Cruelty-free ‘Chicken Sub’ (KFC Style)

Gosh! This vegan chicken sub tops it all. I’m usually not the one to create fake meat, but I HAD to try this amazing recipe by Avant Garde Vegan. To actually make this meat might take a while, so prep this the night or morning before serving for the best results. I’m now thinking about serving these as little sliders for Christmas lunch. Try for yourself and don’t forget to share your creations – tag @VeganishRecipes on Instagram!


September 10, 2017
: 4
: 3 hr
: 45 min
: 3 hr 45 min
: expert


  • Wet Ingredients:
  • 1 cup Firm Tofu
  • 1/2 cup Non-Dairy Milk
  • 1 tsp Miso Paste
  • 1 tsp Dried Tarragon
  • 1 tsp Dried Sage
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Sea Salt
  • Dry Ingredients:
  • 1 cup Vital Wheat Gluten (Seitan)
  • 1/4 cup Chickpea Flour (Besan)
  • Broth:
  • 1L Vegetable Stock
  • 1 Sprig Fresh Rosemary
  • 2 Sprigs Fresh Thyme
  • 1 Onion, quartered
  • Pinch Sea Salt & Pepper
  • Coating:
  • 1 cup/120g Plain Flour
  • 1 cup Panko Breadcrumbs
  • 1 tsp Sea Salt
  • 2 tsp Cracked Black Pepper
  • 1 tbs Cayenne Pepper
  • 1 tbs Dried Chilli Flakes
  • 1 tbs Dried Oregano
  • 1 tbs Paprika
  • 1 tbs Dried Sage
  • 1 tsp Ground All Spice
  • 1 cup Chickpea Flour
  • 1 cup Water
  • 1 litre Vegetable Oil, for frying
  • To serve:
  • Coleslaw mixed with apple cider vinegar and vegan mayo
  • Cucumber
  • Sriracha
  • Buns or Rolls
  • Chips
  • Step 1 Mix the wet ingredients in a blender.
  • Step 2 Add the dry ingredients to a bowl. Add the mixed wet ingredients to this bowl (make sure to scrape everything out of your blender!). Mix well until it forms a dough ball.
  • Step 3 Knead the dough ball for a minimum of 10 minutes on your kitchen bench. This is the most important part! If you don’t knead it, you’ll end up with ‘spongy’ seitan, and that’s no good. Knead firmly and with lots of pressure.
  • Step 4 Roll out the dough ball with your hands or a rolling pin. Let this rest for 10 minutes while preparing the broth. (Check photos on how your dough should look)
  • Step 5 Add all the ingredients for the broth in a big frying pan.
  • Step 6 Cut the dough in smaller pieces and add to the broth. Boil on low heat for 30 minutes (firm to touch).
  • Step 7 Remove the seitan pieces and let them cool completely. Again, make them the night or morning before for best results.
  • Step 8 When the pieces are cooled, set up your coating station. Set up 3 bowls: 1 with plain flour, 1 with chickpea flower mixed with 1 cup of water (mix with your hands until a batter-like texture), 1 with the panko breadcrumbs and all the spices and some plain flour.
  • Step 9 Turn on your deep fryer or add vegetable oil to a pot or wok and heat.
  • Step 10 Add the seitan pieces to the plain flour, then coat in the chickpea batter and finish in the spice mix.
  • Step 11 When ready, add the seitan pieces to the deep fryer and fry for 5-6 minutes until golden brown. Do them in batches, and let the previous batch drain and cool down on a plate with paper towels.
  • Step 12 In the meanwhile, cut your buns in half and add some sriracha to them. Prepare your coleslaw by adding a coleslaw mix to 2-3 tbsp of vegan mayo and a splash of apple cider vinegar.
  • Step 13 Now assemble the sub: add the seitan ‘chicken’ pieces to the bun with sriracha and top with coleslaw. Add some sliced cucumber for extra freshness. Serve with chips if desired.

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