Homemade Vegan Chicken Parmesan
This vegan chicken parmesan is made with crispy seitan cutlets, topped with sauce, and melty vegan mozzarella. Pair with your favorite side.
Equipment
- Steamer Basket paid link
- Rolling Pin
- Baking Sheet
Ingredients
Seitan Cutlets
- ½ cup chickpeas drained, rinsed, and mashed
- 1 cup vital wheat gluten
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ cup water
- ¾ cup aquafaba
Breading
- 1 cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoons paprika
- ½ teaspoon salt
- 1 teaspoon dried parsley
Other
- 1 cup marinara sauce
- ½ cup vegan mozzarella shreds
- ½ cup non-dairy milk unsweetened and unflavored
Instructions
- Prepare seitan by mashing ½ cup chickpeas, with the back of a fork in a large bowl. Then, add in 1 cup vital wheat gluten, 1 tablespoon nutritional yeast, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon salt. Mix together until the dough starts to make small clumps.
- Then, add in ½ cup water and mix together until it becomes clumpy. Eventually you will need to knead the dough with your hands for 3 to 5 minutes. The dough should be sticky and stay together. Form it into a rounded loaf shape.
- Cut the loaf into 4-6 pieces. Then roll the dough out into a cutlet shape. I prefer to make mine very thin but you can make it to your desired thickness. As they steam they will plump up a bit as well.
- Once they are rolled out steam them for 20 minutes. You can do this with a steamer basket or by placing a strainer over a large pot with about an inch of water. Place it on a low heat and cover. You may need to add more water as it cooks.
- While the seitan steams preheat oven to 400°F (204°C).
- Prepare1 cup panko breadcrumbs by adding ½ teaspoon garlic powder, ½ teaspoon onion powder, 2 teaspoons paprika, ½ teaspoon salt, and 1 teaspoon dried parsley to a large shallow bowl or big dish and mixing. Prepare chickpea egg by adding the ingredients into a large shallow bowl and mixing.
- Once seitan is steamed allow to cool for a minute as it will be very hot. Place it into the ¾ cup aquafaba and allow the excess to drip off, then coat in breadcrumbs. Repeat with all the cutlets.
- Place on a large baking pan. Spray both sides of each cutlet with spray oil if you like. Bake for 15 minutes, then flip.
- Meanwhile, in a small pot on the stove combine the ½ cup vegan mozzarella shreds and ½ cup non-dairy milk. Melt down over medium heat for about 5 minutes to make a liquid mozzarella.
- After flipping divide the 1 cup marinara sauce evenly between the cutlets. Then, top with the liquid mozzarella mixture.
- Put back in the oven for 10 minutes. Then, broil on high for 2-3 minutes with the oven door open. Broil until golden and bubbly.
- Serve with your favorite side and garnish with basil.
Notes
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- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated. For any questions you may have please refer to the FAQ above the recipe card.
- If you decide not to use canned chickpeas, then you can use non-dairy milk to dip the cutlets in. 1 (15.5 ounce) can of chickpeas has ¾ cup of aquafaba.
Nutrition
Serving: 143gCalories: 313kcalCarbohydrates: 27.3gProtein: 29.9gFat: 8.9g
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