This vegan roasted chicken is juicy and flavorful with a satisfying, meaty texture. This protein-packed meal is quick and easy to make. Give it a try if you’re looking for plant-based meat substitutes, like this tofu corned beef, which is another delicious option. Or try this baked seitan recipe, which can be thinly sliced for sandwiches or cut thicker for a hearty main course.
Key Ingredients
Vital wheat gluten is made from the protein found in wheat flour. It contains very little starch and adds a chewy, meaty texture to this dish. It’s loaded with protein and is commonly used in plant-based meat substitutes.
Nutritional yeast adds umami flavor and a big boost of nutrients to this dish. It’s another ingredient that’s commonly used in vegan cooking.
I spiced this chicken with garlic powder, onion powder, rosemary, and thyme. You can substitute other dried herbs such as oregano, basil, or tarragon if you prefer.
Extra virgin olive oil keeps this moist and juicy. You can substitute avocado oil if you prefer.
How to Make Vegan Roasted Chicken
Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the silken tofu, cold water, lemon juice, extra virgin olive oil, soy sauce, nutritional yeast, garlic powder, onion powder, rosemary, and thyme to a blender. Blend until smooth, then transfer that mixture to a mixing bowl.
Spoon the vital wheat gluten into a measuring cup (don’t scoop), then add it to the mixing bowl. Use your hands to mix the ingredients together, then knead for 2-3 minutes.
Divide the dough into four equal pieces, then place them in a 9×13-inch baking dish (or similar size) lined with parchment paper. Pour 1/3 cup of cold water into the corner of the baking dish (not directly on any of the pieces of dough).
Cover the baking dish with an oven-safe lid or aluminum foil, then bake for 45 minutes. Let the chicken rest for 15 minutes before serving.
I like to brush the chicken with more extra virgin olive oil, sprinkle some finely chopped chives, black pepper, and a squeeze of fresh lemon juice before serving (all of those finishing touches are optional).
Vegan Roasted Chicken Recipe
Equipment
- 9×13-inch baking dish (or similar size)
- Oven-safe lid (or aluminum foil)
- Parchment paper
Ingredients
- 1/3 cup silken tofu (or soft tofu)
- 1/3 cup cold water (for the dough)
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 2 1/2 tablespoons soy sauce (or tamari)
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 cup vital wheat gluten
- 1/3 cup cold water (to pour in the baking dish to create steam)
- Optional finishing touches: more extra virgin olive oil, chopped chives, black pepper, and a squeeze of lemon juice
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1/3 cup silken tofu, 1/3 cup cold water, 2 tablespoons lemon juice, 1 tablespoon extra virgin olive oil, 2 1/2 tablespoons soy sauce, 1/4 cup nutritional yeast, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried rosemary, and 1/2 teaspoon dried thyme to a blender.
- Blend until smooth, then transfer that mixture to a mixing bowl.
- Spoon 1 cup vital wheat gluten into a measuring cup (don’t scoop), then add it to the mixing bowl.
- Use your hands to mix the ingredients together, then knead for 2-3 minutes.
- Divide the dough into four equal pieces, then place them in a 9×13-inch baking dish (or similar size) lined with parchment paper.
- Pour 1/3 cup cold water into the corner of the baking dish (not directly on any of the pieces of dough).
- Cover the baking dish with an oven-safe lid or aluminum foil, then bake for 45 minutes.
- Let the chicken rest for 15 minutes before serving.
- Optional finishing touches: brush the chicken with more extra virgin olive oil, sprinkle on finely chopped chives, black pepper, and a squeeze of fresh lemon juice.
Notes
-
Store in an airtight container in the fridge for up to five days.
Nutrition
More Vegan Dinner Recipes to Try
- These chickpea stuffed peppers are a filling and flavorful vegan dinner idea.
- These vegan rice noodles are perfect when you need a really quick and easy dinner.
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- This mouthwatering roasted garlic confit is delicious spread on fresh bread or crackers.