recipes

Vegan Spicy Chipotle Crispy “Chicken” Sandwiches

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This recipe is inspired and modified from an incredible vegan “chicken” Caesar salad sandwich by Rabbit&Wolves. If you want another variation or spice isn’t your thing, I highly recommend you check out the original!

I realize these days the trend is all things ‘Nashville hot’ when it comes to sandwiches, burgers, and even more creative main courses (I saw someone post a photo of their “Nashville hot oysters”!). Supposedly the story is that a Nashville woman tried to murder her husband with the spiciest sandwich possible, thus Nashville hot was born. But as much as I love feeling my tongue on fire, sometimes I want a spice level that’s smokey and mellow, without losing the flavor and intensity. Enter chipotle, my go-to pepper for any smokey spicy meal. And I don’t think there’s a better way to enjoy chipotle peppers than in this crispy, crunchy, savory, creamy (from the avocado and chipotle mayo), sweet (from the caramelized onions) miracle of a sandwich. If you have been looking for a vegan hot sandwich to impress, or just get demolished, this is what you’ve been looking for.

For a version that feels slightly healthier, serve over a very lightly dressed spinach or kale salad instead of on a burger bun.

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Vegan Spicy Chipotle Crispy “Chicken” Sandwiches

Step aside Nashville Hot and enter chipotle and chorizo! These vegan sandwiches are crispy, crunchy, and spicy and will be your go-to when you're craving a chick'n burger.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American, Comfort, Mexican
Diet: Vegan
Keyword: burger, chickn, comfort, sandwiches, spicy
Servings: 4

Equipment

Ingredients

Chipotle Chick'n Patties

Chipotle Mayonaise

For Serving

  • 4 vegan burger buns
  • 1 avocado
  • 1/2 cup caramelized onions optional

Instructions

  • Preheat the oven to 425 degrees F and line a baking tray with parchment paper or a silicone baking mat.
  • Drain and rinse the chickpeas, and add them to a mixing bowl. Use a fork or a potato masher to mash them. You don't want any whole chickpeas left, but it's ok to still have some bigger pieces.
  • Add the wheat gluten, 1/3 of a cup of panko bread crumbs, 1 tbsp of the chorizo spice blend, and chipotle peppers and mix/mash until fully combined. Then add the olive oil and vegetable stock and stir until everything is fully combined.
  • Either in the bowl or on a cutting board, kneed the dough for 3-5 minutes, until it holds together very well and is getting a bit firm.
  • Divide the dough into 4 large or 8 small patties (or "chicken finger" shapes).
  • Add the remaining 2/3 cup of panko bread crumbs and 1 tbls of chorizo seasoning to a bowl and mix to combine. Then gently press the patties into the spiced bread crumbs, coating each side.
  • Place the coated patties on the baking tray, and bake for 30 minutes, flipping over after 15 minutes.
  • While the chick'n is cooking, prepare your toppings. Combine the vegan mayonnaise and chipotle peppers in a food processor and blend until completely combined. Taste for spice levels and add more pepper or mayo to your liking. Caramelize an onion if using (one yellow onion thinly sliced with 1 tbsp olive oil and 1 tsp salt over medium heat until completely soft and golden brown). Peel and slice the avocado, and toast the burger buns.
  • Once the patties are done, assemble the sandwiches layering the caramelized onions if using on the bottom bun, then the chipotle chick'n patty, then the sliced avocado. Top with a generous portion of the chipotle mayonnaise. Great served with roasted potatoes and a vinegary kale salad.
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recipes

Vegan Butternut Squash Aloo Gobi

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Vegan butternut squash aloo gobi

This dish is a perfect combination of cauliflower, known as gobi, which is cooked with sweet butternut squash instead of the classic potatoes (the aloo). This dish is not only vegan, but it’s also gluten-free and can be made in under an hour. So, whether you’re a vegan looking for a new recipe to try or just looking for a healthy and tasty dish to add to your meal rotation, this recipe is a great way to get a ton of veggies in an incredibly flavorful and warming way!

Vegan butternut squash aloo gobi
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Vegan Butternut Squash Aloo Gobi

A delicious and healthy vegan version of the classic Indian dish, Aloo Gobi.
Prep Time30 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Indian, vegan
Keyword: dinner, indian, spicy, vegan
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 2 large red onions thinly sliced, ideally on a mandolin if you have one
  • 1 butternut squash cubed in appx 1" cubes
  • 1 cauliflower head broken up into florets roughly the same size as the butternut squash pieces or a bit larger
  • 1 cup green beans trimmed and cut in half
  • 2 cups cherry tomatos sliced in half
  • 6 cloves garlic
  • 1 inch root ginger
  • 1 green chili de-seed, or just use half for a less spicy dish
  • 4 tbls garam masala
  • 2 tsp ground turmeric
  • 2 tsp cumin
  • 2 tsp salt
  • 2 cups vegetable stock
  • 1 lime
  • 1 bunch cilantro (also known as fresh corriander) optional, for serving

Instructions

  • Prepare all of your vegetables, keeping them in separate bowls for now. Peel and thinly slice the red onions, ideally on a mandolin grater. Peel and cube the butternut squash. Separate the cauliflower into florets. Trim and halve the green beans. And finally slice the cherry tomatoes in half.
  • Prepare your aromatics. These can all go into the same bowl. Peel and grate the ginger root on a microplane grater. Then add pressed garlic cloves. Add the finely chopped the green chili, then add the garam masala, turmeric, cumin, and salt.
  • Place a very large stainless steel frying pan for which you have a lid over medium heat and add the olive oil, then the onions. If you don't have a pan big enough, you can also do this in a large saucepan. Cook until the onions are completely soft and just starting to brown a little, 7-10 minutes. If your onions start to really stick or burn, turn down the heat or add a tablespoon or two of water to the pan.
  • Add the aromatics (ginger, garlic, and spices) to the onions and stir to evenly coat and just begin to cook the garlic and ginger, 2-3 minutes. Then add the vegetable stock, taking a moment to scrape up any fond on the bottom of the pan. Then add the squash, tomatoes, and cauliflower, cover, and let cook for 15-20 minutes or until the squash is starting to feel quite soft when poked with a fork or paring knife.
  • After 15-20 minutes, add the green beans, stir, cover again and cook for 5 more minutes. At this point the squash should be quite soft and cooked through. Feel free to give it more time if not.
  • Once the squash is fully cooked, remove from the heat, and add the zest of the lime, followed by the lime's juice. Stir to mix in the lime zest and juice.
  • Serve over basmati rice and topped with the cilantro, if using. This dish keeps well in the fridge for up to 4 days.
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