This vegan chicken recipe is chewy, savoury, and perfect for transforming any chicken dish into a plant-based option! Here’s how to make it.
Vegan chicken. Isn’t that an oxymoron?
Not really! This vegan chicken has the texture and flavour down pat, but it’s made with tofu, vital wheat gluten, and seasonings instead of, well, chicken .
What’s the Best Fake Chicken?
There are many types of vegan chicken in the grocery store these days, but let me tell you— none of them compare to homemade. The texture and flavour are far better, and it’s more budget-friendly too. You’ll end up with a surprisingly delicious and realistic vegan alternative to regular chicken that you can use in so many different ways.
Just like tofu, this is a vegan protein where the flavour comes from what you add to it. Below, I offer a blueprint for a basic vegan chicken, but you can tweak it based on what you’re using it for—i.e., omit the thyme if you’re using the vegan chicken in an Asian stir fry , or add some cayenne if you’re making vegan fried chicken. Just don’t skip the miso or nutritional yeast —both are essential for that baseline chicken flavour.
Why You’ll Love This Vegan Chicken Recipe
Here’s what makes this the best vegan chicken out there:
- Budget-friendly . Store-bought chicken substitutes are super expensive, so making your own vegan chicken is a much more affordable option.
- Surprisingly easy . This vegan chicken recipe is easier than you might expect—and it’s also kind of fun to make!
- So versatile . Whether you’re making chicken salad sandwiches or hearty chicken noodle soup, this vegan chicken has got you covered.
- Way better than store-bought . The texture and flavour of this vegan chicken are so superior to the plant-based chicken sold at the grocery store, you won’t believe it. Instead of tough or strangely spongy, this vegan chicken is absolute perfection—just the right amount of chewiness and lots of savoury flavour.
What Makes Vegan Chicken Taste Like Chicken?
Nutritional yeast and white miso are the stars of this vegan chicken recipe, making it taste like chicken. Nutritional yeast is a deactivated form of yeast that packs plenty of umami, while white miso adds depth and a hint of sweetness to help give it that classic chicken flavour.
Together with the vital wheat gluten, which has a similar texture to meat, and seasonings, these two ingredients create a vegan chicken that’s just as delicious as the real thing. (If you ask me, it tastes even better!)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Extra-firm tofu – Drain and press for 30 minutes to remove the excess liquid. (Learn more: How To Cook Tofu 101 )
- Nutritional yeast
- Vegetable broth or water – Homemade vegetable broth is best, but store-bought is fine too. If you don’t have either, use water.
- Olive oil
- White miso paste – Miso paste adds umami to this vegan chicken recipe.
- Thyme – You can use fresh or dried.
- Vegetable broth paste or vegetable or mushroom bouillon cube – I love using the no-chicken paste by Better Than Bouillon.
- Onion powder
- Garlic powder
- Fine sea salt
- Vital wheat gluten flour
What Is Vital Wheat Gluten?
Vital wheat gluten is a natural protein that comes from wheat and is used to make seitan, which is often referred to as “wheat meat” or “vegan chicken.” When mixed with liquid, it creates a dough-like consistency that is perfect for vegan dishes. It has a chewy texture and can be seasoned in any way you wish. Vital wheat gluten can be found in most health food stores or you can order it online.
How to Make Vegan Chicken
Making vegan chicken at home is easy, but it does take some time. Make sure to take that into account when planning your dinner!
- Process the tofu. Add the tofu to a blender or food processor and process until it’s smooth.
- Add the remaining ingredients. Place the nutritional yeast, broth or water, oil, white miso, thyme, vegetable broth paste or bouillon cube, onion powder, garlic powder, sea salt, and vital wheat gluten in the food processor. Process until a cohesive dough forms, scraping down the sides of the processor as needed.
- Form the vegan chicken. Transfer the tofu mixture to a clean work surface. Shape it into a 1.5-inch diameter log, then fold the log in half and twist it like a rope. Divide it into 3 pieces and pat each into the shape of a chicken breast.
