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
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
- 2 C. Favorite tomato sauce, store bought or homemade
- 1 C. Vegan Mozzarella, I used Trader Joe's
- 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!
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!
This makes me so happy! You are so welcome!
wow, we can freeze it. Thats great to know x trying these tomorrow, my second ever seitan recipe x x
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!
I hope you like it! I’m obsessed with it right now and have been eating it non stop!😊
This is my favorite seitan recipe. My hubby LOVES it!
Your recipe was delicious! Thank you
Hi, this looks delicious. Just wondering for the breadcrumbs, do you mean dry or fresh/soft breadcrumb? Thanks!
Dry breadcrumbs, either from a bag or box or you can make your own if you prefer.😊
What if you can’t have gluten?
Try these great gluten-free recipes! https://www.rabbitandwolves.com/category/gluten-free/
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!!! 🙂
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.
Thanks! I will try that and let you know how it goes!!!🙏🏻
Awesome! I hope it works!😊
I’m gluten free as well and wonder if chickpea flour would work?
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!
Hi Lauren, made this last night and it was absolutely amazing! My husband loved it! Easy to make and super delicious. Thank you!
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!
Could I use garbanzo beans instead of cannellini beans?
Totally! They should work just the same!😊
Not Jo Mamas Kitchen
I used garbanzo beans and it turned out amazing!! We call it Garbanzicken Parmesan!!
Do you have the nutrition facts for this recipe?
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
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!
This sounds amazing, and I love that you used white beans in it :)!
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!!!
YAY!!! I’m so happy to hear this! You are very welcome!
Hey ! Love these !!! Would you bake them then freeze ? Or freeze before baking ? Thanks !
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!
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!
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?
Yes, the amounts for each are under the patty section and the breading section.
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.
Sure! That should work out fine!
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!
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 🙂
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!
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!
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!
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!!!!
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.
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 🙂
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!
I love these. Haven’t tried yet but was also thinking these might make great Salisbury steak with a vegan mushroom gravy
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?
Absolutely! Chickpeas should work fine!
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
I’m so excited you asked this question, I’m wondering the same thing! Excited to try this!!
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.
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!
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 😍
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.
I am coming back to this recipe again, it’s really good. I like the texture most out of other meat recipes.
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!
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!
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.
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
When I say poultry seasoning, I mean the herb mixture called poultry seasoning. That has thyme, rosemary, sage, etc.
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
Do you drain and rinse the beans?
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
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!