5 Creative Plant-Based Chicken Swaps Using Whole Foods

From veganuary.com

Chickens are beautiful, clever and harmless birds. But tens of billions of chickens are raised and killed for food every year – more than all other land animals combined.

The good news is that we don’t need to eat chickens to enjoy our favourite meals. Whether you’re craving crispy fried chicken, a creamy curry or a protein-packed stir fry, there are several delicious plant-based alternatives that recreate the texture and flavour of chicken using only plants.

Here are five of the best plant-based chicken alternatives to try, plus tips on how to cook with them.

1. Tofu

Tofu is one of the most versatile plant-based proteins you can cook with. Made from soybeans, tofu has a mild flavour that soaks up marinades and seasonings, making it perfect for everything from curries to stir fries.

Tofu is also packed with benefits beyond taste: it’s a great source of protein and contains calcium and iron too. 

Firm and extra-firm tofu work best as a chicken substitute because they hold their shape and develop a meat-like texture when cooked. One of the secrets to using tofu is removing excess moisture before cooking.

Pressing or squeezing the tofu helps it crisp up in the pan, air fryer or oven.

                                                                                                              Image Credit: AdobeStock

Tofu recipes to try:

Crispy ‘chicken’ salt and pepper tofu

Sweet and sour sticky tofu

Air-fried tofu katsu

Top tip: Coat tofu in cornflour before frying or baking for an extra crispy finish. For more tips, see our ultimate guide to cooking with tofu.

2. Mushrooms

If you’re looking for a rich, savoury swap to recreate chicken dishes, mushrooms can step up to the job – yes, really. Lion’s mane, oyster and shiitake mushrooms have a naturally fibrous consistency that can mimic chicken in fried, shredded or saucy recipes.

Mushrooms are packed with umami (the savoury flavour associated with meat), quick to cook and absorb marinades nicely.

Find Lion’s mane at online grocers, discover oyster and shiitake at supermarkets, and check out Fable mushrooms at Holland & Barrett.

                                                                                                              Image Credit: AdobeStock

Mushroom recipes to try:

Mushroom shawarma

Mushroom gyros

Fried mushroom “chicken”

Top tip: Lightly coat mushrooms in cornflour before frying to create a crispy outer layer. Take a look at chef Derek Sarno’s YouTube channel – he is the king of mushrooms!

3. Seitan

Seitan has become a favourite in recent years for its versatility in plant-based cooking. Made from wheat protein, seitan has a consistency that closely resembles chicken, especially when torn into strips or chunks.

It crisps up nicely in a pan and works well in everything from sandwiches and burgers to curries and pasta dishes.

Because it has a fairly neutral flavour, use marinades and sauces to give it your desired taste. Seitan is also high in protein.

                                                                                                              Image Credit: AdobeStock

Seitan recipes to try:

Seitan fried chicken burger

Sweet spiced seitan skewers

Maccheroni with seitan ragu

Top tip: Tearing seitan by hand rather than slicing it creates a more realistic shredded chicken alternative. Explore our guide to cooking with seitan too.

4. Tempeh

Tempeh is another soy-based ingredient, but unlike tofu, it’s made from fermented whole soybeans, giving it a firmer bite and slightly nutty flavour.

It’s nutritious, with high levels of protein as well as calcium, iron and fibre. Some varieties also contain vitamin B12.

When cooking with tempeh, be sure to use marinades as it takes on flavours well. It can be sliced, cubed or crumbled depending on the dish you’re making.

                                                                                                               Image Credit: AdobeStock

Tempeh recipes to try:

Easy tempeh stir fry

Aubergine and tempeh Massaman curry

Tempeh poke bowl

Top tip: Steam tempeh for a few minutes before marinating to soften any bitterness. See our guide to cooking with tempeh for more hacks.

5. Jackfruit

Young green jackfruit has become popular in vegan cooking due to its meaty bite.

