Jackfruit has become a popular addition to seitan because of the texture it creates. This fork-tender jackfruit seitan mock chicken is so delicious and adaptable that you’ll want to keep a supply in the freezer for use in many dishes. Smother the pieces in mushroom gravy or a lemon-caper-wine sauce, or melt some cherry tomatoes and garlic in the pan next to them when you cook them up. I’d suggest dredging them in flour and then pan-frying them in a little olive oil before adding your favorite sauce, or using them as you would chicken breasts. In the photo, I added a little flour to thicken some of the vegetable broth I simmered them in to make some mushroom gravy and garnished with chopped parsley.


1 can (14 ounces) young green jackfruit in brine, rinsed and drained well

1 tsp. poultry seasoning

2 tsp. onion powder

2 tsp. garlic powder

1 cup vegetable broth

1 ½ cups vital wheat gluten

½ cup potato flakes

Oil for frying

Vegetable broth for simmering


1. In a food processor, pulse the first five ingredients until grainy.

2. Add the vital wheat gluten and potato flakes and process for a minute or longer if possible, but stop before your food processor smells like it’s about to catch on fire.

3. Tip the dough out on your work surface and knead it for about 3 minutes, until gluten strands develop, and the dough is smooth and elastic.

4. Flatten the dough out into a disc and cut it into 6 wedge-shaped pieces. Flatten them to about ½ inch thick.

5. In a large saute pan on medium heat, arrange the pieces so they fit into the pan like slices of pie. Fry on both sides until brown.

6. Add enough broth to submerge the cutlets. Cover the pan and simmer on the lowest heat for ½ hour, turning once. Do not let it actively boil.

7. Allow the pan to come to room temperature. Then store the cutlets overnight in their broth in a food storage bag or other container.

8. Use the cutlets within a week or freeze them for future use.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.