How to make QUICK vegan chicken (15 min seitan)

You can make seitan from start to finish in only 15 minutes. This quick vegan chicken is easy to make and perfect for a fast weeknight meal. I am making this with a sweet and savory sesame sauce, but you could use bbq sauce, buffalo sauce, chili sauce or whatever your favorite flavor is. The dough does not need to be kneaded and comes together in just minutes. It is amazing how great the texture and flavor is of this seitan made so quickly. As my son described this - It's like Panda Express but better! Yes, this vegan sesame chicken recipe really tastes like take out Chinese. It is now my go to way to make quick vegan meat. THIS is how to make vegan chicken - fast. Enjoy!

Ingredients

Seitan:
30 g all purpose flour
1 tsp chicken flavored vegan bouillon powder
1 tsp poultry seasoning - substitute sage if you don't have this
1/2 tsp garlic powder
1/2 tsp onion powder
a pinch of salt
about 1 cup of warm water

Sesame Sauce:
1/4 cup ketchup
1 tbsp maple syrup
1 heaping tbsp brown sugar
1 tbsp soy sauce
1 tbsp Chinese black vinegar or any other kind of vinegar
1 tsp sesame oil
1/4 cup water
1/4 tsp white pepper
1/4 cup corn starch slurry (1 tbsp corn starch in 1/4 cup water)

Timeline

00:00 Introduction
00:30 The Seitan Dough
02:03 The Sauce
02:39 Cooking the Seitan
04:01 Adding the Sauce
04:15 Finishing the dish

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[economicruminations]

Not a vegan or a vegetarian, but stumbled across your channel and have been trying everything. Have not eaten meat in about 3 weeks because I am discovering such wonderful dishes and techniques. Questioning everything. Thanks and keep it up.

[stevefranpimblett]

I stumbled across this vid the other day and decided to try it. I am a long term vegan (over 32 years) and have a stock standard seitan recipe that I make but this looked like a much faster way to arrive at my destination. I didn't hold out a lot of hope that this recipe would be good and my husband is a fussy eater so he is very hard to please but I figured it wasn't a lot of ingredients to "waste" so I gave it a go.

I decided to make a thick gravy style sauce with fried sliced mushrooms and onions that I added to the frypan when I flipped the frying seitan pieces for the first time to brown the second side and once they cooked I added the water and put the lid on for it all to steam together. Once the water evaporated I then poured in about a cup of water with added mustard, soy sauce etc. to give a good gravy flavour and colour and used a beurre manie (mixed equal parts vegan butter and all-purpose flour) to thicken the mix when it heated. I added frozen peas directly into this hot mix and steamed some carrot chunks and threw them in and covered it with a lid.

I left this till later in the day when my husband wanted his dinner and then steamed some potatoes to serve with the reheated "stew" and he said "This is excellent" and was picking out the seitan pieces from the mix to eat them as he was batching up the leftovers for storage. A total "SCORE!" and I am very excited to tinker around with this to use it in all kinds of recipes and I think it just superceded my usual seitan recipe. Most impressed with both the texture and the results. I did add additional flavourings to the mix as well as a heaped tsp of nutritional yeast to the dough.

One thing, this made a LOT of seitan. I used my biggest frying pan 30 inches (76cm) and I was only just able to fit all of the pieces into the frying pan in a tight fit and it took longer to make than stated because of all of the turning etc. however lesson learned and I will use 2 frying pans next time. Excellent recipe and thank you so much for sharing it :)

[kayleeslater]

I can't believe how amazing the texture of this is!! It tastes just like Chinese takeout chicken

[timoijas]

I make seitan monthly. I only do the washed flour method that you taught me, I find the texture better than using gluten flour. I make a seasoning paste that I mix in the seitan. It contains miso, kecap manis (sweet soy sauce), liquid smoke, nutritional yeast, and Kala namak (black salt). When used just a little, kala namak really makes the seitan taste like meat. Sometimes I blend a beetroot in the paste to get some red color and softer texture seitan. Thanks for the video!

[frenchfry]

Made it last night and it was very tasty. I didn't have pea protein and subbed chickpea flour for it. Also didn't have bouillon powder so I just used broth instead of plain water. Next time though I'm going to try it without the water steaming part after they are fried. Anyway, thank you for making this recipe!

[KarinSD]

This was a perfect recipe. We just bought the seitan flour the other day, and this was the first recipe we tried. Thanks 🙏🏻

[runningkago]

Made seitan for the first time at home using this recipe. It tastes amazing. I used Chia seeds instead of sesame seeds and subbed Pea Protein for chickpea flower.

[greyriddance]

I use to do this, almost the same recipe, but I add hoisin sauce too, and marmite and potato starch in the dough. It's really quick and easy. Never tried with pea protein. Now curious... Nice idea!

[jorats]

This is incredibly delicious. So much so that my dad a huge meat eater has requested I make him his very own batch. Thank you so much for this recipe!

[sarag]

this is so accessible! all of your videos are. currently watching the Irish stew video but wanted to go back and comment on this one.

[thesayerofing]

Nice! This is how I have been doing it forever. Usually add 1/3 coarse oat flour in place of the wheat flour and pea protein, and cook it like a gyoza. Fried protein dumplings.

[feistyphysicist]

I will be trying this (thanks to his personal recommendation). Many of us who are not chefs or cooks get daunted by food-making processes and a massive list of ingredients, so this is good - short and simple. I will be adding my own 'bits' to make it savoury rather than anything sweet, and I will come back here and say how it went.

[jamieparnell]

I just made this and it was delicious! I used a bottled Sesame Garlic sauce to save even more time. I loved and will be making it all the time now. Thanks!

[tiredgardener]

Looks delicious!

Ketchup has its origins in East Asia, think it was originally a fish saurce that got more and more Westernised until it is the sauce we have today. So no surprise seeing it used.

[cherryeve]

Thank you for this recipe! First time I tried it by following Sauce Stache, but you add pea protein powder which is a great idea. Thanks also for the tipps regarding cooking the seitan pieces. I believe the water really helps to cook the seitan better and even reduce its flavour. I wonder what will be your next recipe. Always a fan of your upgrades👍

[brylleq]

I just made this earlier with a slightly tweaked oriental sauce and IT WAS AMAZING! ❤

Thank you for such an easy and delicious recipe! Would defo buy your cook book if you ever have one!

[earth.archangel]

Didn’t eat all day from being down and lazy as a result, no groceries at all, and remembered at 9pm that I have vital wheat gluten. I made this with what I had, same steaming method, and then finished it off with some butter to get it a bit crisp again at the end and Thank you for leading me to water AND TEACHIN ME ❤️

[Dawn-tx]

Thank you for this recipe...i just watched a video by "Sauce Stache" where he experimented with substituting 25% of nutritional yeast for gluten flour and he says it comes out better...They also did 10% which was too low, and then 50%, which was too high...In case you want to watch it's called, "1 Ingredient will CHANGE The way you make Seitan"... ✨

[TheOBriensKitchen]

So delicious and fantastic way to prepare this delicious vegan chicken dear friend and it looks so yummy and tasty my dear friend. Thank you so much for sharing. Happy New Year 2022 dear friend. Have a great day.

[NYStateOfMindJMH]

The texture on these are great! Best i've tried with VWG so far