Vegan Chick-Fil-A Deluxe Sandwiches

Name: Vegan Chick-Fil-A Deluxe Sandwiches
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 1 cup + 1 TBS vital wheat gluten, divided; ½ tsp sea salt; 2 TBS nutritional yeast; 1 tsp onion powder; ½ tsp poultry seasoning; 4 cups + ¾ cup vegetable broth, divided; ¼ cup tahini; 2-3/4 cups dill pickle juice, divided; 1 TBS + ½ tso cayenne pepper, divided; 6 chicken seitan patties, recipe above; ¾ cup unsweetened almond milk; 2 cups unbleached all purpose flour; ⅓ cup organic confectioners sugar (powdered sugar); 1 TBS + ½ tsp paprika, divided; 2 tsp cracked black peppercorns; 1 tsp chili powder; 1 tsp sea salt; 1 tsp baking powder; 1 tsp garlic powder; Peanut oil for frying; 6 white burger buns; 6 slices vegan cheese (we used Follow Your Heart provolone); Dill pickle medallions; Hot sauce

15 steps

Prep:30minCook:3h

Updated at: Thu, 17 Aug 2023 08:44:02 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories641.8 kcal (32%)

Total Fat19.5 g (28%)

Carbs83.9 g (32%)

Sugars11.8 g (13%)

Protein35.5 g (71%)

Sodium2230.9 mg (112%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 350 Degrees Fahrenheit

Step 2

In a large bowl, combine 1 cup wheat gluten, sea salt, nutritional yeast, onion powder and poultry seasoning; whisk to combine.

Step 3

In another large bowl, combine ¾ cup vegetable broth and tahini; whisk until smooth. Using a spatula, carefully fold wheat gluten mixture into vegetable broth mixture until combined. (You might need to use your hands for this.)

Step 4

Sprinkle work surface with 1 TBS vital wheat gluten. Knead the dough until it's elastic but not dry. Add additional wheat gluten if dough feels too sticky and knead some more.

Step 5

Divide dough into 6 small burgers. (Keep in mind they will grow to be about twice their size, so make smaller than you would normally.)

Step 6

Place burgers in a dutch oven and cover completely with remaining 4 cups vegetable broth. Cover and cook in preheated oven for 1 hour, flipping seitan after 45 minutes.

Step 7

Remove burgers from broth and let cool for about 45 minutes on a wire rack.

Step 8

In a shallow bowl, combine 2½ cups pickle juice and ½ tsp cayenne pepper. Add burgers, making sure they are submerged in the marinade, and marinate for 1 hour.

Step 9

In a deep fryer or heavy-bottomed saucepan, heat peanut oil to 325 degrees fahrenheit. If you are frying on the stove, you will need about 4-6 inches of oil.

Step 10

In a small bowl, whisk together remaining ¼ cup pickle juice and almond milk. Set aside.

Step 11

In a medium bowl, whisk together flour, powdered sugar, remaining 1 TBS cayenne, paprika, peppercorns, chili powder, sea salt, baking powder and garlic powder. Set aside.

Step 12

Coat each burger in the flour mixture, then toss it into the milk mixture, Coating evenly on all sides. Coat generously in flour mixture again.

Step 13

In batches, place burgers in hot oil. Fry for about 5-8 minutes, flipping occasionally, or until the outside is crisp and golden brown. Using tongs, remove burgers from oil and place on a plate lined with paper towel.

Step 14

Heat a large, dry skillet over low heat. Toast buns, cut side down, for about 1-2 minutes.

Step 15

Remove buns from the pan. Place vegan cheese on bottom half of each bun and top with fried chicken and 4 pickle slices. Serve immediately with your favorite hot sauce, if desired.

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