I have struggled with seitan for some time. I tried the WTF method a couple of times with limited success so recently bought a massive bag of vital wheat gluten which has allowed me to explore taste and consistency. So far I have had some real success with meat-free doner kebab, brisket and now chicken bits. 

This recipe is courtesy of Maya Leinenback from Fit Green Mind, who is a genius at delivering recipes in minutes over Instagram. I have made some small alterations so if you want to see the original, take a look here.

I made 6 substantial chickless bits (2 each), but took onboard the feedback that these would probably be better if they were thinner, so perhaps next time I’ll make 8.


Step 1: Put all of the following into a blender and blend for around 3 minutes.

  • 180g firm tofu
  • 1 Cup vital wheat gluten
  • 2/3 Cup chickpea flour
  • 1 Tbsp white miso paste
  • 1 tsp salt
  • 1/2 Cup water

Step 2: Break into 8 equal parts and simmer in veg stock for 15 minutes 

Step 3: Make the marinade below. Dry the chickless bits and marinade for 30 minutes

  • 2 Tbsp oil
  • 1 each dark soy sauce and maple syrup
  • 1 tsp garlic granules
  • 1 Tbsp Chili Sauce
  • 1 Tsp ground cumin, ground coriander
  • 1/2 Tsp turmeric

Step 4: Fry until they’re lookin’ good!! (about 10 minutes on medium heat)