This General Tso's seitan is like getting delivery, without having to tip the delivery guy. It's tender and meaty on the inside and slightly crisp and saucy on the outside — just like it should be. Pair with some broccoli and brown rice and take a trip to Flavor Town!

General Tso’s Seitan [Vegan]






  • 1 1/2 cups vital wheat gluten
  • 2 teaspoons onion powder
  • A sprinkle of garlic powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 3 tablespoons tahini
  • Vegan chicken broth or water, as needed
  • 6 tablespoons vegan egg replacer
  • 1 1/2 cups cold water
  • 2 cups flour
  • 1 teaspoon cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 4 tablespoons Asian sauce


  1. Mix vital wheat gluten with 2 teaspoons onion powder, a sprinkle of garlic powder, 1 teaspoon poultry herbs, and 1 teaspoon salt in a bowl.
  2. Add 3 tablespoons tahini to a measuring cup. On top of the tahini add broth or water until it reaches the 1 1/4 cup mark.
  3. Mix together.
  4. Combine wet and dry ingredients/ Add more water to your dough if it feels too stiff. Knead dough for a minute.
  5. Divide dough in half. Pull one-half into small balls and the other half into wing shapes. These will double in size so make them small.
  6. Cover with water or broth. Boil for an hour. Once cooked lay them on a paper towel-lined cookie sheet to cool.
  7. Make vegan eggs as directed. Make sure the egg batter is on the thinner side. Add more water if needed.
  8. In a bowl, mix 2 cups flour, 1 teaspoon cornstarch, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon salt in a bowl.
  9. Dip nuggets and wings into flour then vegan egg batter then back into flour mixture. Fry on high/medium-high until golden brown. Fry in small batches.
  10. Once cooked mix each piece with the sauce.

Nutritional Information

Total (Before Frying) Calories: 2,236 | Total Carbs: 221 g | Total Fat: 74 g | Total Protein: 213 g | Total Sodium: 1,330 mg | Total Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.