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5 from 1 vote

Vegan Chick-Fil-A “Chicken” Sandwich

The classic chick-fil-a sandwich is the most iconic and problematic sandwich out there, this recipe re-imagines it as vegan.
Course: Main Course
Cuisine: American
Keyword: chick-fil-a, chickensandwich, fried chicken, vegan
Servings: 4


  • 4 hamburger buns

beer pickles

  • 330 ml bottle IPA something hoppy
  • ¼ cup water
  • 2 cups white wine vinegar
  • 1 cup raw sugar
  • ½ teaspoon mustard seeds
  • ½ teaspoon whole peppercorns
  • 1 ½ tablespoons salt
  • 3 cloves garlic peeled and halved
  • 2 sprigs fresh dill
  • 500 g pickling cucumbers thinly sliced

“honey” mustard sauce

  • 2 cups dry white wine
  • ½ cup Dijon mustard
  • 3 tablespoons agave or maple syrup
  • 1/4 teaspoon garlic powder
  • ¼ teaspoon salt

Seitan “chicken” patties

  • 1 cup gluten flour
  • 2 tablespoons nutritional yeast
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 750 mL vegetable stock
  • 2 tablespoons tahini
  • for frying
  • 750 mL unsweetened almond milk
  • 250 mL pickle juice
  • 2 cups plain flour
  • 1/3 cup raw sugar
  • 3 teaspoons paprika
  • 3 teaspoons cracked pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • peanut oil for frying


Beer pickles

  • Slice the cucumbers then place into a small bowl and massage the salt into the flesh. Allow to sit for 10 minutes to draw out the moisture, this is what gives pickles their crunch.
  • In a small saucepan combine the sugar vinegar, beer and water and heat on medium while stirring until sugar dissolves. Set aside to cool completely.
  • In an airtight jar, arrange salted cucumbers, mustard seeds, garlic, dill and pepper. Pour over the cooled vinegar mixture, seal and put away in the fridge for a week to pickle.

Honey mustard sauce

  • Pour the wine into a skillet and place over medium heat. Cook untouched until the wine reduces to ½ a cup then set aside to cool.
  • Once cooled combine with remaining ingredients in a bowl and whisk to combine.

Fried chicken patties

  • Preheat oven to 180°combine dry ingredients in a bowl and mix thoroughly.
  • In a separate bowl, combine the tahini and 1 ¾ cups of stock then mix to an even consistency.
  • Add the dry ingredients to the wet and mix to form a dough. You may need to add additional stock if the dough appears dry.
  • Turn onto a floured surface and knead gently until the dough becomes elastic and springy.
  • Divide into 4 even pieces and shape into patties. Transfer to a casserole dish and cover with remaining stock. Bake for 1 hour. Allow to cool completely.
  • In a bowl, combine the almond milk and pickle juice, then in a separate bowl mix together the flour, sugar, salt and dried spices.
  • Heat the oil in a large saucepan or Dutch oven to 180°bread the patties by first coating in flour mixture, then almond milk then a second coating of flour. Fry for 6 minutes in the hot oil, flipping halfway. Remove from oil and drain onto paper towel. Construct burgers and serve immediately.