2-Ingredient Vegan Chicken

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Created on September 15th, 2025 at 04:45 pm

Chewy, savory, plant-based magic

If you’re looking for a game-changing plant-based protein, this 2-ingredient vegan chicken is going to blow your mind. Made with just flour and water, this simple technique transforms humble pantry staples into a chewy, juicy meat substitute that’s perfect for any meal. Whether you’re meal prepping for the week or just need a quick vegan protein, this recipe is incredibly versatile, budget-friendly, and easy to customize with your favorite seasonings. Perfect for stir-fries, wraps, tacos, or hearty stews. Minimal ingredients, maximum magic. ✨

🌟 Why You’ll Love This Recipe

You only need flour, water, and a little patience to create a high-protein, meat-like texture without any animal products or store-bought substitutes. This vegan chicken recipe is perfect for budget-conscious cooks, families experimenting with meatless meals, or anyone looking to cut back on processed foods. It’s a blank canvas for any flavor profile — Italian, Asian, BBQ, you name it — and it stores beautifully for quick dinners all week long. Plus, cleanup is a breeze and the hands-on time is surprisingly low!

⏱️ Time Breakdown

Prep Time: 40 minutes
Cook Time: 1 hour
Rest Time: 2 hours
Total Time: 3 hours 40 minutes
Servings: 4 people

📝 Ingredients List

Vegan Chicken Dough:

4 cups all-purpose flour
1¾ cups water

Simmering Broth:

6 cups vegetable broth
2 tbsp soy sauce
1 tsp garlic powder
2 tsp onion powder

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

Large bowl
Mixer with dough hook (or your hands)
Strainer
Medium pot
Sharp knife or scissors
Measuring cups & spoons

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

Mix the dough
In a large bowl, combine flour and water to form a shaggy dough. 💧
Knead it out
Knead on a clean surface for 8–10 minutes until smooth and elastic. Add extra flour if it’s sticky.
Let it rest
Place the dough in a bowl of water and let it rest for 1–2 hours. This softens the gluten.
Wash the dough
Rinse the dough under water, squeezing and stretching. Discard starchy water and repeat until water runs mostly clear. Dough should feel stretchy and beige.
Shape your “chicken”
Braid or knot the dough tightly to create layers, then gently tie it to help lock in the texture.
Simmer in broth
In a medium pot, bring broth, soy sauce, garlic, and onion powder to a simmer. Add dough and simmer for 1 hour, flipping halfway. 🍲
Cool and shred
Let it cool in the broth, then shred with two forks. Use in your favorite dish or save for later!

💡 Pro Tips

Storage: Store shredded vegan chicken in broth in the fridge for up to 7 days or freeze for up to 2 months.
Flavor Twist: Add herbs, curry powder, or smoked paprika to the simmering broth for extra depth.
Serving Ideas: Use it in tacos, wraps, stir-fries, soups, or BBQ sandwiches.
Meal Prep Tip: Double the recipe and freeze half for quick dinners anytime.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	222	12g	38g	2g	2g	1g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.