Vegan Chicken Biscuit Sandwich

Elevate your breakfast or brunch game with this irresistible Vegan Chicken Biscuit Sandwich, a plant-based twist on a Southern classic! Flaky, buttery vegan biscuits are made from scratch and baked to golden perfection, serving as the perfect vehicle for crunchy, flavorful "chicken" patties crafted from seitan and coated in a crispy cornflake crust. Infused with a medley of seasonings like garlic powder, paprika, and nutritional yeast, every bite delivers a mouthwatering combination of textures and savory goodness. Whether you're enjoying it as a hearty morning meal or a satisfying midday treat, this vegan sandwich is sure to become a new favorite. Plus, it's entirely dairy-free and customizable—add your favorite toppings or plant-based condiments to make it uniquely yours.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon sea salt
• 0.5 cup vegan butter, chilled and cubed
• 0.75 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 cup cornflakes, crushed
• 0.5 cup all-purpose flour
• 0.5 cup unsweetened almond milk
• 0.25 cup chickpea flour
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 0.5 teaspoon black pepper
• 4 pieces vegan chicken-style seitan, sliced
• 3 tablespoons olive oil

Directions

Step 1

Preheat the oven to 450°F (232°C).

Step 2

In a small bowl, mix the almond milk with the apple cider vinegar and set aside to curdle, forming vegan buttermilk.

Step 3

In a large bowl, combine 2 cups of flour, baking powder, baking soda, and salt.

Step 4

Add the chilled vegan butter to the dry ingredients and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.

Step 5

Pour the vegan buttermilk into the flour mixture and stir just until a dough forms. Do not overmix.

Step 6

Turn the dough out onto a floured surface and gently pat it down to about 1-inch thick, then fold it over itself and pat down again. Repeat this folding process two more times.

Step 7

Roll the dough to about 1/2 inch thickness and cut biscuits using a round cutter. Place them on a baking sheet lined with parchment paper.

Step 8

Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown.

Step 9

While biscuits are baking, prepare the seitan 'chicken' patties. In one shallow bowl, combine crushed cornflakes, 1/2 cup flour, nutritional yeast, garlic powder, onion powder, paprika, and black pepper.

Step 10

In another shallow bowl, whisk together 0.5 cup almond milk and chickpea flour until smooth.

Step 11

Dip each sliced seitan piece first into the chickpea flour mixture, let excess drip off, and then press into the cornflake mixture to coat well on all sides.

Step 12

Heat olive oil in a large skillet over medium heat. Fry the coated seitan pieces for about 3-4 minutes on each side, or until golden and crispy. Drain on paper towels.

Step 13

Once the biscuits are done, let them cool slightly, then slice them in half.

Step 14

Assemble the sandwiches by placing a seitan 'chicken' patty between the halves of each biscuit. Serve warm and enjoy!

Nutrition Facts

Serving size	(990.3g)

Amount per serving	% Daily Value*
Calories	2891.8

Total Fat 146.9g	0%
Saturated Fat 33.5g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 4926.6mg	0%
Total Carbohydrate 321.5g	0%
Dietary Fiber 18.4g	0%
Total Sugars 10.2g
Protein 71.0g	0%

Vitamin D 109.8IU	0%
Calcium 630.3mg	0%
Iron 36.7mg	0%
Potassium 1229.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 9.8%

Carbs: 44.5%