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    Vegan White Bean “Chicken” Parmesan

    November 29, 2017 by Lauren Hartmann 66 Comments

    *This post may contain affiliate links in the recipe card*

    The best things in life are food, more specifically vegan chicken Parmesan. That’s the saying, right?

    There was a Italian restaurant near my house in the small town I lived in when I was really young. I thought it was so damn fancy, and we only got to go there on special occasions. I really loved chicken Parmesan. Crispy on the outside, super flavorful, and so cheesy. This vegan white bean “chicken” Parmesan is literally exactly like it. A perfect mock up of my old favorite. Crispy outside, perfectly chicken like base, topped with tomato sauce and vegan mozzarella. More importantly, cruelty free!

     My “chicken” is made from a mixture of white beans, bread crumbs, vital wheat gluten, and to make it very convincing, a bit of poultry seasoning. The mixture takes just minutes to throw together, and looks and tastes just like the real thing! The patties are then breaded with bread crumbs, nutritional yeast to give it that cheesy Parmesan flavor, then basil and oregano!

    This is my current new obsession. This vegan “chicken” Parmesan is quick and easy, feeds a crowd and is hands down the most delicious dinner EVER! I just made a quick tomato sauce, but you can use your favorite store bought sauce if you like to save some time. Then just top that with vegan mozzarella of choice, I used Trader Joe’s vegan mozzarella. It is cheap, really yummy and melts perfectly.

    You could also try the fresh mozzarella from Miyoko’s kitchen. That is super delicious as well. I’m sure we all have some vegan cheeses we like and some we hate. So, follow your heart!

    If you too have been missing this classic Italian dish, look no further. Not only is it perfect in every way, it is filled with lots of yummy plant based protein. This vegan white bean “chicken” Parmesan is baked not fried, making it filling yet still light and awesome! 

    Vegan White Bean "Chicken" Parmesan

    Print Recipe
    White bean seitan patties look and taste like real chicken Parmesan. They are crispy on the outside, the perfect texture on the inside, and everything is baked! 
    Course Main Course
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Servings 8 Patties
    Author Lauren Hartmann

    Ingredients

    For the White Bean "Chicken" Patties

    • 2 C. Cannellini Beans, canned or already cooked
    • 2 Tbsp. Olive oil
    • 2/3 C. Vegetable Broth
    • 1/4 C. Soy sauce
    • 1 C. Vital Wheat Gluten
    • 2/3 C. Bread crumbs
    • 2/3 C. Panko Bread crumbs
    • 1 tsp. Poultry seasoing
    • 1/2 tsp. Salt
    • 1/4 tsp. Black pepper

    For the Breading

    • 1 C. Bread crumbs
    • 1 C. Panko bread crumbs
    • 2 Tbsp. Nutritional yeast
    • 2 Tbsp. All purpose Flour
    • 1 tsp. Oregano, dried
    • 1 tsp. Basil, dried

    For Topping

    • 2 C. Favorite tomato sauce, store bought or homemade
    • 1 C. Vegan Mozzarella, I used Trader Joe's

    Instructions

    • Preheat oven to 450 degrees.
    • Now make the white bean "chicken". In a large mixing bowl, add the cannellini beans. Now mash with either a potato masher or a fork. Mash all the beans completely. 
    • Now add all the remaining patty ingredients to the bowl. Start stirring to combine. Once it starts to come together, begin to knead with your hands. Knead for a few minutes until it is doughy and no longer sticky. 
    • Now in a separate bowl, combine all the breading ingredients. Stir to combine. 
    • Then, form the white bean mixture into patties. Grab a ball of dough however large you want the "chicken" to be. Then press and flatten out pretty thin so it looks like a chicken breast. 
    • Now place the patty into the bowl full of breading and press breading into the patty on both sides, coating completely. You may need to press down hard into the breading. 
    • Then spray a baking sheet with non stick spray and place the patty on to the baking sheet. Then spray the top of the patty with more non stick spray. 
    • Repeat with all the white bean mixture, then bake for 30 minutes, flipping the patties over halfway through the baking process, spraying the other side with more non stick spray. 
    • After 30 minutes, remove the patties from the oven, top each with as much tomato sauce as you want, spread it around, then top that with vegan Mozzarella. 
    • Bake for another 5-7 minutes, or until the vegan cheese has melted. Serve immediately with pasta or whatever you like. Top with vegan Parmesan as well if it strikes your fancy! 
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    Filed Under: Entrees Tagged With: Italian food, vegan, vegan chicken, vegan chicken parmesan, vegan entree, vegan Italian food

