Spicy Vegan Chicken-less Sandwich

Spicy Vegan Chicken-less Sandwich

This recipe is a favorite weekend dinner recipe for us! It’s a great alternative to eating greasy take out on a Friday night. This is pretty easy to make from vegan staple ingredients on hand in your pantry and keeps well for left overs. You can make sandwiches, wraps, strips or even nuggets with this recipe too! And of course if you aren’t into spicy foods, you can leave the optional spices out 🔥 

So what’s a “vegan” chicken sandwich made out of? Basically this is a homemade seitan (“say-tan”) recipe, which is “vegan meat” made from vital wheat gluten (VWG). VWG is wheat protein and is used in a lot of frozen vegan meats you find at the grocery store. When VWG is cooked with beans and other ingredients like broth, it creates a texture that is very similar to meat. VWG is also very high in protein which makes these sandwiches filling, so don’t eat more than an typical dinner portion in one siting (I know you will be tempted)! 🤣😉. You can learn all about what seitan is here

This recipe is adapted from rabbitandwolves  Vegan Spicy “Chicken” Sandwiches 

Serves 8

Ingredients

  • Patty
    • 2 cans cannellini beans, rinsed
    • 1 tbsp olive oil
    • 2/3 cups veggie broth
    • 5 tbsp reduced sodium soy sauce
    • 4 tsp Red chili paste
    • 1/2 cup whole wheat bread crumbs 
    • 4 tsp garlic powder
    • 1 tsp Cajun seasoning (no salt)
    • 1 tsp cayenne (optional)
    • 2 cups vital wheat gluten (I use Bob’s Red Mill)
  • Breading
    • 1/2 cup whole wheat bread crumbs
    • 1/2 cup panko bread crumbs
    • 1 tsp chili powder 
    • 1 tsp garlic powder
    • 1 tsp Cajun seasoning (no salt)
    • 1 tsp salt
    • 1 tsp pepper
    • 2 tsp red pepper flakes (optional)

Directions 

  1. Preheat oven to 425 degrees F
  2. In a large mixing bowling, add beans, broth, oil, soy sauce and chili paste. Mash all ingredients together with potato masher until the beans are broken down
  3. Add bread crumbs, Cajun, garlic powder and cayenne (optional). Stir into mixture.
  4. Mix in vital wheat gluten until mixture is clumpy, then combine the clumps into one large ball with your hands. 
  5. Place ball on cutting board. Cut in half, then cut the halves into 4ths.
  6. Mix all breading ingredients in a small bowl
  7. Coat large baking sheet with avocado oil
  8. Grab a patty and press flat into breading using your palm. Flip and press other side of patty into the mixture. Remove patty from breading bowl. If needed, press patty flat on cutting board until it’s around 1/2 inch thick, no larger.
  9. Place patty on baking sheet. Repeat step 8 for all patties.
  10. Cook patties in oven on middle rack, for 30 minutes, flipping half way. Broil on 400 degrees F for 2 minutes on both sides. 
  11. For sandwiches: 
    • If patty was frozen or in fridge, place on non-greased skillet. DO NOT MICROWAVE (the texture will change).
    • After patty is warmed, (vegan) butter two pieces of bread, place on skillet with patty in between. You can add pickles, vegan cheese, or other toppings at this time too. Place lid on skillet to melt cheese and/or heat sandwich. 
    • When done cooking, add any optional toppings (BBQ sauce, vegan mayo, buffalo sauce, mustard, lettuce, tomato, etc.) that you’d like.
  12. For chicken strips:
    • If patty was frozen or in fridge, place on non-greased skillet and heat until desired temperature. DO NOT MICROWAVE (the texture will change).
    • Slice patty into 4 strips.
    • NOTE: Slicing a patty makes for  better chicken strip texture then baking as individual strips.

Done! Let me know if you like it! 🌱

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