Vegan Roasted Chicken Recipe

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.

What to serve with this vegan roasted chicken

This vegan chicken has a neutral umami flavor which means it will pair well with practically any sauce you like. One of my personal favorites is this lemon herb sauce made with fresh parsley, mint, and capers. It would be delicious drizzled on this vegan roasted chicken. Or try it with this yummy vegan parsley lemon pesto. It’s so rich and flavorful.

A piece of vegan roasted chicken sprinkled with chives on a plate with lemon wedges.

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 roasted 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 roasted 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.

Oil, soy sauce, and water in a glass bowl.

Add the vital wheat gluten, nutritional yeast, garlic powder, and onion powder to a large mixing bowl, then mix well.

Vital wheat gluten and other dry ingredients in a large glass mixing bowl.

Add the wet ingredients to the dry ingredients, then mix until a dough is formed.

Vegan chicken dough in a mixing bowl.

Knead the dough for 2-3 minutes or until it becomes elastic and firm.

Kneaded dough in a glass bowl.

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.

Four pieces of raw vegan chicken 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.

Four pieces of vegan baked chicken on a sheet pan.

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.

A piece of plant-based chicken on a white plate with lemon wedges.

Storage and freezing

Store this vegan roasted chicken in an airtight container in the fridge for up to three days or freeze it for up to six months.

More dinner recipes to try

A piece of vegan roasted chicken sprinkled with chives on a plate with lemon wedges.
4.50 from 16 votes
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Vegan Roasted Chicken Recipe

This vegan roasted chicken is juicy and flavorful with a satisfying, meaty texture. This baked seitan recipe is quick and easy to make. It's loaded with protein too!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 50 minutes
Servings 4
Calories 188kcal

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.
  • Dived 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 roasted chicken in an airtight container in the fridge for up to three days or freeze it for up to six months.
  • Optional additions to this baked seitan include half a teaspoon each of dried oregano, thyme, or rosemary.

Nutrition

Serving: 1piece | Calories: 188kcal | Carbohydrates: 6g | Protein: 24.5g | Fat: 7.7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.2g | Sodium: 262.8mg | Potassium: 101.5mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.1mg | Calcium: 46.2mg | Iron: 1.9mg

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