Plant-Based Poultry-Free Strips: A Vegan Chicken Recipe

Howdy y’all! Welcome to my blog. Today I’m extremely excited to share a finger-lickin’ good recipe with you, one that’s close to my heart and taste buds – Plant-Based Poultry-Free Strips: A Vegan Chicken Recipe. Now hold your horses and don’t be put off by the fancy name. I promise it’s just your good ol’ vegan chicken strips, only healthier and cruelty-free too! Being from the South, you know we take our food seriously. So trust me when I say these vegan chicken strips are sure to tickle your fancy. So saddle up y’all, it’s time for some delicious home cookin’, vegan style!

vegan chicken strips Recipe

Plant-Based Poultry-Free Strips: A Vegan Chicken Recipe


– 2 cups vital wheat gluten – 1/4 cup nutritional yeast – 1 tbsp onion powder – 1 tbsp garlic powder – 2 tsp smoked paprika – 1 tsp black pepper – 1.5 cups vegetable broth – 3 tbsp soy sauce – 2 tsp liquid smoke – For the breading: – 1 cup flour – 2 tsp salt – Pepper to taste – Any other spices you like (optional) – A splash of unsweetened plant-based milk


1. In a large bowl, combine the vital wheat gluten, nutritional yeast, onion powder, garlic powder, smoked paprika, and black pepper. 2. In another bowl, mix together the vegetable broth, soy sauce, and liquid smoke. 3. Gradually pour the wet mixture into the dry mixture and stir until combined. 4. Knead the dough for about five minutes until it becomes elastic. 5. Let it rest for a few minutes before cutting it into strips or nuggets. 6. Prepare your breading station by mixing flour with salt and pepper (and any other spices you like) in one bowl and plant-based milk in another. 7. Dip each vegan chicken strip into the milk, then into the flour mixture making sure each piece is well coated. 8. Repeat this process for all pieces. 9. Heat up some oil in a pan over medium heat (enough to cover about half of your strips). When hot enough, carefully place your breaded vegan chicken strips in the pan. 10. Cook them on each side until they are golden brown (roughly five minutes per side). 11. Once cooked place them on a paper towel-lined plate to drain off any excess oil. 12. Serve hot with your favorite dipping sauce or as part of a meal!


These vegan chicken strips can be kept in an air-tight container in the fridge for up to a week or frozen for future use! Just reheat them in a skillet with some oil until they are warm all through.
As a passionate vegan cook, I love playing with flavours and textures in my recipes. If you enjoyed my vegan chicken strips, I bet you’ll also appreciate some of my other creations. Try out the rich and hearty vegan cream of tomato soup that pairs excellently with freshly baked bread on a cozy evening. For a main course inspired by Italian flavours, check out this delightful vegan rosemary mushroom tagliatelle with cauliflower cream. It’s absolutely indulgent! Don’t forget about dessert – try the luscious vegan chocolate peanut butter cheesecake cups, a real treat for all sweet-toothed folks out there. And if you’re planning ahead for a brunch or breakfast dish, this fluffy vegan blueberry pancakes recipe with banana ice cream is sure to impress your guests! Let your vegan food journey be as diverse and exciting as possible.

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