Everyone will enjoy these delicious vegan chicken patties may they be dipped into remoulade sauce or added to burgers, sliders, or sandwiches. They have a crispy crust seasoned with herbs and a flavorful crumble texture inside. They are absolutely delectable not to mention unnoticeable gluten-free.
What would you put in your burger? Grilled portobello mushroom caps, vegan beet burger patties, Chinese BBQ tofu, chipotle black bean burger patties, or vegan pulled pork? We have many delicious recipes for you to try after this vegan chicken patties recipe of course.
What to expect from this recipe?
Original chicken patties came to be to use leftover rotisserie chicken or ground chicken. Our recipe was inspired by this recipe from Natasha’s Kitchen. She added mayonnaise, lemon juice, and dill to make the patties juicy and delicious.
We quite liked this idea to make vegan chicken patties with egg-free mayonnaise, lemon juice, and fresh herbs, but we opted to use sage, thyme, and marjoram. Which gives this recipe a kind of French vibe. It also reminds me of the stuffing served on Thanksgiving.
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So what will these vegan chicken patties taste like? They are…
- full of flavor from all the different herbs and spices. Not only the patty mixture itself but also the breadcrumbs are seasoned as well.
- a good kind of crumbly. The kind when you can actually feel some texture instead of a giant mush in the middle.
- absolutely crispy on the outside even if you bake them or shallow-fry them.
Ingredients
Here is what you need to make meatless chicken patties:
- TVP -> Textured vegetable protein is 100% made of soy flour. It is the closest you can get to ground meat texture minus the fatty taste. It is there to give structure to the patty
- Chickpeas -> We used canned but you can use pre-cooked chickpeas from dry.
- Vegetable broth
- Mayonnaise -> We obviously used egg-free vegan mayo.
- Sage, thyme, and marjoram -> You can substitute them for poultry seasoning if you don’t have the individual herbs. It would be a really close match.
- Garlic powder
- Onion powder
- Salt
- Black pepper
- White rice flour -> You can substitute it for any other gluten-free flour blend, oat flour, or even buckwheat flour. You can use all-purpose wheat flour if you don’t need to eat gluten-free.
- Tapioca starch -> You can use other tapioca flour substitutes like corn starch or potato starch.
- Panko breadcrumbs -> Sadly they are not gluten-free. We have a whole article about the best GF substitutes and best breadcrumbs substitutes in general.
- Lemon juice -> Freshly squeezed if possible.
- Olive oil
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Instructions
Prepare the ingredients
- Boil water in a kettle and add the veggie stock. Take a heat-resisting bowl and soak TVP in the hot veggie broth for 10 minutes. When the time is up, squeeze the liquid out. As a result, you need to have a moist, soft “ground meat” texture.
- Drain canned chickpeas or pre-cook dry ones.
- Juice a lemon.
- Measure out all other ingredients.
Making the patties
- Take a food processor and add chickpeas, olive oil, all spices (3 herbs, onion and garlic powder, salt, and black pepper), and lemon juice. Pulse for 15-20 seconds. You don’t want to puree the chickpeas. You want to retain some bits and pieces for better texture.
- Add soaked and squeezed TVP. Pulse for 10-15 seconds.
- Take a large mixing bowl and empty the food processor into it. Add mayo, flour, and starch. Stir well with a spatula.
- Use your hands at the end to see if you can form a large ball from the dough. It should be moist, and a bit sticky, but dry enough to easily get them off the sides.
Forming the patties
- Before forming the patties, chill the mixture in the fridge for 15 minutes.
- In the meantime, prepare the breadcrumbs. Take a large plate or a shallow bowl and add panko or gluten-free breadcrumbs of your choice with sage, thyme, marjoram, and a pinch of salt.
- Take like a ¼ cup of the mixture and try to form a ball first. It should be the size of a large scoop of ice cream.
- Flatten the balls between your palms and gently press both sides in the breadcrumbs. See what they look like in the below picture.
Frying vs baking
- Shallow-fry them in a pan. Preheat a cast-iron skillet or a frying pan over medium heat. Use a high heat-tolerant oil like sunflower oil or coconut oil. Once it is hot, place the plant-based chicken patties in it. Fry them for 5 minutes on each side.
- Bake them in the oven. Preheat the oven over 350 Fahrenheit (180 degrees Celsius) and bake them for approx. 15 minutes. Unless you spray them with some oil, they will dry out in the oven. They will still be crispy but not as moist as after frying.
- Use an air fryer. If you want to make them oil-free, use an air fryer.
What to serve with it?
It is one of those recipes that goes great with almost anything.
- If you want these vegan chicken patties to be the main course, you can serve them with vegan mashed potatoes, vegan scalloped potatoes, or savory sweet potato casserole. You can grill, roast, or pan-fry veggies like asparagus, mushroom, carrots, or anything else you like.
- If you prefer to eat them as a snack or appetizer, then make a dip or a sauce to accompany them. Our favorite is this vegan remoulade sauce which is also pictured in the below photo. However, it goes great with this vegan french onion dip as well.
- You can turn it into a grab-and-go lunch or dinner if you add these fake chicken patties to vegan chicken burgers or vegan chicken sandwiches. It can be as simple as lettuce, tomatoes, and vegan cheese.
