What to use instead of shredded chicken in vegan recipes

Do you want to eat more plant-based meals without feeling like you have to give up your favorite dishes that usually use products of animal origin? Here we share a chef-approved technique for replacing shredded chicken in vegan recipes. Products like jackfruit are a fantastic option for creating a shredded texture similar to meat of animal origin, but lack protein content. Worry not, because Chowhound spoke to renowned vegan chef Chris Tucker about his expertise in serving up a high-protein, plant-based shredded “chicken” with a realistic texture and taste.

“To get the texture of shredded chicken, I would use soy curls, a slight variation on textured vegan protein (TVP),” he suggests. Once rehydrated, soy curls provide a fibrous, pull-apart texture that closely resembles the look and mouthfeel of shredded chicken. To give the soy curls the flavor of chicken, you can rehydrate them in a plant-based chicken broth and use poultry seasoning, nutritional yeast, and the other typical chicken seasoning ingredients. Tucker also recommends using seitan, a wheat-based protein that vegetarians who miss the bite of meat will enjoy. It is made from vital wheat gluten, providing a chewier texture and high protein content. You can either make your own seitan with vital wheat gluten or opt for a store-bought version. Either way, simply tear it by hand or shred it with two forks, fry the seitan shreds with your favorite seasonings, and serve in a delicious chicken-free dish.

While we are experiencing a seemingly unprecedented era of plant- and animal-free food innovation, particularly with technologies such as precision fermentation, cultured meat, 3D printing and beyond, the concept of animal-free meat is not as modern as many may think. Rather, it dates back more than two millennia to ancient China during the Han Dynasty (206 BCE to 220 CE) and is rooted in Buddhist beliefs that advocate compassion for life and oppose the killing of animals . So the Asian diaspora is no stranger to the history of plant-based cuisine, which steadfastly delivers flavor-packed meals without animals.

The first documented meat alternative was tofu, created as a protein-rich substitute during the Han Dynasty. With varying degrees of firmness used in different dishes, from savory to sweet, tofu is a valued vessel for containing a variety of flavors and a reliable source of nutrition. In Southeast Asia, tempeh, a fermented soybean product distinct from seitan, has been a staple of Indonesian cuisine for at least four centuries as a nutritious source of plant-based protein. In the 13th century, innovation evolved into what scientists call the “second generation” of plant-based meats, with Chinese chefs developing sophisticated meat substitutes such as artificial eel and mock sausage. During the Mughal period, which began in the 16th century, soya chaap made from soya became a popular meat alternative in North Indian cuisine. It is particularly valued for its chewy, meat-like consistency when grilled or in curries.