Crispy Vegan Chicken Patties

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❤️ 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.

🧾 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

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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