Vegan McDonalds Series: McChicken Sandwich

Vegan chicken burger recipe

Photo by: Kyla

I will admit, as a kid I did enjoy a good chicken sandwich. Now, McDonalds wasn’t my first choice in go-to fast food growing up, since they both thought it was garbage; but to my somewhat vegetarian mom, the chicken burger was much better than anything containing beef. So while most kids grew up on tiny beef patties we noshed on McNuggets and chicken burgers with mayo and lettuce. This is still a flavour I very much enjoy. I love breaded protein with mayo and watery lettuce, on a soft bun– I guess it’s nostalgic for me. It’s like those people that grew up eating Kraft Dinner, and now have refined palates, but still receive a guilty satisfaction indulging in boxed cheese madness.

My vegan version of McDonalds McChicken sandwich uses homemade, chicken flavoured seitan, breaded to perfection. A good vegan soft bun is also key, and of course you just NEED to top it with that heavenly McChicken sauce. This indulgent sandwich leaves you full, satisfied, and without that guilty shame that comes along with eating McDonalds. I kid you not, James has even gone so far as to say that it’s his favourite sandwich ever, even better than the meat variety.

Now that’s what I call a dish that’s, Carnivore Approved!

3.5 from 2 reviews
Vegan McDonalds Series: McChicken Sandwich
Prep time
Cook time
Total time
Learn how to make a vegetarian and vegan McChicken Sandwich (McDonald's copycat).
Recipe type: Fast Food
Cuisine: American
Serves: 4
McChicken Burger patty
McChicken Sauce
McChicken Burger patty
  1. In a mixing bowl, mix together wheat gluten, nutritional yeast, onion powder, salt and poultry seasoning.
  2. In a larger bowl, combine broth and tahini and whisk until smooth.
  3. Mix the dry ingredients with the wet and stir until well combined.
  4. Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
  5. Divide the dough into small little burgers. Keep in mind they will grow to about twice their size, so make then smaller then you would normally.Place in casserole dish, covering them with vegetable broth.
  6. Cook burgers in broth and onions for 1 hour at 350 degrees, flipping at 45 minutes.
  1. Place egg replacer in a small, shallow bowl.
  2. Combine the flour, tempura salt, pepper, onion powder and garlic powder in a large zip lock bag.
  3. Coat each “filet” with the flour mixture by shaking in the zip lock bag.
  4. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Put filets in the freezer for half an hour. Cover and refrigerate remaining “egg” mixture.
  5. After freezing, repeat the “coating” process.
  6. Deep fry in a large pot of oil at 375° for 10-12 minutes or until light brown and crispy.
McChicken Sauce
  1. Stir together well, refrigerate for at least 1 hour.
Building your McChicken
  1. As the chicken is frying, toast the buns on one side only.
  2. On the crown side of the bun, apply 1 tablespoon of McChicken sauce mixture, followed by ¼ cup chopped iceberg lettuce. Then top with the cooked patty, and the heel of the bun.

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