    Reader Interactions

    Comments

    1. Erin

      December 7, 2017 at 12:39 pm

      I noticed there aren’t any comments yet, so I want to say that I made this last night and it was fabulous. It’s also making an indulgent lunch at the moment. 🙂 I froze half of the patties, so I can bake them off for an easy weeknight meal some time in the near future. Thank you!

      Reply
      • Lauren Hartmann

        December 7, 2017 at 6:03 pm

        This makes me so happy! You are so welcome!

        Reply
      • Michaela

        January 7, 2018 at 11:54 am

        wow, we can freeze it. Thats great to know x trying these tomorrow, my second ever seitan recipe x x

        Reply
    2. Courtney

      December 16, 2017 at 5:10 pm

      I was so intrigued with this recipe I bought vital wheat gluten off of Amazon to try it out. (I couldn’t find any locally) It’s supposed to be here tomorrow, which is Sunday, so I’m doubtful. Will make it Monday and let you know how it goes. Your recipes haven’t disappointed in the past!

      Reply
      • Lauren Hartmann

        December 16, 2017 at 10:36 pm

        I hope you like it! I’m obsessed with it right now and have been eating it non stop!😊

        Reply
      • Jess

        June 22, 2019 at 11:34 pm

        This is my favorite seitan recipe. My hubby LOVES it!

        Reply
      • Lilliam

        November 11, 2020 at 9:26 pm

        Your recipe was delicious! Thank you

        Reply
    3. Lucy

      December 25, 2017 at 7:54 am

      Hi, this looks delicious. Just wondering for the breadcrumbs, do you mean dry or fresh/soft breadcrumb? Thanks!

      Reply
      • Lauren Hartmann

        December 25, 2017 at 11:41 am

        Dry breadcrumbs, either from a bag or box or you can make your own if you prefer.😊

        Reply
      • Laura

        October 14, 2020 at 12:10 am

        What if you can’t have gluten?

        Reply
        • Julie Grace

          October 15, 2020 at 4:19 pm

          Try these great gluten-free recipes! https://www.rabbitandwolves.com/category/gluten-free/

          Reply
    4. CJ

      December 30, 2017 at 2:18 am

      Hi Lauren! This recipe looks AMAZING. Question though – any way around the vital wheat gluten? Any ideas for a substitute for it? I’m trying to get off of anything wheat. Thanks! Appreciate your thoughts on this!!! 🙂

      Reply
      • Lauren Hartmann

        December 31, 2017 at 1:16 pm

        Sorry this took a bit, trying to catch up. I have a had quite a few questions about this and have been brainstorming. There really isn’t anything that replaces vital wheat gluten. It is a binder and creates the right texture. You could try using a flax egg for a binder and then your choice of gluten free flour. It won’t have the same texture, but it could be similar as long as they hold together and you can make a patty. I hope this helps.

        Reply
        • CJ

          December 31, 2017 at 8:27 am

          Thanks! I will try that and let you know how it goes!!!🙏🏻

          Reply
          • Lauren Hartmann

            December 31, 2017 at 11:00 pm

            Awesome! I hope it works!😊

            Reply
        • Joanne

          January 5, 2019 at 10:39 pm

          I’m gluten free as well and wonder if chickpea flour would work?

          Reply
          • Lauren Hartmann

            January 6, 2019 at 2:57 pm

            I think chickpea flour would work if you also use a binder. Like an egg replacer. I think a flax egg would be great. I have not tested a gluten free version myself, but I have had many readers say they have used something similar to this with success!

            Reply
            • Joanne

              January 6, 2019 at 3:27 pm

              Thanks!!

    5. Tanya

      January 19, 2018 at 6:14 pm

      Hi Lauren, made this last night and it was absolutely amazing! My husband loved it! Easy to make and super delicious. Thank you!

