entrees

Vegan White Bean “Chicken” Parmesan

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
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

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
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
  1. Preheat oven to 450 degrees.

  2. 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. 

  3. 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. 

  4. Now in a separate bowl, combine all the breading ingredients. Stir to combine. 

  5. 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. 

  6. 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. 

  7. 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. 

  8. 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. 

  9. 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. 

  10. 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! 

Our Newsletter is cool!

You Might Also Like

19 Comments

  • Reply
    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
    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
    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
    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
    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
    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
    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
    Ariana
    March 20, 2018 at 9:11 pm

    Do you have the nutrition facts for this recipe?

  • Reply
    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
    Amy
    May 8, 2018 at 1:30 am

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

  • Leave a Reply

    %d bloggers like this: