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!

Quick Info

⏱️ 250 min • 🍽️ 8 servings • ⭐ 77%

Nutrition

867 cal • 35g protein • 94g carbs • 37g fat

Tags

[Dairy-Free] • [Vegan] • [Vegetarian] • [Dinner] • [Lunch] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• 1 14-ounce can of cannellini beans
• 1 14-ounce package of firm tofu, pressed, cut into large cubes
• 2 tablespoons olive oil
• 1 tablespoon vegan Worcestershire sauce
• 1 vegetable bouillon packet dissolved in 1 tablespoon warm water
• 1 tablespoon plus 1 teaspoon onion powder, divided
• 2 tablespoons plus 1 teaspoon garlic powder, divided
• 2 tablespoons plus 1½ teaspoons kosher salt, divided, plus more to taste
• 1¾ cups plus 2 tablespoons vital wheat gluten
• 2 cups all-purpose flour, plus more for dusting
• 4 cups oat milk
• ¾ cup dill pickle juice
• 2-3 dashes hot sauce
• 8 cups canola oil, for frying
• ¼ cup cornstarch
• 1 tablespoon baking soda
• 1 tablespoon paprika
• 2 teaspoons cayenne
• 1 teaspoon ground black pepper
• ¼ purple cabbage, thinly sliced (about 2 cups)
• 1 large carrot, peeled and shredded (about 1 cup)
• 2 teaspoons apple cider vinegar
• ½ teaspoon sugar
• 1 teaspoon kosher salt
• ⅓ cup vegan mayonnaise
• 1 teaspoon garlic paste
• 1 tablespoon brown mustard
• 1-2 dashes hot sauce
• Pinch of kosher salt
• 8 vegan brioche buns, toasted
• Sliced dill pickles
• Hot sauce of choice

Instructions Preview

1. In a food processor, combine the cannellin…
2. Add the vital wheat gluten in batches, ble…
3. Transfer the dough to a lightly floured su…

…and 13 more steps

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Recipe by: Betsy Carter, Karlee Rotoly • From: Tasty