Meaty and chewy, these vegan chicken patties will impress even meat-eaters! They have a crisp exterior, yet are perfectly moist and tender on the insides. These vegan chicken burgers are super easy to make too, and minimal prep work is required!
If you are looking for a veggie burger that actually resembles the real ones, you have to give these vegan chicken patties a try! They are firm and chewy and do not break apart easily. We do not tolerate mushy burgers here!
This recipe contains both gluten and soy. So if you are allergic to them, I do recommend checking out this black bean burger recipe. They are pretty yum too!
💚Why you will love this recipe
- Packed with flavor and actually taste MEATY
- A great source of protein - A serving of this recipe contains around 25g of protein.
- Meal-prep friendly, refrigerate well, and are freezable
- Easy and quick to make
🤔What are they made of
These amazing vegan chicken burgers are mainly made from TVP, vital wheat gluten, and mushrooms, along with other herbs, spices, and seasonings.
Both TVP and vital wheat gluten are what give these patties their meat-like texture. TVP stands for texture vegetable protein, and they are made from defatted soybeans. Hence, they are incredibly high in protein, yet low in fat. They come in various shapes, the most common ones being chunks and granules.
On the other hand, wheat gluten is high-protein wheat flour that contains a large percentage of wheat protein - aka gluten. They are oftentimes used to make seitan or wheat meat. If you are interested to know more, this "what is vital wheat gluten" post goes into more detail, so check it out!
🍔What you will need
📃Ingredients notes and substitutions
- TVP - Make sure to use TVP granules, not chunks. They resemble the texture of minced chicken more.
- Vital wheat gluten - Do not substitute it with other kinds of flour, it simply will not work!
- Mushrooms - I am using brown button mushrooms, but you can use white button or portabella mushrooms as well.
🔪How to make
Bring your vegetable broth to a boil, then pour it over TVP. Let it sit for 5-10 minutes.
In a food processor, place in all ingredients including rehydrated TVP. Pulse until everything is well combined and finely chopped.
Knead the dough for 1-2 minutes.
Scoop out about ½ cup of mixture. Using wet hands, roll it into a compact ball, before pressing it down to a disk shape. Repeat for the remaining mixture, and you should be able to make 4 patties.
Bake for 40 minutes, flipping them at the halfway mark. Your vegan chicken patties are ready to be enjoyed!
✔Helpful tips
- Do not over-process your mixture. They should still have some texture, not completely pureed.
- For a chewier burger, you can knead your burger mixture for up to 5 minutes.
- Make sure that your hands are damp when shaping vegan chicken patties. It helps prevent them from cracking at the edge.
- Feel free to make 6-8 smaller patties instead of 4 large ones.
- Customize these vegan chicken burgers by adding complementary herbs and spices of choice like cumin, cayenne pepper, and dried oregano.
🥗How to serve
Vegan chicken burgers - Serve with some toasted buns and condiments like vegan mayo, sriracha mayo, ketchup, and mustard, along with some lettuce, sliced tomatoes, and onions.
Sauces - For an Asian twist, dress your vegan chicken patties with some vegan teriyaki sauce.
In salads- Use them to top salads like this lettuce avocado salad to bump up the protein content of your meal.
With other sides - You can also serve vegan chicken burgers along with side dishes like baked beans, protein pasta salad, mashed potatoes, air fryer potato slices, and steamed veggies.
❔Commonly asked questions
Unfortunately, these vegan chicken burgers are not gluten-free, and cannot be made gluten-free. Vital wheat gluten is one of the main ingredients here, and it is close to impossible to replace it.
However, you can check out my black bean burgers that do happen to be free from gluten.
You can definitely grill these vegan chicken patties, but you must bake them first according to the instructions in the recipe.
Vegan chicken burgers will last in the fridge for 3-4 days, and in the freezer for up to 3 months. Store them in a sealed container or zip-top bag.
To reheat, let frozen patties thaw completely in the fridge overnight, or on the countertop for a few hours. You can then proceed to heat them in the oven for 8-10 minutes or pan-fry them for 1-2 minutes on each side.
To speed up the heating process, defrost them using your microwave's 'thaw' function, before microwaving them on high for 15-30 seconds, or until they are thoroughly heated.
🍽More recipes using TVP
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📖 Recipe
Vegan Chicken Burger Patties
Ingredients
- 1 cup vegetable broth
- 1 cup TVP (textured vegetable protein)
- 3.5 oz brown button mushrooms quartered
- ½ cup vital wheat gluten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- salt and pepper to taste
Instructions
- Preheat oven to 180C/350F. Line a baking sheet with parchment paper.
- Bring your vegetable broth to a boil, then pour it over TVP. Let it sit for 5-10 minutes.1 cup vegetable broth, 1 cup TVP
- In a food processor, place in all ingredients including rehydrated TVP. Pulse until everything is well combined and finely chopped.3.5 oz brown button mushrooms, ½ cup vital wheat gluten, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, 2 tablespoons nutritional yeast, salt and pepper
- Knead the dough for 1-2 minutes.
- Scoop out about ½ cup of mixture. Using wet hands, roll it into a compact ball, before pressing it down to a disk shape. Repeat for the remaining mixture, and you should be able to make 4 patties.
- Bake for 40 minutes, flipping them on the halfway mark. You vegan chicken patties are ready to be enjoyed!
Notes
- Do not over-process your mixture. They should still have some texture, not completely pureed.
- For a chewier burger, you can knead your burger mixture for up to 5 minutes.
- Make sure that your hands are damp when shaping vegan chicken patties. It helps prevent them from cracking at the edge.
- Feel free to make 6-8 smaller patties instead of 4 large ones.
Reheating - To reheat, let frozen patties thaw completely in the fridge overnight, or on countertop for a few hours. You can then proceed on to heat then in the oven for 8-10 minutes, or pan-fry them for 1-2 minutes on each side.
To speed up the heating process, defrost them using your microwave's 'thaw' function, before microwaving them on high for 15-30 seconds, or until they are thoroughly heated.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
AnnePruitt
Hi, I've made this like 8 times and love it. Unfortunately, I run out of mushrooms and don't notice until I'm rehydrating the tvp. First time I subbed (weight for weight) some leftover cooked barley which was ok. This time I used hummus... wow it worked so well! Will be too expensive until I make homemade hummus, which I found a great recipe for online. Thanks for a great, accessible, cheap, and tasty patty!.
Meesha
I am so happy to hear that! Oh, I need to give this hummus substitution a try someday. Sounds delicious!😁