This delicious vegan bbq seitan chicken recipe is made with our delicious homemade vegan bbq sauce for a finger licking good meal on the grill!
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There’s no real summer without throwing on some BBQ and we are going all in this summer with this easy and delicious vegan bbq seitan chicken recipe.
This seitan is so flavorful that you are going to be blown away.
We pair a quick and easy seitan recipe with our homemade vegan BBQ sauce that is going to have you literally licking your fingers.
But also, if you only want grilled chicken, there’s no need to worry about the BBQ sauce. The choice is totally yours.
What are the ingredients for Vegan BBQ Seitan Chicken?
Full ingredient amounts listed in the printable recipe card below.
For the seitan:
- Vital wheat gluten
- chickpea flour
- smoked paprika
- garlic powder
- onion powder
- chili powder
- brown sugar
- salt
- dried thyme
- pepper
- vegetable broth
- olive oil
- vegan Worcestershire sauce
- liquid smoke
- Vegan better than boullion
- Red wine vinegar
For the BBQ Sauce:
- brown sugar
- apple cider vinegar
- ketchup
- garlic
- onion powder
- vegan Worcestershire sauce
- paprika
- chili powder
- black pepper
- salt
- maple syrup
- liquid smoke
- lemon juice
- olive oil
Where do I buy vital wheat gluten or chickpea flour?
Both of these ingredients are available in most supermarkets at this point.
However, you can also order off Amazon for both.
*Vital Wheat Gluten: https://amzn.to/2ALvOF4
*Chickpea Flour: https://amzn.to/2IE5XCr
Do I have to use BBQ sauce?
Nope!
If you just want grilled chicken without it being BBQ chicken, that’s fine. Just don’t make or add the sauce and repeat with the remaining steps.
Can I prep this ahead?
You have a few options.
- You can steam the seitan and then let it cool and store in the fridge for 1-2 days before grilling.
- You can make the whole recipe through grilling and then let it cool and store in the fridge. Eat within 3-5 days.
Either way, this recipe is great for those of you who meal plan/meal prep and want to have recipes ahead of time.
Can I make this top 8 allergen free?
As the recipe is written, there is soy and wheat in the recipe.
The vital wheat gluten is critical to the texture so unfortunately this cannot be wheat free.
As far as the soy, I haven’t yet found a vegan version that you can buy that doesn’t contain soy; however, you could make your own homemade worcestershire sauce, like this one, and replace the soy sauce with a no soy soy free sauce.
Pin this vegan BBQ Seitan Chicken for later:
🥳 Get the Full Recipe
BBQ Seitan Chicken
Ingredients
Dry Ingredients
- 1 ¾ cups vital wheat gluten
- ¼ cup chickpea flour
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
Wet Ingredients
- 1 ½ cups vegetable broth
- 2 tablespoon vegan Better than Bouillion
- 1 ½ tablespoon olive oil
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon liquid smoke
- 1 teaspoon red wine vinegar
Vegan BBQ Sauce
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 cup ketchup (use low sodium to reduce sodium)
- ⅓ cup brown sugar
- ¼ cup apple cider vinegar
- ¼ cup vegan Worcestershire sauce
- 2 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- ½ tsp salt
Instructions
- In a large bowl whisk the all the dry ingredients.
- In another separate bowl, whisk together all the wet ingredients.
- Pour the wet mixture into dry bowl and mix until a ball forms.
- Turn onto your surface and knead for 3 to 5 minutes until all is mixed thoroughly and the dough has an elastic texture.
- Press mixture out with hands into about a ½ inch thick slab
- Begin cutting pieces off to preferred size.*We try to do 6 even pieces.
- Optional: Let set for 10 minutes to let flavors come together.
- Steam in the oven at 375 degrees F for about 25 – 30 mins.*We place water in the bottom of a large pan and place a baking rack inside. Then place the seitan on the rack and cover the whole thing with foil.
- Remove and let cool 10 mins and move to the grill. Optional: Let cool completely and store in air tight container in the fridge and grill within 1-2 days.
- Heat grill to approximately 400 degrees F.
- Add bbq sauce on both sides.
- Cook 3-5 mins on each side.
- Remove from heat and serve.
- Brush with more BBQ sauce if desired.
For BBQ sauce (make while steaming seitan)
- Heat oil in a sauce pan. Add minced garlic and saute for just a minute, careful not to burn.
- Add everything else into your pan at once. Stir carefully and bring to a boil.
- At this point, your sauce could be done. **We do like to lower the heat, cover, and let it simmer for another 10-15 minutes. It gets a little thicker and allows the flavors to really develop.
- Remove from heat and serve or let cool and store in air tight container in the fridge.
❤️🇨🇦
🙂
Hello, so the Better than Bouillon is in addition to the veg broth? Thanks!
Yes 🙂
I just came across your channel and I am so excited to try this recipe today!
It looks soooo good!
Question: Can you freeze these? And if so, is it better to freeze after the steam or after the final cook?
Yes! After the final
Really want to try this out! Just wonder if you could get the same results by steaming it in a pan with a lid on?
We haven’t tried that method
Just this for dinner tonight. Definitely worth the fort. Easy step and it was oh so delicious. Just found your site and can’t wait to make more.
So happy that you enjoy it! Can’t wait to see what else you try
If I don’t have red wine vinegar, are there any other options? I can’t wait to try this out on the grill! You both are amazing!!
just use apple cider vinegar there too!
5 stars for your blog. Love you guys. Will get back to you when I actually make this.
thanks Deb!
I haven’t tried this recipe yet, but just out of general curiosity, could the fat be omitted out of seitan recipes? What purpose does it serve?
Thank you 😊
Fat is typically used to tenderize the ingredients, especially with the high gluten ratio. It doesn’t seem like a lot, but it helps to not form tough pieces/be more juicy. You probably could omit it but the end result may be a little more tough. Hope that helps.
Do you *have* to grill it? Or can I, after steaming, coat it in the sauce and eat as it is? Or can I fry it instead?
I also made this exactly as the recipe said and it was DELICIOUS. Now I just wanna play around with it haha
You can pan fry it as well The temp needs to be at least 165F before eating.