When cooked and shredded, jackfruit can mimic pulled chicken, making it ideal for tacos, burgers, wraps and barbecue dishes. As with the other ingredients in this guide, it’s good at soaking up flavours, so don’t be afraid to get creative with marinades.

While jackfruit isn’t a great source of protein, it’s handy for dishes when you want a meaty texture. You can usually find canned young jackfruit in supermarkets, as well as Asian stores.

                                                                                                               Image Credit: AdobeStock

Jackfruit recipes to try:

Loaded jacket potato with sticky BBQ jackfruit

Jackfruit fried chicken

Vegan coronation chicken with jackfruit

Top tip: Use young green jackfruit in water or brine, not ripe sweet jackfruit in syrup. Discover more tips in our guide to jackfruit.

Supermarkets now also stock an impressive range of plant-based chicken alternatives, from fillets and nuggets to burgers, wings and deli slices. Check out our guide to the best vegan chicken alternatives in UK supermarkets.

https://veganuary.com/plant-based-chicken-swaps/

USA: Beyond Meat Launches New Unbreaded Vegan Chicken Pieces

From plantbasednews.org 

Beyond Meat is re-launching unbreaded chicken pieces due to customer demand

Beyond Meat has launched “all-new” unbreaded vegan chicken pieces in the US.

The California-based brand announced the launch of its Beyond Chicken Pieces at more than 1,900 Kroger stores nationwide on May 1, 2025. Beyond Meat said that the launch was a direct response to fans requesting the return of unbreaded vegan chicken, which was one of the brand’s first-ever products.

Beyond Chicken Pieces contain 21g of plant-based protein per serving and “heart-healthy” avocado oil. They contain 0.5g of saturated fat per portion, compared to the 3.8g in a comparable 100g serving of traditional chicken, and no cholesterol or antibiotics.

“The Beyond Meat journey began with a game-changing plant-based chicken product, and today – after several years of research to raise the bar on taste, clean ingredients, and nutrition – I am thrilled to re-introduce this platform as Beyond Chicken Pieces,” said Beyond Meat founder and CEO Ethan Brown. “Beyond Chicken Pieces reflect our commitment to ingredient integrity and outsized nutritional benefits.”

Plant-based meat and healthy eating

Beyond MeatThe new Beyond chicken pieces are high in protein and low in saturated fat

Beyond Meat’s new vegan chicken is certified by the Clean Label Project, and meets the criteria of the American Heart Association’s “Heart-Check” program and the American Diabetes Association’s “Choices For Life” program,” both of which encourage healthy eating.

Beyond Meat has also partnered with the National Basketball Players Association to produce a digital cookbook titled GO BEYOND THE BUZZER to further highlight nutritious, plant-based food. It includes dishes inspired by NBA athletes such as Jalen Brunson, Josh Hart, and Cade Cunningham, and features Beyond products like chicken, beef, and steak.

Recent studies confirm that well-balanced plant-based diets have several key health benefits, and that alternative proteins are just as good at building muscle as traditional meat. Despite increased public scrutiny, even highly processed options are healthier and better for the planet than animal-derived meat, and are not associated with adverse health outcomes.

https://plantbasednews.org/lifestyle/food/beyond-meat-vegan-chicken-pieces/

‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

From plantbasednews.org/lifestyle

If you're bored of shop-bought vegan chicken, why not make your own at home? 

If you’ve ever stood in the meat-free aisle at the supermarket, debating between vegan chicken strips and soy curls, you’re not alone. Vegan chicken has become one of the most popular plant-based meat alternatives around — but what many people don’t realize is that you can make it yourself at home. Sarah Sullivan, the creator of Sarah’s Vegan Kitchen on YouTube, recently tested two homemade “chicken-style” seitan recipes and documented the process from start to finish.

Sullivan has been sharing approachable vegan recipes and cooking inspiration online for years. Known for her honest, relatable videos and thorough testing, she’s built a loyal audience of home cooks looking for tasty, no-fuss meals. In her latest video, she set out to answer one question: is it worth making your own vegan chicken from scratch?

