2 Ingredients Vegan Chicken Recipe

There’s something magical about a recipe that takes just two ingredients yet delivers flavor and texture that rivals your favorite restaurant dishes.

This Vegan Chicken recipe is a testament to the art of simplicity, and it’s been making waves for good reason.

The best part? This recipe is endlessly adaptable. Want a smoky flavor? Add liquid smoke. Prefer a zesty kick? A sprinkle of paprika and garlic powder will do wonders.

Pair it with a refreshing Italian Tomato Salad for a burst of acidity or enjoy it alongside a chilled Cranberry Pineapple Punch for a fruity, tangy finish that balances every bite.

Behind the Recipe

This recipe is based on a traditional washed flour method that creates a wheat based protein by removing starch and leaving behind gluten.

Once cooked in a flavorful broth, the texture becomes firm and slightly fibrous, making it ideal for slicing or shredding.

Why This Is My Go-To Recipe?

• I love how easy it is to whip this up on a busy weekday, and the result always surprises everyone with its authentic texture.
• Make a big batch, slice it, and freeze it. It’s a lifesaver for quick lunches or dinners.
• From teriyaki to barbecue, this recipe takes on any flavor profile beautifully, making it a staple in my kitchen.
• Knowing that it’s plant-based and planet-friendly makes every bite even more enjoyable.
• Even my non-vegan friends and family can’t believe how close it tastes to the real thing!

Wow, I honestly didn’t expect much from just two ingredients, but this turned out so good! The texture is super close to real chicken and it soaked up the sauce I used perfectly. I’m not even fully vegan and I’ll still be making this again. Thanks for keeping it simple and tasty!

Jessica

Recipe Origin or Trivia

Wheat based meat alternatives have been made for centuries, especially in East Asian cuisines where similar techniques were used to create mock meats for Buddhist cooking.

Modern versions of this method have gained popularity online due to their simplicity and affordability.

Despite being called “two-ingredient,” the real transformation happens during the simmering stage, where seasoning brings the final flavor to life.

Chef’s Pro Tips for Perfect Results

1. Knead the dough well before rinsing for better texture.
2. Rinse slowly and gently to avoid tearing the gluten.
3. Simmer, don’t boil — aggressive boiling can toughen it.
4. Let it cool slightly before slicing for cleaner cuts.
5. Season the broth generously for the best flavor.

Kitchen Tools You’ll Need

1. Medium pot
2. Scissors or a knife
3. Strainer
4. Mixer with a dough hook
5. Large bowl

Ingredients in This Recipe

Vegan chicken

• 1¾ cup water
• 4 cups all-purpose flour

Vegetable broth simmer 

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

Ingredient Substitutions

• All-purpose flour: Bread flour for a chewier texture.
• Soy sauce: Tamari or coconut aminos.
• Vegetable broth: Water + extra seasoning if needed.
• Garlic powder: Fresh garlic (smashed) if preferred.

Ingredient Spotlight

All-Purpose Flour:
Once washed, the flour transforms into a stretchy, protein-rich base that mimics the texture of meat without additives.

Vegetable Broth:
This is where flavor develops. A well-seasoned broth makes all the difference in the final taste.

Instructions for Making This Recipe

Step 1: Mix flour and water in a large bowl to form a shaggy dough.

Step 2: Knead on a clean surface for 8–10 minutes, adding flour if sticky.

Step 3: Rest the dough in water for 1–2 hours.

Step 4: Squeeze and rinse the dough underwater repeatedly, discarding starchy water after the first few washes, until it becomes elastic and beige.

Step 5: Shape the dough into a braid, knot it, and simmer in seasoned broth for 1 hour, flipping halfway.

Step 6: Cool the dough in the broth, shred with forks, and use as desired.

Step 7: Store leftovers in broth for up to 7 days or freeze for later.

Nutrition Facts (Approx. per serving, 6 servings)

Nutrition	Value
Calories	210kcal
Carbohydrates	26g
Fat	2g
Protein	22g

Texture & Flavor Secrets

• Washing removes starch and concentrates protein.
• Gentle simmering prevents toughness.
• Soy sauce adds umami without overpowering.
• Cooling firms up the texture for slicing.

Cooking Tips & Tricks

• Cut gluten into smaller pieces for faster cooking.
• Simmer uncovered for firmer texture.
• Let it rest after cooking to absorb flavor.
• Save broth for soups or future batches.

What to Avoid

1. Don’t rush the washing process.
2. Avoid boiling aggressively.
3. Don’t skip resting the dough.
4. Avoid under-seasoned broth.

Preparation Time

• Prep Time: 15 minutes
• Rest & Wash Time: 30 minutes
• Cook Time: 45–60 minutes
• Total Time: ~1 hour 30 minutes

Make-Ahead and Storage Tips

• Store cooked vegan chicken up to 5 days refrigerated.
• Freeze portions for up to 2 months.
• Reheat gently in broth or sauce.
• Slice only what you need to keep texture intact.

Explore More Delicious Chicken Recipes!

• White Chicken Enchiladas
• Million Dollar Chicken Casserole
• Caribbean Chicken And Rice
• Greek Chicken Meatballs

Creative Leftover Transformations

• Vegan chicken tacos
• BBQ-style sandwiches
• Crispy vegan nuggets
• Shredded “chicken” salad
• Soup or ramen topping

Additional Tips

• Flavor comes mostly from the broth — adjust it freely.
• Let texture guide slicing or shredding.
• Works well as a neutral protein base.
• Pairs best with bold sauces.

Make It a Showstopper

Slice the vegan chicken thinly, pan-sear until golden, and serve with a glossy sauce. The layered texture and clean cuts make it look surprisingly close to traditional chicken dishes.

Variations to Try

1. Spicy Version: Add chili powder to the broth.
2. Herbed Version: Add dried herbs to the simmer.
3. Asian-Inspired: Add ginger and sesame oil.
4. Smoky Version: Add smoked paprika.
5. Crispy Version: Bread and air-fry after simmering.

FAQs

1. Is this really only two ingredients?
   The base is, flour and water. Flavor comes from the broth.
2. Does it taste like chicken?
   Texture is similar; flavor depends on seasoning.
3. Can I skip washing the dough?
   No — washing creates the protein texture.
4. Why is my texture rubbery?
   It was boiled too hard.
5. Can I bake it instead?
   Simmering is best for texture.
6. Can I make this gluten-free?
   No — gluten is essential.
7. How do I shred it?
   Pull gently once cooled.
8. Can kids eat this?
   Yes, if soy sauce is reduced.
9. Is it high in protein?
   Yes — naturally from wheat gluten.
10. Can I reuse the broth?
    Yes — it’s very flavorful.