Vegan Cordon Bleu (with Seitan Chicken)
This Vegan Cordon Bleu features tender seitan chicken stuffed with vegan ham and cheese, then coated in breadcrumbs, and cooked until crispy perfection!
Equipment
- Blender or a food processor
- Cast-irons skillet
- Digital scale
- Mixing bowls
- Rolling Pin or a glass cup
Ingredients
- 160g (¾ cup) silken tofu drained and pat dry to remove excess moisture
- 2 tablespoon water
- 2 tablespoon olive oil
- 1 bouillon cube use vegan chicken flavored if possible
- 120g (1 cup) vital wheat gluten
- ¼ teaspoon smoked paprika
- 1 tablespoon nutritional yeast
- ¼ teaspoon sea salt
- 1 teaspoon vegan poultry seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 4 slices vegan ham
- 2-3 slices vegan cheese
- 3 tablespoon vegan mayo
- 1 tablespoon Dijon mustard
- 1-2 cups Panko breadcrumbs
- ¼ cup vegetable oil, for frying
Instructions
Vegan Chicken
- To a high-speed blender or a food processor, add silken tofu, olive oil, water, and the bouillon cube. Blend on high until completely smooth and creamy.160g (¾ cup) silken tofu, 2 tablespoon water, 2 tablespoon olive oil, 1 bouillon cube
- To a mixing bowl, add the vital wheat gluten, and the spices- smoked paprika, poultry seasoning, nutritional yeast, garlic powder, salt, and black pepper. Mix to combine. Then, add the blended tofu mixture.120g (1 cup) vital wheat gluten, ¼ teaspoon smoked paprika, 1 tablespoon nutritional yeast, ¼ teaspoon sea salt, 1 teaspoon vegan poultry seasoning, 1 teaspoon garlic powder, ¼ teaspoon black pepper
- Mix with a rubber spatula or a fork until it becomes so sticky that you can't continue mixing anymore. Then, use your hands to mix the dough until it forms into a ball, around 1 minute. Don't overmix! Stop mixing the moment the ball forms.
- Use a sharp knife or a bench scrapper and divide the ball into 4 equal pieces. Using a rolling pin or a glass cup, roll the pieces into equal-sized seitan slices, around 5-6 inches long and 4 inches wide.
- Cut your cheese slices in half if necessary. Start by placing a slice of vegan cheese, then layer a slice of vegan ham on top of it. Follow by a second piece of cheese and a second piece of ham. And finally, add one last piece of cheese to finish.4 slices vegan ham, 2-3 slices vegan cheese
- To close the chicken, add another piece of seitan fillet on top and completely seal the edges using damp fingers.
- In a small bowl, mix mayo and mustard until creamy and smooth. Using a pastry brush, spread the mixture all over the vegan chicken, making sure to brush on both sides as well as the edges.3 tablespoon vegan mayo, 1 tablespoon Dijon mustard
- Place the breadcrumbs in a shallow bowl and add the seitan. Coat on both sides, pressing down so that the breadcrumbs stick.1-2 cups Panko breadcrumbs
Cooking process
- Heat a cast-iron skillet or a large frying pan over medium heat. Once hot, heat ¼ cup of vegetable oil until it starts to smoke slightly. Add the seitan fillets to the hot pan, and cook for 3-4 minutes on each side, until golden brown.¼ cup vegetable oil, for frying
- Either place them on a baking sheet or transfer the cast-iron skillet directly to the oven. Bake for 15 minutes, flipping after 10 minutes, or until cooked through.
- Let cool for 5 minutes, then serve right away with a squeeze of lemon!
Notes
- Don't overmix the seitan dough! Some recipes on the internet suggest you knead the dough. Don't do that! Overmixing the dough can make the seitan tough and hard to chewy. Vital wheat gluten doesn't need kneading because it's already super high in gluten and protein.
- Pat dry the silken tofu before blending. It's important to get rid of some of the moisture so you don't add more liquid than needed. By that, I don't mean pressing the tofu for hours as we do in my teriyaki tofu stir fry, but rather pat it dry on the outside with a paper towel.
- Use a digital scale to measure accurately. it's very important to measure the ingredients as accurately as possible in order to make the best vegan chicken cordon bleu. For example, measuring the tofu with cups won't be as accurate, since silken tofu has a lot of moisture.
- Use a vegan cheese that melts well! It's essential to use a high-quality vegan cheese that you love so that it melts properly. Biting into a piece of vegan cordon bleu with melty cheese inside is the best part!
- Don't skip the frying! I highly suggest you shallow fry the seitan first to give it moisture, and to help it crisp up well. In my testing, I've found that only baking makes it dry and not as flavorful and crispy.
Storage
- Fridge: If you have any leftovers, you can store them in an airtight container in the fridge for up to 4 days.
- Freezer: The best way to freeze it is before baking, right after you coat it with the breadcrumbs. Wrap each piece in plastic foil, then freeze for up to 3 months. Let thaw overnight in the fridge or for a few hours on the counter before cooking.
Nutrition
Serving: 1serving (½ fillet)Calories: 450kcalCarbohydrates: 25gProtein: 37gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gSodium: 1067mgPotassium: 347mgFiber: 2gSugar: 2gVitamin A: 5IUCalcium: 175mgIron: 3.6mg
Tried this recipe?Let us know how it was!