                                        Sarah Sullivan used her vegan chicken in a variety of plant-based recipes    Sarah Sullivan/YouTube

The vegan chicken recipes

She started with a recipe from the Full of Plants blog, which uses vital wheat gluten, tofu, and young green jackfruit to create a tender, shreddable texture. “It was very, very soft,” Sullivan said of the dough, noting she had to tweak the recipe by adding extra vital wheat gluten to get the right consistency. Once cooked in her Instant Pot, the result was a delicate, moist seitan that shredded beautifully. She used it for BBQ pulled sandwiches and was impressed by the result. “It was really, really good,” she said, adding that the jackfruit flavour came through slightly but didn’t bother her when paired with strong sauces.

The second recipe, Chickwheat, comes from the Avocados and Ales blog. It relies on chickpeas and aquafaba (the liquid from canned chickpeas) instead of jackfruit or tofu, along with miso and spices for a savoury kick. The method for developing the dough was completely new to Sullivan: blending the seitan in a food processor. “It ended up working so, so well and I don’t think I’m ever gonna make seitan a different way ever again,” she said.

The chickwheat seitan was firmer, more structured, and ideal for slicing. Sullivan used it in chicken noodle soup and a vegan chicken salad — and was blown away by the results. “It sliced really, really beautifully and the texture is super similar to Tofurky,” she noted, adding that it also held up better in broth than many store-bought vegan options.

Her partner Eric agreed. After trying the chickwheat chicken salad, he said: “You could convince anyone that’s chicken salad, really.” They both agreed it had a “shreddy” texture and rich flavour, especially compared to soy curls or Gardein.

So, which was better? Sullivan said it depends on the dish. The jackfruit-based recipe works well for softer, shredded textures in saucy meals, while the chickwheat is best when you want slices or firm chunks. But the winner for her? “The chickwheat is definitely going to my regular rotation,” she said, already dreaming up new spice blends and variations for hot dogs or deli slices.

If you’re curious to try homemade vegan chicken, both recipes are worth exploring — and with a little time and a food processor, you might just skip the store-bought stuff for good.

Find more of Sarah Sullivan’s recipes and plant-based tips on her YouTube channel.

https://plantbasednews.org/lifestyle/food/homemade-vegan-chicken/

BrewDog & Impossible Foods Bring Plant-Based “Chicken” Fillets to UK Pubs

From vegconomist.com

BrewDog has launched a new plant-based menu in collaboration with Impossible Foods, Available from February 17 to March 31, the menu features a variety of plant-based dishes made with Impossible Foods’ latest product, the Impossible™ “Chicken” Fillet.

“What could be better than plant-based ‘Chicken’ Fillets, paired with a great pint?”

The menu includes plant-based alternatives to traditional pub fare, such as cheeseburgers, tacos, and loaded fries, along with the Impossible “Chicken” Fillet. This product, designed to replicate the texture and taste of conventional chicken, follows the company’s previous plant-based chicken offerings. Impossible Foods states that the fillet is high in protein, contains zero milligrams of dietary cholesterol, and has a lower environmental impact than its animal-based counterpart.

© Brewdog

Noel Clarke, SVP of international at Impossible Foods, stated, “We make food for people who love meat, and our new ‘Chicken’ Fillet is no exception. It’s juicy and tender like the animal chicken you know and love, but better for the planet,” as reported by Retail Times.

To promote the new menu, BrewDog is running a limited-time deal where customers who pre-book under the “NEW MENU: IMPOSSIBLE (V) BUY ONE GET ONE £1” offer can purchase a second menu item for £1. The goal of the promotion is to encourage customers to try the plant-based options at a discounted price.

This collaboration is the latest in a series of plant-based partnerships for BrewDog. The company has previously worked with brands such as THIS to offer plant-based skin-on vegan chicken wings, as well as TiNDLE and Quorn to expand its meat-free menu options.

