vegan chicken patties

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!

Homemade breaded and baked vegan chicken patties to be used for chicken sandwiches or as a breaded vegan chicken breast.

chickpeas ((15.5 oz can) drained or white beans

broth

nutritional yeast ((optional))

neutral-flavored oil

poultry seasoning

salt

panko bread crumbs

flour

corn starch

poultry seasoning (or other dry herbs of choice)

plant-based milk (or aquafaba (the liquid from the can of beans that you used.))

Add a can of drained chickpeas to a food processor or blender along with broth, nutritional yeast, oil, poultry seasoning, garlic powder, onion powder, and salt.

Blend until smooth, then transfer to a glass mixing bowl.

Stir in 1 cup of the vital wheat gluten, then add the remaining 1/3 cup of wheat gluten and knead with your hands for about 1 minute until a firm dough is formed. *don't eat it until it has been cooked.

You can now cook your seitan, or for "chicken" with a stringier texture, let it rest in the fridge covered for at least 1 hour or up to 24 hours.

Make the dough

Preheat the oven to 375° F (190° C). Put about 3 tablespoons of neutral-flavored oil on a large cookie sheet so that the bottom is completely covered with oil, and set it aside.

Mix together the bread crumbs, flour, corn starch, nutritional yeast, herbs, and salt in a shallow bowl.

Pour vegan milk (or aquafaba) in another shallow bowl to dip the dough into to make it wet so that the breading will stick.

Make the breading

Divide the dough into 6 equal pieces and form it into the desired shape with your hands.

Place the patty in the vegan milk to get it moist, then place it into the dry breading pushing the dough into the breading to coat it well.

Place the patty on the oiled cookie sheet and repeat until you have coated all of the chicken patties in the breading.

Bake the patties at 375° F (190° C) for 16-18 minutes, then take out of the oven, flip each one, and place them back in the oven for another 16-18 minutes until they are golden brown.

Bake the patties

Oh my goodness! I just put these in the oven. They smelled wonderful after mixing.
I just know these are going to be great and I’m adding the recipe to my collection of tasty vegan foods!!

I made these this morning...absolutely delicious.  I adjusted for my dietary needs, substituting red pepper flakes for the salt and used chickpea flour in the breading in place of regular, let the dough rest for 24 hours and doubled the breading to adequately coat.  They are soooo good...thank you!!

These are so good!  I made a double batch so I can freeze some.  Much better than any store bought vegan patties. Thank you for the recipe! : )

Love these!! I found a recipe for the KFC seasoning for the breading.  Are you going to make a nice spiral bound cookbook for seitan? I love the cheese and pantry staple.

I made these and they were great!! My concern for some of the recipes are the sodium levels, any good ideas of how to lower them?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1675349431/iMRBZdw1d.mp4

Vegan chicken patties made from wheat gluten, breaded, and baked to perfection.

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Top 3 vegan chicken patties recipes from across the web

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

Top Tags

Crispy Vegan Chicken Patties (Glute...

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Vegan Chicken Patties

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