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best healthy meatless vegan chicken sandwich recipe on a wooden cutting board
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5 from 8 votes

Vegan Chicken Sandwich

There's nothing better than a crispy "chicken" sandwich with lettuce, tomato, and mayo! This vegan chicken sandwich makes a satisfying, flavor-packed lunch or dinner. Serve this crispy yet tender plant-based chicken sandwich with a side of french fries and vegan ranch!
Prep Time2 hours 35 minutes
Cook Time1 hour 15 minutes
Total Time3 hours 50 minutes
Course: Main Course, mains
Cuisine: American, Vegan
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 286kcal
Author: Anjali Shah


"Chicken" Seitan

  • ½ cup silken tofu
  • cups vegan chicken broth or vegetable broth
  • 1 tbsp vegan worcestershire sauce
  • 1 cup vital wheat gluten
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp nutritional yeast
  • 1 tbsp vegan-friendly chicken seasoning
  • ¼ tsp salt


  • cup pickle juice
  • 1 cup almond milk
  • ½ tsp hot sauce



For The “Chicken” Seitan

  • In a medium mixing bowl whisk together the tofu, ¼ cup chicken broth and worcestershire sauce until well combined and the tofu is in small pieces.
  • In a separate bowl whisk together remaining seitan ingredients.
  • Gently fold the ingredients together to form a dough.
  • Using your hands, bring the dough together into a ball. Do not overwork the dough otherwise it will result in chewy “chicken” patties.
  • Cut the dough into 4 even pieces and shape into patties.
  • Preheat the oven to 350 degrees F / 176 C.
  • Place the patties in a large baking dish and cover with 2 cups of vegan chicken stock (or vegetable broth). Cover and cook for 1 hour, turning the patties at the 30 minute mark and recovering to continue cooking.
  • Once cooked remove from the broth and allow the patties to cool for 30 minutes.

For The Brine

  • Mix all ingredients together. Place the cooled patties in the brine, refrigerate and marinate for 2 hours.

For The Coating

  • Whisk all flour coating ingredients together.
  • Once the patties have been marinating for 2 hours remove from the marinade.
  • Dust 1 patty in the coating mixture, making sure to cover all surfaces. Dip the patty back into the marinade liquid and then into the flour coating again. Repeat with remaining patties.
  • Heat oil in a large pot, fry each patty for 4-5 minutes or until lightly golden and crispy. Remove and drain on paper towel.
  • Serve crispy patties on a whole wheat bun, with lettuce, sliced tomato and vegan mayo.




  • Make sure not to overwork the dough when preparing the patties otherwise this will produce a rubbery patty.
  • If you like a little more spice in the seasoning add 1 tsp cracked black pepper or even dried red chili flakes.
  • Patties can be prepared ahead of time up to step 8 and stored in the fridge for up to 3 days or frozen for 2 months, before soaking in the brine and continuing to cook as described above in the recipe. If freezing patties ensure they are completely defrosted before coating and frying.
  • You can add any of your favorite sandwich fillings to this delicious chicken sandwich.


Serving: 1sandwich | Calories: 286kcal | Carbohydrates: 36g | Protein: 30g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 1386mg | Potassium: 374mg | Fiber: 3g | Sugar: 2g