- Wrap . Place each piece of vegan chicken on a large sheet of aluminum foil. Roll the loaf in the foil. Loosely fold the sides inward toward the bottom to seal the loaf, leaving room for expansion.
- Steam. Place a steamer basket inside a large pot with 2 inches of water. Set the wrapped vegan chicken in the basket and bring the water to a boil. Cover and steam for 1 hour, or until the internal temperature reaches at least 160°F.
- Cool. Transfer the vegan chicken to a wire rack or plate. Remove the foil and cool to room temperature. For the best texture, cool the vegan chicken in the refrigerator for at least 4 hours or overnight.
- Use it. Cut the chicken into slices or chunks before using it, or tear it into pieces by hand.
Tips for Success
Making plant-based chicken is easy, but here are a few tips to make sure it turns out perfect .
- Don’t over-mix. The vital wheat gluten gives this vegan chicken its chewy texture, but mix it too much and it will end up tough. Don’t run the food processor for more than 5 minutes.
- Use plenty of seasoning. To get the most flavour out of your chicken, use herbs and spices like garlic, onion powder, and thyme, or paprika and cumin for Tex-Mex dishes.
- Add more water if needed. Check the pot when the vegan chicken is steaming and add more water if it boils off.
- Shape as desired . You can also shape the chicken into burgers, drumsticks, or faux wings.
10 Ideas for Using This Vegan Chicken
Naturally, you can sauté your vegan chicken with olive oil in a skillet and serve it on a plate with mashed potatoes , vegan gravy , and green beans for some comfort food goodness. But you can also use it to make all kinds of different dishes by substituting it pound-for-pound in recipes that call for cooked chicken.
Here are some ideas for inspiration:
- Vegan Chicken Parmesan – Instead of store-bought plant-based chicken, substitute this homemade version.
- Thai Red Curry – Swap the tofu for chunks of vegan chicken.
- Pasta – I love tossing this savoury plant-based chicken with pasta recipes like Lemon Pasta , or using it in place of store-bought vegan chicken in my Cajun Chicken Pasta .
- Soup – The flavour and texture of this vegan chicken is ideal for all your favourite soups! Try it in Creamy Vegan Mushroom Wild Rice Soup .
- Chicken and Dumplings – A comfort food staple perfect for chilly winter evenings!
- Tacos and Fajitas – Sauté the faux chicken with sliced onions and green bell peppers along with taco or fajita seasoning.
- Chicken Pot Pie Casserole – Homemade vegan chicken is perfect in this satisfying casserole.
- Easy Chicken Stir-Fry – Stir-fry your plant-based chicken with veggies and your favourite Asian sauce.
- Vegan Wings – Swap the cauliflower for wing-shaped pieces of vegan chicken in my vegan cauliflower wings recipes .
- BBQ Chicken Sandwiches – Shape the seitan into patties and brush them with barbecue sauce ; bake, grill, or cook them in a skillet until warmed through and top with additional barbecue sauce and crunchy slaw .
How to Store
Vegan chicken can be refrigerated in a food-safe airtight container for up to 3 days. Cook it as directed in your recipe, or warm it up in a 350ºF oven, a skillet with olive oil, or even in the microwave.
Can I Freeze This Recipe?
Yes! To freeze, wrap the cooked vegan chicken in plastic and store it in an airtight container or freezer bag for up to 4 months. When you’re ready to use it, thaw it overnight in the refrigerator before cooking.
More Vegan Substitutes
- Vegan Turkey Roast
- How to Make Vegan Parmesan Cheese
- Vegan Marshmallows
- Vegan Butter (Nut Free Version Too!)
