Vegan Seitan “Chicken” Sandwich with Quick Pickle and Sweet Mustard Sauce


I have been thinking a lot recently about what my mission is, and why I wanted to start developing plant based healthy recipes in the first place. I have been thinking about how busy people live and people who really don’t know how to cook or hate cooking. I won’t lie, this recipe is a bit time consuming, but it is super simple, and you can make seitan ahead of time and keep it in the fridge and just use is whenever. So a little but of prep ahead if time, actually will make this a really fast recipe. So, back to my previous thought, people eat fast food, all the time. I actually don’t pretty much ever, mostly because I don’t have a lot of options, but also, my stomach is very sensitive and doesn’t like processed and greasy food. So, I often forget the fact that many people love fast food, and they get used to it and crave it. I have asked myself, what can I do, as part of my original mission to get meat eaters to eat a little better and realize how easy it actually is to vegan!


One of my fellow food bloggers who is super amazing, Janine who runs Nuts and Blueberries had an idea to get all us healthy food bloggers to create a plant based healthier version of some fast food for a #healthyfastfood4 carnival! I was immediately on it, as this is something I have been wanting to work on for a while. I thought back to what my favorite fast food item was when I was a kid, and something I would love to share with families everywhere! Chicken sandwich! It also just so happens that my husband makes a killer homemade seitan!


Now, you can totally buy seitan at the store and do the same thing if you want, but my husband’s seitan recipe is out of control amazing. However, some people don’t have time to make the seitan, and I don’t want to limit anyone low on time! This sandwich is better than a real fried chicken sandwich, I promise, and it isn’t even fried, it is baked!!!Yeah! You don’t have to feel guilty about giving this to your children, vegan, refined sugar free(I saw a lot of chicken sandwiches with powdered sugar in the flour mix) and totally amazing! If you want more ideas, please check out all the submissions for the #healthyfastfood4 carnival on Instagram and on Janine’s amazing website. I hope you enjoy!

If you have any questions about this recipe or any other, just let me know. I am happy to answer any questions you may have, or just leave some feedback if you want so I know if I am doing a good job or not!

Vegan Seitan Chicken Sandwich with Quick Pickle and Sweet Mustard Sauce

  • Prep Time: 2h 15m
  • Cook Time: 45m
  • Total Time: 3h
  • Yield: 4 Sandwiches
  • Category:


  • 4 Buns ( used pretzel buns)

Quick Pickle

  • 1 Cucumber ( I like the seedless ones)
  • 1/2 c Rice wine vinegar
  • 1 tbsp. Pickling spice
  • 3 tbsp. Salt
  • 1 tbsp. Agave nectar

“Chicken Patties”

  • 1 Basic Seitan Recipe(below)
  • 1/2 c Almond milk
  • 1/2 tsp. Apple cider vinegar
  • 1 c All purpose flour
  • 2 tbsp. Coconut sugar
  • 1 tsp. Smoked paprika
  • 1 tsp. Salt
  • 1/2 tsp. Black pepper
  • 1/2 tsp. Garlic powder

Sweet Mustard Sauce

  • 1/2 c Vegan mayo ( I used Follow your Heart)
  • tsp. Mustard
  • 1 tsp. Lemon juice
  • 2 tbsp. Agave nectar


  1. Make the seitan, you can make this days before, (you can also half that recipe if you only want to make the four sandwiches, but I like to have it on hand) and save it in the fridge.
  2. When you are ready to make your sandwiches, make the pickles, by cutting the cucumber in thin slices. Then mix the remaining ingredients in a bowl and letting the cucumbers marinate for at least an hour.
  3. Preheat oven to 450. To make the “chicken” patties, cut the seitan into thick slices, and then mix the almond milk and apple cider vinegar together in one bowl. Then mix all the dry ingredients in another bowl. Dip the seitan into the almond milk mixture, into the dry mixture and repeat. Place the patty on a prepared baking sheet. Repeat with the other slices. I sprayed mine with a little avocado oil to make sure they got brown.
  4. Bake for 30-45 minutes or until brown.
  5. Make sauce by whisking all the ingredients together.
  6. When patties are done, assemble with sauce , patty, pickles and lettuce and onion or tomato if yo want!
Basic Seitan
Meat alternative made with vital wheat gluten, high in protein and super delicious.
Write a review
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 2 C. No chicken broth, no beef broth or vegetable broth(depending on what you want it to taste like)
  2. 1 Tbsp. Tomato paste
  3. 2 Tbsp. Soy sauce
  4. 2 Tbsp. Olive oil
  5. 4 C. Vital wheat gluten
  6. 6 Tbsp. Nutritional yeast
  7. 1 Tbsp. Garlic powder
  8. 1/2 tsp. Paprika
  9. 1 tsp. Pepper
Simmering broth
  1. 4 C. Broth of choice
  2. 1/2 C. Soy sauce
  1. Mix together all the wet ingredients, broth, paste, soy sauce, olive oil in a medium mixing bowl. Set aside.
  2. Mix together all the dry ingredients in a large bowl.
  3. Add the wet ingredients to the dry, and knead together for a few minutes until it becomes firm and meaty.
  4. Cut into four equal pieces.
  5. In a large pot, add the 4 Cups of broth and the soy sauce for the simmering liquid, to a boil. Reduce to a simmer and add the seitan. Make sure it doesn't boil while the seitan is in there. Simmer for 45-60 minutes until nice and firm.
  6. Use for many different recipes!
Rabbit and Wolves https://www.rabbitandwolves.com/


Our Newsletter is cool!

You Might Also Like


  • Reply
    September 24, 2016 at 12:00 am

    This looks ridiculously incredible.

    • Reply
      September 24, 2016 at 12:52 am

      Thank you so much! It is super delicious!!

  • Reply
    Sonneblumenkern Tzatziki Sandwich - auf nutsandblueberries.de
    October 1, 2016 at 7:15 am

    […] Vegan saitan chicken sandwich von Lauren @rabbitandwolves […]

  • Reply
    Burgers – Vegan Recipes, Desserts, Drinks and other Vegan stuff.
    March 30, 2017 at 2:59 am

    […] Vegan Seitan “Chicken” Sandwich with Quick Pickle and Sweet Mustard Sauce […]

  • Reply
    Elizabeth Shick Orloff
    April 7, 2018 at 1:58 pm

    How long can I store the homemade seitan for to use in other recipes?

  • Leave a Reply