Lauren Carroll, chief marketing officer at BrewDog, noted that consumer interest in plant-based options continues to grow. “We know lots of our beer-loving customers opt for plant-based meals, so we wanted to make it even easier to make the switch through this hook-up with Impossible. What could be better than plant-based ‘Chicken’ Fillets, paired with a great pint?”

The plant-based menu will be available at 48 BrewDog locations across the UK for the duration of the promotion.

https://vegconomist.com/gastronomy-food-service/brewdog-amp-impossible-foods-bring-plant-based-chicken-fillets-uk-pubs/ 

Shicken Launches Allergen-Free Vegan Chicken

From plantbasednews.org

Shicken's latest plant-based chicken is made using allergen-free, domestically-produced ingredients 

UK-based brand Shicken has launched allergen-free plant-based chicken tikka kebabs made using domestically-produced ingredients.

Shicken says that its new Tikka Kebab is a first-of-its-kind, free from all 14 top allergens, and made with British ingredients. The product is produced at a newly certified, allergen-free site in Kent and swaps soy and wheat for East Anglian-grown peas.

Shicken, a fast-growing, family-owned challenger brand, offers a range of Pan-Asian, chef-prepared ready meal curries and plant-based kebab skewers in different flavours, including Karahi, Teriyaki, and the original soy and wheat-based version of Tikka.

                 The latest Shicken product is allergen-free, plant-based chicken

                                                          Media Credit: Shicken

Six percent of the UK population has some kind of food allergy, equating to around 2.4 million adults. Soy, most commonly associated with plant-based products and alternative proteins, is actually present in as much as 60 percent of all manufactured foods.

“As a business, we are committed to making plant-based food delicious, inclusive, and ethical,” said Shicken co-founder Parm Bains, as reported by The Grocer. “Our next-generation recipe has been developed to taste even better and opens the Shicken range up for everyone to enjoy – whatever their dietary requirements are.”

The company says swapping soy and wheat for pea protein will improve product taste and texture, but using home-grown ingredients instead of imported ones will also reduce Shicken’s carbon footprint. Furthermore, up to 95 percent of all energy used by the upgraded Kent factory is renewable.

“Sustainable sourcing is essential to the future of food and the planet,” added Bairns. “And reducing the food miles of our ingredients is a key part of our mission and purpose.”

Shicken aims for profitability by next year

Shicken

The original version of Shicken’s Tikka Kebab included soy and wheat on its ingredients list

In March of this year, Shicken received GBP £4 million in a second round of funding from the vegan investment fund Veg Capital, which also contributed £2 million back in 2022. This latest funding was used to help upgrade Shicken’s now allergen-free production facility in Kent.

“The SHICKEN range is simply delicious, and their curries and kebabs are flying off the shelves – it was a no-brainer for Veg Capital to reinvest,” Matthew Glover, Veg Capital Director, said in a statement at the time. “We’re excited to play our part in helping this family business go global over the coming years.”

In April, Shicken told Just Food that it hoped to be profitable by 2025 after launching in the US earlier this year. Shicken’s products are now available in 410 Sprouts Farmers Markets throughout the US, in addition to Costco and Tesco in the UK. They have also appeared on supermarket shelves in Iceland, Sweden, and France.

Shicken’s allergen-free Tikka Kebab will launch nationally at Costco this week before introduction throughout Shicken’s entire range at other retail and food service outlets by the end of May.

https://plantbasednews.org/lifestyle/food/shicken-allergen-free-plant-based-chicken/

UK Plant-Based Meat Player THIS Launches Vegan Chicken Thighs

From greenqueen.com.hk

UK plant-based meat challenger brand THIS is launching the country’s first nationally distributed vegan chicken thighs, starting with Tesco next week.

