vegan chicken sandwich

The crispy chicken sandwich craze gets a vegan makeover! The journey may be a long one, but the destination is well worth it. After you fry your “chicken” breasts to golden brown, serve up your sandwich on a toasted bun with colorful slaw and vegan aioli. Consider any carnivore fooled!

Ultimate Crispy “Chicken” Sandwich Recipe by Tasty

oz cannellini bean

oz firm tofu, pressed,

olive

vegan worcestershire sauce

vegetable bouillon packet,

onion powder,

garlic powder, plus 1 teaspoon, divided

kosher salt,

vital wheat gluten, plus 2 tablespoons

all-purpose flour,

oat milk

dill pickle juice

hot sauce

canola oil, for frying

corn starch

baking soda

paprika

cayenne

black pepper

purple cabbage, thinly sliced

carrot,

apple cider vinegar

sugar

salt

mayonnaise

garlic paste

brown mustard

kosher salt

vegan brioche buns, toasted

dill pickle, sliced

hot sauce of choice

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In a food processor, combine the cannellini beans and their liquid, the tofu, olive oil, worcestershire sauce, dissolved bouillon, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1½ teaspoons salt. Blend on high speed until smooth and  homogenous.

Add the vital wheat gluten in batches, blending between additions and scraping down the sides of the bowl to fully incorporate. The mixture should start coming together into a dough.

Transfer the dough to a lightly floured surface and knead for about 5 minutes, until elastic and smooth. Cover with a towel and let rest for 10 minutes.

Divide the dough into 8 equal portions. Lightly sprinkle each piece with flour and roll out to flatten. Using your hands, shape each portion to resemble a chicken breast.

Wrap each piece of “chicken” in parchment paper and transfer to a steamer pot. Steam for 80 minutes, flipping halfway through. The steaming process is important to ensure the vital wheat gluten is fully cooked.

Towards the end of the steaming, prepare the brine: In a large, shallow dish, whisk together the oat milk, pickle juice, hot sauce, and 1 tablespoon salt.

Remove the “chicken” from the steamer and discard the parchment paper. Transfer the warm “chicken” to the brine to marinate for 1–2 hours.

Meanwhile, make the quick slaw: In a medium bowl, combine the cabbage, carrot, apple cider vinegar, sugar, and salt. Toss to combine well and set aside.

Make the vegan aioli: In a small bowl, combine the vegan mayonnaise, garlic, mustard, hot sauce, and salt. Mix well to combine.

Fill a large pot with the canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).

While the oil heats, bread the “chicken”: In a wide, shallow dish, mix together the flour, cornstarch, baking soda, remaining 2 tablespoons garlic powder, remaining tablespoon onion powder, the paprika, cayenne, remaining tablespoon salt, and pepper. Mix together with a fork.

Remove the “chicken”from the brine. Lightly coat in the flour mixture, then set aside.

Add about ¼ cup (60 ml) of the brining liquid to the flour and mix with a fork to create some clumps, which will fry up to be crispy bits.  Dip each floured “chicken” breast in the brine, making sure there are no dry spots. Coat each piece again in the clumpy flour mixture.

Working 2 at a time, fry the “chicken” for 3–4 minutes, until deep golden brown and crispy. Transfer the “chicken” to a wire rack and season lightly with salt. Bring the oil temperature back to 350°F (180°C) between batches.

To assemble, spread 1 tablespoon of aioli across the bottom of each toasted brioche bun. Top with pickles, a piece chicken, a dash of hot sauce, and about ½ cup (50g) slaw. Top with the top bun.

https://vid.tasty.co/output/158202/landscape_480/1579632343

A Korean-inspired vegan fried chicken sandwich: crispy, flavorful fried oyster mushrooms, spicy gochujang mayo, tangy radish kimchi all sandwiched between soft buttered buns. 

Vegan Korean Fried Chicken Sandwich

brown oyster mushroom cluster (about 70 g each)

milk bread buns, toasted with vegan butter

non-dairy milk, I used soy milk

kimchi juice (taken from my homemade vegan kimchi)

garlic powder

onion powder

white pepper

(1/3 cup) all-purpose flour

(3 tablespoons) corn starch (or potato starch)

baking powder

gochugaru (korean chili flakes)

black sesame seeds

vegan mayo

gochujang (korean chili paste)

soy sauce

spicy chili crisp, I used Lao Gan Ma

salt,

Prepare Kimchi buttermilk & Flour Dredge. In a bowl, whisk together non-dairy milk, kimchi juice, garlic powder, onion powder, white pepper, and salt. Set aside. In another bowl, combine all-purpose flour, corn starch, baking powder, gochugaru (korean chili powder), and black sesame seeds. Follow with about 2 tablespoons of the kimchi buttermilk. Rub the flour in-between your fingertips (as if you were counting money) to get the extra flaky bits that will fry to crisp. Once complete, set aside as well.

