Meat-free chicken parm? Yes, please! This seitan Parmesan tastes just like the old classic, right down to the savory flavor and meaty texture. Serve it on top of your favorite pasta, tomato sauce, and plenty of melty vegan cheese.

Seitan Parmesan [Vegan]

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  • 6 tablespoons vital wheat gluten
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon poultry herbs
  • 1/4 teaspoon salt
  • 1 tablespoon tahini
  • 5 tablespoons vegan chicken broth
  • 1 vegan egg replacer
  • 6 tablespoons flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Pasta of choice
  • Favorite pasta sauce
  • Vegan cheese, for serving
  • 1 large Brazil nut, for "Parmesan"


  1. Mix: 6 tablespoons vital wheat gluten, 1/2 teaspoon onion powder, 1/4 teaspoon poultry herbs, and 1/4 teaspoon salt.
  2. Mix in a different bowl: 1 tablespoon tahini and 5 tablespoon vegan chicken broth or water.
  3. Combine lines 1 and 2 until you have seitan dough. Knead dough for a minute.
  4. Cover with water or broth. Boil for an hour. Once done use a paper towel to press some extra water out of the patty. Set aside to cool.
  5. Make vegan egg as directed. Use a little extra water to make egg batter on the thinner side.
  6. Make flour mixture: 6 tablespoon flour, 1/4 onion powder, 1/4 garlic powder, and 1/4 salt.
  7. Dip seitan patty into flour then vegan egg batter then flour again. Fry on high/medium-high heat until golden brown.
  8. Serve with pasta, sauce, and vegan cheese. Melt vegan cheese under "broil" setting, if desired. Grate Brazil nut finely for the Parmesan.

Nutritional Information

Total Calories: 508 | Total Carbs: 47 g | Total Fat: 11 g | Total Protein: 52 g | Total Sodium: 1210 g | Total Sugar: 0 g Calculation not including vegan cheese or pasta of choice. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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