Name: 2 Ingredient Vegan Chicken Recipe
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: Vegan
Ingredients: 3 cups all-purpose flour; 1 cup water (plus more as needed for kneading and rinsing)

Why You’ll Love 2 Ingredient Vegan Chicken Recipe

This recipe shows how minimal ingredients can still deliver a texture and versatility that make plant‑based meals exciting. It’s budget‑friendly, adaptable in seasonings, and morphs easily into something that pairs with sauces, salads, sandwiches, or pastas. Even folks who aren’t vegan enjoy how close it mimics real chicken when shredded or sliced.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Combine the water and flour in a large bowl to form a shaggy dough.
Knead the dough for about 8–10 minutes until it becomes smooth and elastic.
Let the dough rest submerged in water for 1–2 hours.
Rinse and squeeze the dough under fresh water repeatedly until the water runs clear and you’re left with a beige, elastic mass of gluten.
Shape the gluten into a braid or knot for even cooking.
In a large pot, bring the vegetable broth to a gentle simmer. Add soy sauce, garlic powder, and onion powder.
Add the shaped dough to the simmering broth and cook gently for about 1 hour, flipping halfway through.
Allow the vegan chicken to cool in the broth before using.
Slice, shred, or store as desired.

Servings and timing

This recipe makes about 4 servings.
Total time is approximately 3 hours and 40 minutes, including preparation, resting, and simmering.

Variations

Add herbs like thyme or rosemary to the simmering broth for an herbal profile.
Include smoked paprika or chili flakes for a smoky or spicy version.
After simmering and cooling, pan‑sear slices or air‑fry shredded pieces for a crispy finish.
Use a richer broth or add a splash of liquid smoke for deeper umami flavor.

Storage/Reheating

Store shredded or sliced vegan chicken in its broth in the refrigerator for up to 5 days.
Freeze portions for up to 2 months.
To reheat, gently warm in broth or sauce to retain moisture and texture.

FAQs

What makes this vegan chicken?

The base is washed flour gluten that forms a chewy, meat‑like texture, then flavored through simmering in broth.

Does it really taste like chicken?

The texture is similar, and it absorbs seasonings well; flavor depends largely on your broth and seasoning choices.

Can I make it gluten‑free?

No — this method relies on gluten proteins in wheat flour to create the texture.

Why do I wash the dough?

Washing removes starch and concentrates the gluten, giving the texture that mimics meat.

How should I use it once cooked?

Use it shredded in sandwiches, salads, curries, tacos, or as a protein base in main dishes.

Can I skip the simmer step?

Simmering in broth is key to infusing flavor and ensuring the texture holds up in cooking.

Can I freeze leftovers?

Yes, freeze properly cooled portions for up to two months.

Is this high in protein?

Yes, wheat gluten provides a good amount of plant‑based protein per serving.

How do I reheat this?

Warm gently in broth or sauce on low heat to prevent toughening.

What if my dough is sticky?

Add a little more flour while kneading to make it manageable.

Conclusion

This 2 ingredient vegan chicken recipe proves that simplicity can be powerful in the kitchen. With minimal ingredients and a bit of patience, you create a versatile plant‑based protein that works wonderfully in many dishes, tastes great, and can become a staple in your cooking rotation.