Vegan Chicken Strips: Easy Seitan Recipe

These vegan chicken strips are designed to look and cook like the frozen plant-based strips you see in the grocery store freezer, except without the high price tag or long ingredient list. Made from vital wheat gluten, nutritional yeast, herbs, and a simple blended tofu base, this recipe creates a firm, sliceable seitan that chills beautifully and cuts into convincing “chicken-style” strips. They’re neutral enough to take on sauces, seasonings, and breading, and savory enough to eat straight from the pan. Best of all, one batch makes about two pounds, so you’re set for multiple meals or the freezer.

Why I Love This Recipe

I started making these because I kept looking at frozen vegan chicken strips and thinking they’re good but they’re just a little bit expensive for what they are. Most are made from the same basic ingredients I already keep in my pantry. This recipe strips things back (in the best way), keeps the flavor familiar, and makes a generous amount in one go. I love that I can slice them thick for wraps, thin for stir-fries, or toss them straight into the freezer for fast dinners later. It’s one of those practical recipes that quietly saves money while making weeknight cooking easier.

Why You’ll Like This Chicken Strips Recipe

• Firm, chewy texture that mimics store-bought vegan chicken strips
• Mild, savory flavor that works with almost any seasoning or sauce
• Sliceable and freezable. Perfect for meal prep
• Much cheaper than packaged frozen alternatives
• Simple ingredient list with pantry staples

Ingredients

• Vital wheat gluten
• Nutritional yeast
• Salt
• Black pepper
• Garlic powder
• Onion powder
• White or light miso paste
• Dried thyme
• Dried sage
• Red pepper flakes
• Tofu
• Water

Equipment Needed

• Blender
• Large mixing bowl or stand mixer
• Measuring cups and spoons
• Parchment paper
• Aluminum foil
• Rolling pin
• Steamer with lid

Prep for this Recipe

Before starting, set up your steamer and bring the water to a gentle simmer. Tear or cube the tofu so it blends easily. Measure out all dry ingredients and have your parchment paper and foil ready. This dough comes together superfast once the wet ingredients are added.

How to Make Vegan Seitan Chicken Strips

1. Blend the water, tofu, and miso until smooth and creamy, about a minute.
2. Combine the vital wheat gluten, nutritional yeast, salt, pepper, garlic powder, onion powder, thyme, sage, and red pepper flakes.
3. Stir well, to ensure everything is evenly distributed before adding the liquid.
4. Pour the blended water and tofu mixture into the dry ingredients. Stir until a thick dough forms.
5. Knead the mixture for several minutes … either by hand or with a dough hook … until the dough feels elastic and slightly springy.
6. Place the dough onto a sheet of parchment paper and roll it out to about ¼-inch thickness. Keeping the dough inside the parchment, roll it up tightly into a log.
7. Wrap the entire parchment-rolled log snugly in aluminum foil.
8. Place the wrapped log into a heated steamer. Cover and steam for 1 hour, maintaining steady steam throughout.
9. Remove from the steamer and let cool at room temperature. Once cool, refrigerate for several hours or overnight to fully firm up. Slice into strips
10. Unwrap the chilled log and slice or tear into strips of your desired size.
11. You now have about 2 pounds of vegan chicken strips ready to use or freeze.

Yield: 12 serving

Vegan Chicken Strips RECIPE

5.0 Stars (1 Review)

Print

These Vegan Chicken Strips look, cook, and slice like frozen plant-based strips, minus the cost. Made from seitan and a tofu base, they chill, cut, and freeze beautifully. One batch makes about two pounds.

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 6 hours

Total Time 7 hours 10 minutes

Ingredients

• 2 cups vital wheat gluten ($2.60)
• 1/4 cup nutritional yeast ($1.10)
• 2 teaspoons salt ($0.03)
• 1 teaspoon black pepper ($0.06)
• 1 teaspoon garlic powder ($0.07)
• 1 tablespoon onion powder ($0.04)
• 2 tablespoons miso paste ($0.30)
• 1/2 teaspoon dried thyme ($0.04)
• 1/2 teaspoon dried sage ($0.05)
• Pinch red pepper flakes ($0.01)
• 1 1/2 cups water ($0.00)
• 1/2 block tofu / 7–8 oz ($1.40)

Instructions

1. Blend tofu, water, and miso until smooth.

2. Mix all dry ingredients in a large bowl.

3. Add blended mixture and knead into a firm dough.

4. Roll dough to ¼-inch thick on parchment.

5. Roll into a log, wrap in parchment and foil. ]]

6. Steam for 1 hour.

7. Cool completely, then refrigerate for several hours or overnight.

8. Slice into strips and use or freeze.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, Onyx, SM-50BK, Manual
• 
  Vitamix Explorian E310 Blender, Professional-Grade Kitchen Blender for Smoothies, Soups, Juices and More, 10-Speed, Stainless Steel Blades, Self-Cleaning Kitchen Appliance, 48 Oz Container, Slate
• 
  Magic Bullet® Combo Blender, 600W, 48oz Pitcher, 16oz Cup with To-Go Lid, Easy Cleaning, Cross Blade, for Smoothies, Sauces, Shakes, Salsa, Hot Blends, Silver, MBF50200
• 
  Ganiza Smoothie Blender, 900W Blenders for Shakes and Smoothies, 15-Piece Personal Blender and Grinder Combo for Kitchen, Smoothies Maker with 4 BPA-Free Portable Cup, Nutritious Recipe
• 
  Unbleached 15 x 200 ft Parchment Baking Paper Roll - 250 Sq.Ft for Baking, Cooking, Grilling, Air Fryer and Steaming

One Last Bite

These vegan chicken strips prove that homemade seitan can be easier, cheaper, and cleaner-label than store-bought frozen options. They batch-cook, chill, slice, and freeze like a dream, giving you high protein, endless flavor potential, and total control of ingredients. A make-once staple for weeknights, sauces, breading, and meal prep. Your freezer just met its new favorite.

Lisa Viger Gotte

Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.