VEGAN: Chick-fil-A Spicy Chicken Sandwich [VIDEO]
A sandwich that will make you enjoy a chicken sandwich without hurting any chicken.
If you are a beginner in being vegan, I know it won’t be completely easy for you to just forget about your favorite meat dishes. But fret not, coz there are always vegan alternatives that will make your life so much easier and healthier.
Take this recipe for example. I love how the original author of this recipe has given consideration to those who are new to being vegan by coming up with a recipe which is close to and one that tastes better than the meat version of it. This is a very easy sandwich recipe that won’t take up so much time in the kitchen and you don’t have to be that good in cooking either.
This is made up of all vegan ingredients, so for all my vegan followers and friends, don’t be alarmed with the recipe title. I also had to check al the ingredients before starting off, and right now I assure you, no chickens were harmed. Try it out and tell us what you think.
Check out the recipe below.
Chick-fil-A Spicy Chicken Sandwich
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
2 tbsp tahini
3-4 cups of vegetable broth (enough to cover), for cooking
pickle juice, enough to cover seitan chicken
½ tsp cayenne pepper
¾ cup plain, unsweetened soy milk or 5 eggs worth of egg replacer, prepared
¼ cup pickle juice
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
Burger buns, use whatever you want! I used white buns to be authentic
Pickles, cut into medallions
Your favourite Vegan cheese (I used provolone)
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.
Mix together pickle juice and almond milk or egg replacer and set aside.
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.
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.
Watch the full video below