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.
I have cooked seitan enough to know this recipe rocks. You guys need an InstantPot. Can steam seitan in that. Have you tried it? Takes less time, and when it’s hot out, no oven has to be turned on.
Ahh, we haven’t definitely could to try that!
What are your instructions on the insta pot? Thanks!
“Yum!” I printed out this recipe and. at the top of the page, that’s what I wrote: “Yum!” Great taste and easy to make. That’s the combination I need to keep going back to a recipe over and over again. I’ve made this twice so far and it was even better the 2nd time. I confess, I don’t make the BBQ sauce because, for now, I’m cutting calories. I use G Hughes (black-owned) Sugar-Free, homemade BBQ Sauce instead. When I make this for company, however, I will certainly follow your sauce recipe ’cause it looks reeealllly good!
This (and your “The Best High Protein Vegan Burgers” recipe are staples in my house. In fact, I’m about to make some o’ those burgers today! Thank you again for making veganism that much more fun!
OMG ! You guys, this is amazing!
Thank you so much for sharing.
I can’t seem to post my picture, too bad😕
Glad that you enjoyed it!
Could you convert the cups to mils please? US and UK cups are very different so I’m never sure how much to use. Thanks
We hope to have that update in the near future!
236.588 mls in one US cup, to be precise. I usually count 250 mls to be close enough for most things.
1 ½ US tablespoon = 22 ml
1 ⅓ US tablespoons = 20 ml
1 US tablespoon = 15 ml
2 US teaspoons = 10 ml
1 US teaspoon = 5 ml
¾ US teaspoon = 3.7 ml
½ US teaspoon = 2.5 ml
⅓ US teaspoon = 1.64 ml
¼ US teaspoon = 1.23 ml
⅛ US teaspoon = .61 ml
CUPS:
2 US cups = 473 ml
1 ¾ US cups = 414 ml
1 ½ US cups = 355 ml
1 US cup = 237 ml
½ US cup = 118 ml
⅓ US cup = 80 ml
¼ US cup = 60 ml
⅕ US cup = 47 ml
⅙ US cup = 39 ml
⅛ US cup = 30 ml
Hope this helps! Happy cooking! I can’t wait to try it, either!! 😋
Thanks for sharing that – we haven’t verified this, but did update your other note that came through for you.
Hello! Made this vegan recipe for the first time. I’m please with my results. 💗💚
So happy you loved it
I don’t have chickpea flour, can I use all purpose?
Yes
I’ve always been intimidated by seitan but when I saw the youtube video for this recipe I had to try it. You guys make everything so easy to follow. I made these last night and they were amazing!! My husband said these are definitely a new staple for summer grilling. I can’t wait to make it again to share with family and friends!
So excited to hear that! Thanks for trusting us to make a good recipe. Glad it was a hit for your household!
Thank you for taking the time to leave a review, we really appreciate it!
Made this tonight and it was s hit. The recipe and instructions are clear and easy to follow. Very flavorful and the texture is really good. My husband and brother said it’s more like steak than chicken but they enjoyed it very much.
Thank you guys for always sharing amazing recipes!
We’re so happy to hear that! Thank you for leaving a review and giving feedback!