CFC Cruelty Free Chicken

This amazing recipe is beautiful with some homemade chips or even just on its own with some dips. The “chicken” element is made from the ancient meat replacement called seitan (vital wheat gluten) and has beautiful flavours running through it.


Dry Ingredients: 1 cup wheat gluten, 1/4 cup chickpea flower.

Wet ingredients : I cup chickpeas, 1 tsp onion powder, 1 tsp garlic powder, 1 tbsp dried rosemary, 1 tbsp dried thyme, 1/2 tsp dried oregano, 1 1/2 tsp dried sage, 1 tsp soy sauce, 1/2 cup soy milk, 1/2 tsp fennel seeds, pinch of salt and a pinch of pepper

Broth: 1 L Veg Stock, 1 peeled and quartered onion, sprig fresh rosemary and a few leaves fresh thyme

Batter: (split the follow  ingredients into three separate bowls) 1 bowl with a 1 1/2 cup of all purpose flour, 1 bowl with 1 1/2 cup of gram flower and a few teaspoons of water mixed together until there is no lumps and is quite thick and finally 2 cups of flour and 1 cup of breadcrumbs mixed together with the following spices: 2 tsp pepper, pinch of salt, 1 1/2 tsp chilli flakes, 1 tbsp dried oregano, 1/2 tbsp paprika, 1/2 tbsp smoked paprika, 1 tbsp dried sage, 1 tsp garlic powder and 1 tsp all spice.


  1. Add all the wet ingredients to a blender and blend until completely smooth, then add to the dry ingredients and mix together until it has formed a dough ball. If your dough is a bit wet mix in a bit more vital wheat gluten.
  2. Put out onto a kneading block and knead for 10-12 minutes (kneading firmly for the full ten minutes is very important other wise you will end up with spongey seitan).
  3. After kneading for ten minutes rip (for more chicken like pieces) into sizes of your preference. Then add to the simmering broth and allow to cook for 35 minutes. Make sure it doesn’t turn into a boil!!!
  4. After boiled take them out and let them cool in a colander so the water can escape.
  5. Once cool coat in all the batter ingredients and then either deep fat fry them or oven cook them until golden brown.

Then enjoy.

If you have any problems with this recipe please contact me at

By Caspar Drummond


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