      Reply
    6. Melissa

      January 23, 2018 at 8:41 pm

      This turned out amazing! 4 year old approved! Not worried about gluten, I used flour which you could use any flour I think. I made it as a “chicken” friend steak. And. I added hemp seeds in my breading. It was great, thank you! Wish I could post a pic!

      Reply
    7. Stacie

      February 15, 2018 at 12:16 pm

      Could I use garbanzo beans instead of cannellini beans?

      Reply
      • Lauren Hartmann

        February 15, 2018 at 5:19 pm

        Totally! They should work just the same!😊

        Reply
      • Not Jo Mamas Kitchen

        March 31, 2020 at 12:28 am

        I used garbanzo beans and it turned out amazing!! We call it Garbanzicken Parmesan!!

        Reply
    8. Ariana

      March 20, 2018 at 9:11 pm

      Do you have the nutrition facts for this recipe?

      Reply
    9. Annie

      May 7, 2018 at 9:44 pm

      they sound so delicious. Could I use chickpea flour (Gram flour) instead of the Vital Wheat Gluten do you think? I’m longing to make them

      Reply
      • Lauren Hartmann

        May 8, 2018 at 3:31 pm

        The vital wheat gluten is what gives it the firm and “meaty” texture, and helps to bind it. However, you may be able to use chickpea flour, it just won’t have the exact same texture, and you may want to use flax to help bind it. It may taste great though! I hope that helps!

        Reply
    10. Amy

      May 8, 2018 at 1:30 am

      This sounds amazing, and I love that you used white beans in it :)!

      Reply
    11. Edy

      August 21, 2018 at 7:08 am

      I made this tonight and OMG, it was AMAZING!! I recently went Vegan and tried at least 2 different “vegan chicken” recipes and were gross. This was perfect in taste! Thank you!!!

      Reply
      • Lauren Hartmann

        August 21, 2018 at 2:00 pm

        YAY!!! I’m so happy to hear this! You are very welcome!

        Reply
    12. Becky

      September 10, 2018 at 8:30 pm

      Hey ! Love these !!! Would you bake them then freeze ? Or freeze before baking ? Thanks !

      Reply
      • Lauren Hartmann

        September 11, 2018 at 1:51 pm

        I think I would bake them, then freeze them. Then you can just pop them back in the oven when you are ready! I hope that works for you!

        Reply
    13. Gretchen

      November 30, 2018 at 3:45 am

      5 stars
      Wonderful and easy recipe!

      I was craving this and had every ingredient. Made it for dinner tonight and it’s amazing and so satisfying!
      My non-veg teen son devoured 2 patties and asked me to make again soon. Thank you!

      Reply
    14. Jill

      December 29, 2018 at 11:17 pm

      Hi Lauren! I’m looking forward to making these. Do you put both types of bread crumbs in both the party and the breading mixture?

      Reply
      • Lauren Hartmann

        December 29, 2018 at 11:32 pm

        Yes, the amounts for each are under the patty section and the breading section.

        Reply
        • Jill

          December 29, 2018 at 11:49 pm

          Uh oh! I was gluten-free so all I could find in my pantry are panko bread crumbs AND gluten free bread crumbs. Can I use the GF bread crumbs instead of regular?

          I bought the vital wheat gluten today l, and had all the other ingredients.

          Reply
          • Lauren Hartmann

            December 29, 2018 at 11:58 pm

            Sure! That should work out fine!

            Reply
    15. Courtney R

      January 6, 2019 at 5:44 pm

      5 stars
      Yet another smash hit from your site. So yummy!! I can’t wait to try the others I’ve bookmarked. (Like 30 or so haha) Thank you!

      Reply
    16. Patricia Balles

      January 15, 2019 at 11:50 pm

      5 stars
      I made this tonight. This is a game changer. I had it with spaghetti for dinner and cut one up to put on my salad for lunch tomorrow. I probably would tweak it just a bit next time. Maybe make it thicker, or cook it less. I did overcook it a bit, but still good! Also, I’d probably add a few more spices, otherwise perfect. I get your recipes on Instagram everyday and need more days in the week to make them all!!! Keep them coming and thank you for all the time you put into these receipes for us 🙂

      Reply
    17. Thom Benedict

      February 21, 2019 at 4:48 pm

      I made this about three months ago and didn’t think to comment at that time. I put 1/2 the patties in the freezer and got them out last night for a reprise “Chicken” Parmesan dinner. This is a fantastic recipe! I will definitely make it again. As suggested at the top, I made 8 patties. Next time, I will be a bit more conservative with the size of the patties and maybe stretch to 10 (or even 12) patties. Thanks!

