Meat & poultry
Vegan alternative to chicken: the best substitutes
Everything you need to replace chicken with a plant-based substitute — which one to use, the exact ratio, and the mistakes that ruin the result.
Short answer
Key takeaways
- Best all-round swap: Seitan (chewy, high protein, roasts and schnitzel).
- Ratio: 1:1 by weight.
- Pro tip: Marinate for at least an hour with salt, umami (soy, miso) and a little fat — plant proteins take on flavour in a way whole muscle never does.
- 4 vegan alternatives to compare for chicken.
Why chicken isn't vegan
Poultry raised and slaughtered for meat.
Best vegan substitutes
| Substitute | Best for |
|---|---|
| Seitan | Chewy, high protein, roasts and schnitzel |
| Jackfruit (young, in brine) | Pulled texture for tacos and pies |
| Soy curls / TVP chunks | Stir-fries and curries |
| Firm tofu, pressed and marinated | Everyday protein |
How to substitute chicken, step by step
- 1
Pick the right substitute for the job
For most recipes use Seitan — chewy, high protein, roasts and schnitzel. If you need a different texture, Jackfruit (young, in brine) works for pulled texture for tacos and pies.
- 2
Measure using the correct ratio
1:1 by weight. Weigh rather than eyeball it — small errors show up much faster when replacing chicken.
- 3
Adjust the method
Marinate for at least an hour with salt, umami (soy, miso) and a little fat — plant proteins take on flavour in a way whole muscle never does.
- 4
Taste and correct
Plant swaps are usually a little less salty and less rich than chicken. Season at the end and add acid (lemon, vinegar) or umami (miso, nutritional yeast) if the dish tastes flat.
Mistakes to avoid
- Swapping by volume when the recipe measures chicken by weight — check the ratio above first.
- Using a sweetened or flavoured version in a savoury recipe.
- Ignoring the method change: Marinate for at least an hour with salt, umami (soy, miso) and a little fat — plant proteins take on flavour in a way whole muscle never does.
- Assuming every packaged product labelled "plant-based" is vegan — some still contain milk powder, honey or egg. Scan the barcode to be sure.
Conversion ratio
1:1 by weight.
Pro tip
Marinate for at least an hour with salt, umami (soy, miso) and a little fat — plant proteins take on flavour in a way whole muscle never does.
Replace the job, not just the ingredient
An egg can bind a burger, enrich a cake or create the foam in a meringue. Those jobs need different substitutes: ground flaxseed can help with binding, while aquafaba is useful for whipping.
Review the rewritten method as well as the ingredient list. Changing the amount of liquid, the cooking temperature or the resting time can matter as much as the substitute itself.
- A practical example
- For a creamy pasta, try unsweetened plant cream or blended silken tofu; add acidity and seasoning to taste rather than relying on a cheese substitute alone.
- What to keep in mind
- Substitutions can change allergens, texture and nutrition. Test a small batch before making a dish for guests.
Frequently asked questions
- What is the best vegan alternative to chicken?
- Seitan is the closest all-round swap — chewy, high protein, roasts and schnitzel. 1:1 by weight.
- Why isn't chicken vegan?
- Poultry raised and slaughtered for meat.
- How much do I use instead of chicken?
- 1:1 by weight.
- Any tips for getting it right?
- Marinate for at least an hour with salt, umami (soy, miso) and a little fat — plant proteins take on flavour in a way whole muscle never does.
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