- How to Make Oat Milk Recipe
Ingredients
- 14 ounces extra firm tofu , drained and pressed for 30 minutes ( 365 g)
- ¼ cup nutritional yeast , 20 g
- 3 tablespoons vegetable broth , or water, 37 g
- 2 tablespoons olive oil , 29 g
- 2 tablespoons white miso paste , 36 g
- 1 tablespoon fresh thyme , 1 g or 1 tsp. dried thyme ( 0.5 g)
- 2 teaspoons vegetable broth paste , or 1 vegetable or mushroom bouillon cube (I like no-chicken paste by Better Than Bouillon)
- 1 ½ teaspoon onion powder , 5 g
- 1 teaspoon garlic powder , 3 g
- ¾ teaspoon fine sea salt , 4 g
- 1 ½ cups vital wheat gluten flour , 225 g
Instructions
- Add the tofu to a blender or food processor and blend until broken down.
- Add the nutritional yeast, broth or water, oil, white miso paste, fresh or dried thyme, vegetable broth paste or bouillon cube, onion powder, garlic powder, sea salt, and vital wheat gluten. Process to form a cohesive dough, scraping down the sides of the processor and fold the ingredients together as needed. Avoid over-mixing; the dough should not be processed for more than 5 minutes.
- Invert the dough onto a table or working board and shape into a long roll about 1 ½ inch diameter. Fold the roll in two and twist like a rope. This process will ensure the stringy meat texture.
- Divide into 3 parts and shape each one nicely to resemble a chicken breast. Roll each piece in the aluminum foil to wrap. Fold the sides inward toward the bottom.
- Place a steamer basket inside a large pot with 2 inches of water. Place the chicken pieces in the steamer basket and bring to a boil. Cover and steam for 1 hour, or until the internal temperature reaches at least 160°F. Check the pot occasionally and add more water as needed if it begins to get low.
- Transfer to the plate, remove the foil, and cool to room temperature. For the best texture, cool in the fridge for at least 4 hours or overnight.
Notes
- To store and use : Vegan chicken can be refrigerated in a food-safe airtight container for up to 3 days. Cook it as directed in your recipe, or warm it up in a 350ºF oven, a skillet with olive oil, or even in the microwave.
- To freeze : Wrap the cooked vegan chicken in plastic and store it in an airtight container or freezer bag for up to 4 months. When you’re ready to use it, thaw it overnight in the refrigerator before cooking.
This vegan chicken recipe is chewy, savoury, and perfect for transforming any chicken dish into a plant-based option! Here’s how to make it.
Vegan chicken. Isn’t that an oxymoron?
Not really! This vegan chicken has the texture and flavour down pat, but it’s made with tofu, vital wheat gluten, and seasonings instead of, well, chicken .
What’s the Best Fake Chicken?
There are many types of vegan chicken in the grocery store these days, but let me tell you— none of them compare to homemade. The texture and flavour are far better, and it’s more budget-friendly too. You’ll end up with a surprisingly delicious and realistic vegan alternative to regular chicken that you can use in so many different ways.
Just like tofu, this is a vegan protein where the flavour comes from what you add to it. Below, I offer a blueprint for a basic vegan chicken, but you can tweak it based on what you’re using it for—i.e., omit the thyme if you’re using the vegan chicken in an Asian stir fry , or add some cayenne if you’re making vegan fried chicken. Just don’t skip the miso or nutritional yeast —both are essential for that baseline chicken flavour.
Why You’ll Love This Vegan Chicken Recipe
Here’s what makes this the best vegan chicken out there:
- Budget-friendly . Store-bought chicken substitutes are super expensive, so making your own vegan chicken is a much more affordable option.
- Surprisingly easy . This vegan chicken recipe is easier than you might expect—and it’s also kind of fun to make!
- So versatile . Whether you’re making chicken salad sandwiches or hearty chicken noodle soup, this vegan chicken has got you covered.
- Way better than store-bought . The texture and flavour of this vegan chicken are so superior to the plant-based chicken sold at the grocery store, you won’t believe it. Instead of tough or strangely spongy, this vegan chicken is absolute perfection—just the right amount of chewiness and lots of savoury flavour.
What Makes Vegan Chicken Taste Like Chicken?
