vegan chicken burger

The plant-based alternative to a Chicken Sandwich. Flavorful TVP (Textured Vegetable Protein) slices with purple garlic slaw in homemade pretzel buns. This is burger perfection.

Vegan "Chicken" Garlic Slaw Burger

olive oil

paprika powder

salt

curry powder

Garlic Slaw

Pretzel Buns

Prepare your Garlic Slaw and Pretzel Buns.

For the vegan chicken slices, heat water in a big pot and toss the TVP slices in there once it's boiling. When the TVP slices are soft, drain them and gently press the water out of them.

Add olive oil to a large pan, so it's coated on the bottom (you can use less if you use a non-stick pan), heat it up and add the spices. Tilt the pan, so that the oil takes up all the spices. Add in the TVP slices and pan-fry them on medium to high heat until brown on both sides.

Assemble your burgers &amp; enjoy!

Everyone will enjoy these delicious vegan chicken patties may they be dipped into remoulade sauce or added to burgers, sliders, or sandwiches. They have a crispy crust seasoned with herbs and a flavorful crumble texture inside. They are absolutely delectable not to mention unnoticeable gluten-free.

Crispy Vegan Chicken Patties (Gluten-free)

+ ½ cup TVP (Soy) (-> What is TVP?)

Veggie broth

Chickpeas (canned)

Tbsp Olive oil

Mayo (I used vegan)

tsp Sage (dried)

tsp Thyme (dried)

tsp Marjoram (dried)

Onion powder

Garlic powder

White rice flour

Tbsp Tapioca starch (-> tapioca starch substitutes)

Lemon juice (freshly squeezed)

Salt

Black pepper

breadcrumbs

½ tsp Sage (dried)

½ tsp Thyme (dried)

½ tsp Marjoram (dried)

Tbsp Vegetable oil

Boil water in a kettle and add the veggie stock. Take a heat-resisting bowl and soak TVP in the hot veggie broth for 10 minutes. When the time is up, squeeze the liquid out. As a result, you need to have a moist, soft "ground meat" texture.

Drain canned chickpeas or pre-cook dry ones.

Juice a lemon.

Measure out all other ingredients.

Prepare the ingredients

Take a food processor and add chickpeas, olive oil, all spices (3 herbs, onion and garlic powder, salt, and black pepper), and lemon juice. Pulse for 15-20 seconds. You don't want to puree the chickpeas. You want to retain some bits and pieces for better texture.

Add soaked and squeezed TVP. Pulse for 10-15 seconds.

Take a large mixing bowl and empty the contents of the food processor into it. Add mayo, flour, and starch. Stir well with a spatula.

Use your hands at the end to see if you can form a large ball. It should be moist, and a bit sticky, but dry enough to easily get them off the sides.

Making the patties

Before forming the patties, chill the mixture in the fridge for 15 minutes.

In the meantime, prepare the breadcrumbs. Take a large plate or a shallow bowl and add panko or gluten-free breadcrumbs of your choice with sage, thyme, marjoram, and a pinch of salt.

Take like a 1/4 cup of the mixture and try to form a ball first. It should be the size of a large scoop of ice cream.

Flatten the balls between your palms and gently press both sides in the breadcrumbs.

Forming the patties

Preheat a cast-iron skillet or a frying pan over medium heat. Use a high heat-tolerant oil like sunflower oil or coconut oil. Once it is hot, place the plant-based chicken patties in it.

Fry them for 5 minutes on each side.

Frying

https://content.jwplatform.com/videos/2Gk7PinZ.mp4

Vegan Chicken Patties

Meaty and chewy, these vegan chicken patties will impress even meat-eaters! They have a crisp exterior, yet are perfectly moist and tender on the insides. These vegan chicken burgers are super easy to make too, and minimal prep work required!

Vegan Chicken Burger Patties

vegetable broth

TVP ((textured vegetable protein))

3.5 oz brown button mushrooms (quartered)

vital wheat gluten

garlic powder

onion powder

smoked paprika

nutritional yeast

salt and pepper (to taste)

Preheat oven to 180C/350F. Line a baking sheet with parchment paper.

Bring your vegetable broth to a boil, then pour it over TVP. Let it sit for 5-10 minutes.

In a food processor, place in all ingredients including rehydrated TVP. Pulse until everything is well combined and finely chopped.

Knead the dough for 1-2 minutes.

Scoop out about ½ cup of mixture. Using wet hands, roll it into a compact ball, before pressing it down to a disk shape. Repeat for the remaining mixture, and you should be able to make 4 patties.

Bake for 40 minutes, flipping them on the halfway mark. You vegan chicken patties are ready to be enjoyed!

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Top 3 vegan chicken burger recipes from across the web

The most viewed vegan chicken burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan "Chicken" Garlic Slaw Burger

Crispy Vegan Chicken Patties (Glute...

Vegan Chicken Burger Patties

The most viewed vegan chicken burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine