Plant-Based Chicken Sandwich | Plant Based Brandon

Plant Based Brandon

Name: Plant-Based Chicken Sandwich
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: Bob's Red Mill Dark Rye Flour, Organic; Talking Rain AQA Water, 9.5 pH; McCormick® Smoked Paprika & Onion Seasoning; Organic White Onion; SIGNATURE SELECTS Black Pepper, Ground; Tapatio Salsa Picante Hot Sauce; McCormick Gourmet™ Organic Onion Powder; Ray’s No Sugar Added No Sugar Added Original BBQ Sauce; El Guapo Garlic Powder; San Francisco Salt Company Sea Salt, Pure & Natural; McCormick® Air Fryer Loaded Seasoning Mix; Bluebonnet Nutrition Vegetable Oil Sticks

Print recipe

Plant-Based Chicken Sandwich

Serves 445 mins prep15 mins cook

A delicious plant-based version of a chicken sandwich using a fried portobello mushroom cap, marinated and breaded for a flavorful experience. Perfect for those looking for a vegan alternative to enjoy!

0 servings

What you need

cup flour

cup water

McCormick® Smoked Paprika & Onion Seasoning

tbsp smoked paprika

white onion

tbsp black pepper

tbsp hot sauce

tbsp onion powder

Ray’s No Sugar Added No Sugar Added Original BBQ Sauce

tsp bbq sauce

tbsp garlic powder

San Francisco Salt Company Sea Salt, Pure & Natural

tbsp fine sea salt

seasoning mix

Bluebonnet Nutrition Vegetable Oil Sticks

fl oz vegetable oil

Shop Recipe

Instructions

1: Mix the marinade ingredients: water, flavorless oil, hot sauce, BBQ sauce, sea salt, black pepper, and chopped white onion.

2: Marinate the portobello mushroom cap for 30-45 minutes.

3: Prepare the breading by mixing flour, vegan eggs, black pepper (divided), sea salt (divided), garlic powder, onion powder, smoked paprika, and season all.

4: Coat the marinated portobello mushroom in the breading mixture.

5: Heat oil in a pan and fry the breaded mushroom until golden brown.

6: Serve in a sandwich with your choice of toppings.

View original recipe