Go Back
–+ servings
Vegan roasted chicken on a white plate.
Print Recipe
4.50 from 16 votes

Vegan Roasted Chicken Recipe

This vegan roasted chicken is juicy and flavorful with a satisfying, meaty texture. This dish is quick and easy to make. It's loaded with protein too!
Prep Time12 minutes
Cook Time45 minutes
Resting time10 minutes
Total Time1 hour 7 minutes
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 174kcal
Author: Jennifer Bell

Equipment

  • 9x13-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 9x13-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

Serving: 1piece | Calories: 174kcal | Carbohydrates: 7.6g | Protein: 26.2g | Fat: 4.8g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.7g | Sodium: 640.7mg | Potassium: 160.2mg | Fiber: 1.1g | Sugar: 0.7g | Vitamin A: 5.6IU | Vitamin C: 3mg | Calcium: 56.4mg | Iron: 2.4mg