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5 from 29 votes

Creamy Tuscan Vegan "Chicken" Milanese

Crispy vegan "chicken" Milanese patties served with a super creamy delicious Tuscan sauce.
Servings: 6
Author: Lauren Hartmann


"Chicken" Milanese

  • 2 Cups Chickpeas, canned or already cooked(drained)
  • 2/3 Cup Vegetable broth
  • 1/4 Cup Soy sauce
  • 1 Cup Vital wheat gluten
  • 1 1/4 Cups Panko bread crumbs
  • 1 Teaspoon Poultry seasoning( usually contains sage, thyme,rosemary,nutmeg and black pepper)
  • Pinch of Salt and Pepper
  • 1 Cup All purpose flour for dredging the "chicken"
  • 3 Tablespoons Olive oil or enough to coat the bottom of the pan

Creamy Tuscan Sauce

  • 1 Cup Raw cashews, soaked
  • 1 Cup + 3/4 Cup Vegetable broth, divided
  • 2 Tablespoons Nutritional yeast
  • 6 Cloves Garlic, chopped
  • 1 Cup Sun dried tomatoes
  • 3 Cups Fresh spinach
  • Salt and pepper to taste


  • Make sure to soak the cashews first for at least 8 hours. If you are in a pinch, you can soak them in boiling water for 20-30 minutes. 
  • When you are ready to make everything, preheat the oven to 425 degrees.
  • Now, make the patties. In a large mixing bowl, add the drained chickpeas. Then mash all of the chickpeas either with a fork or a potato masher. Then whisk the vegetable broth and soy sauce with the mashed chickpeas.
  • Then add the vital wheat gluten, panko, poultry seasoning and a pinch of salt and pepper. Begin to stir to combine, then once it gets hard to stir, begin to knead with your hands.
  • Continue to knead until the mixture comes together into a nice dough ball and no longer crumbles. It may take a few minutes. 
  • Pull a piece of the chickpea mixture from the ball, however large you want the patties to be. Knead the small piece in your hand and press into a ball. Then flatten the patty out pretty thin so it will get nice and crispy. Repeat with the remaining dough.
  • Now, put the all purpose flour and a pinch of salt into a large bowl. Stir. Then put a patty into the flour and coat one side, then flip and coat the other side with flour. Pat off any excess. Repeat with all the patties.
  • Then heat the olive oil on medium in a large non stick skillet. Place the patties in the pan and brown on one side for 2-3 minutes. Then flip and brown the other side for 2-3 minutes. 
  • Place each chickpea patty on a baking sheet and bake at 425 degrees for about 20 minutes or until the patties are very firm. Flipping them after about 10 minutes.
  • While the patties are baking, make the sauce. Drain the soaked cashews and add the cashews to a blender. Then add 1 cup of broth, the nutritional yeast and a pinch of salt and pepper. Blend, scraping down the sides as needed until the cashew sauce is completely smooth.
  • Heat the same pan you used to brown the patties on medium, if you need a little more olive oil, add a bit more to the pan. 
  • Then add the chopped garlic, saute, reducing heat as needed. Saute for a minute, then add the sun dried tomatoes. Saute for a few more minutes to brown the tomatoes a bit. 
  • Now, add the spinach. Reduce heat to low and toss to wilt the spinach. Then pour the cashew sauce into the pan. Stir to combine.
  • Then pour the remaining 3/4 cup of vegetable broth into the pan. Stir to combine. Season with another pinch of salt and pepper. Simmer the sauce for 2-3 minutes. Taste and adjust seasoning. 
  • Once the patties are done and the sauce is done, serve immediately. Over pasta if you want!


You can mash the chickpeas in a food processor, but just pulse until they are mashed. You don't want to over mash and make hummus. They still need some texture.
If you are mashing by hand, make sure you completely mash all the chickpeas.
Some of the chickpeas will probably fall out of the dough. Nothing to worry about!