Looking for an easy vegan chicken patties recipe? This one is delicious, and perfect for a quick meal! Made with simple ingredients, these patties are healthy and packed with flavor. They’re perfect for lunch or dinner and can be served with your favorite sides.
We know what you’re thinking, in your mind, you’re saying ‘how on earth can chicken be vegan? ‘ Well, it can.
And it tastes so good, crunchy, and herby, this is a satisfying patty that even our meat-eating friends love.
Once you make our great recipe, you’ll never buy store-bought again!
You can make your own vegan chicken patties for the whole family, in under an hour.
What’s even better is you can freeze them, so they can be a quick and easy dinner anytime you want!
Is this recipe gluten free?
No, our vegan chicken patties use vital wheat gluten, so they are not gluten-free.
Even using gluten-free breadcrumbs won’t make this a gluten-free recipe.
What equipment will I need to make vegan chicken?
You’ll need a food processor (see our recipe notes and tips if you don’t have one), a few bowls, a baking tray, and an oven.
What is vital wheat gluten?
Vital wheat gluten is an essential part of our chicken patties, and we use it in our vegan recipes.
Although it’s made from wheat flour, it isn’t flour.
The flour is hydrated, and this will activate the gluten, once this happens it’s processed and everything but the gluten is removed.
Then it’s completely dried and ground so that it takes on a powder form.
You then have vital wheat gluten!
How do you make vegan poultry seasoning?
Vegan poultry seasoning can be made in just 5 minutes, and you can batch make it and store it in an airtight jar to use at a later time.
Check out our easy vegan poultry seasoning recipe.
How do I store them?
Our vegan chicken patties keep for 1 week in the fridge in an airtight container.
But why not make a big batch of them and freeze them? They freeze for up to 3 months.
Vegan chicken recipe notes and tips
- Don’t have a food processor or blender?
Use a potato masher instead, it takes more effort but it’s totally worth it. - Prevent your chicken patties from sticking together when freezing
Put a square of parchment paper in between each chicken patty and they won’t stick. - What else can you make out of our chicken patty recipe?
You could make them into a chicken sandwich, when you are shaping them, just shape them into a slightly different shape. - I’ve got leftover vital wheat gluten – what else can I make?
Try our seitan burger recipe, which is great for throwing on the BBQ. - Do I need to use nutritional yeast?
We use nutritional yeast for flavor, so if you haven’t got any, then simply leave it out. - Don’t have vegetable oil?
The next best oil to use would be olive oil.
How to make vegan chicken patties
You’ll love making our vegan chicken patties, they are so tasty, this really is a great recipe!
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
First, you’ll need to make the vegan chicken.
In a food processor or blender, add 500g of drained chickpeas, 475g of vegetable stock (broth) and 1tbsp of soy sauce.
Then, add 4tbsp of nutritional yeast, 4tbsp of vegetable oil and 4tsp of vegan poultry seasoning.
Now, add 1tsp of salt, 1 tsp of onion powder and 1tsp of garlic powder.
Blend until you have a smooth consistency and then transfer to a large mixing bowl.
Slowly stir in the vital wheat gluten, once you can’t stir it, then knead the chickpea mixture with your hands until you have a firm dough, this should take approximately 1-2 minutes.
Place your vegan chicken in the fridge to cool for a minimum of 1 hour and a maximum of 24 hours.
While it’s chilling in the fridge, make your bread crumb coating.
Preheat your oven to 190° C/375° F.
On a baking tray cover the bottom with vegetable oil, approximately 3tbsp.
In a small bowl, add 120g of panko breadcrumbs, 70g of plain flour (regular flour) and 2tbsp of cornflour (corn starch).
Then, add 2tbsp of nutritional yeast, 4tbsp of vegan poultry seasoning and 1tsp of salt and mix it together so it has fully combined.
In another small bowl add 120g of vegan milk.
When the vegan chicken patties have chilled for at least an hour, divide them into portions and shape them, we made them circular, but you can shape them however you like.
Take one patty and place it in the milk, turning it so that the whole of the patty is moist.
Then, put the vegan chicken patty in the bread crumb coating, pressing and turning each one so it has an even coating.
When the patty is fully coated, place it on the baking tray.
