Vegan Chick-Fil-A Deluxe Sandwiches

Were you guys ever fans of Chick-Fil-A? In my thirty years on this planet, I can say I’ve never had the well-known and widely popular Chicken Sandwich, or anything on their menu for that matt…

INGREDIENTS
Chicken Seitan

• 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

Chick-Fil-A Deluxe

• 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

INSTRUCTIONS

• Preheat oven to 350 Degrees Fahrenheit

Chicken Seitan

• In a large bowl, combine 1 cup wheat gluten, sea salt, nutritional yeast, onion powder and poultry seasoning; whisk to combine.
• 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.)
• 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.
• 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.)
• 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.
• Remove burgers from broth and let cool for about 45 minutes on a wire rack.

Chick-Fil-A Deluxe

• 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.
• 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.
• In a small bowl, whisk together remaining ¼ cup pickle juice and almond milk. Set aside.
• 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.
• 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.
• 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.
• Heat a large, dry skillet over low heat. Toast buns, cut side down, for about 1-2 minutes.
• 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.