Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
  • Facebook

Crispy Quinoa Breaded Chickun Sandwich

  • Author: Lauren
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 servings 1x
  • Category: sandwiches
  • Method: Air Fryer or Oven
  • Cuisine: American
  • Diet: Vegan

Description

This crispy vegan chickun sandwich is reminiscent of some fast food restaurant sandwiches, complete with maple mustard sauce and dill pickles. It’s breaded with quinoa for extra crunch. You can make it with cauliflower or tofu as the chickun. Make a homemade bun or use Ezekiel bread


Ingredients

Units Scale

For Sandwich:

  • 4 pieces of cauliflower “steak” 3/4” to 1” thick OR sub 10 oz. super firm tofu (I like Hodo brand). This is better with cauliflower in my opinion
  • 1/2 cup of dill pickle juice

Batter

  • 2 tablespoons of ground flaxseed meal
  • 3/4 cup of plant-milk
  • 1/4 cup of pickle juice
  • 2 tablespoons of 100% pure maple syrup
  • 1/2 cup of flour of your choice
  • 1/2 teaspoon of baking powder
  • 1 cup of cooked quinoa
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • Salt optional

Maple Mustard Sauce

  • 1/2 cup of plain plant-based yogurt (I like Forager)
  • 1 tablespoon of yellow mustard
  • 2 tablespoons of Dijon mustard
  • 1 heaping tablespoon of maple syrup

Instructions

  1. To cut the tofu, slice in half, then slice those two halves thinner
  2. To cut the cauliflower – cut the whole cauliflower in half, then slice a ¾” to 1” slice at the biggest part, then cut that slice in half, repeat to make 4 pieces
  3. Place the tofu or cauliflower and marinate in pickle juice for at least 30 minutes
  4. In a bowl big enough to dip the tofu or cauliflower in, whisk together flaxseed meal, plant-milk, pickle juice, and maple syrup. Let it sit for at least 10 minutes
  5. In another bowl or plate mix together flour and baking powder
  6. Put the quinoa on a separate plate
  7. Make the maple mustard sauce by whisking the ingredients together, set aside
  8. Take the tofu or cauliflower out of the marinade and dip in this order (coat on both sides): flour, then milk mixture, then coat with quinoa. Repeat until all pieces are coated
  9. Mix the spices together then sprinkle on the coated pieces of tofu or cauliflower
  10. For best results, cook in an air fryer for 15 minutes at 400 degrees. If you don’t have an air fryer, cook in the oven (line a baking sheet with parchment paper and place tofu or cauliflower on it). Bake at 425 until gold brown. I have only made this in the air fryer. You may need to flip pieces after 15 minutes
  11. Make a sandwich with homemade buns or Ezekiel bread (I make it round by placing a glass or biscuit cutter in the middle), top with maple mustard sauce and a slice of dill pickle

Notes

I prefer this sandwich made with cauliflower. It’s crunchier.

Keywords: Brunch, lunch, party food, vegan fast-food copy-cat

Cook Your Way to Health

Get myawesome e-cookbook Cook Your Way To Health with Well Elephant here!

20 nutritious and delicious recipes to get you started on a whole-food, plant-based diet.

With these recipes you will never feel deprived while you regain your health, lose weight, and age in reverse.

It's on it's way to you! Check your emails!