When it comes to simplicity and flavor, this 2-ingredient Vegan Chicken recipe is unbeatable.
With just two pantry staples—vital wheat gluten and your favorite broth or seasoning—you can whip up a plant-based protein that’s tender, flavorful, and versatile. It’s perfect for meal prep, weeknight dinners, or as a base for your favorite vegan dishes.
I discovered this recipe while experimenting with seitan and was amazed at how easy it was to create a protein-packed “chicken” alternative.
The texture is impressively meaty, and the flavor is entirely customizable based on the broth or seasonings you use. Pair it with fluffy quinoa and a crisp Caesar salad for a wholesome, satisfying meal that’s packed with nutrients and flavor.
This recipe is trending among vegan cooks for a good reason: it’s affordable, quick, and incredibly adaptable. Whether you’re shredding it for tacos, slicing it for stir-fries, or grilling it for sandwiches, this vegan chicken is a game-changer in plant-based cooking.
How will you use your vegan chicken? Let me know your favorite combinations in the comments!
What’s so Special About This Dish?
- Simple Ingredients: Just two staples, and you’re ready to cook!
- Protein-Packed: A great source of plant-based protein for any meal.
- Customizable: Adjust the flavors with your favorite broths or spices.
- Meal-Prep Friendly: Make a batch and enjoy versatile meals all week!
2 Ingredient Vegan Chicken Recipe
Equipment
- Large mixing bowl
- Clean work surface
- Strainer
- Medium pot
- Scissors or knife
- Two forks (for shredding)
Ingredients
For the vegan chicken:
- 4 cups all-purpose flour
- 1 ¾ cups water
For the vegetable broth simmer
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
Instructions
- Mix the flour and water in a bowl to form a shaggy dough, knead for 5-8 minutes until smooth.
- Soak the dough in water for 1-2 hours or overnight.
- Wash the dough under water, squishing and squeezing until the water is thick and milky. Repeat 3-4 times.
- Braid and knot the dough to form long, stringy textures.
- Simmer the dough in vegetable broth, soy sauce, onion, and garlic powder for 1 hour.
- Let the dough cool in the broth for 1 hour or overnight.
- Shred the cooled dough using two forks or your fingers into vegan chicken shreds.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 222kcal |
| Carbohydrates | 8g |
| Fibre | 1g |
| Fat | 1g |
| Protein | 45g |
| Calcium | 85g |
Pro Tips for Perfect Vegan Chicken Shreds!
- Choose the Right Flour: Opt for high-protein all-purpose flour to yield a dough with better elasticity and a meat-like texture. Bread flour is also an excellent alternative.
- Knead Thoroughly: Knead the dough until it’s smooth and elastic. This step helps develop the gluten, which gives the final vegan chicken its stringy, chewy texture.
- Soak for Texture: The soaking process is crucial for hydration and gluten development. If soaking overnight, keep the dough covered in water and refrigerated to prevent it from drying out.
- Gentle Washing: When washing the dough, use lukewarm water, and avoid tearing it apart. Gently kneading and squeezing ensures a uniform texture while retaining the gluten structure.
- Braid with Intention: Braid and knot the dough firmly to mimic the fibrous texture of real chicken. This also helps it hold together during the simmering process.
- Customize the Broth: Feel free to enhance the vegetable broth with additional spices like smoked paprika, nutritional yeast, or dried herbs for a more flavorful base.
- Simmer, Don’t Boil: Maintain a gentle simmer while cooking the dough in the broth. Boiling too vigorously may cause the dough to become spongy instead of stringy.
- Cool Overnight for Flavor: Allow the dough to cool in the broth overnight. This step helps it absorb more flavor and makes shredding easier.
- Shredding Tips: For the best results, shred the dough along the natural grain using two forks or your fingers. This will replicate the look and feel of pulled chicken.
- Storage: Store any unused vegan chicken shreds in the leftover broth in an airtight container. This keeps them moist and flavorful, and they’ll last for up to 5 days in the refrigerator.
