A vegan take on the legendary Chick-Fil-A sandwich that tastes just like the real deal.

Ingredients

• 1 cup + 1 tbsp vital wheat gluten, divided
• 2 1/2 tsp sea salt, divided
• 2 tbsp nutritional yeast
• 1 tsp onion powder
• 1/2 tsp poultry seasoning
• 4 3/4 cup vegetable broth, divided
• 2 tbsp tahini
• 2 3/4 cups pickle juice, divided
• 1 tbsp + 1/2 tsp cayenne pepper, divided
• 3/4 cup plain, unsweetened almond milk
• 2 cups organic white unbleached powder
• 1/2 cup powdered sugar
• 1 tbsp + 1/2 tsp paprika, divided
• 2 tsp cracked black peppercorns
• 1 tsp chili powder
• 1 tsp baking powder
• 1 tsp garlic powder

• 4 burger buns
• 16 pickle medallions
• 4 slices vegan cheese
• + Peanut oil for frying
• + Your favourite hot sauce (optional)

Directions

1 Preheat oven to 350°F.

2 Meatless Chicken Cutlet: In a large bowl, combine 1 cup wheat gluten, 1/2 tsp sea salt, nutritional yeast, onion powder, poultry seasoning and whisk.

3 In a separate large bowl, combine 3/4 cup vegetable broth and tahini and whisk until smooth. Using a spatula, carefully fold wheat gluten mixture into vegetable broth mixture. Stir well (You might need to use your hands for this.)

4 Sprinkle cutting board with vital wheat gluten. Knead the dough until it's elastic but not dry. Add some additional wheat gluten if the dough feels too sticky and knead some more.

5 Divide the dough into 4 to 6 burgers. Keep in mind they will grow to be about twice their size, so make them smaller than you would normally.

6 Place burgers in a Dutch oven or heavy-bottom saucepan and completely cover with 4 cups vegetable broth. Add lid to cover, and cook burgers in preheated oven for 1 hour, flipping 45 minutes in.

7 Remove from oven, and let cool on a wire rack. Now you have mealtess chicken cutlets!

8 In a shallow bowl, combine 2 1/2 cups pickle juice and 1/2 tsp cayenne pepper. Add cutlets, and make sure they are submerged. Marinate for 1 hour.

9 In a small bowl, create the binder. Whisk together 1/4 cup pickle juice and almond milk. Set aside.

10 In a medium bowl, create breading. Combine flour, powdered sugar, 1 tbsp paprika, peppercorns, 1 tbsp cayenne pepper, chili powder, 1 tsp sea salt, baking powder and garlic powder. Set aside.

11 Warm peanut oil in a deep fryer, skillet or pot over medium-high heat until you reach 325°F. If you are frying in a skillet, ensure you are using about 2 inches oil. If you are deep frying in a pot you will need about 4 to 6 inches oil.

12 Coat each cutlet in the breading mixture then toss it into the binder, coating evenly on all sides. Coat generously in the breading mixture again.

13 Using tongs, place cutlets into hot oil. Fry for about 5 to 8 minutes or until the outside is crisp and golden brown. Flip occasionally to ensure even cooking.

14 Remove from oil and drain on a paper towel-lined plate,

15 Place buns in a dry skillet over low heat until slightly toasted.

16 Remove buns from pan and place vegan cheese on the bottom half of each bun. Top with fried chicken and 4 pickle slices. Serve immediately with your favourite hot sauce.

Serves: 4

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Excerpted from The Edgy Veg by Candice Hutchings. Recipes Copyright © 2017 Candice Hutchings and James Aita, Photography copyright © 2017 Robert Rose. Excerpted by permission of Robert Rose Inc. All rights reserved.