      Reply
    18. lillian

      March 16, 2019 at 3:27 am

      I just made your sweety “n salty pretzel brownies today, and they were INCREDIBLE 😋 I’m planning on making these babies next week but am dying to eat some right now!

      Reply
    19. Sally

      July 12, 2019 at 7:04 pm

      5 stars
      I made this for my mom who turned vegan awhile back and missed chicken parma. It was absolutely amazing!!! 10/10 will definitely make again!

      Reply
    20. Connie Moultroup

      December 5, 2019 at 11:00 pm

      5 stars
      Just made these, and once again, we were so darn hungry we couldn’t wait for photos. Mine weren’t the prettiest…I think I made them too thin. But the flavor was outstanding!!!!

      Reply
      • rafa

        October 20, 2020 at 7:52 pm

        Delicious! Tried this with white beans and chickpeas. Wondering how difficult it would be to convert this recipe to Salisbury steaks. I love how this stretches out to 9 cutlets (1/2 cup measure) a real budget friendly and delicious meal.

        Reply
    21. nancy

      January 1, 2020 at 12:59 am

      I made these a few months back and my family was indifferent with them. Said they needed “something” so I tried again tonight and tweaked the recipe and they were a HUGE success. I used double the poultry seasoning, added a tsp. of garlic powder and nutritional yeast to the mix, and used both seasoned bread crumbs and panko. This made all the difference in the world and really upped the flavor. I also cooked for 10 min. less as last time they were too brown and dry. Thanks for the inspiration 🙂

      Reply
    22. Tracy

      January 11, 2020 at 1:25 pm

      5 stars
      I have made this twice. This is a hit with everyone who has tried it so far! It’s a great dish to impress guests. Since going plant-based two years ago, this is one of my favourite recipes. Thank you!

      Reply
    23. Margot

      February 15, 2020 at 10:33 pm

      I love these. Haven’t tried yet but was also thinking these might make great Salisbury steak with a vegan mushroom gravy

      Reply
    24. Amelia

      March 30, 2020 at 5:43 pm

      Hello! I am quarantined, as many others are, and am using what I have in stock. Could chickpeas be used instead of the white beans?

      Reply
      • Lauren Hartmann

        April 3, 2020 at 5:35 pm

        Absolutely! Chickpeas should work fine!

        Reply
    25. Michelle Anderson

      April 19, 2020 at 12:26 am

      5 stars
      This was INCREDIBLE!!!

      Followed the recipe exactly as written and I have to agree with the description – this is exactly like the chicken parm I used to get at Italian places. Just made it for my Italian husband’s bday dinner and no kidding he said it was the best chicken parm he’s ever had. I will 100% be saving and reusing this recipe.

      I was wondering if you thought I could bake the chicken dough without breading for a basic chicken breast style recipe? I liked this better than other seitan tenders I’ve made

      Reply
      • Jbro

        June 21, 2020 at 3:20 am

        I’m so excited you asked this question, I’m wondering the same thing! Excited to try this!!

        Reply
    26. Leslie Rauscher

      July 30, 2020 at 10:31 pm

      5 stars
      I had been eyeing this for weeks It was my first ever foray into making my own seitan product … and it was DELICIOUS. I had no idea it would be so easy, and now i’m eager to experiment more. I loved it, and shared with friends who are vegetarian – and they enjoyed it too. I love a little more chewy/texture when I do vegetarian food – more to fill the belly. I will be making this again. Thank you for sharing this delicious recipe.

      Reply
    27. Megan

      October 8, 2020 at 11:26 pm

      5 stars
      Yay! I waffled so much between hope and fear making these 😂 But I had nothing to worry about! I’ve never made or even tried seitan and can’t even pronounce it, but these are great. Made a sandwich with marinara, mmm. And we fully plan to use these as a ‘chicken’ fried steak recipe with gravy and mashed potatoes soon. Thank you for the recipe!