THIS, the cult-favourite plant-based meat brand, is rolling out a first-to-market vegan chicken thigh SKU in the UK next week. The product is the only nationally distributed plant-based chicken thigh, and will be introduced at the UK’s largest retailer, Tesco, on May 13.

Available in packs of four, the THIS Isn’t Chicken Thighs cost £3.80, with the company noting it could be used across a variety of dishes, such as traybakes, burgers, curries and stews. Made from a blend of soy and fava bean protein, they can be used whole too, and cooked in a pan or in the oven.

“We’re reinventing the way people experience plant-based dining,” said recently appointed CEO Mark Cuddigan. “We’re on a mission to lead a revolution to change what people eat, to protect animals and the environment – and with our ridiculously delicious and nutritious plant-based food, we’ve got you covered with the ultimate plant-based chicken thigh.” 

Patent-pending tech enables realistic vegan chicken thighs

                                                                                               Courtesy: THIS

The new chicken thighs are touted to be high in protein and fibre, with a similar recipe to its flagship THIS Isn’t Chicken Pieces SKU. It will appeal to the increasingly health-conscious UK consumer – a 1,000-person survey from last year found that health benefits are the top reason why Brits eat plant-based meat, cited by 39% of respondents.

But the whole-cut nature of the new product is the biggest differentiator from the chicken pieces. The company binds together soy and fava bean protein with an olive-oil-based fat to mimic the texture of thighs, which are then coated in a layer of seaweed to replicate the structure and texture of chicken skin.

This meaty, fibrous cut is achieved through THIS’s extrusion technology, which has three pending patents. Whole-cut products like thighs, wings and legs have complex, three-dimensional structures, where protein fibres are bound together by a network of connective tissue and intramuscular fat. This provides the juiciness and texture associated with these meats, which THIS said it has managed to recreate in its chicken thigh analogue.

It’s not the company’s first whole-cut meat either. It also makes plant-based chicken breast and roast chicken and stuffing SKUs, both of which have been launched in the last eight months.

THIS has gone from strength to strength

                                                                                               Courtesy: THIS

The new product comes at a time of rapid progress for THIS, which says it is the fastest-growing brand in the plant-based meat segment. The company’s sales were up by 46.6% last year, and volumes rose by 66.6%, according to NielsenIQ data for the Grocer’s Top Products survey. Its annualised revenue reached £24M last year.

This has been aided by a range of new products. Within its chicken range, the roast chicken SKU was the best-performing line in the category in 2023, even though it was only introduced in September. But the company also launched a chicken and bacon pie in partnership with Pieminster around the same time, and this year alone, it has rolled out the chicken breast, chicken shawarma, frozen beef mince, as well as skin-on chicken wings in collaboration with BrewDog.

“Innovation has been a core part of its growth over the last two years as it has diversified into a wider range of segments, including frozen, ready meals and food to go, as well as continuing to launch new products in its core segment of chilled meat alternatives,” NielsenIQ senior insight analyst Carol Ratcliffe told the Grocer last year.

THIS marketing director Dee Bulsara added. “The number one THIS rule is that we don’t proceed to launch unless we think the product can trick a meat-eater once it’s in a dish.”

The company has recently undergone a change in leadership as well, with Cuddigan taking over from founders and former co-CEOs Andy Shovel and Pete Sharman in February (who remain involved in the business). While THIS is aiming to have its first profitable quarter this year, the larger meat-free category in the UK has suffered, with sales down by £38.4M last year.

“For too long, there’s been too many brands with wildly varying product quality, that have put off meat reducers from truly believing in the category. It’s also been confusing to shop – no supermarket needs to list 15 types of plant-based sausage,” Shovel told Green Queen last year. “We’re now at a stage where the sector is consolidating and poor-quality brands are coming out the market, with more brands consumers can trust and shelves that are way easier to navigate.”

https://www.greenqueen.com.hk/uk-plant-based-meat-this-isnt-vegan-chicken-thighs/