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    Home » Recipes » All Recipes

    Published: Apr 18, 2021 · Modified: Dec 6, 2022 by carlocao · This post may contain affiliate links · This blog generates income via ads

    How to Make Vegan Shredded Chicken (Flour Washing Method)

    Diesen Beitrag gibt es auch auf: Deutsch

    Jump to recipe

    Would you like to make vegan shredded chicken? Then you've come to the right place. This recipe is easy to make and requires only three ingredients: Flour, water and spices. The seitan you make with this recipe can be used as a chicken substitute for any recipe.

    picture of the vegan shredded chicken into a bowl

    This recipe is based on a Japanese technique of making seitan by first forming a dough using water and flour, which is then washed several times until the dough is almost entirely made of gluten.

    This protein-rich dough is called seitan and can be used as a meat substitute in a vegetarian or vegan diet.

    Before you jump into the kitchen to prepare this recipe, I recommend you read this blog post carefully.

    Jump to:
    • Ingredients
    • Spices
    • Step 1: Make the dough
    • Step 2: Wash out the starch
    • Step 3: Wash the dough
    • Step 4: Add spices & flour
    • Texture
    • Step 5: Braid & know the dough
    • Step 6: Make the broth
    • Step 7: Simmer the seitan
    • Step 8: Allow to rest
    • Step 8: Shred the seitan
    • How to store
    • Troubleshooting
    • How to use the vegan chicken
    • Leave a comment
    • Pin this recipe on Pinterest
    • 📖 Recipe/Rezept
    • 💬 Comments/Kommentar

    Ingredients

    To make vegan shredded chicken we need only 3 ingredients:

    • all-purpose flour
    • water
    • spices
    Flour and water in two different bowls

    Spices

    To make the chicken extra delicious we need to add flavors.

    I always like to play around with different ones (and you can too) but these are my favorite ones:

    • smoked paprika (if you like it smoky)
    • mustard
    • rosemary powder
    • thyme powder
    • garlic powder
    • onion powder
    picture showing all the spices used in the recipe: maple syrup, paprika, mustard, salt, rosemary and garlic powder

    Step 1: Make the dough

    We start by making a dough using water and flour.

    The dough should be rather smooth so knead it for a couple of minutes.

    Trick: I hate kneading so I always knead the dough for 1-2 minutes and then I let it rest covered for 10 minutes. After that the dough will be way easier to knead!

    picture showing the kneading of the dough

    Step 2: Wash out the starch

    After we have a smooth dough we put it into a large bowl and cover it with cold water.

    The dough has to rest for at least 30 minutes before we start washing it.

    picture showing the dough covered in water.

    Step 3: Wash the dough

    The washing process is fun!

    All we have to do is kneading, squeezing, pulling the dough under water so that as much starch as possible separates from the gluten network.

    The more starch we wash off the firmer our vegan chicken will be. This process can take up to 15 minutes but it's totally worth it trust me!

    We know we've washed our seitan enough when we can pull it and it doesn't break. If not, we have to keep on washing off the starch!

    Step 4: Add spices & flour

    Now we can add all the spices and a little flour and knead briefly until incorporated.

    Texture

    If we've done a good job that's how the texture of the seitan should look like.

    Do you see all these strings? That's what will give our vegan chicken the perfect meaty texture!

    picture showing the texture that the seitan should have

    Step 5: Braid & know the dough

    Now we can let the fun part begin!

    In order to have a final product with long strings that resemble the texture of chicken, we need to press the seitan as shown in the picture, cut it into 3 pieces and braid it.

    Then we pull the braid and knot it one time et voilà! We are ready to cook it!

    Step 6: Make the broth

    We want to simmer the seitan in a delicious vegetable broth.

    To do so, we start by bringing a large pot of water to a boil and add in enough broth powder to get a tasty broth.

    I like to add 1-2 onions, 1 garlic clove and 1-2 carrots to my broth to make it extra delish.

    picture of a pan filled with vegetable stock

    Step 7: Simmer the seitan

    We add the seitan to the broth and allow it to simmer on low heat, with half closed lid, for about 90 minutes.

    Once cooked it should be firm, if not simmer it for another 15-20 minutes.

    picture of the seitan cooking in the stock

    Step 8: Allow to rest

    That's the key to success: Let it rest over night in the fridge!

    You don't want to skip this step in any case or the texture won't be as firm and as "chicken-like".

    picture of the seitan once cooked

    Step 8: Shred the seitan

    Now that the seitan is ready we can take it out of the fridge and using two forks we shred it into small pieces.

    Et voilà our vegan shredded chicken is ready!

    picture showing two forks shredding the vegan shredded chicken

    How to store

    You can use the seitan immediately or store it for later times.

