Vegan Recipe: Vegan Fried Chicken?!

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Chef Roberto Martin prepares some vegan fried chicken that tastes so close to the real thing, you won't even miss the meat!

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Southern Fried Chick'n

1 1/2 cups organic, unbleached, all-purpose flour
1 tablespoon blackening spice
1 tablespoon garlic powder
1 tablespoon Old Bay Seasoning
1 tablespoon onion powder
2 tablespoons kosher salt
2 cups cashew cream, recipe below
3 tablespoons Tabasco sauce
2 10-ounce packages frozen Gardein Chick'n Scallopini, defrosted
1 package spring roll wrappers (rice paper)
Safflower or Grapeseed oil, as needed

1. In a medium bowl, mix together the flour, blackening spice, garlic powder, Old Bay Seasoning, onion powder, and salt until well incorporated.
2. In a separate bowl, mix the cashew cream and the Tabasco sauce and set aside.
3. Roll each Gardein Chick'n fillet into a ball and then shape it into a 1-inch thick, oval patty. Place the 8 patties on a plate and set aside.
4. Put the "skin" on the Chick'n by selecting a dish or pan that is large enough for the rice paper to lie flat inside. Inspect each rice paper carefully and discard and sheets that have holes or cuts. Add about 1 cup of very warm water to the dish or pan and soak 1 sheet of rice paper for about 20 seconds, or until the paper has softened but has not become completely soft. Place the rice paper on a cutting board and rub it gently with your wet hands to flatten it and work in more water. Place a Gardein patty on the rice paper, slightly below the center. Pick up the edge closest to you and fold the rice paper up and over the patty, then fold the right and left sides toward the center. Working from the edge closest to you, gently roll up the patty burrito style. Repeat this process with the remaining patties.
5. Lightly dust a baking sheet with a bit of the seasoned flour. Roll a patty in the flour, then in the cashew cream, and then dredge it again in the seasoned flour. Place it on the floured baking sheet. Repeat this process with the remaining patties.
6. A cast-iron skillet performs best for frying Chick'n, but if you don't have one, use a heavy-bottomed pan with sides that are at least 3 inches high. Pour enough oil into the pan to come halfway up the side of the Chick'n patty. Heat the oil over medium heat until it looks thin like water and shimmers.
7. Using metal tongs, pan fry 4 patties at a time, for about 2 1/2 minutes per side. Do not turn the patties more than once. Transfer the fried patties to a baking sheet fitted with a wire rack or lined with paper towels. Repeat the frying process with the remaining patties.
8. Serve hot and crisp with coleslaw and collard greens.

Cashew Cream
2 cups raw organic cashews
2 1/2 cups water

1. Soak the cashews in water overnight or bring the cashews and 4 cups of water to a simmer. Remove the pan from the heat and allow the cashews to soak 1 hour. Drain and rinse the cashews.
2. Place the cashews into the jar of a blender and add 2 1/2 cups of water. Blend until completely smooth, stopping a few times to scrape down the sides of the jar with a silicone spatula. Strain the mixture to remove any particles that did not get pureed thoroughly; the cashew cream should be the consistency of heavy cream. It can be refrigerated for 1 week or frozen for 2 months.

1 medium head green cabbage, shredded
2 large fat carrots, peeled and grated
1/2 bunch scallions, green parts only, thinly sliced
1/2 cup vegan mayonnaise
2 tablespoons Dijon mustard
1 tablespoon agave nectar
2 tablespoons pickle juice
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt and freshly ground black pepper

1.In a large bowl toss together the cabbage, carrots, and scallions. Mix the remaining ingredients in a separate small bowl, then incorporate them into the cabbage mixture, cover and refrigerate.


  1. Eddy Soto January 16, 2015 at 6:43 pm

    hahaha stupid vegans 

  2. Barbara Mowrey January 16, 2015 at 6:43 pm

    FYI: were you aware that the fear that is within the cow or animal that is
    being killed” also transitions into the body after being eaten. I learned
    that years ago along with so many other things from reading and research
    that I could not possibly eat meat again. On one occasion, since 1980, I
    accidentally ate a piece of filet mignon and was sick for a day just
    thinking about it. And now even thinking about eating eggs and cheese and
    milk and knowing that they are pus and blood make me even more sick. So
    being a vegan is easy for me and I love it. Sharing opinionated knowledge
    is a right given to all of us and we do not need to be sorry for it.

  3. James McCutcheon January 16, 2015 at 6:43 pm

    Eddy you don’t realize how stupid you are eating meat full of SHIT that is
    recycled through the food they eat also; other things in the meal that
    kills your immune system. Plus if you ever worked in a processed plant or a
    farm. You would realized you are paying for meat that is very expensive and
    you get no nutrition. You are stupid for wasting your money and will end up
    with heart disease and poor life quality and on medicare early in life. I
    am 63 and can still out run you on 20 mile run. No meat eaters can win
    over me even the young ones. 