Nutritional yeast and white miso are the stars of this vegan chicken recipe, making it taste like chicken. Nutritional yeast is a deactivated form of yeast that packs plenty of umami, while white miso adds depth and a hint of sweetness to help give it that classic chicken flavour.
Together with the vital wheat gluten, which has a similar texture to meat, and seasonings, these two ingredients create a vegan chicken that’s just as delicious as the real thing. (If you ask me, it tastes even better!)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Extra-firm tofu – Drain and press for 30 minutes to remove the excess liquid. (Learn more: How To Cook Tofu 101 )
- Nutritional yeast
- Vegetable broth or water – Homemade vegetable broth is best, but store-bought is fine too. If you don’t have either, use water.
- Olive oil
- White miso paste – Miso paste adds umami to this vegan chicken recipe.
- Thyme – You can use fresh or dried.
- Vegetable broth paste or vegetable or mushroom bouillon cube – I love using the no-chicken paste by Better Than Bouillon.
- Onion powder
- Garlic powder
- Fine sea salt
- Vital wheat gluten flour
What Is Vital Wheat Gluten?
Vital wheat gluten is a natural protein that comes from wheat and is used to make seitan, which is often referred to as “wheat meat” or “vegan chicken.” When mixed with liquid, it creates a dough-like consistency that is perfect for vegan dishes. It has a chewy texture and can be seasoned in any way you wish. Vital wheat gluten can be found in most health food stores or you can order it online.
How to Make Vegan Chicken
Making vegan chicken at home is easy, but it does take some time. Make sure to take that into account when planning your dinner!
- Process the tofu. Add the tofu to a blender or food processor and process until it’s smooth.
- Add the remaining ingredients. Place the nutritional yeast, broth or water, oil, white miso, thyme, vegetable broth paste or bouillon cube, onion powder, garlic powder, sea salt, and vital wheat gluten in the food processor. Process until a cohesive dough forms, scraping down the sides of the processor as needed.
- Form the vegan chicken. Transfer the tofu mixture to a clean work surface. Shape it into a 1.5-inch diameter log, then fold the log in half and twist it like a rope. Divide it into 3 pieces and pat each into the shape of a chicken breast.
- Wrap . Place each piece of vegan chicken on a large sheet of aluminum foil. Roll the loaf in the foil. Loosely fold the sides inward toward the bottom to seal the loaf, leaving room for expansion.
- Steam. Place a steamer basket inside a large pot with 2 inches of water. Set the wrapped vegan chicken in the basket and bring the water to a boil. Cover and steam for 1 hour, or until the internal temperature reaches at least 160°F.
- Cool. Transfer the vegan chicken to a wire rack or plate. Remove the foil and cool to room temperature. For the best texture, cool the vegan chicken in the refrigerator for at least 4 hours or overnight.
- Use it. Cut the chicken into slices or chunks before using it, or tear it into pieces by hand.
Tips for Success
Making plant-based chicken is easy, but here are a few tips to make sure it turns out perfect .
- Don’t over-mix. The vital wheat gluten gives this vegan chicken its chewy texture, but mix it too much and it will end up tough. Don’t run the food processor for more than 5 minutes.
- Use plenty of seasoning. To get the most flavour out of your chicken, use herbs and spices like garlic, onion powder, and thyme, or paprika and cumin for Tex-Mex dishes.
- Add more water if needed. Check the pot when the vegan chicken is steaming and add more water if it boils off.
- Shape as desired . You can also shape the chicken into burgers, drumsticks, or faux wings.
10 Ideas for Using This Vegan Chicken
Naturally, you can sauté your vegan chicken with olive oil in a skillet and serve it on a plate with mashed potatoes , vegan gravy , and green beans for some comfort food goodness. But you can also use it to make all kinds of different dishes by substituting it pound-for-pound in recipes that call for cooked chicken.
Here are some ideas for inspiration:
- Vegan Chicken Parmesan – Instead of store-bought plant-based chicken, substitute this homemade version.
- Thai Red Curry – Swap the tofu for chunks of vegan chicken.
