Chick-fil-A Spicy Chicken Sandwich | Vegan

• Meat

  • 1/2 tsp Poultry seasoning

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion powder

• Canned Goods

  • 3 3/4 cup Vegetable broth

• Condiments

  • 1 Pickle, juice
  • 1/4 cup Pickle, juice
  • 1 Pickles
  • 3/4 cup Soy milk or 5 eggs worth of egg replacer, plain unsweetened prepared
  • 2 tbsp Tahini

• Pasta & Grains

  • 1 cup Vital wheat gluten

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tsp Black pepper, Cracked
  • 3 1/2 tsp Cayenne
  • 1 tsp Chili powder
  • 2 cups Flour, organic white unbleached
  • 1 1/2 tsp Himalayan salt
  • 2 tbsp Nutritional yeast
  • 3 tsp Paprika
  • 1/3 cup Powdered sugar

• Oils & Vinegars

  • 1 Peanut oil

• Bread & Baked Goods

  • 1 Burger buns

• Dairy

  • 1 Your favourite vegan cheese

Found on theedgyveg.com

Description

Ingredients

• 1 cup vital wheat gluten
• 2 tbsp nutritional yeast
• 1 tsp onion powder
• ½ tsp Himalayan salt
• ½ tsp poultry seasoning
• ¾ cup vegetable broth
• 2 tbsp tahini
• 3-4 cups of vegetable broth (enough to cover), for cooking
• pickle juice, enough to cover seitan chicken
• ½ tsp cayenne pepper
• ¾ cup plain, unsweetened soy milk or 5 eggs worth of egg replacer, prepared
• ¼ cup pickle juice
• 2 cups organic white unbleached flour
• ⅓ cup powdered sugar (yup)
• 3 tsp paprika
• 2 tsp cracked black pepper
• 1 Tbsp cayenne pepper (I love my food really spicy, you can add less if you don’t) + more for seasoning finished product
• 1 tsp chili powder
• 1 tsp Himalayan salt
• 1 tsp baking powder
• 1 tsp garlic powder
• Peanut oil for frying
• Burger buns, use whatever you want! I used white buns to be authentic
• Pickles, cut into medallions
• Your favourite Vegan cheese (I used provolone)

Directions

• In a mixing bowl, mix together wheat gluten, salt, nutritional yeast, onion powder and poultry seasoning.
• In a larger bowl, combine ¾ broth and tahini and whisk until smooth.
• Mix the dry ingredients with the wet and stir until well combined.
• Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
• Divide the dough into small little burgers. Keep in mind they will grow to about twice their size, so make then smaller then you would normally. Place in a casserole dish, covering them completely with vegetable broth.
• Cook burgers in broth for 1 hour at 350 degrees, flipping at 45 minutes. Allow to cool.
• Mix together the marinade in a plastic bag or shallow bowl and allow the seitan to soak for an hour.
• Mix together pickle juice and almond milk or egg replacer and set aside.
• Combine the flour, powdered sugar, paprika, black pepper, cayenne pepper, chili powder, salt, baking powder, and garlic powder in a medium-sized mixing bowl. Set aside.
• Warm the peanut oil in a deep fryer, frying pan or pot over medium heat until you reach 325F.
• Toss the seitan “chicken” cutlet into the dry mixtured and coat completely, then toss it into the wet, again coating evenly on all sides. Toss into the flour mixture again and coat generously. Repeat with the remaining cutlets and set aside.
• Place cutlets into the hot oil using a pair of tongs. Flip occasionally to ensure even cooking. Allow to cook for about 5 to 8 minutes, or until the outside is crisp and golden brown. Allow to drain on a paper towel. Repeat with the remaining cutlets and sprinkle with cayenne pepper to achieve ultimate spicy perfection.
• Place your buns in a frying pan over low heat until slightly toasted.
• Place vegan cheese on the bottom half of each bun, then top with the fried seitan chicken and top with 4-5 pickle medallions. Serve immediately.