      Reply
    28. Margaret

      October 10, 2020 at 5:54 pm

      We went vegan as a family just about 5 months ago. Just made this for my large Italian family and it was a tremendous hit!!! My teen son is loving it!! Thank you for this delicious recipe 😍

      Reply
    29. Alyssa

      October 17, 2020 at 10:49 pm

      5 stars
      Just made these for dinner and they were perfect! I served my husband’s over leftover pasta and made mine as a chicken parm sandwich. We couldn’t agree which way was better because they were both so darn good. This is going to be on the regular rotation, for sure! I didn’t have any regular breadcrumbs so I doubled up on the panko. Next time I may pull them out around 25 minutes because the edges were starting to burn, but that may have been because I made them super thin.

      Reply
    30. rafa

      October 18, 2020 at 10:03 pm

      I am coming back to this recipe again, it’s really good. I like the texture most out of other meat recipes.

      Reply
    31. Lozza

      November 23, 2020 at 6:04 am

      4 stars
      This was SO good, minus the fact I might need to adjust the cook time. I used a toaster oven for one patty at work and it started to burn the breadcrumbs. I lowered the rack and will probably reduce the time by about 10 min to see if it does better.

      I’m new to vital wheat gluten but don’t think there any health concerns if it’s not being cooked this long.. is this correct from what you know?

      I thought the flavor and texture to be spot on (minus the bits that were too dry this round) and will be making this over and over in the future once I get the timing right. Thank you soooo much for this amazing recipe!

      Reply
    32. Christina

      December 1, 2020 at 4:54 pm

      5 stars
      This recipe is quick to put together and not too many ingredients!
      Flavours are perfect and my husband was impressed too!
      Usually, recipes that use vital wheat gluten can be very chewy, but this is a perfect balance!
      I used to make “chicken” parmesan with tofu, but this is a great alternative, if not better!
      Thanks!

      Reply
    33. Deb

      December 2, 2020 at 11:04 pm

      I am really questioning the cook time or temperature. I feel like they really overcooked and I had already reduced the time. I would make them again because I can really see the potential, but I would pan fry them next time or reduce the cook time to less than 10 minutes a side.

      Reply
    34. Georgie

      December 14, 2020 at 4:57 am

      Hi, I tried this recipe tonight and my family loved it. My only question is about the poultry seasoning -= when you say “poultry seasoning” do you mean chicken-flavoured stock powder/seasoning or do you mean a mix of dried herbs such as thyme, rosemary, sage, marjoram etc that you’d normally use to season chicken? I used chicken flavoured (plant-based) stock powder and would probably use a little more next time. Thank you! Georgie

      Reply
      • Lauren Hartmann

        December 14, 2020 at 11:34 am

        When I say poultry seasoning, I mean the herb mixture called poultry seasoning. That has thyme, rosemary, sage, etc.

        Reply
    35. Susan

      December 23, 2020 at 11:14 pm

      4 stars
      Easy recipe. Was not able to purchase the vital wheat gluten, so I subbed gluten free flour from Trader Joe’s and added a teaspoon of xanthum gum. I thought the texture was fine. I think next time I would maybe double the poultry seasoning

      Reply
    36. Lisa

      August 16, 2021 at 1:07 am

      Do you drain and rinse the beans?

      Reply
    37. jasmine

      October 25, 2021 at 6:03 pm

      4 stars
      Loved it! I actually subbed out a few things for gf options and also didn’t have wheat vital. But this was an amazing guide! Thanks soooo much

      Reply
    38. Shane

      January 8, 2023 at 3:35 pm

      5 stars
      My brother and I have been making this recipe for years and it’s always a hit! We have used the base seitan recipe in various applications – from sauced-up chicken “wings” to chicken nuggets, etc. Thank you for providing a timeless, adaptable recipe!

      Reply

    Trackbacks

    1. Being Vegan, Vegan Being: Sara Aviles – Everyone is a Work in Progress, So Who am I to Judge. says:
      September 11, 2019 at 9:53 pm

      […] Vegan White Bean “Chicken” Parmesan […]

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    2. 21 Perfect Pantry Plant-Based Meals – Honey Lune Hivery says:
      April 2, 2020 at 3:45 pm

      […] White Bean ‘Chicken’ Parmesan via Rabbit & Wolves […]

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