't Taste Like Chicken says
Yummy! We're so glad you enjoy this recipe as much as we do!
June says
This was the easiest recipe I've ever made...and the tastiest!! Added a little gochujang to the sauce for that extra kick!Absolutely delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds delicious, June! Love the gochujang addition 🌶️ So glad you enjoyed it!
Antoine says
Hey thank you for the recipe; it looks great! Do you think I would need to fry it if I wanted to use it for a seitan wellington recipe? I think it would still be good to do so but I am not sure.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Antoine! For a Wellington, I’d recommend pan frying it first so it firms up and gets extra flavor before wrapping. It works great that way.
Briann says
Could not have been easier; it really did take 20 mins start to finish. I’ve been intimidated by seitan for years but no more!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! So happy it helped take the intimidation out of seitan. Thanks, Briann! 💛
Chris says
How long will the seitan keep in the freezer?
Sam Turnbull @ It Doesn't Taste Like Chicken says
About 3 months 🙂
Chris says
Awesome, thanks! Meal prep, here I come.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha awesome!
Zack says
This is my non-vegan friends favorite recipe. They always ask for it hahaha
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love that!!! Awesome review Zack 🙂
Marie says
Also for a quick cleanup, if you use a metallic steamer, i have found that if you lightly spray it with oil, it makes cleanup much easier
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great tip! Thanks for sharing Marie!