Vegan "Chicken" Recipe: A Flavorful and Protein-Packed Plant-Based Alternative

Looking for a plant-based alternative that truly resembles the taste and texture of chicken?

This vegan "chicken" recipe delivers just that! Made with simple ingredients like cannellini beans and vital wheat gluten, it has a meaty, chewy texture and a savory flavor profile reminiscent of classic chicken. Whether you’re vegan, vegetarian, or just curious to try something new, this recipe is bound to impress. Perfect for grilling, frying, or adding to your favorite dishes, it’s a versatile and delicious option for any occasion!

INGREDIENTS:

• 1 tin (400g/14 oz) cannellini beans, including the liquid
• 3 tbsp (10g) nutritional yeast 
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp white miso paste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chicken seasoning
• ¼ tsp salt
• 200g (1 + ⅔ cup) vital wheat gluten
• 1 liter hot vegetable stock (or more if needed)

INSTRUCTIONS:

1.Blend the wet ingredients:

Add the cannellini beans (including the liquid), nutritional yeast, olive oil, lemon juice, miso paste, garlic powder, onion powder, chicken seasoning, and salt to a blender or food processor. Blend until smooth and creamy.

2.Incorporate the vital wheat gluten:

Gradually add the vital wheat gluten into the blender, blending until a dough starts to form. When it becomes too thick for the blender, transfer the dough to a clean surface and knead by hand for about 5 minutes, until the dough is smooth and elastic.

3.Shape the dough:

Roll the dough into a long log shape. Divide it into three equal parts and gently braid them together to form a tight braid. Once braided, twist the braid into a knot to create a compact, uniform shape.

4.Prepare for simmering:

Place the knot in a reusable silicone bag or wrap it tightly in cheesecloth. This helps it maintain its shape while cooking.

5.Cook in hot stock:

Bring the vegetable stock to a simmer in a large pot. Add the wrapped dough and let it simmer gently for 1 hour. Ensure the dough is fully submerged, adding more stock if necessary. Avoid boiling, as it can affect the texture.

6.Cool and rest:

Once cooked, remove the vegan "chicken" from the pot and allow it to cool completely. For the best texture, let it rest in the refrigerator overnight before slicing or using in your favorite recipes.

Serving Suggestions:

This vegan "chicken" is perfect for grilling, frying, or using in stir-fries, sandwiches, or wraps. You can also marinate it before cooking for extra flavor.

Storage Tips:

To keep your homemade vegan "chicken" fresh, store it in an airtight container in the refrigerator for up to 5 days. You can also freeze it for longer storage — simply wrap it tightly in plastic wrap or place it in a freezer-safe container. When you're ready to use it, thaw overnight in the fridge and reheat by pan-frying, grilling, or simmering in your favorite sauce.

Freezing helps preserve the texture, making it even firmer and more "meaty" when reheated! 

VIDEO RECIPE: