This vegan roasted chicken is juicy and flavorful with a satisfying, meaty texture. It’s quick and easy to make. This mouthwatering baked seitan is loaded with protein.
Main ingredients in this baked seitan
Vital wheat gluten is the main ingredient in this baked seitan recipe. It’s made from the protein found in wheat flour. Vital wheat gluten contains very little starch and adds a chewy, meaty texture to this dish. It’s loaded with protein and is commonly used in vegan dishes such as seitan and other plant-based meat substitutes.
Nutritional yeast adds umami flavor and a big boost of nutrients to this vegan chicken. It’s another ingredient that is commonly used in vegan cooking and if you haven’t tried it yet, it’s time to give it a go!
I spiced this vegan baked chicken with garlic powder and onion powder. To boost the flavor even more, you can add other herbs such as dried oregano, thyme, or dried rosemary if you like. Half a teaspoon of each is perfect.
Extra virgin olive oil keeps this vegan chicken moist and juicy. You can substitute avocado oil if you prefer.
How to make vegan roasted chicken
Start by adding the cold water, extra virgin olive oil, and soy sauce to a small mixing bowl, then mix well.
Add the vital wheat gluten, nutritional yeast, garlic powder, and onion powder to a large mixing bowl, then mix well.
Add the wet ingredients to the dry ingredients, then mix until a dough is formed.
Knead the dough for 2-3 minutes or until it becomes elastic and firm.
Preheat the oven to 350 degrees Fahrenheit and let the dough rest for about 10 minutes while the oven is preheating. Next you’ll divide the dough into 4 pieces and place them on a sheet pan lined with parchment paper.
Bake at 350 degrees Fahrenheit for 30 minutes, then let the baked seitan rest for at least 15 minutes before removing from the pan and serving.
Optional step: brush each piece with extra virgin olive oil and garnish with finely chopped chives, a squeeze of fresh lemon juice, and black pepper before serving.
Storage and freezing
Store this dish in an airtight container in the fridge for up to three days or freeze it for up to three months.
More dinner recipes to try
- These chickpea stuffed peppers are a filling and flavorful vegetarian dinner idea.
- This delicious meatless meatloaf is a plant-based comfort food meal.
Vegan Roasted Chicken Recipe
Equipment
- Sheet pan
- Parchment paper
Ingredients
- 1 cup vital wheat gluten
- 3/4 cup cold water
- 1/4 cup nutritional yeast
- 2 tablespoons extra virgin olive oil (plus a little extra to brush on the baked chicken before serving, if desired)
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional garnishes: finely chopped chives, black pepper, and a squeeze of fresh lemon juice
Instructions
- Add the cold water, extra virgin olive oil, and soy sauce to a small mixing bowl, then mix well.
- Add the vital wheat gluten, nutritional yeast, garlic powder, and onion powder to a large mixing bowl, then mix well.
- Add the wet ingredients to the dry ingredients, then mix until a dough is formed.
- Knead the dough for 2-3 minutes or until it becomes elastic and firm.
- Preheat the oven to 350 degrees Fahrenheit and let the dough rest for about 10 minutes while the oven is preheating.
- Divide the dough into 4 pieces and place them on a sheet pan lined with parchment paper.
- Bake at 350 degrees Fahrenheit for 30 minutes.
- Let the vegan chicken rest for at least 15 minutes before removing from the pan and serving.
- Optional step: brush each piece with extra virgin olive oil and garnish with finely chopped chives, black pepper, and a squeeze of fresh lemon juice before serving.
Notes
-
Store this vegan chicken in an airtight container in the fridge for up to three days or freeze it for up to three months.
-
Optional additions to this baked seitan include half a teaspoon each of dried oregano, thyme, or rosemary.