Prepare the Spicy Mayo. Simply combine vegan mayo, gochujang (korean chili paste), light soy sauce, and spicy chili crisp (solids only). Taste and adjust seasoning with salt, then set aside.

Bread the Oyster Mushrooms. Set up dredging stations. First place the oyster mushroom cluster into the kimchi buttermilk. Note: Make sure the buttermilk seeps into the center of the cluster. Let the excess buttermilk drip, and dredge the mushroom in the flour mix. For the double coating, bring the patty back into the vegan buttermilk, shake off any excess, then into the flour dredge once more. Note: Be sure to really pack in the breading so it won't come off while frying.

Fry the Oyster Mushrooms. Heat up a generous amount of vegetable oil in a pan/wok until around 180 C (356 F), or until a wooden chopstick immediately bubbles when placed in the oil. Once oil is up to temperature, carefully place the patties in, being careful not to overcrowd the pan/wok. Fry until crispy and golden-brown, then remove from the oil and let drain on a wire wrack.

Assemble the Sandwich. Spread softened vegan butter onto your burger buns and toast until golden-brown & crisp. Build the sandwich using the vegan fried chicken, gochujang mayo, and radish kimchi (excess liquid squeezed out). Enjoy immediately.

This Vegan Chicken Salad Recipe is quick and easy to make, and ready in just 10 minutes! It&#39;s creamy, refreshing, and perfect for sandwiches!

Vegan Chicken Salad Recipe

(15 oz) can chickpeas, drained and rinsed

almonds

celery ribs, diced*

tsp dijon mustard

scallions, chopped into small pieces ((or substitude with red onion))

2-3 tbsp chopped fresh dill ((optional))

lemon juice

red grapes, halved ((or more as desired))

Salt and black pepper,

To a food processor, add the flaked almonds and pulse for 10 seconds to roughly chop them. Add the chickpeas and pulse for 10 more seconds, but be sure to not overmix and leave some texture.

Add the chickpea mixture to a bowl alongside the rest of the ingredients- vegan mayo, diced celery, mustard, scallions, fresh dill (optional), lemon juice, red grapes, salt, and black pepper. Mix well until everything is well combined.

Taste and adjust the flavor if needed, adding more salt, black pepper, or lemon juice to taste. We like to refrigerate the salad for at least 2 hours and serve it cold, but you can serve it right away!

Vegan Chick-fil-A Sandwich

- 5 Vegan Chick'n Filets (*)

Burger Buns

Dill Pickles

Plant Milk ((Unsweetened))

Tbsp Apple Cider Vinegar

Tbsp Pickle Brine

tsp MSG

Flour

Cornstarch

Tbsp Baking Powder

tsp Garlic Powder

tsp Onion Powder

tsp Smoked Paprika

Salt

Tbsp Powdered Sugar

Black Pepper

Cayenne Pepper ((for Spicy Chick'n))

Vegan Mayo

Tbsp BBQ Sauce

Tbsp Yellow Mustard

Tbsp Vegan Honey (**)

tsp Apple Cider Vinegar

Combine all the ingredients for the sauce. Taste and adjust for seasoning. Refrigerate for 4 hours.

Chick-fil-A Sauce

Prepare your dredging station by combining the ingredients for the dry and wet dredge in separate bowls respectively.

Heat up some oil in a heavy bottomed pot to 375 F / 190 C. Use an oil with a neutral taste and high smoke point (like vegetable, canola or peanut). Don&#x27;t fill the pot more than half-way, but fill it enough to cover the fillets.

Once oil is up to temp, dredge your fillet first in the dry, then wet, then back into the dry, shaking off any excess flour and batter and coating thoroughly. You can also do wet, dry, wet, dry to double dredge for a thicker breading.

Place carefully in the oil, letting the fillet gently drop away from you, and let it fry until golden brown. Let it rest on a cooling rack.

Toast your buns in a little butter or oil.

Assemble sandwich as follows: bottom bun, pickles, fried chick&#x27;n, a healthy drizzle of the sauce, and then the top bun!

ENJOY!

Fried Chick&#x27;n

These Tofu Burgers are packed with savory flavors and have the perfect meaty bite to hold up on a bun. No special equipment needed and no mushy texture! The secret to a firm and meaty tofu burger? Crumbling and baking the tofu first. Change up the seasonings for endlessly unique tofu patties that are as great on a salad as they are on a bun. Vegan with a gluten-free option.Yield: makes 3 large burger patties; to double the recipe use 2 baking sheets in step 3.

