Easy Vegan Shredded Chicken recipe
This tasty vegan shredded chicken recipe can be made in 5 easy ways - 1 recipe, and 5 delicious ways - making it a fantastic versatile plant-based chicken recipe! And it only needs 1 ingredient. Serve this fall-apart delicious vegan tender shreddable meat with Beans or drizzles with a big pot of saucy, rich, Barbecue or chipotle sauce. Stuff in tacos, serve over fluffy rice, or eat like stew!It’s one of the best vegan chicken recipes! It has that real texture of chicken and it's loaded with flavors, delicious chewy chicken texture.
Ingredients
The best easy vegan shredded chicken with tofu and tempeh ingredients
- 1 block Firm Tofu or extra firm tofu
- 2 tbsp Olive Oil or other vegetable oil
- 2 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Salt
- ½ tsp Ground Black Pepper
Key ingredients for making vegan shredded chicken with eggplants, jackfruit, or mushrooms
- 2 cups Mushrooms (oyster king or button mushrooms), or eggplant or jackfruit
- 2 tbsp Olive Oil or other vegetable oil
- 2 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Salt
- ½ tsp Ground Black Pepper
Instructions
Easy Baking Instructions for tofu chicken
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Drain the tofu or tempeh and pat it dry with paper towels. Crumble it into small pieces or use a tofu press to create a shredded texture.
- In a large bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.Add the crumbled tofu or tempeh to the bowl and toss until it's evenly coated in the seasoning mixture.
- Spread the seasoned tofu or tempeh out on the lined baking sheet in a single layer.Bake for 20 to 25 minutes, stirring occasionally, until the tofu is crispy and browned on the edges.Remove from the oven and let it cool slightly before shredding with a fork. Serve and enjoy!
How to make shredded tofu or tempeh chicken in a frying pan
- Drain the tofu or tempeh and pat it dry with paper towels. Crumble it into small pieces or use a tofu press to create a shredded texture.
- In a large bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.Add the crumbled tofu or tempeh to the bowl and toss until it's evenly coated in the seasoning mixture.
- Heat vegetable oil in a non-stick frying pan and transfer the shredded tofu or tempeh to the pan. Cook at high heat while stirring occasionally until the vegan chicken is golden brown and crispy in places. Once the ‘chicken’ is ready, remove it from the heat and serve. Enjoy!
How to make vegan shredded chicken with eggplants, jackfruit or mushrooms
- Clean the mushrooms (eggplants or jackfruit) and pull them into thin strips. You can use a knife to cut a slice in the vegetables to make it easier to pull them into sheds. Alternatively, you can slice them thinly.
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms, eggplants, or jackfruit. Sauté for 5-7 minutes until the mushrooms are tender.
- Add the smoked paprika, onion powder, garlic powder, salt, and black pepper to the skillet. Mix well to coat the mushrooms (eggplants, or jackfruit).
- Pour the marinade if using, stirring constantly as the ‘chicken’ fries. Bring the mixture to a simmer and continue stirring until it thickens and coats the mushrooms.Reduce the heat to low and let the ‘chicken’ simmer for 5-10 minutes until they are golden browned and the mushrooms (eggplants or jackfruit) are tender.
- Using a fork, shred the mushroom mixture into small "chicken-like" pieces if you want them even smaller. Serve the shredded vegan chicken on a sandwich, in tacos, on top of a salad, or any way you like!
Notes
Here's an easy and delicious vegan BBQ sauce recipe that will work great with vegan chicken:
Key Ingredients for Making plant-based shredded Chicken Barbecue Sauce that everyone will adore:
- 1 cup ketchup
- 2 tbsp apple cider vinegar
- 2 tbsp molasses
- 2 tbsp soy sauce
- 2 tbsp Dijon mustard
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- In a medium-sized bowl, combine all the ingredients and whisk together until smooth.
- Taste and adjust seasoning as needed.
- Brush the sauce onto your vegan chicken or use it as a marinade.
- Grill or bake your vegan chicken according to your preferred method until cooked through.
- Brush more sauce onto the chicken halfway through cooking, and again just before serving.
- 1/4 cup soy sauce or tamari
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- In a medium-sized bowl, combine all the ingredients and whisk together until well-mixed.
- Add your vegan meat substitute (such as tofu, tempeh, or seitan) to the bowl and toss to coat with the marinade.
- Cover the bowl with plastic wrap or transfer the mixture to an airtight container.
- Place the container in the refrigerator and let the vegan meat marinate for at least 30 minutes or up to 24 hours.
- When ready to cook, remove the vegan meat substitute from the marinade and discard any excess marinade.
- Grill, bake or pan-fry your vegan meat substitute according to your preferred method until cooked through.