2 Ingredient Vegan Chicken Recipe: 24g Protein Powerhouse

Name: 2 Ingredient Vegan Chicken Recipe: 24g Protein Powerhouse
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 cup vital wheat gluten; 1 cup vegetable broth

Author: Tessa

Published: July 26, 2025

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Let me tell you about my absolute lifesaver on crazy weeknights – this ridiculously easy 2 Ingredient Vegan Chicken Recipe! I swear, when I first stumbled upon this method using just vital wheat gluten and vegetable broth, I nearly fell over. Could something so simple really work? Turns out, YES! After years of experimenting with complicated plant-based proteins, this became my go-to when I need quick, protein-packed meals without fuss.

What makes this recipe magic is how versatile it is – shape it into nuggets for the kids, slice it thin for sandwiches, or tear it into shreds for tacos. The texture is shockingly chicken-like, and the best part? No weird ingredients or hours in the kitchen. Last Tuesday, I whipped up a batch in under 40 minutes while helping with homework AND folding laundry (okay, maybe the laundry didn’t get folded). That’s the beauty of this recipe – it fits into real life beautifully while delivering 24g of protein per serving. Vegan cooking doesn’t get much simpler or more satisfying than this!

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Why You’ll Love This 2 Ingredient Vegan Chicken Recipe

This recipe has saved my weeknight dinners more times than I can count – here’s why it’ll become your kitchen MVP too:

Foolproof simplicity: Just mix, knead, and steam – no fancy techniques required
Protein powerhouse: Packed with 24g of plant-based protein per serving
Wallet-friendly: Costs about 1/3 of store-bought vegan chicken
Shape-shifter: Make nuggets, cutlets, or shreds for any meal

Quick and Easy

From bowl to table in 40 minutes flat! The minimal hands-on time means you can prep this while your rice cooks or salad chops itself (okay, maybe not that last part). Perfect for those “what’s for dinner?!” panic moments.

Budget-Friendly Protein

At roughly $0.50 per serving compared to $4-6 for premade vegan chicken, this recipe lets you stock your freezer without breaking the bank. I always keep vital wheat gluten in my pantry now – it’s cheaper than protein powders and way more versatile!

Ingredients for 2 Ingredient Vegan Chicken

Okay, here’s where things get almost-too-simple – you literally just need two things to make this magic happen. But let me walk you through exactly what to grab, because getting these right makes all the difference in texture and flavor.

1 cup vital wheat gluten (120g): NOT regular flour! This high-protein wheat protein is the magic behind that meaty texture. I buy Bob’s Red Mill brand because it’s consistently good, but any brand works. Just make sure the package says “vital wheat gluten” – no substitutes here!
1 cup vegetable broth (240ml): Go for low-sodium so you control the salt level. I prefer Better Than Bouillon paste mixed with water for maximum flavor. Pro tip: Warm your broth slightly (not hot!) before mixing – it helps the gluten develop better.

That’s seriously it. No eggs, no weird binders, no laundry list of ingredients. Just these two pantry staples combined the right way create something magical. Though if you’re feeling fancy, I’ll show you some easy flavor boosters later – but first, let’s master the basic perfection of this 2-ingredient wonder!

How to Make 2 Ingredient Vegan Chicken

Ready to transform those two simple ingredients into something magical? Here’s my foolproof method that never lets me down. The process is almost meditative once you get the hang of it!

Mixing and Kneading

First, grab a large mixing bowl and dump in your vital wheat gluten. Pour the vegetable broth in gradually while stirring with a fork. At first, it’ll look like a shaggy mess – that’s perfect! Once combined, ditch the fork and use your hands.

Now the fun part – kneading for 5 full minutes (I time it!). The dough will transform from scrappy to smooth and elastic. You’ll feel it tighten up like a muscle. If it sticks to your hands, dust them lightly with more gluten. The goal? A firm but pliable dough that springs back when poked.

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Shaping and Cooking

Divide your dough into 4 equal pieces – I like to weigh them for even cooking. Now get creative with shapes! For chicken-like cutlets, flatten between your palms to 1/2-inch thickness. Want strips? Roll into logs then gently stretch. Nugget fans can tear off small pieces.

Set up your steamer with about 2 inches of water (I use a bamboo steamer over a pot). Arrange pieces without crowding – they’ll expand! Steam covered for exactly 30 minutes. No peeking! The gluten needs this uninterrupted heat to develop that perfect chewy-yet-tender texture.

Once steamed, they’re ready to eat as-is or for extra crispiness: Heat a skillet with a drizzle of oil and fry 2-3 minutes per side until golden. The sizzle and smell will have everyone running to the kitchen!

Tips for Perfect 2 Ingredient Vegan Chicken

After making this weekly for years, here are my can’t-miss tips:

Don’t over-knead! Stop at 5 minutes – any longer makes the texture tough.
Broth too thick? Add 1 tbsp water at a time until dough just comes together.
Sticky hands? Lightly dust with vital wheat gluten instead of flour.
For juicier “chicken” let pieces rest 5 minutes after steaming before slicing.
Cutting too soon? They’ll seem rubbery – wait until fully cooled for shredding.

My biggest lesson? Perfect gluten development comes from patience, not force!

