Cheryl, my picky eater, loves the crispy vegan chicken patties you can get in the frozen food section. Unfortunately, they have a few ingredients that I’d rather avoid. Plus, many brands change back and forth from being vegan to not being vegan anymore. This is my healthy and much cheaper alternative. These are particularly tasty with the cornbread waffles and gravy and awesome in lemon sauce.
SOY-FREE-OIL-FREE OPTION
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 20 minutes
YIELD: 10 patties
INGREDIENTS:
- 1 1/2 cups (246 g) cooked chickpeas or 1 can (15 ounces, or 425 g), rinsed and drained
- 1/4 cup (24 g) nutritional yeast
- 1 teaspoon dried thyme or 1 tablespoon (2.4 g) fresh
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder or 1 clove garlic, minced
- 1/8 teaspoon ground rosemary
- 1/2 cup (120 ml) unsweetened nondairy milk (*use soy-free)
- 1 cup (120 g) vital wheat gluten flour
- 2 to 3 cups (224 to 336 g) bread crumbs, for coating (I like to use whole wheat panko)
INSTRUCTIONS:
- Preheat the oven to 350°F (180°C, or gas mark 4). Oil two cookie sheets or line with parchment paper.
- Add everything except the wheat gluten flour and bread crumbs to a food processor and purée.
- Add 2/3 cup (80 g) of the gluten flour to the food processor and process until combined. Process for an additional minute or two, allowing the food processor to knead the mixture for you.
- Transfer the mixture to a cutting board. Knead in the remaining 1/3 cup (40 g) wheat gluten.
- Cut the dough into 10 pieces. Roll each piece into a little ball and press it between your hands to form patties. Make the patties thinner than your desired end result, as they will puff up slightly during baking.
- Spread the bread crumbs on a plate. Press each patty into the crumbs, coating one side, then flip and press on the other side. The dough should still be moist enough for the bread crumbs to stick.
- Place the breaded patties on the prepared sheet pans.
- Bake the patties for 15 minutes. Then, using a wide spatula, flip them over and bake for an additional 5 to 10 minutes.
NUTRITIONAL INFORMATION:
PER PATTY:
- 151.8 calories; 1.1 g total fat; 0.3 g saturated fat; 14.4 g protein; 21.0 g carbohydrate; 3.8 g dietary fiber; 0 mg cholesterol.
SERVING SUGGESTIONS & VARIATIONS:
- Shape the dough into stars, strips, nuggets, or other shapes before coating.
- These freeze well, so make a double batch and enjoy them for a few effortless meals. They’re great reheated in the oven or in a sauté pan.
- Add vegan cheese and marinara sauce, put them in sandwiches, or use them to veganize some of your old favorite recipes.
