Vegan Shredded Chicken

Ingredients

• 240 g Vital Wheat Gluten (about 2 cups)
• 30 g Nutritional Yeast (about ½ cup)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 0.5 tsp Poultry Seasoning
• 0.25 tsp Paprika
• 0.125 tsp Chili Powder
• 1 cup Water (plus more if needed)
• 0.25 cup Soy Sauce (or Tamari or Liquid Aminos)
• 1 tbsp Ketchup
• 0.5 tsp Liquid Smoke

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, mix together the vital wheat gluten, nutritional yeast, onion powder, garlic powder, poultry seasoning, paprika, and chili powder.

3. 3

   Add the water, soy sauce, ketchup, and liquid smoke to the dry ingredients.

4. 4

   Stir until a dough forms. If there are still dry ingredients leftover, add water a tablespoon at a time until fully incorporated.

5. 5

   Knead the dough gently a few times to activate the gluten. Do not overwork the dough or the chicken will become tough.

6. 6

   Divide the dough into 8 equal pieces.

7. 7

   Twist each piece into a rope and then secure it together in a knot. This knotting technique helps create a more shredded, chicken-like texture after baking.

8. 8

   Place the knot pieces on the prepared baking sheet.

9. 9

   Bake for 20-25 minutes. If you have a kitchen thermometer, look for an internal temperature of 195°F (90°C).

10. 10

    Remove from the oven and let cool until they are safe to handle.

11. 11

    Use your hands to untwist and break apart each knot into very small shreds.

12. 12

    Serve as-is or use in place of chicken in your favorite recipe, such as tacos, soups, or salads.

Notes

Use weight measurements for the vital wheat gluten for the most precise results. You can freeze the shredded chicken in airtight containers or bags for up to 6 months. To season, toss with taco spices, BBQ sauce, or your favorite marinade.

Nutrition per serving

• vegan
• plant-based
• high-protein
• seitan
• meat substitute
• baked
• oil-free
• dairy-free