  4. LittleBitofSunshine January 16, 2015 at 6:43 pm

    So funny- this is the 2nd video in a row i just found using the gardein
    which I have been loving their mock fried chicken and now wanted to get
    away from the soy protein isolate in gardein so have been looking for a
    natural tofu or some other fake recipe – they (gardein) do have an
    incredible tasting fake chicken but I wish I can find a fake fried chicken
    that I feel better about :)

  5. Joe Sears January 16, 2015 at 6:43 pm

    Interesting. I would think that a vegan would find it appalling to eat
    something like that. It looks pretty good but I am not sure how it would
    actually taste like chicken.

  6. leah midkiff January 16, 2015 at 6:43 pm

    Thanks for the recipe! I will try it.
    In response to a couple of comments below:
    Be thoughtful about your remarks. Some people have become vegan for health
    concerns . They are not being “stupid”. They are trying to live a
    healthier, longer life.
    Also, some of us were raised on a traditional American diet. So, having a
    few familiar comfort foods available helps the process. These products
    also add to the variety of tasty options available to vegans & non-vegans.
    It is fun to serve non-vegans a “substitute” type food and watch our
    guests enjoy the difference.
    Be kind. Lighten up. No one gets points for being rude. 

  7. Majski The Raven January 16, 2015 at 6:43 pm

    “You’re gonna have to remind yourself that this is vegan cause it’s soo
    amazing” no, more like “you don’t have to remind yourself that this is
    vegan because it’s soo amazing” xD that’s how I feel about vegan foods.

  8. smokeydoke100 January 16, 2015 at 6:43 pm

    I’m a carnivore, and even I think that looks delicious.

  9. Dylan Matheson January 16, 2015 at 6:43 pm

    Having gone vegan very recently, I am struggling to understand why other
    vegans could seem so interested in trying to mimic meats in meals.
    (0:35) “…tastes and has the same texture as real chicken.”
    (3:50) “…that’s how you make skin on a chicken thigh.”
    Why? Why are we trying to mimic meat with plants? Comfort? Nostalgia?
    If there were a competition for plant-based meals which most closely
    mimicked certain meat dishes then perhaps these fried chicken-thigh
    analogues would be strong contenders. Personally, I don’t see necessity in
    mimicking meats in my vegan cooking; I enjoy eating plants very much. My
    remorse is not for the loss of animal flavour and texture in my meals but
    for the loss of animals’ lives for the meals I used to eat.

  10. MSE. Dzirasa January 16, 2015 at 6:43 pm

    😀 Its funny how you say “look at that nonsense” …Delicious! I love
    it and I’m not even vegan.

  11. Raida Aldosari January 16, 2015 at 6:43 pm

    I understand when people become vegans because they love animals and they
    think it is horrible to eat them, but I don’t understand vegans who think
    meat in unhealthy and replace it with soy protein and other processed, even
    worse food :/ 

  12. christopherinsc1981 January 16, 2015 at 6:43 pm

    Looks good never thought of trying this but for sure have to now.

  13. Rhians Nkn January 16, 2015 at 6:43 pm

    If you hate us why watch us dumbass! not enough attention at home “mr.funny

  14. MsMonaAKA January 16, 2015 at 6:43 pm

    would you please also share the collard greens recipe?

  15. Anastacia Ignatenko January 16, 2015 at 6:43 pm

    Thats really amasing recipe !!! 

  16. Rivah Cat January 16, 2015 at 6:43 pm

    Rice paper “chik’n” skin?? That is simply brilliant!

  17. April shmapril January 16, 2015 at 6:43 pm

    I’m a meat eater and still want to give this a try. Rice paper as a skin
    substitute is really creative! You clever vegans♥

  18. Joe Sears January 16, 2015 at 6:43 pm

    Why would a vegan want to eat anything that tastes and looks like chicken?

  19. crazycatlady1313 January 16, 2015 at 6:43 pm

    OMG I never thought of using a rice skin !!! I can’t wait to try this
    Thanks !!! :D

  20. Troller January 16, 2015 at 6:43 pm

    vegan fried chicken?, why not just buy fried chicken?

  21. ExploreLife2012 January 16, 2015 at 6:43 pm

    What separates the boys from the men, or what makes a real chef in my book
    is a pantry that has all the basic spices, herbs, etc., not a bunch of
    store products. When you get to know the base spices, try redoing your
    cookbooks into something closer to authentic. 

  22. Erika Ortiz January 16, 2015 at 6:43 pm

    Can you do it without the rice roll skin? Thank you c:

  23. Jose Perez January 16, 2015 at 6:43 pm

    Dude you’re a genius….and absolutely right….everyone I’ve made this
    recipe has had their minds blown away….when they finish and I tell them
    that it wasn’t chicken they think I’m pulling their leg…..what a
    fantastic recipe….thank you so much for all you do….may God bless

  24. karen pantoja January 16, 2015 at 6:43 pm

    I’m becoming vegan and would be my first recipe. I’m so excited… Can’t

  25. nema63 January 16, 2015 at 6:43 pm

    I can imagine how delicious that must be.