- Pasta – I love tossing this savoury plant-based chicken with pasta recipes like Lemon Pasta , or using it in place of store-bought vegan chicken in my Cajun Chicken Pasta .
- Soup – The flavour and texture of this vegan chicken is ideal for all your favourite soups! Try it in Creamy Vegan Mushroom Wild Rice Soup .
- Chicken and Dumplings – A comfort food staple perfect for chilly winter evenings!
- Tacos and Fajitas – Sauté the faux chicken with sliced onions and green bell peppers along with taco or fajita seasoning.
- Chicken Pot Pie Casserole – Homemade vegan chicken is perfect in this satisfying casserole.
- Easy Chicken Stir-Fry – Stir-fry your plant-based chicken with veggies and your favourite Asian sauce.
- Vegan Wings – Swap the cauliflower for wing-shaped pieces of vegan chicken in my vegan cauliflower wings recipes .
- BBQ Chicken Sandwiches – Shape the seitan into patties and brush them with barbecue sauce ; bake, grill, or cook them in a skillet until warmed through and top with additional barbecue sauce and crunchy slaw .
How to Store
Vegan chicken can be refrigerated in a food-safe airtight container for up to 3 days. Cook it as directed in your recipe, or warm it up in a 350ºF oven, a skillet with olive oil, or even in the microwave.
Can I Freeze This Recipe?
Yes! To freeze, wrap the cooked vegan chicken in plastic and store it in an airtight container or freezer bag for up to 4 months. When you’re ready to use it, thaw it overnight in the refrigerator before cooking.
More Vegan Substitutes
- Vegan Turkey Roast
- How to Make Vegan Parmesan Cheese
- Vegan Marshmallows
- Vegan Butter (Nut Free Version Too!)
- How to Make Oat Milk Recipe
Ingredients
- 14 ounces extra firm tofu , drained and pressed for 30 minutes ( 365 g)
- ¼ cup nutritional yeast , 20 g
- 3 tablespoons vegetable broth , or water, 37 g
- 2 tablespoons olive oil , 29 g
- 2 tablespoons white miso paste , 36 g
- 1 tablespoon fresh thyme , 1 g or 1 tsp. dried thyme ( 0.5 g)
- 2 teaspoons vegetable broth paste , or 1 vegetable or mushroom bouillon cube (I like no-chicken paste by Better Than Bouillon)
- 1 ½ teaspoon onion powder , 5 g
- 1 teaspoon garlic powder , 3 g
- ¾ teaspoon fine sea salt , 4 g
- 1 ½ cups vital wheat gluten flour , 225 g
Instructions
- Add the tofu to a blender or food processor and blend until broken down.
- Add the nutritional yeast, broth or water, oil, white miso paste, fresh or dried thyme, vegetable broth paste or bouillon cube, onion powder, garlic powder, sea salt, and vital wheat gluten. Process to form a cohesive dough, scraping down the sides of the processor and fold the ingredients together as needed. Avoid over-mixing; the dough should not be processed for more than 5 minutes.
- Invert the dough onto a table or working board and shape into a long roll about 1 ½ inch diameter. Fold the roll in two and twist like a rope. This process will ensure the stringy meat texture.
- Divide into 3 parts and shape each one nicely to resemble a chicken breast. Roll each piece in the aluminum foil to wrap. Fold the sides inward toward the bottom.
- Place a steamer basket inside a large pot with 2 inches of water. Place the chicken pieces in the steamer basket and bring to a boil. Cover and steam for 1 hour, or until the internal temperature reaches at least 160°F. Check the pot occasionally and add more water as needed if it begins to get low.
- Transfer to the plate, remove the foil, and cool to room temperature. For the best texture, cool in the fridge for at least 4 hours or overnight.
Notes
- To store and use : Vegan chicken can be refrigerated in a food-safe airtight container for up to 3 days. Cook it as directed in your recipe, or warm it up in a 350ºF oven, a skillet with olive oil, or even in the microwave.