When you have coated all the vegan chicken patties, bake them in the oven for 17 minutes, remove them from the oven, flip them over and bake them for a further 17 minutes.
When they are ready, they will be a lovely golden brown color.
Serve them immediately in a bun with lettuce, tomato and an optional vegan Caesar dressing.
Tasty vegan fast food done well – enjoy!
If you like vegan chicken burgers, then why not try these tasty vegan recipes?
Why not try these protein powder muffins?
We hope you enjoy making our vegan chicken patties and would love to hear how you got on with them, so please do leave a comment for us.
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Vegan chicken patties recipe
Utensils
Ingredients
For the vegan chicken patties
- 3 cups Drained chickpeas
- 2 cups Vegetable stock (broth)
- 1 tbsp Soy sauce
- 4 tbsp Nutritional yeast
- 4 tbsp Vegetable oil
- 4 tsp Vegan poultry seasoning See link in the notes below
- 1 tsp Salt
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 2⅔ cups Vital wheat gluten
For the baking tray
- 4 tbsp Vegetable oil
To wet the patty
- ½ cup Plant-based milk
For the bread crumb coating
- 2 cups Panko breadcrumbs
- ½ cup Plain flour (regular flour)
- 2 tbsp Cornflour
- 2 tbsp Nutritional yeast
- 4 tsp Vegan poultry seasoning See link in the notes below
- 1 tsp Salt
Dressing
- Vegan Caesar dressing See link in the notes below
Instructions
For the chicken patties
- First, you'll need to make the vegan chicken. In a food processor or blender, add your drained chickpeas, vegetable stock (broth) and soy sauce3 cups Drained chickpeas, 2 cups Vegetable stock (broth), 1 tbsp Soy sauce
- Then, add nutritional yeast, vegetable oil and vegan poultry seasoning4 tbsp Nutritional yeast, 4 tbsp Vegetable oil, 4 tsp Vegan poultry seasoning
- Now, add salt, onion powder and garlic powder1 tsp Salt, 1 tsp Onion powder, 1 tsp Garlic powder
- Blend until you have a smooth consistency and then transfer to a large mixing bowl. Slowly stir in the vital wheat gluten, once you can't stir it, then knead the chickpea mixture with your hands until you have a firm dough, this should take approximately 1-2 minutes
- Place your vegan chicken in the fridge to cool for a minimum of 1 hour and a maximum of 24 hours
For the bread crumb coating
- While it's chilling in the fridge, make your bread crumb coating. Preheat your oven to 190° C/375° F. On a baking tray cover the bottom with vegetable oil
- In a small bowl, add your panko breadcrumbs, plain flour (regular flour) and cornflour (corn starch)1 tsp Garlic powder
- Then, add your nutritional yeast, vegan poultry seasoning and salt and mix it together, so it has fully combined
- In another small bowl add your vegan milk
- When the vegan chicken patties have chilled for at least an hour, divide them into portions and shape them, we made them circular, but you can shape them however you like
- Take one patty and place it in the milk, turning it so that the whole of the patty is moist. Then, put the vegan chicken patty in the bread crumb coating, pressing, and turning each one so it has an even coating. When the patty is fully coated, place it on the baking tray. When you have coated all the vegan chicken patties, bake them in the oven for 17 minutes, remove them from the oven, flip them over and bake them for a further 17 minutes. When they are ready, they will be a lovely golden brown color
- Serve them immediately in a bun with lettuce, tomato and an optional vegan Caesar dressing
- Tasty vegan fast food done well – enjoy!
Notes
- Link to the vegan poultry seasoning
- Link to the vegan Caesar dressing
- Don’t have a food processor or blender?
Use a potato masher instead, it takes more effort but it’s totally worth it - Prevent your chicken patties from sticking together when freezing
Put a square of parchment paper in between each chicken patty and they won’t stick - What else can you make out of our chicken patty recipe?
You could make them into a chicken sandwich, when you are shaping them, just shape them into a slightly different shape - I’ve got leftover vital wheat gluten – what else can I make?
Try our seitan burger recipe, which is great for throwing on the BBQ - Do I need to use nutritional yeast?
We use nutritional yeast for flavor, so if you haven’t got any, then simply leave it out - Don’t have vegetable oil?
The next best oil to use would be olive oil
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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