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.
Vegan Spicy Chipotle Crispy “Chicken” Sandwiches
Equipment
- Oven
- Food processor
Ingredients
Chipotle Chick'n Patties
- 15 oz chickpeas usually one can
- 1/2 cup vital wheat gluten
- 1 cup panko bread crumbs separated, see notes
- 2 tbls chorizo or Mexican spice blend separated, see notes
- 2 tbls chipotle peppers in adobo sauce Use two whole peppers for more spice, use two tablespoons of the sauce for less
- 1 tbsp olive oil
- 1/3 cup vegetable stock
Chipotle Mayonaise
- 1 cup vegan mayonaise
- 2 whole chipotle peppers in adobo sauce
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.