Variations for 2 Ingredient Vegan Chicken

Once you’ve mastered the basic recipe, the fun begins – let’s play with flavors and techniques! Here are my favorite ways to jazz up this versatile vegan chicken:

Spice it up: Mix 1 tsp garlic powder + 1/2 tsp smoked paprika into the dry gluten before adding broth. My kids go wild for this “buffalo-style” version!
Herb-infused: Stir 1 tbsp nutritional yeast + 1 tsp poultry seasoning into the broth for that classic “chicken” flavor.
Marinate magic: After steaming, soak pieces in BBQ sauce or teriyaki for 30 minutes, then pan-fry. The gluten absorbs flavors like a dream.
Baked option: Skip steaming and bake shaped pieces at 375°F for 25 minutes (flip halfway) for a firmer texture – perfect for skewers!
Shredded style: Steam whole logs, then use two forks to pull apart into feathery shreds for tacos or salads.

The beauty? You can’t mess it up – each variation brings new delicious possibilities!

Serving Suggestions

This 2-ingredient wonder becomes whatever you need it to be – here’s how I love to serve it up on busy nights:

Classic sandwich: Pile thick slices on toasted sourdough with vegan mayo, crisp lettuce, and tomato. Simple perfection!
Power bowls: Toss shredded pieces over quinoa with roasted veggies and tahini dressing. My go-to lunch prep!
Weeknight stir-fry: Cube and sauté with your favorite sauce and whatever veggies need using up. Dinner in 10!
Crispy nuggets: Kids adore these with ketchup or BBQ dip. I sneak extra nutrition by baking them with a light cornflake crust.
Taco Tuesday twist: Shred and season with taco spices – way cheaper than store-bought vegan chicken alternatives!

The best part? Since the base is so neutral, it happily takes on any cuisine’s flavors. I’ve used it in everything from vegan chicken parm to Thai curries – just adjust your seasonings!

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Storage and Reheating

Here’s the thing about this vegan chicken – it miraculously keeps its amazing texture even after storing! My fridge always has a batch waiting for quick meals. Just follow these simple storage rules:

Refrigerator: Let pieces cool completely, then store in an airtight container with parchment between layers. They’ll stay fresh for 3 days – perfect for meal prep Sundays! I’ve noticed the flavor actually improves after a day as the gluten fully hydrates.

Freezer: For longer storage (up to 2 months), wrap individual pieces tightly in plastic wrap before freezing in bags. Thaw overnight in the fridge when ready to use. Pro tip: Freeze shredded pieces spread on a baking sheet first, then transfer to bags – no clumping!

Reheating magic: My absolute favorite method? Quick pan-frying to revive that crispy exterior. Just heat a non-stick skillet over medium with a tiny bit of oil, add your pieces, and cook 2-3 minutes per side until heated through and golden. For softer texture, microwave covered with a damp paper towel for 30-second bursts. Steaming leftovers for 5 minutes also works beautifully!

Nutritional Information

Let’s talk numbers! One of my favorite things about this 2 Ingredient Vegan Chicken is how it packs a serious protein punch without any of the junk. Here’s the breakdown per serving (about 1/4 of the recipe):

Calories: 120
Protein: 24g (yes, really!)
Carbs: 4g
Fiber: 1g
Fat: Just 1g
Sodium: 200mg (less if you use low-sodium broth!)

Now here’s my nutritionist friend’s favorite part – zero cholesterol and all that protein comes from plants! I love that it keeps us full for hours without that heavy feeling meat sometimes gives.

Important note: Nutritional values are estimates and will vary based on the exact brands of vital wheat gluten and broth you use. I calculate mine using Cronometer with Bob’s Red Mill gluten and homemade low-sodium broth – your numbers might dance around these a bit depending on your ingredients. The beauty? However you slice it (pun intended), you’re getting a crazy amount of clean protein for very few calories!

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Frequently Asked Questions

Over the years, I’ve gotten tons of questions about this magical 2-ingredient vegan chicken. Here are the ones that pop up most often – along with all my hard-earned answers!

Can I freeze the cooked vegan chicken?
Absolutely! In fact, I always keep a batch in my freezer for emergency meals. Just wrap pieces individually in plastic wrap, then toss them in a freezer bag. They’ll keep beautifully for 2 months. Thaw overnight in the fridge before reheating.

Is there any substitute for vital wheat gluten?
Oh how I wish there was! Sadly, no – vital wheat gluten is the magic ingredient that creates that meaty texture. Regular flour, almond flour, or other substitutes just won’t work the same way. Look for it in the baking aisle near flour or order online if your store doesn’t carry it.

Why is my vegan chicken rubbery?
Two likely culprits: Either you over-kneaded the dough (stick to 5 minutes max!) or you cut into it too soon after steaming. Let it cool completely before slicing – I promise the texture transforms as it rests!

Can I bake instead of steam these?
You sure can! Bake at 375°F for 25 minutes, flipping halfway. The texture will be slightly firmer – perfect when you want something sturdier for skewers or kebabs. Just brush with oil first so they don’t dry out.

How do I get more flavor into the basic recipe?
My favorite trick? Use an extra-flavorful broth (I swear by mushroom or “chik’n” style bouillon) or knead in spices before steaming. For serious flavor bombs, marinate after cooking – the gluten soaks up sauces like a dream!