The complete guide to making shredded vegan chicken!
The un-chicken recipe of the year. Super easy and filled with flavors, this simple vegan chicken recipe will be a staple in your kitchen, you’ll love it! I have made this recipe countless times until I got it right and during the process, I have encountered a few challenges to which I have overcome so I suggest you guys refer to this post in order to find out the Seitan chicken “dos and donts” and the most frequent doubts about cooking with seitan.


This recipe was inspired by the awesome Lacey from Avocados and Ales and the awesome Chef Skye from The Gentle Chef


Vegan shredded chicken made easy

Prep Time: 25 minutes

Cook Time: 2 hours

Total Time: 2 hours, 25 minutes

Vegan shredded chicken made easy


  • 2 cups of cooked chickpeas at room temperature
  • 1/3 cup of water or aquafaba
  • 1 tablespoon onion powder
  • 1 1/2 teaspoon garlic powder
  • 2 tablespoons of white miso
  • 1 teaspoon mushroom powder
  • 1 tablespoon apple cider vinegar
  • 1 1/4 cup of gluten flour


  1. Blend all the ingredients up to the vinegar. Reserve.
  2. Add the blended ingredients to the gluten flour, mix everything until incorporated, let it rest for 15 minutes.
  3. Add the blended ingredients to the gluten flour, mix everything until incorporated, let it rest for 15 minutes.
  4. Divide the dough in two then add it to your food processor and process them for 5 minutes at medium speed. If using a stand mixer, attach the dough hook and knead them for 15 minutes at medium speed. On both cases the dough will be very elastic and warm, that's expected. Repeat the process with the second dough.
  5. Wrap the two doughs separately in parchment paper then in aluminum foil, not so tight otherwise, the papers may split open.
  6. Add two cups of water to a pot, add the steamer trivet, add the two wrapped doughs, cover and steam them at medium-high temperature for 2 hours. Add more water to the pot in every 30 minutes, if needed.
  7. After 2 hours, uncover the pot, let the Un-chicken dough reach room temperature, still warpped.


Can be frozen for up to 3 months.



 This is a basic recipe I have developed based on Lacey’s blog post Avocados and Ales but you can change it by adding extra spices, herbs, and flavors as well as substitute the current ingredients for other ones to suit your taste. Here is a chart of substitutions I have created to help you out:

  • The chickpeas: If you don’t like (or don’t have any) chickpeas, you can use white beans or tofu, following the same quantity ratio.
  • Miso paste: You can substitute the miso paste for peanut butter however, I suggest you add a teaspoon of salt because peanut butter tends to make the dough tastes sweeter. 
  • Aquafaba: Instead of a third cup of water you can add the same amount of vegetable broth, the chickpea cooking water (aquafaba), or one tablespoon of soy sauce in a third cup of water.
  • Garlic powder and onion powder: You can substitute the onion powder for a small onion (quarter cup) and garlic powder for 2 garlic cloves.
  • Mushroom powder: If you can’t find dried shitake to make the mushroom powder, you can add 1 teaspoon of mushroom bouillon or a quarter teaspoon of MSG.
  • Apple cider vinegar: You can also use lemon, lime, any kind of vinegar or even mustard instead of apple cider vinegar.





  • Can I use an InstantPot? Yes, set it to manual and cook it for 120 minutes in high pressure. 
  • Can I bake it or boil it? I don’t advice you to use those cooking methods as you won’t have much control over your doughs shape and moisture, in both cases the dough can get too stiff and extra rubbery.  
  • Can I knead with my hands? Kneading the dough with your hands will not suffice, you will need a food processor or a stand mixer and use the dough hook then set the speed to medium and knead it for 15 minutes. 
  • Do I need aluminum foil? No, you can wrap the dough using several layers of cheesecloth or muslin and firmly tighten the ends using cooking strings (or a dental floss ;). 
  • Can I freeze the Chickwheat? Yes, it is absolutely fine to freeze it, it can be frozen for up to 3 months. 
  • Can I use a regular manual pressure cooker? I wouldn’t advise you to do that because I believe 2 hours is a long time for steaming on a manual pressure cooker.
  • Can I use other spices or herbs? Sure! Feel free to create your own flavored “unchicken”! I have also added olive oil, a pinch of nutmeg, oregano, thyme (it goes really well with this recipe), a tablespoon of vegan mayo, you can add those extra flavors altogether or separately and the result is just fabulous!

And here you can make the easiest seitan ever:



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