Juicy Vegan Chicken Sandwich

2 hoagie rolls with chopped lettuce and arugula topped with mushroom strips in a brown orange juicy sauce

Juicy Vegan Chicken Sandwich

Vegan chicken strips made of marinated oyster mushrooms smothered in a creamy, rich tikka masala sauce are the perfect filling to make a juicy vegan chicken sandwich. Grab a bun and a handful of fresh lettuce leaves and indulge in a flavorful and satisfying vegan take on a classic dish.

Course Main Course

Cuisine Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian

Keyword vegan chicken sandwich

Prep Time 10

Cook Time 15

Baking time 30

Total Time 40

Servings sandwiches

Calories 39kcal

Author Nándor Barta

Equipment

Ingredients

14 oz Oyster mushrooms
4 Tbsp Vegetable oil
2 tsp Tikka masala
½ tsp Ground cumin seeds
½ tsp Turmeric
¼ tsp Cayenne pepper
½ tsp Salt

Other

2 servings Vegan Tikka Masala
4 leaves Lettuce
4 Sandwich bun

US Customary - Metric

Instructions

Cut the end of their stem and tear them into small shreds with your hands.
Take a small bowl and mix the ingredients for the marinade: tikka masala spice blend, cumin, turmeric, salt, cayenne pepper, and vegetable oil (we prefer to use sunflower oil).
Take a large mixing bowl and add shredded mushrooms and marinade. Mix them gently but well. Make sure the marinade coats every piece evenly.
Place parchment paper on a sheet pan and spread the marinated vegan chicken strips in one layer.
Preheat the oven to 400 Fahrenheit (ca. 204 °C) and bake them for approx. 20-30 minutes, flipping halfway through. Cooking time may vary depending on the size of the pieces.
Prepare our vegan tikka masala sauce and add roasted oyster mushrooms while it is still hot.
Cut a sub bun in half to make a sandwich.
Add chopped lettuce leaves, arugula, or any salad greens you like.
Scoop a generous layer of mushroom strips in tikka masala sauce on top. Enjoy!

Video

Nutrition