FAQs and substitutions
How to store it?
After frying or baking, you can store them in an airtight container in the fridge for up to 3-4 days. As time goes by the breadcrumbs will lose some of their crispiness.
Can you freeze it?
We recommend freezing them after frying and baking. Use a skillet or a frying pan to reheat it and get the crispy crust back.
It is always tricky to freeze uncooked dough since you don’t know what can you expect when you thaw them. There will usually be more moisture and you may need to add more flour or breadcrumbs which in the end will turn your patties harder and drier.
Allergen info
This tofu burger recipe is meat-free, dairy-free, and egg-free.
- Vegan – All ingredients of the tofu patties are supposed to be vegan, but don’t forget to choose a vegan burger bun.
- Nut-free – All ingredients are supposed to be nut-free but check for cross-contamination info on all packaging you need to use.
- WFPB-friendly (whole foods plant-based) – You can skip sesame oil in the marinade if you really have to.
- Gluten-free – Soy sauce is not gluten-free, so you need to use tamari, liquid aminos, or other substitutes. Hoisin sauce is not always gluten-free as it may contain soy sauce. If you choose unseasoned tofu, then that should be gluten-free, but smoked and flavored tofu you should watch out for. You also need to use a gluten-free hamburger bun. All other ingredients are supposed to be gluten-free but always look for the certified label.
- Soy-free – Since tofu is the main ingredient in this burger recipe, you cannot really skip that to make it soy-free.
More vegan chicken recipes
We also love using oyster mushrooms in place of chicken. Here are some of the best recipes with them:
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Crispy Vegan Chicken Patties
Equipment
Ingredients
Vegan chicken patty mixture
- 1 + ½ cup TVP (Soy) -> What is TVP?
- 4 cup Veggie broth
- 1 cup Chickpeas (canned)
- 3 Tbsp Olive oil
- ⅓ cup Mayo (I used vegan)
- 1 tsp Sage (dried)
- 1 tsp Thyme (dried)
- 1 tsp Marjoram (dried)
- 1 tsp Onion powder
- 1 tsp Garlic powder
- ½ cup White rice flour
- 4 Tbsp Tapioca starch -> tapioca starch substitutes
- 1 Tbsp Lemon juice (freshly squeezed)
- 1 + ½ tsp Salt
- ⅛ tsp Black pepper
Breadcrumbs
- 1 cup Panko breadcrumbs
- ½ tsp Sage (dried)
- ½ tsp Thyme (dried)
- ½ tsp Marjoram (dried)
- 4 Tbsp Vegetable oil
Instructions
Prepare the ingredients
- Boil water in a kettle and add the veggie stock. Take a heat-resisting bowl and soak TVP in the hot veggie broth for 10 minutes. When the time is up, squeeze the liquid out. As a result, you need to have a moist, soft “ground meat” texture.
- Drain canned chickpeas or pre-cook dry ones.
- Juice a lemon.
- Measure out all other ingredients.
Making the patties
- Take a food processor and add chickpeas, olive oil, all spices (3 herbs, onion and garlic powder, salt, and black pepper), and lemon juice. Pulse for 15-20 seconds. You don’t want to puree the chickpeas. You want to retain some bits and pieces for better texture.
- Add soaked and squeezed TVP. Pulse for 10-15 seconds.
- Take a large mixing bowl and empty the contents of the food processor into it. Add mayo, flour, and starch. Stir well with a spatula.
- Use your hands at the end to see if you can form a large ball. It should be moist, and a bit sticky, but dry enough to easily get them off the sides.
Forming the patties
- Before forming the patties, chill the mixture in the fridge for 15 minutes.
- In the meantime, prepare the breadcrumbs. Take a large plate or a shallow bowl and add panko or gluten-free breadcrumbs of your choice with sage, thyme, marjoram, and a pinch of salt.
- Take like a ¼ cup of the mixture and try to form a ball first. It should be the size of a large scoop of ice cream.
- Flatten the balls between your palms and gently press both sides in the breadcrumbs.
Frying
- Preheat a cast-iron skillet or a frying pan over medium heat. Use a high heat-tolerant oil like sunflower oil or coconut oil. Once it is hot, place the plant-based chicken patties in it.
- Fry them for 5 minutes on each side.
Notes
- Bake them in the oven. Preheat the oven over 350 Fahrenheit (180 degrees Celsius) and bake them for approx. 15 minutes. Unless you spray them with some oil, they will dry out in the oven. They will still be crispy but not as moist as after frying.
- Use an air fryer. If you want to make them oil-free, use an air fryer.
Ruchama B
The recipe sounds doable and tasty, but I am confused by the direction that says boil water in a kettle and “add veggie stock.” Why water? How much? Maybe you meant to create a veggie stock using water and a powder or ??? We just by Imagine NoChick which I think would work well here. I’m at a loss to understand the kettle business.
Emese
Yes sorry for the confusion. You either use a liquid veggie broth for soaking or boil water and add veggie stock (cube or powder format). Since the water powder/cube ratio can vary depending on package instructions I didn’t add amounts. I will edit the instructions to make them clear.