Vegan Chicken

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As someone who used to eat a lot of chicken dishes, one thing I miss the most is the chicken texture. Gardein makes very good soy chicken products. But if you are cooking at home most of the time, buying fake chicken can get costly, not to mention sometimes difficult to find. That is why our mission is to find the perfect fake chicken recipe to be used in various chicken dishes. We continue to update this page as we find better variations. Please feel free to add your comments.


  • 1/3 c textured vegetable protein (TVP) crumbles
  • 2 c concentrated broth (dissolve 2 Knorr vegetable bouillon cubes in 2 c boiling water), and then cool
  • 2 T vegetable oil
  • 1¾ c vital wheat gluten flour
  • ½ c soy, chick pea, or all purpose flour
  • ⅓ c nutritional yeast (½ c Parmesan cheese can be substituted for a better taste if you’re not vegan)
Soak the TVP crumbles in boiling water for 30 minutes.  Drain in a colander.  Squeeze the excess liquid out, wash with tap water, squeeze again and continue soaking/squeezing until the TVP crumbles have minimal taste.  Set the squeezed TVP aside.
Mix the dry ingredients, and the remaining wet ingredients separately. Then combine them together, stirring well. Form a dough.  Add the TVP crumbles and mix to combine well.  Knead the dough for 2-3 minutes. Break the dough in 3-4 pieces. Wrap each piece in aluminum foil completely. Place the wrapped pieces in your steamer. Steam them for 30 minutes. After done, let them cool.
You now have a vegan chicken base for your chicken dishes. Please note that in this particular recipe we did not add much flavoring or herbs, because this is intended to be a base for your chicken dishes, so it can absorb the sauces/seasonings in those recipes.

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