Ever find yourself staring into the pantry around 5 p.m., willing a dinner miracle to appear? You’re not alone. What if I told you that a satisfying, protein-packed, and incredibly versatile vegan “chicken” is hiding in there, made with just two pantry staples? No, really. This 2 Ingredient Vegan Chicken Recipe is my go-to for everything from quick weeknight stir-fries to Sunday meal prep sandwiches. It’s a game-changer for anyone looking for easy, no-fuss vegan dinner ideas. So good.
Top Reasons To Make It
This recipe is the definition of a kitchen win. First, it’s incredibly simple. We’re talking two ingredients and about ten minutes of hands-on time. Second, it’s a fantastic, soy-free base for all your favorite flavors. It soaks up marinades and spices like a dream, making it perfect for all your plant based recipe cravings. And finally, it’s made from canned goods, which means it’s accessible, affordable, and has a long shelf life. It’s one of those vegan canned food recipes that truly delivers on taste and convenience.
Ingredients
The beauty here is in the simplicity. You only need two things to create the base for this amazing vegan chicken. (Exact measurements are in the recipe card below!). Canned jackfruit (in brine or water): This is our star. It provides the perfect shreddable, meaty texture that makes this so versatile for vegan lunch meat recipes or hearty dinners. Vital wheat gluten: This is our magic binder. It transforms the shredded jackfruit into a firm, sliceable, and chewy dough that holds together beautifully, creating those perfect shreds.
Instructions
- Drain and thoroughly rinse the canned jackfruit. Use your hands to squeeze out as much excess liquid as possible. This step is key for the right texture!
- Add the drained jackfruit to a food processor. Pulse several times until it’s broken down into a stringy, shredded consistency that resembles pulled pork or chicken.
- Transfer the shredded jackfruit to a mixing bowl. Sprinkle the vital wheat gluten evenly over the top.
- Use your hands to knead and work the gluten into the jackfruit. You’ll work it for about 2-3 minutes until a cohesive, slightly elastic dough ball forms.
- Divide the dough into four equal portions. Shape each portion into a log or cutlet shape, whatever you prefer for your final dish.
- Now, cook your vegan chicken. You can steam the logs for 20 minutes for a deli-meat style result, pan-fry them in a bit of oil for 4-5 minutes per side until golden, or air fry at 375°F for 10-12 minutes, flipping halfway.
- Once cooked, let it rest for a few minutes. Then, you can shred it, slice it, chop it, and use it anywhere you’d use chicken!
Variations & Substitutions
The fun begins once you have your base. For a smoky BBQ version, shred the cooked chicken and toss it with your favorite sauce before baking for 10 minutes at 400°F. Craving fajitas? Slice it into strips and sauté with bell peppers and a bold fajita seasoning blend. If you need this to be one of your no gluten vegan recipes, you can substitute the vital wheat gluten with a gluten-free flour blend, though the texture will be more tender and less chewy. For other flavors, mix spices like smoked paprika, onion powder, or nutritional yeast directly into the dough while kneading.
Tips For Success
Really squeeze that jackfruit dry. The less water, the better the dough will bind. Don’t skip the kneading! This develops the gluten and gives it that perfect, satisfying chew. If steaming, wrap the logs loosely in parchment paper to prevent them from getting soggy. Let the cooked chicken rest before slicing or shredding; it firms up perfectly. And my honest opinion? A little liquid smoke in the dough takes this from great to absolutely incredible. Seriously.
Plant Based Cooking Techniques
This recipe uses a simple technique called gluten development, which is common in seitan-making. Working the vital wheat gluten creates a protein network that gives plant-based meats their characteristic chew. It’s a fantastic method to have in your back pocket for vegan meal planning, as you can make a big batch of this base and flavor it differently throughout the week. Understanding how to build flavor with spices, marinades, and cooking methods is what turns simple ingredients into soulful, comforting meals.
Storage & Reheating
Store your cooked vegan chicken in an airtight container in the fridge for up to 5 days. It’s also freezer-friendly; wrap it well and freeze for up to 3 months. Thaw in the refrigerator overnight before using. The best way to reheat is in a skillet with a tiny bit of oil or broth over medium heat until warmed through. This helps it retain its texture better than microwaving, which can sometimes make it a bit rubbery.
Frequently Asked Questions
- Can I make this without a food processor? Absolutely. You can shred the drained jackfruit using two forks. It takes a bit more elbow grease, but it works perfectly.
- Is this recipe soy-free? Yes! This is a fantastic no soy vegan recipe, making it great for those with allergies or sensitivities.
- My dough feels dry. What should I do? If it’s not sticking together, add a teaspoon of water or vegetable broth at a time until it comes together.
- Where can I use this vegan chicken? Everywhere! Use it on salads, in sandwiches, tacos, stir-fries, pot pies, or served alongside mashed potatoes. It’s one of the most versatile vegan dinner ideas you’ll try.
2 Ingredient Vegan Chicken Recipe You Won’t Believe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This 2-Ingredient Vegan Chicken recipe is a plant-based game-changer. Using just jackfruit and vital wheat gluten, you get shreddable, chewy vegan meat that’s perfect for everything from wraps to stir-fries. Quick, versatile, and packed with protein!
Ingredients
▢ 2 (14 oz) cans jackfruit in brine or water, drained and rinsed
▢ ¾ cup vital wheat gluten
Instructions
1. Drain and rinse the canned jackfruit thoroughly. Squeeze out excess moisture using your hands or a clean towel.
2. Add the jackfruit to a food processor. Pulse a few times until it reaches a stringy, pulled texture.
3. Transfer to a mixing bowl and sprinkle with vital wheat gluten.
4. Use your hands to knead the mixture for 2–3 minutes until a cohesive, elastic dough forms.
5. Divide into 4 portions. Shape each into a log or cutlet.
6. Choose your cooking method:
7. – Steam for 20 minutes for a deli-style vegan chicken.
8. – Pan-fry in oil for 4–5 minutes per side until golden.
9. – Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
10. Let rest a few minutes before slicing, shredding, or serving as desired.
Notes
For extra flavor, marinate the shaped vegan chicken before cooking.
Use in sandwiches, tacos, stir-fries, pasta dishes, or salads.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegan Mains
- Method: Steamed / Pan-Fried / Air-Fried
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cutlet
- Calories: 150
- Sugar: 0g
- Sodium: 220mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 0mg
