Vegan Chicken Fillets

  • 170g of vital wheat gluten
  • 170g silken tofu
  • 2 tbsp water
  • 1 tbsp of garlic powder
  • 2 tbsp nutritional yeast
  • 1 tsp dried sage
  • 1/2 tsp salt
  • 1 tsp of vegan chicken seasoning
  • 1 tsp vegetable or vegan chicken bouillon powder (or 1 stock cube)


Jamaican Jerk Marinade

  • 3/4 cup BBQ sauce
  • 1 tsp Jerk seasoning
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp soya sauce
  • 1 tsp all spice
  • 1 tsp soya sauce
  • 1 tbsp maple syrup
  • 1 squirt of fresh lime


  1. Add tofu, water and herbs/spices to the food processor and blend until smooth. Add the vital wheat gluten and pulse until a dough is formed.
  2. Turn dough out onto a surfave that has been lightly floured with vital wheat gluten flour, this reduced stickiness.
  3. Don’t knead the mix, it will make it too fibrous and tough. Roll out the mix with a rolling pin and cut the dough into strips or cutlets. This recipe makes 6 nice sized cutelets (remeber they expand when steamed)
  4. Lightly oil a steaming pan and place vegan chicken cutlets in the baskets. If they are touching one another, lightly oil the cutlets to prevent sticking.
  5. Steam on a low heat for approx. 30 mins – flipping half way through.
  6. Remove from pan and place on a cold plate or in the firdge to cool down. They are now a well formed, firm vegan chicken fillet.
  7. For the Jerk Sauce Marinade – mix all of the ingredients together until a beautiful jerk sauce is formed.
  8. Coat each indivual piece of seitan with the jerk marinade, ready for the BBQ
  9. Put the BBQ on a medium heat and begin charring the seitan chicken until golden. If you do not have a bbq, you can also do this on a gridle pan, or underneath a traditional grill until golden, turn regulary.
  10. Serve warm or cold. The jerk seitan chicken can be served with rice and peas, added to salads or main meals too!