Vegan Crispy Pork Tenderloin Sandwich
Satisfy your comfort food cravings with this irresistible Vegan Crispy Pork Tenderloin Sandwich—a plant-based twist on a classic favorite! The "pork" comes from perfectly seasoned and breaded seitan, which is tender on the inside and golden-crispy on the outside thanks to a coating of spiced flour, vegan buttermilk, and crunchy panko breadcrumbs. Nestled in a soft vegan sandwich bun, each patty is topped with fresh lettuce, juicy tomato slices, and a zesty Dijon mayo sauce for a burst of flavor in every bite. This recipe is quick to prepare, taking just 35 minutes, and delivers a hearty meal that’s perfect for lunch, dinner, or even a satisfying game-day treat. Simple yet indulgent, this sandwich will win over vegans and non-vegans alike! Keywords: vegan crispy pork tenderloin sandwich, vegan comfort food, plant-based sandwich, crispy seitan sandwich, vegan recipes.
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Recipe Information
Ingredients
- 8 oz Seitan
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Soy milk
- 1 tbsp Apple cider vinegar
- 2 cups Panko breadcrumbs
- for frying Vegetable oil
- 4 Vegan sandwich buns
- 4 large Lettuce leaves
- 1 large Tomato
- 0.5 cup Vegan mayonnaise
- 2 tbsp Dijon mustard
Instructions
Cut the seitan into four even pieces and flatten each one gently using a rolling pin or meat mallet, between two sheets of plastic wrap, until approximately 1/2 inch thick.
In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
In another bowl, mix the soy milk and apple cider vinegar, and let it sit for 5 minutes to create a vegan buttermilk.
Place the panko breadcrumbs in a third bowl.
Heat vegetable oil in a large frying pan over medium heat, ensuring there is enough oil to cover the bottom of the pan to a depth of about 1/4 inch.
Dip each piece of seitan in the flour mixture, shaking off the excess, then into the vegan buttermilk, and finally coat with the panko breadcrumbs. Press gently to help the crumbs adhere.
Fry the seitan pieces in the hot oil for about 3-4 minutes on each side, or until crispy and golden brown. Remove and drain on paper towels.
Slice the tomato into thin rounds and set aside.
In a small bowl, mix together the vegan mayonnaise and Dijon mustard to create a sauce.
Assemble each sandwich by spreading the mustard mayo sauce on the insides of the sandwich buns. Place a crispy seitan patty on the bottom half of each bun, top with lettuce, tomato slices, and the top half of the bun.
Serve immediately with your favorite sides.
Nutrition Facts
Calories |
3303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 74.9 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 7359 mg | 320% | |
| Total Carbohydrate | 394.1 g | 143% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 47.2 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 681 mg | 52% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1466 mg | 31% | |
*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.