    • Refrigerator: put it in an airtight container and use it within 3-4 days.
    • Freezer: put it in an airtight container or vacuum it. Use it within 2 months. Let the seitan thaw overnight before cooking it.
    piture of the vegan shredded chicken once shredded

    Troubleshooting

    The recipe is quite easy but there are a couple of problems that might pop up:

    • The seitan breaks while braiding: this happens only if we haven't washed off enough starch. We can add 1-2 tbsp of flour or gluten powder and knead the seitan briefly. This will make the seitan firmer. OR the seitan might only need some rest. Put it in the fridge for 1 hour and you'll won't have any problems braiding it afterwards (been there done that).
    • The vegan shredded chicken is too tender: This happens if we haven't washed off enough starch. At this point there are only two things we can do: roast the vegan chicken with a little oil until crispy in the outside and tender in the outside OR freeze the chicken and thaw it before using (this will make the chicken slightly firmer).

    How to use the vegan chicken

    With the shredded chicken you can make these absolutely delicious Vegan Kabobs with Sweet Curry Marinade. Click here to check out the recipe.

    pin recipe image

    Leave a comment

    If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #carlocao or #vegaliciously on Instagram. Cheers, friends!

    Pin this recipe on Pinterest

    Feel free to pin the following picture and to follow me by clicking here 😌

    📖 Recipe/Rezept

    featured image for vegan shredded chicken

    Vegan Shredded Chicken

    Carlo Cao
    Here you have the recipe to make the best vegan shredded chicken using the famous tiktok method of washing off the starch!
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 45 mins
    Cook Time 1 hr 30 mins
    Resting time 12 hrs 30 mins
    Total Time 14 hrs 45 mins
    Course Main Course
    Cuisine American
    Servings 6 servings

    Ingredients
      

    • 1 kg all-purpose flour (35 oz)
    • 700 ml water (a little less than 3 cups)
    • 1 tsp maple syrup
    • 2 tsp smoked paprika
    • 1 tbsp mustard
    • 2 tsp salt
    • 1 tsp dried rosemary
    • 2 tsp garlic powder
    • 3 tbsp all-purpose flour
    • 800 ml vegetable stock hot (3 cups)
    • 2 onions halved (optional)
    • 2 carrots halved (optional)
    • 1 garlic clove optional

    Instructions
     

    • In a large bowl mix flour and water. Knead until smooth.
    • Place the dough into a large bowl, cover with cold water and let it rest for 30 minutes.
    • Knead, pull and squeeze the dough in the water until the water gets really opaque (almost white). Strain the seitan and repeat the process until the water only gets slightly opaque and the seitan is elastic and spongey. The seitan should weight around 450 g once is ready.
    • Squeeze the seitan and put in into a bowl. Add the maple syrup, mustard, salt, rosemary and garlic powder and knead until incorporated.
    • Add flour and knead briefly.
    • Now flatted the seitan into a rectangle and cut it into 3 strands (as shown in the blogpost). Braid the strands, then pull the seitan and knot it once.
    • Place the vegetable stock into a large pan and bring to a boil, add onions, carrots and garlic if desired, then lower the heat, add in the seitan and cook with the lid half on, over low heat for 90 minutes.
    • Flip the seitan every 30 minutes and add more stock if needed.
    • Once cooked allow it to cool completely and store it in the fridge overnight.
    • Shred the vegan chicken using two forks and use straight away.
    • You can store the shredded vegan chicken for 3 days in an airtight container in the fridge or you can freeze it and thaw it whenever you need it.
    Keyword seitan, vegan chicken, vegan shredded chicken
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Tyrenne says

      November 26, 2022 at 10:04 am

      Could you use the wheat gluten flour directly or is it best to do it from scratch?

      Thanks 😊

      Reply
      • carlocao says

        December 01, 2022 at 1:56 pm

        Hi Tyrenne. You can definitely use wheat gluten if you have it. Best, Carlo

        Reply
    2. Steffi says

      February 05, 2022 at 6:23 am

      Im Video kommen Kichererbsen rein, im Rezept steht das nicht. Ist das optional?

      Reply
      • carlocao says

        February 07, 2022 at 9:30 am

        Liebe Steffi, ich hab die Kichererbsen nicht im Rezept integriert weil die Textur zu weich kommen könnte. Liebe Grüsse, Carlo

        Reply
    3. Anne-Catherine says

      October 09, 2021 at 10:40 am

      5 stars
      Hi Carlo, I just discovered your site....fabulous!!!
      One question about this recipe of shredded chicken: seitan = gluten so is it correct to say that this recipe could not be done with spelt (dinkel) flour since spelt has a weaker gluten structure?

      Reply
      • carlocao says

        October 19, 2021 at 7:34 am

        Hi Anne,

        I've never tried using spelt flour for seitan. I recommend using a flour with at least 11% protein. You could try adding some gluten powder to the flour but I cannot assure you that it will turn out good. Let me know if you try it.

        Reply
    4. Jigna says

      June 19, 2021 at 7:28 pm

      5 stars
      AMAZING. Realistic chicken like. I made this and then did tandoori spicing and grilled for 8 minutes or so (similar to BBQ) and it was actually so similar to tandoori chicken BBQ'd - thank you so much for this recipe.

      Reply
      • carlocao says

        June 21, 2021 at 6:53 am

        dear Jigna, Thank you so much for your feedback! I'm glad you loved it!

        Reply

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    I'm Carlo Cao a Swiss-Italian foodie! I started cooking for my whole family when I was 12 and since then I have never stopped. Welcome to my kitchen and let my recipes inspire you!

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