What’s the most beautiful sight you will ever see? A southern staple, deliciously veganized! This recipe uses chick’n, which is pretty close to the real thing—but cruelty-free. These baked patties are crispy, with a delightful texture to satisfy your traditional southern food cravings, and they are served in fluffy “buttermilk” biscuits and drizzled with a spicy maple syrup. So rise and shine, because life is grand!
Serves: 8
1 (15-oz [450-g]) can white beans, drained and rinsed
1 tbsp (15 ml) olive oil
⅓ cup (80 ml) vegetable broth
2 tbsp (30 ml) soy sauce
1 cup (144 g) vital wheat gluten
⅓ cup (18 g) plus ½ cup (28 g) panko breadcrumbs, divided
1 tsp salt
Pinch of cayenne pepper
½ cup (45 g) plain vegan breadcrumbs
4 cups (480 g) all-purpose flour
4 tsp (16 g) baking powder
1 tsp baking soda
2 tsp (10 g) salt
1½ cups (360 ml) soy milk
1 tsp fresh lemon juice
¾ cup (180 g) cold vegetable shortening
Olive oil, as needed
½ cup (120 ml) pure maple syrup
1–2 tsp (5–10 ml) hot sauce
Preheat the oven to 400°F (204°C). Spray a medium baking sheet with nonstick spray and set it aside.
To make the chick’n patties, place the white beans in a large bowl and smash the beans completely with a fork or potato masher.
Add the oil, broth and soy sauce to the beans. Whisk to combine.
Add the vital wheat gluten, ⅓ cup (18 g) of the panko breadcrumbs, salt and cayenne pepper to the beans. Stir to combine, and when the mixture gets too hard to stir, knead it with your hands. Knead for 1 minute, just to bring everything together, and form a ball of dough.
Break the dough into 8 pieces.
In a small bowl, stir together the remaining ½ cup (28 g) of the panko breadcrumbs and the plain breadcrumbs.
Roll each piece of chick’n into a ball, then flatten it slightly into a patty. Press the patty into the bowl with the breadcrumbs, coating each side.
Put the patties on the prepared baking sheet. Spray the tops of the patties with more nonstick spray.
Bake the patties for 15 minutes, flip them and bake for 15 minutes more.
While the chick’n patties bake, make the biscuits. Spray another medium baking sheet with nonstick spray and set it aside.
In a large bowl, sift together the flour, baking powder and baking soda. Stir in the salt.
In a small bowl, whisk together the milk and lemon juice. Let this mixture sit for 3 to 5 minutes to thicken.
Break the shortening up into small pieces with your fingers and drop the shortening into the flour mixture. Using a fork or your fingers, press and pinch the shortening into the flour, making sure it is evenly distributed and the flour resembles sand.
Pour the milk mixture into the flour mixture and stir. Knead for 1 minute with your hands, until the dough is smooth and no longer sticky.
Transfer the dough to a floured surface, then press the dough out and fold it over. Press it out again and roll it out until it is about ½ inch (13 mm) thick. Cut 8 circles out of the dough with a cookie cutter or cup. Put the biscuits up against one another on the prepared baking sheet so their sides are touching.
Brush the tops of the biscuits with the oil and put the baking sheet in the fridge until the chick’n patties are done.
When the chick’n patties are done, remove them from the oven and increase the oven temperature to 450°F (232°C). (To keep the chick’n warm, keep it on top of the oven.)
Bake the biscuits for 12 to 15 minutes, or until they are golden brown.
To make the spicy maple syrup, whisk together the maple syrup and hot sauce in a small bowl.
Cut open a biscuit, then drizzle it with about ½ tablespoon (8 ml) of the spicy maple syrup. Top the biscuit with a chick’n patty, drizzle it with another ½ tablespoon (8 ml) of spicy maple syrup, then top the patty with the other half of the biscuit.