Vegan Chicken Biscuit Sandwich
Elevate your breakfast or brunch game with this irresistible Vegan Chicken Biscuit Sandwich recipe! Featuring fluffy homemade biscuits crafted with vegan buttermilk and buttery layers, paired with crispy, golden-brown chicken-style seitan coated in a spiced cornflake crust, this plant-based delight is comfort food at its finest. The seitan patties are pan-fried to perfection, offering a satisfying crunch and savory flavor that complements the tender, flaky biscuits. Perfect for a weekend treat or an on-the-go meal, these sandwiches are entirely dairy-free, egg-free, and packed with protein, making them a hit with vegans and non-vegans alike. Assemble, serve warm, and enjoy this vegan twist on a classic Southern favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon sea salt
- 0.5 cup vegan butter, chilled and cubed
- 0.75 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 cup cornflakes, crushed
- 0.5 cup all-purpose flour
- 0.5 cup unsweetened almond milk
- 0.25 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 4 pieces vegan chicken-style seitan, sliced
- 3 tablespoons olive oil
Instructions
Preheat the oven to 450°F (232°C).
In a small bowl, mix the almond milk with the apple cider vinegar and set aside to curdle, forming vegan buttermilk.
In a large bowl, combine 2 cups of flour, baking powder, baking soda, and salt.
Add the chilled vegan butter to the dry ingredients and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
Pour the vegan buttermilk into the flour mixture and stir just until a dough forms. Do not overmix.
Turn the dough out onto a floured surface and gently pat it down to about 1-inch thick, then fold it over itself and pat down again. Repeat this folding process two more times.
Roll the dough to about 1/2 inch thickness and cut biscuits using a round cutter. Place them on a baking sheet lined with parchment paper.
Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown.
While biscuits are baking, prepare the seitan 'chicken' patties. In one shallow bowl, combine crushed cornflakes, 1/2 cup flour, nutritional yeast, garlic powder, onion powder, paprika, and black pepper.
In another shallow bowl, whisk together 0.5 cup almond milk and chickpea flour until smooth.
Dip each sliced seitan piece first into the chickpea flour mixture, let excess drip off, and then press into the cornflake mixture to coat well on all sides.
Heat olive oil in a large skillet over medium heat. Fry the coated seitan pieces for about 3-4 minutes on each side, or until golden and crispy. Drain on paper towels.
Once the biscuits are done, let them cool slightly, then slice them in half.
Assemble the sandwiches by placing a seitan 'chicken' patty between the halves of each biscuit. Serve warm and enjoy!
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4991 mg | 217% | |
| Total Carbohydrate | 323.1 g | 117% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 11.1 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 685 mg | 53% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 1077 mg | 23% | |
*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.