- To freeze : Wrap the cooked vegan chicken in plastic and store it in an airtight container or freezer bag for up to 4 months. When you’re ready to use it, thaw it overnight in the refrigerator before cooking.
Vegan Chicken
Ingredients
- 14 ounces extra firm tofu drained and pressed for 30 minutes ( 365 g)
- ¼ cup nutritional yeast 20 g
- 3 tablespoons vegetable broth or water, 37 g
- 2 tablespoons olive oil 29 g
- 2 tablespoons white miso paste 36 g
- 1 tablespoon fresh thyme 1 g or 1 tsp. dried thyme ( 0.5 g)
- 2 teaspoons vegetable broth paste or 1 vegetable or mushroom bouillon cube (I like no-chicken paste by Better Than Bouillon)
- 1 ½ teaspoon onion powder 5 g
- 1 teaspoon garlic powder 3 g
- ¾ teaspoon fine sea salt 4 g
- 1 ½ cups vital wheat gluten flour 225 g
Instructions
- Add the tofu to a blender or food processor and blend until broken down.
- Add the nutritional yeast, broth or water, oil, white miso paste, fresh or dried thyme, vegetable broth paste or bouillon cube, onion powder, garlic powder, sea salt, and vital wheat gluten. Process to form a cohesive dough, scraping down the sides of the processor and fold the ingredients together as needed. Avoid over-mixing; the dough should not be processed for more than 5 minutes.
- Invert the dough onto a table or working board and shape into a long roll about 1 ½ inch diameter. Fold the roll in two and twist like a rope. This process will ensure the stringy meat texture.
- Divide into 3 parts and shape each one nicely to resemble a chicken breast. Roll each piece in the aluminum foil to wrap. Fold the sides inward toward the bottom.
- Place a steamer basket inside a large pot with 2 inches of water. Place the chicken pieces in the steamer basket and bring to a boil. Cover and steam for 1 hour, or until the internal temperature reaches at least 160°F. Check the pot occasionally and add more water as needed if it begins to get low.
- Transfer to the plate, remove the foil, and cool to room temperature. For the best texture, cool in the fridge for at least 4 hours or overnight.
Video
Notes
- To store and use : Vegan chicken can be refrigerated in a food-safe airtight container for up to 3 days. Cook it as directed in your recipe, or warm it up in a 350ºF oven, a skillet with olive oil, or even in the microwave.
- To freeze : Wrap the cooked vegan chicken in plastic and store it in an airtight container or freezer bag for up to 4 months. When you’re ready to use it, thaw it overnight in the refrigerator before cooking.
Nutrition
Vegan Chicken https://jessicainthekitchen.com/vegan-chicken/ October 4, 2023
What is cassava flour? And how can you use it in baking? I break down everything you need to know about cassava flour, and share my favourite gluten-free blueberry muffin recipe.
There are so many options when it comes to gluten-free flour, from almond to coconut and measure-for-measure all-purpose blends. One lesser-known flour worth stocking in your pantry is cassava flour.
I grew up with cassava here in Jamaica, so when the cassava flour trend started, I was probably more shocked than other people at its capabilities as a flour. I’ve only known cassava to be used one way: boiled.
Friends, cassava flour is MAGICAL. It’s fine in texture, paleo and Whole30-friendly, gluten-free, and best of all for me: it has a neutral flavour similar to wheat flour.
What Is Cassava Flour Made From?
Cassava flour is made from the root of the cassava plant, which is native to South America. This type of flour has become a popular choice among those living gluten-free lifestyles because it can be used as an alternative to wheat-based flours—in fact, some say it is the closest to wheat flour out of all gluten-free flour options.
Cassava flour is made by peeling the cassava tuber, soaking it in water, then letting it dry in the sun or an oven. The outer layer is scraped away, leaving the rest to be ground into a fine flour.
You might be surprised to learn that the cassava plant is also the source of tapioca, which is a starchy ingredient used in many delicious treats like bubble tea and puddings.
So Is Cassava Flour the Same as Tapioca Flour?
