Vegan Chicken Recipe with Soy Curls

Intro

If you've ever made a vegan "chicken" recipe that tasted like straight-up seitan, or one made from soy curls alone that was too small to actually stand in for a chicken breast, this recipe fixes both problems. It took us over 30 attempts to land on this exact combination, and it's now our go-to base for everything from chicken sandwiches to shredded enchilada filling to crispy "fried" chicken.

Most vegan chicken recipes lean almost entirely on vital wheat gluten (hello, seitan flavor) or rely only on soy curls, which are great but limited in size and shape. This one uses soy curls as the base and just a small amount of vital wheat gluten as a binder — enough to hold everything together and let you mold it into cutlets, breasts, or a big log to pull apart, without tasting like a seitan roast.

It's also a fraction of the cost and processing of store-bought alternatives — our version runs about $0.37/oz, roughly 50% cheaper than the leading vegan chicken products, using pantry staples most plant-based households already have on hand. Here's what you'll need:

Ingredient Notes

• Soy curls — the base of the recipe. Minimally processed, made from whole soybeans, and there's no real substitute here — they're what gives this chicken its shreddable, meaty texture. Cheapest to buy in bulk on Amazon.
• Vital wheat gluten — used in small amount, just as a binder to hold the soy curls together and let you shape them. This is the opposite of most recipes, which use VWG as the main structure (that's what gives them the seitan taste).
• Nutritional yeast — adds a boost of B12 and protein, plus flavor. Technically optional, but we don't recommend skipping it.
• Better Than Bouillon No-Chicken Base — used to rehydrate the soy curls. Vegetable bouillon works as a substitute if that's what you have.

Tips for Success

Always steam the chicken first before cooking it any other way — vital wheat gluten needs time and moisture to fully set, and steaming is what gives this recipe its texture. Skipping straight to baking or pan-searing will leave it underset.

• Wrap pieces in parchment paper before steaming to hold their shape.
• Steam small pieces for about 15 minutes, breast-sized pieces for about 20, and a full log for 30–40 minutes, flipping halfway through.
• Let it cool before using in a dish — it firms up as it cools.
• This chicken can dry out fast, so keep any post-steam cooking (pan-searing, air frying, baking) to about 2 minutes per side.

Storage

Store in an airtight container in the fridge for up to 5 days, before or after steaming. To freeze, steam first, then store in a freezer-safe container for up to 6 months. Thaw in the fridge for 24 hours before reheating using whatever method you like — we're partial to the air fryer.

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