Chick-Fil-A Chicken Sandwich | Vegan
Ingredients
Chicken Meat
1 cup vital wheat gluten
2 tbsp nutritional yeast
1 tsp onion powder
½ tsp Himalayan salt
½ tsp poultry seasoning
¾ cup vegetable broth, I made mine with bouillon (enough to cover), for cooking
2 tbsp tahini
Marinade
pickle juice, enough to cover seitan chicken
½ tsp cayenne pepper
Binder
¾ cup plain, unsweetened soy milk or 5 eggs worth of egg replacer, prepared
¼ cup pickle juice
Breading
2 cups organic white unbleached flour
⅓ cup powdered sugar(yup)
3 tsp paprika
2 tsp cracked black pepper
1 Tbsp cayenne pepper (I love my food really spicy, you can add less if you don’t) + more for seasoning finished product
1 tsp chili powder
1 tsp Himalayan salt
1 tsp baking powder
1 tsp garlic powder
Peanut oil for frying
Toppings
Burger buns, use whatever you want! I used white buns to be authentic
Pickles, cut into medallions
Your favourite Vegan cheese (I used provolone)
Description
This is an easy vegan recipe for a Chick-Fil-A Chicken Sandwich that you can quickly and easily make at home. This vegan spicy chicken sandwich is made with battered seitan, tangy pickles, and vegan cheese.
Directions
Chicken “Meat”
In a mixing bowl, mix together wheat gluten, salt, nutritional yeast, onion powder and poultry seasoning.
In a larger bowl, combine ¾ broth and tahini and whisk until smooth.
Mix the dry ingredients with the wet and stir until well combined.
Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
Divide the dough into small little burgers. Keep in mind they will grow to about twice their size, so make then smaller then you would normally. Place in a casserole dish, covering them completely with vegetable broth.
Cook burgers in broth for 1 hour at 350 degrees, flipping at 45 minutes. Allow to cool.
Mix together the marinade in a plastic bag or shallow bowl and allow the seitan to soak for an hour.
Binder
Mix together pickle juice and almond milk or egg replacer and set aside.
Breading
Combine the flour, powdered sugar, paprika, black pepper, cayenne pepper, chili powder, salt, baking powder, and garlic powder in a medium-sized mixing bowl. Set aside.
Warm the peanut oil in a deep fryer, frying pan or pot over medium heat until you reach 325F.
Toss the seitan “chicken” cutlet into the dry mixtured and coat completely, then toss it into the wet, again coating evenly on all sides. Toss into the flour mixture again and coat generously. Repeat with the remaining cutlets and set aside.
Place cutlets into the hot oil using a pair of tongs. Flip occasionally to ensure even cooking. Allow to cook for about 5 to 8 minutes, or until the outside is crisp and golden brown. Allow to drain on a paper towel. Repeat with the remaining cutlets and sprinkle with cayenne pepper to achieve ultimate spicy perfection.
Building your burger
Place your buns in a frying pan over low heat until slightly toasted.
Place vegan cheese on the bottom half of each bun, then top with the fried seitan chicken and top with 4-5 pickle medallions. Serve immediately.
Notes
You can also cook your plain seitan in broth on a stove top, I find that this leaves you with softer seitan. I switch between the two methods depending on my mood.