These vegan chicken patties feature a crispy crust seasoned with herbs and a flavor-packed crumbly texture inside. They are great with dips or added to burgers, sliders, or sandwiches.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!
Vegan chicken patties are incredibly crispy and can be used in so many different ways. I love using them to make vegan chicken parmesan or vegan chicken sandwiches.
Vegan recipes can be delicious and satisfying. Some of my favorites include vegan beet burger patties, chipotle black bean burger patties, and vegan pulled pork.
Jump to:
❤️ Why you’ll love it
I love how this vegan chicken patties recipe combines simple, everyday ingredients to deliver a dish that is packed with flavor and has a crumbly texture that is crispy on the outside.
TVP, or textured vegetable protein, is what gives these patties their amazing “meaty” texture. TVP is a high-protein, soy-based product that is a staple in many vegan and vegetarian kitchens.
In this recipe, the TVP is rehydrated in vegetable broth, which not only softens it but also infuses it with flavor. It is then combined with chickpeas to boost protein and dried herbs and spices to add flavor.
The result is a delicious, satisfying patty that is sure to become a favorite in your home.
Subscribe to our newsletters and download it right now.
🧾 Key ingredients
This vegan chicken patty recipe calls for simple, affordable, and easy-to-find ingredients that you may already have in your pantry or that you can purchase at your local grocery store.
Textured Vegetable Protein (or TVP) is the star of this recipe. When rehydrated, it has a chewy, meat-like texture that works well for the patty mixture.
Chickpeas, vegan mayo, and tapioca starch are essential for adding moisture and binding the patty mixture. The chickpeas, in combination with the TVP, provide a good texture for the patties, while the mayo helps to hold everything together.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make these vegan chicken patties, a food processor is the most crucial piece of equipment you will need. It helps to break down and mix the ingredients, particularly the chickpeas and TVP, to the perfect consistency for your patties.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by boiling water in a kettle and adding the veggie stock to it. Then, take a heat-resisting bowl and soak the TVP in the hot veggie broth for about 10 minutes to achieve a moist, soft “ground meat” texture.
STEP 2
While the TVP is soaking, drain the canned chickpeas or pre-cook the dry ones. Also, juice a lemon and measure out all the other ingredients you will need for the recipe.
Making vegan chicken patties
STEP 1
In a food processor, combine the chickpeas, olive oil, all spices, including onion and garlic powder, salt, black pepper, and lemon juice. Pulse the ingredients for about 15-20 seconds, making sure not to puree the chickpeas but retain some bits and pieces for better texture.
STEP 2
Next, add the soaked and squeezed TVP to the food processor and pulse for an additional 10-15 seconds to combine.
STEP 3
Transfer the mixture from the food processor to a large mixing bowl. Add vegan mayo, flour, and starch to the bowl. Stir well with a spatula to combine all the ingredients.
STEP 4
Then, use your hands to check if you can form a large ball with the mixture. It should be moist and a bit sticky but dry enough to easily come off the sides.
STEP 5
Chill the mixture in the fridge for about 15 minutes. In the meantime, prepare the breadcrumbs for coating the patties. In a large plate or shallow bowl, combine panko with sage, thyme, marjoram, and a pinch of salt.
STEP 6
After chilling, take a quarter cup of the mixture and try to form a ball. It should be the size of a large scoop of ice cream. Then, flatten the ball between your palms and gently press both sides in the prepared breadcrumbs to form a patty.
STEP 7
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 the pan is hot, place the plant-based chicken patties in it and fry them for about 5 minutes on each side until they are golden brown and crispy.
💡 Expert tip
The texture of your vegan chicken patties is crucial to their success. Ensure you do not over-process the chickpea mixture. You want to retain some texture for the best results. Similarly, do not skip the chilling time before forming the patties. It helps the mixture firm up, making it easier to shape and coat with breadcrumbs.
🔄 Variations
To make it spicy, consider adding a teaspoon of cayenne pepper or a dash of your favorite hot sauce to the vegan chicken patty mixture.
If you are a fan of herbs, experiment with different varieties in your vegan chicken patties. Instead of the traditional sage, thyme, and marjoram, try using rosemary, oregano, or a poultry seasoning blend.
You can also try baking these vegan chicken patties for a healthier alternative. Preheat your oven to 375°F and place the patties on a lightly greased baking sheet. Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy. This method reduces the amount of oil in the recipe and creates a lighter texture.
🥣 Serving ideas
These vegan chicken patties are incredibly versatile and can be enjoyed in a variety of ways. If you want these patties to be the main course, they go perfectly with a side of vegan mashed potatoes, vegan scalloped potatoes, or a savory sweet potato casserole.
You can also serve them with a side of vegetables. Consider grilling, pan-frying, or roasting asparagus, mushrooms, carrots, or any other vegetable of your choice. The fresh, crisp vegetables complement the hearty flavor of the patties, making for a satisfying meal.
If you prefer to eat them as a snack or appetizer, they can be paired with a delicious dip or sauce. A vegan remoulade sauce is a great option, as it adds a tangy, zesty flavor to the patties. They also go well with a vegan French onion dip.
These patties can also be used to make delicious vegan chicken burgers or sandwiches. Add them to a bun with some lettuce, tomato, and vegan cheese for a quick and easy grab-and-go meal.
❄️ Storing tips
These vegan chicken patties are a great make-ahead dish and they store well, both in the fridge and freezer.
To store the leftovers, allow them to cool completely. Once cooled, place them in an airtight container, separating the layers with parchment paper to prevent them from sticking together. They will stay fresh in the refrigerator for 3 to 4 days.
If you want to freeze them, I recommend doing so after they have been cooked. Simply place them in a single layer on a baking sheet and put them in the freezer. Once they are frozen solid, transfer them to a freezer-safe container or resealable plastic bag. They can be stored in the freezer for up to 3 months.
To reheat, preheat your oven to 350°F and place the patties on a baking sheet. Bake them for 10-15 minutes, flipping them halfway through, until they are heated through. If you are reheating from frozen, it will take 20-25 minutes.
🤔 FAQs
Do I need to use a food processor to make the patty mixture?
Yes, a food processor is recommended for this recipe. It helps to combine the ingredients well and ensures that the patties have a good texture. If you don’t have a food processor, you can try using a blender, but you may not get the same texture.
Why do I need to chill the patty mixture before forming the patties?
Chilling the mixture helps it to firm up, making it easier to form the patties. If the mixture is too soft, the patties may not hold their shape during frying.
What can I use as a substitute for TVP?
If you don’t have TVP or prefer not to use it, you can try using cooked and mashed lentils or beans. However, the texture of the patties may be slightly different.
More vegan chicken recipes
We also love using oyster mushrooms in place of chicken. Here are some of the best recipes with them:
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐
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.