Vegan Buffalo Chicken Sandwich
Spice up your next meal with this irresistible Vegan Buffalo Chicken Sandwich! Perfectly golden cauliflower "patties" are coated in a flavorful chickpea flour batter, crusted with crispy panko breadcrumbs, and baked to perfection. Brushed with a tangy and creamy buffalo mayo sauce, these plant-based patties pack all the fiery kick of traditional buffalo chicken, without the meat. Layered with fresh lettuce, juicy tomato slices, crunchy red onion, and a drizzle of cool vegan ranch dressing, all tucked into lightly toasted vegan buns, this sandwich promises a harmony of bold and refreshing flavors in every bite. With just 20 minutes of prep time, this easy vegan recipe is ideal for game days, weeknight dinners, or anytime you’re craving a hearty, spicy sandwich—your taste buds won’t believe it’s cauliflower!
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Recipe Information
Ingredients
- 1 head cauliflower
- 0.5 cup chickpea flour
- 0.5 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups panko breadcrumbs
- 0.5 cup buffalo sauce
- 0.5 cup vegan mayo
- 0.5 cup vegan ranch dressing
- 4 pieces lettuce leaves
- 1 sliced tomato
- 0.5 sliced red onion
- 4 buns vegan burger buns
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into thick slices, about 3/4-inch thick to create patties.
In a mixing bowl, combine chickpea flour, water, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until smooth to form a batter.
Place the panko breadcrumbs in a shallow dish.
Dip each slice of cauliflower into the batter, ensuring it's fully coated, then press it into the panko breadcrumbs, covering all sides.
Place the coated cauliflower slices onto the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
While the cauliflower is baking, mix the buffalo sauce with the vegan mayo in a small bowl.
Once the cauliflower is done, remove it from the oven and brush each piece generously with the buffalo mayo mixture.
Toast the vegan burger buns in the oven for about 3-5 minutes until slightly crispy.
Assemble the sandwiches by layering a lettuce leaf on the bottom bun, adding a cauliflower patty, followed by tomato slices, red onion, and a drizzle of vegan ranch dressing.
Top with the other half of the bun and secure with a toothpick if necessary.
Serve the Vegan Buffalo Chicken Sandwich warm and enjoy!
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 10108 mg | 439% | |
| Total Carbohydrate | 398.3 g | 145% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 64.7 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4298 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
