Tender Vegan Lemon Chicken Sandwich
A vegan chicken sandwich done to perfection! It's easy and requires about 1 hour. We use vital wheat gluten to make a flavored seitan that is simmered in broth. You can't go wrong with this recipe, everyone loves it!
Servings: 4 patties
Calories: 258kcal
Cost: ~$4
Ingredients
- 1 cup vital wheat gluten
- 3 Tbsp nutritional yeast
- ¼ cup tahini
- 1 tsp lemon zest (zest from 1 lemon)
- 1 tsp lemon pepper
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 7 cups vegetable broth (divided)
- 1 Tbsp canola oil (or olive oil / vegan butter)
Instructions
- Add all ingredients to a large mixing bowl, EXCEPT do not add all of the broth or the oil. Add only ⅓ cup of the broth to the mixing bowl.
- Mix with a wooden spoon to get it combined, and then get in there with your hands and knead the dough for ~5 minutes. If the dough is feeling dry/crumbly, then add a Tbsp of broth at a time.
- In a large pot add the remaining broth and get it to a boil, before turning the heat to low.
- Tear or cut apart the dough into 4 pieces, and press them down into thin patties (don't worry if they seem small, they will expand a lot while they're cooking).
- Carefully place the patties into the broth and cover with a lid. Simmer on low heat for 45 minutes. Half way through the cooking time turn the patties over with tongs or a wooden spoon.
- Remove the patties and set them on a cooling rack to dry for ~5 minutes.
- Place a Tbsp of oil or butter on a skillet and set the heat to medium. Once it's heated add the patties and cook for 2-3 minutes per side.
- Serve the patties however you prefer! We enjoy them on sandwiches, topped with spinach, vegan mayo, tomato, onion, and avocado. They would be great without bread as well. You could slice it up and use it on salads, pastas, pizza, etc. ENJOY!