Chick'n Tofu Burgers

tofu

soy sauce (or liquid aminos

chickpea flour (for GF) or vital wheat gluten

yeast

poultry seasoning

fine sea salt

Tablespoon avocado oil

condiments (mustard, vegan mayo)

other toppings (like fresh lettuce, tomato, pickled red onion)

Preheat

Preheat the oven to 400°F and line a large baking sheet with parchment paper or a silicone mat.

Press

Wrap the block of tofu with a tea towel or other lint-free towel, and gently squeeze over the sink to remove most of the moisture. Alternatively, press the tofu for 20-30 minutes.

Bake

Crumble the tofu into a large mixing bowl (refer to photos above for size). It&#39;s fine to have some variation in the crumbles, but you don&#39;t want very large pieces. Drizzle with the soy sauce and stir well to incorporate. Spread the crumbles in a single layer on the baking sheet. Bake for 10 minutes, then stir and bake for another 6–8 minutes or until golden and firmer in texture. Let the tofu cool on the pan for 5 minutes. Reduce the oven temperature to 350°F.

In a separate small bowl, whisk together the flour (chickpea or vital wheat gluten), nutritional yeast, poultry seasoning, onion and garlic powder, salt and pepper.

Season

Return the tofu crumbles to the mixing bowl and toss with the oil and apple cider vinegar. Add the seasoned flour mixture, and stir to combine. It will be very dry.

Knead

Wet your hands, then use them to vigorously mix and knead the mixture. The number of times you&#39;ll need to re-wet your hands depends on how much moisture remained inside the tofu crumbles and the flour you&#39;re using (vital wheat gluten requires more than chickpea). This allows us to slowly incorporate just enough water for the mixture to hold together but not become too wet.

Shape

Once the mixture clumps and holds together you&#39;re ready to form it into three patties (or six if you&#39;re making a double batch). I find it easiest to use a ½ cup measuring cup, pack the mixture in, then use my hands to flatten the burgers into shape about ¾-inch thick. NOTE: if you used vital wheat gluten, lightly rub or brush the outside the burgers with oil to keep them from drying out.

Bake the tofu burgers at 350°F for 10 minutes, then flip and bake for another 9 to 10 minutes or until golden brown on both sides with an internal temp of around 170°F. Let stand for a few minutes before serving.

Store

Store leftovers patties in the refrigerator for up to 5 days, or freeze for up to 2 months.

I make these with a gluten free flour blend (brand: freee plain white flour) without adjusting the recipe and they come out great. I've never tried with gluten-containing flour so it's possible it is a little less 'sticky' than the original recipe, but it does still hold together fine providing you get the moisture content right when at step 6. I might do a batch with some xantham gum too at some point and see if that makes a noticable difference. 

Thanks for the recipe!

Made these today and they were really good.  I doubled the recipe and used 1/4 cup chickpea flour and 1/4 cup vital wheat gluten.  Held together well and remained moist on the inside.  Next time I think I'll try a tex-mex flavor.

What a creative recipe.
Went with the VWG and Extra Firm Tofu. I did slightly over back the tofu... 
About  5-6 wet hand rounds did the trick. Sprayed the burgers with a light oil mist and baked. 
They were really tasty! I think next time will make 4 patties so they are thiner and firmer. 

Thank you for sharing!

This looks so good! It’s made from ingredients I always have in stock. I couldn’t wait to try it. I went with super firm tofu and vital wheat gluten this time. I might try just extra firm tofu and the chick pea flour next time. I did a lot of kneading and wetting my hands. I ended up with well developed vital wheat gluten and lots of tofu crumbles. It looked like a crumbly disaster, but I managed to force them into patties. I oiled and baked them as directed. And…we were all quite surprised! They came out looking gorgeous and the texture was great! A little homemade spicy mayo on the bun…heck yeah! Thanks again for another fun and delicious recipe ; )

Top 5 vegan chicken sandwich recipes from across the web

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Ultimate Crispy “Chicken” Sandwich ...

Vegan Korean Fried Chicken Sandwich

Vegan Chicken Salad Recipe

Vegan Chick-fil-A Sandwich

Chick'n Tofu Burgers

Top 5 vegan chicken sandwich recipes from across the web

The most viewed vegan chicken sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate Crispy “Chicken” Sandwich ...

Vegan Korean Fried Chicken Sandwich

Vegan Chicken Salad Recipe

Vegan Chick-fil-A Sandwich

Chick'n Tofu Burgers

The most viewed vegan chicken sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine