Chicken

This easy, juicy, shreddy vegan chicken is so versatile and perfect to use in all of your favorite chicken recipes. Enjoy! 💚

1. To a food processor (or blender), add:
—3/4 cup canned/cooked chickpeas
—1 cup warm aquafaba or water
—1 tbs vegan chicken seasoning/bullion
—1/8 tsp black pepper
—1/2 tsp granulated garlic
—1/2 tsp onion powder
—1/2 tsp baking powder
—1/4 tsp MSG (optional)

2. Process until all the chickpeas have liquified (about 1-2 min).

3. Add 1 1/4 cup vital wheat gluten and process again until the mixture starts to come together and turns into a taffy-like texture. (You might have to do this in batches if using a blender, or you can knead this by hand for 5-10 min.)

4. Place the mixture on a clean surface and let rest 30 min.

5. Working slowly, form the dough into a long snake-like strand about 1 inch thick. If the dough is too tough after the 30 min, let it rest again so it relaxes more. It should be stretchy and resist tearing as you shape it. Once shaped, let it rest another 30 min.

6. Starting at the center of the strand, fold the dough into knots and then tuck the ends of the strands into the dough creating a round-ish, roast-like shape.

7. Heat some neutral cooking oil in a pan on high and sear the entire outside of the roast so that it is browned all over and has absorbed some of the oil.

8. Fill an instant pot or regular pot with enough vegan chicken stock (you can freeze and re-use this stock for future roasts) to submerge your roast and either slow cook on low (instant pot) or low simmer (on the stove) for one hour.

9. Let the roast come to room temperature and then store in the refrigerator overnight or for 24 hours to let the gluten fully develop.

10. Shred the chicken into bite-size pieces and enjoy!