By skyforbes 
Whether you’re looking for a plant-based alternative that’s budget-friendly or you’re just short on time, this recipe has you covered. The main ingredients? Vital wheat gluten and tofu.
I first discovered this recipe during a weekend experiment when I realized I had nothing but pantry staples and a block of tofu left in my fridge. Skeptical but curious, I gave it a shot, and what emerged was a game-changer.
The trick lies in kneading the mixture just enough to develop the gluten strands, creating that unbeatable meat-like texture. The best part? This recipe is endlessly adaptable. Want a smoky flavor? Add liquid smoke. Prefer a zesty kick? A sprinkle of paprika and garlic powder will do wonders.
Pair it with a refreshing Italian Tomato Salad for a burst of acidity or enjoy it alongside a chilled Cranberry Pineapple Punch for a fruity, tangy finish that balances every bite.
With the rise of plant-based eating, recipes like this are gaining popularity for their simplicity and ingenuity. Studies even show that incorporating more vegan meals can reduce your carbon footprint, making this dish not just a treat for your taste buds but also a win for the planet.
This recipe is proof that less really can be more.
Why This Is My Go-To Recipe?
- Effortless yet impressive: I love how easy it is to whip this up on a busy weekday, and the result always surprises everyone with its authentic texture.
- Perfect for meal prep: Make a big batch, slice it, and freeze it. It’s a lifesaver for quick lunches or dinners.
- Customizable to no end: From teriyaki to barbecue, this recipe takes on any flavor profile beautifully, making it a staple in my kitchen.
- A guilt-free indulgence: Knowing that it’s plant-based and planet-friendly makes every bite even more enjoyable.
- A family favorite: Even my non-vegan friends and family can’t believe how close it tastes to the real thing!
Wow, I honestly didn’t expect much from just two ingredients, but this turned out so good! The texture is super close to real chicken and it soaked up the sauce I used perfectly. I’m not even fully vegan and I’ll still be making this again. Thanks for keeping it simple and tasty!
Jessica
2-Ingredient Vegan Chicken Recipe
This 2-ingredient vegan chicken is a simple and versatile recipe made from just flour and water. With a bit of kneading and simmering, it transforms into a chewy, protein-rich base perfect for adding to any dish.
Equipment
- Medium pot
- Scissors or a knife
- Strainer
- Mixer with a dough hook
- Large bowl
Ingredients
Vegan chicken
- 1¾ cup water
- 4 cups all-purpose flour
Vegetable broth simmer
- 2 tbsp soy sauce
- 6 cups vegetable broth
- 1 tsp garlic powder
- 2 tsp onion powder
Instructions
Step 1: Mix flour and water in a large bowl to form a shaggy dough.
Step 2: Knead on a clean surface for 8–10 minutes, adding flour if sticky.
Step 3: Rest the dough in water for 1–2 hours.
Step 4: Squeeze and rinse the dough underwater repeatedly, discarding starchy water after the first few washes, until it becomes elastic and beige.
Step 5: Shape the dough into a braid, knot it, and simmer in seasoned broth for 1 hour, flipping halfway.
Step 6: Cool the dough in the broth, shred with forks, and use as desired.
Step 7: Store leftovers in broth for up to 7 days or freeze for later.
2 Ingredient Vegan Chicken Recipe
This 2-ingredient vegan chicken is a simple and versatile recipe made from just flour and water. With a bit of kneading and simmering, it transforms into a chewy, protein-rich base perfect for adding to any dish.
-
Medium pot
-
Scissors or knife
-
Strainer
-
Mixer with dough hook
-
Large bowl
Vegan chicken
- 1¾ cup water
- 4 cups all-purpose flour
Vegetable broth simmer
- 2 tbsp soy sauce
- 6 cups vegetable broth
- 1 tsp garlic powder
- 2 tsp onion powder
-
Mix flour and water in a large bowl to form a shaggy dough.
-
Knead on a clean surface for 8–10 minutes, adding flour if sticky.
-
Rest the dough in water for 1–2 hours.
-
Squeeze and rinse the dough underwater repeatedly, discarding starchy water after the first few washes, until it becomes elastic and beige.
-
Shape the dough into a braid, knot it, and simmer in seasoned broth for 1 hour, flipping halfway.
-
Cool the dough in the broth, shred with forks, and use as desired.
-
Store leftovers in broth for up to 7 days or freeze for later.
- Save the first few batches of starchy water for other recipes.
- Simmer the dough gently to maintain texture.
- Store shredded vegan chicken in broth for better flavor
| Nutrition | Value |
| Calories | 222kcal |
| Carbohydrates | 8g |
| Fibre | 1g |
| Fat | 1g |
| Protein | 45g |
Variations That Will Help You Customize Your Dish!
- Spice it up: Add spices like smoked paprika, cayenne, or turmeric to the broth for a bold flavor twist
- Herbal infusion: Simmer with fresh herbs like rosemary, thyme, or bay leaves for an earthy, aromatic touch.
- Gluten-free option: Use gluten-free flour alternatives and binding agents, but note that the texture may differ.
- Sweet and savory: Incorporate a touch of maple syrup or brown sugar in the broth for a sweet-savory balance.
- Asian-inspired: Add soy sauce, ginger, and star anise to the simmering broth for a rich umami profile.
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