No, cassava flour is not the same as tapioca flour. Unlike tapioca, which is made from the starch of the cassava plant root, cassava flour is made from the entire root. Because of this, tapioca flour has less fiber and overall nutrition than cassava flour. This higher fiber content is why it works particularly well for baking.
Health Benefits
Besides being a great gluten-free flour option, cassava flour is packed with health benefits. It’s:
- High in fiber
- Rich in vitamin C
- Low in calories, sodium, and sugar
- Grain- and nut-free
- A good source of potassium, calcium, vitamin A, iron, magnesium, and folate
How to Use It
Cassava flour has a mild taste and light texture, so it can be used in place of wheat flour in many recipes—it’s one of the rare gluten-free flours that can be used as a wheat flour substitute on its own, without mixing in any additional ingredients.
Cassava flour is perfect for pancakes, waffles, cakes, cookies and other baked goods—keep reading for my gluten-free blueberry muffin recipe! It can also be used to thicken soups or sauces instead of traditional white flour.
My Top Tips for Using Cassava Flour
Now that you know what cassava flour is, here are some more pointers to help you get started with this stellar gluten-free flour option:
- Go with a trusted brand . I recommend Bob’s Red Mill. There are a lot of random brands that pop up on Amazon and they’re not always transparent about where they come from and how their products are made.
- Adjust your baking method . This flour is very fine, which means it locks up a lot in a mixer. I prefer to fold in it, then turn on the mixer, so there isn’t flour flying everywhere.
- Start by using it in already gluten-free recipes . To familiarize yourself with it, I recommend starting by using it in recipes developed specifically for cassava flour. Then, move onto swapping it in as a 1:1 substitute in recipes that use other gluten-free flours. Once you get used to working with it, you can use it as a substitute in recipes that use traditional flour. Cassava flour absorbs a lot of liquid, so just keep that in mind. I would start with a recipe you know and love, so you know what the batter should look like.
- The results are different than wheat flour . Cassava does lend itself to a chewier texture, perfect for breads , pizza doughs and of course—muffins!
Gluten-Free Blueberry Muffins
Ready to get started? Try this blueberry muffin recipe, a gluten-free version of my vegan blueberry muffins !
More Cooking and Baking Guides
- How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- How to Make Vegan Parmesan Cheese
- Is Yeast Vegan?
- How To Make A Flax Egg (2 Ingredients) Guide
Ingredients
- ¼ cup coconut oil , 52.2g
- 1 cup cane sugar , or coconut sugar , 192g
- 1 cup soy milk , or other nut milk, 240ml
- 2 teaspoons apple cider vinegar
- 2 cups Bob’s Red Mill Cassava Flour , 280g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 Bob’s Red Mill Egg Replacer equivalent
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract , optional
- 1 cup fresh or frozen blueberries*
Instructions
- Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter and dust with cassava flour, removing excess.
- Mix the soy milk and the apple cider vinegar together and set aside to create a vegan buttermilk.
- In a bowl of a mixer, mix the coconut oil, sugar, vanilla extract, lemon extract together for about 3 minutes. After that add the Bob’s Red Mill Egg Replacer and combine for another 30 seconds, scraping down the bowl.
- While that’s mixing, in another small bowl, mix the Bob’s Red Mill Cassava Flour, baking powder, baking soda and sea salt.
- Add the flour mixture to the bowl, alternating with the soy milk until finished, ending with the flour. I did it in sets of three.
- Toss the blueberries in some cassava flour, then fold into the batter lightly, so as to not streak too much blueberry all over it. Fold until combined.
- Using a 1/4 cup measuring cup, pour the batter into each of muffin hole; they should be filled about 3/4 way high. Alternatively, you can just fill 10 muffin holes for slightly larger muffins. Fill in the muffin tins with any extra batter, and smoother over. The blueberries are chunky so be sure to smooth it over to ensure the best looking muffins.
- Bake for 5 minutes, then reduce the temperature to 350 degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 10 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.
