Lately I’ve been reflecting on why I started developing plant-based recipes in the first place. My goal has always been practical: to create healthy, approachable meals for busy people, and for those who don’t enjoy cooking or feel intimidated in the kitchen. This vegan seitan chicken sandwich is a great example of that approach. While it takes a bit of time to prepare—mostly because making seitan from scratch can be done ahead—it’s straightforward, wholesome, and genuinely satisfying.
Make the seitan in advance and store it in the fridge; that small bit of prep makes assembling these sandwiches quick on the day you want them. I began thinking about fast food and how many people rely on it out of convenience. Fast food is convenient and often addictive, but it doesn’t have to be the only option. My aim is to show how easy it can be to choose a better plant-based alternative that delivers the same comfort and flavor families love.
A fellow food blogger, Janine of Nuts and Blueberries, invited healthy food bloggers to create plant-based versions of fast-food favorites for a #healthyfastfood4 carnival. I loved the idea. It made me think of my favorite childhood fast-food item: the chicken sandwich. My husband makes an incredible homemade seitan that works perfectly as the sandwich “chicken.” If you prefer, you can use store-bought seitan to save time, but homemade seitan brings exceptional texture and flavor.
What I love about this recipe is that it’s baked, not fried, yet it tastes indulgent and comforting—better than many fried chicken sandwiches I’ve tried. It’s family-friendly, vegan, and refined-sugar-free (I intentionally avoid powdered sugar in the coating). The quick pickles and the sweet mustard sauce add bright, balanced flavors that make the sandwich feel complete. If you’re looking for more ideas, search the #healthyfastfood4 submissions on Instagram for inspiration.
If you have any questions about this recipe or others, feel free to ask. I welcome feedback and love helping others make plant-based cooking simple and delicious.
Vegan Seitan Chicken Sandwich with Quick Pickle and Sweet Mustard Sauce
Created by rabbitandwolves85 on September 22, 2016
- Prep Time: 2h 15m (includes making seitan)
- Cook Time: 45m
- Total Time: 3h
- Yield: 4 sandwiches
- Category: Entree
INGREDIENTS
- 4 Buns (pretzel buns work especially well)
Quick Pickle
- 1 Cucumber, thinly sliced (seedless preferred)
- 1/2 c Rice wine vinegar
- 1 tbsp. Pickling spice
- 3 tbsp. Salt
- 1 tbsp. Agave nectar (or another liquid sweetener)
“Chicken” Patties
- 1 Basic Seitan Recipe (see seitan recipe below or use store-bought)
- 1/2 c Almond milk
- 1/2 tsp. Apple cider vinegar
- 1 c All-purpose flour
- 2 tbsp. Coconut sugar (or granulated sugar)
- 1 tsp. Smoked paprika
- 1 tsp. Salt
- 1/2 tsp. Black pepper
- 1/2 tsp. Garlic powder
Sweet Mustard Sauce
- 1/2 c Vegan mayonnaise (I used Follow Your Heart)
- 1 tsp. mustard
- 1 tsp. Lemon juice
- 2 tbsp. Agave nectar
INSTRUCTIONS
- Prepare the seitan. You can make it a day or two ahead and refrigerate it. If you only plan to make four sandwiches, halving the seitan recipe is fine, but I like to keep extras on hand.
- Make the quick pickles: slice the cucumber thinly and place the slices in a bowl. Stir together the rice wine vinegar, pickling spice, salt, and agave, then pour over the cucumber. Let the cucumbers marinate for at least one hour, longer if you have time.
- Preheat the oven to 450°F (230°C). Slice the seitan into thick pieces suitable for sandwich patties.
- Whisk the almond milk and apple cider vinegar in one bowl to create a vegan “buttermilk” bath. In a separate bowl, combine the flour, coconut sugar, smoked paprika, salt, pepper, and garlic powder.
- Dip each seitan slice into the almond milk mixture, then dredge in the seasoned flour. Repeat the dip and dredge for a thicker coating. Place the coated patties on a lined baking sheet and lightly spray or brush with oil to promote browning.
- Bake for 30–45 minutes, turning once if desired, until the patties are golden and firm.
- While the patties bake, make the sweet mustard sauce by whisking together vegan mayo, mustard, lemon juice, and agave until smooth and well combined.
- Assemble the sandwiches: spread sauce on the buns, add the baked seitan patty, top with quick pickles, and finish with lettuce and sliced onion or tomato if you like. Serve immediately.
The basic seitan recipe used for the patties is a versatile, high-protein meat alternative made with vital wheat gluten and a flavorful simmering broth. If you want to make a larger batch, the seitan keeps well in the refrigerator and can be sliced and used in sandwiches, salads, wraps, or stir-fries. When simmering seitan, maintain a gentle simmer rather than a boil so the pieces firm up evenly and retain a meaty texture. Enjoy experimenting with spices in both the seitan and the coating to suit your taste.