Are you a vegan looking for some delicious and satisfying plant-based alternatives to traditional chicken dishes? Look no further! In this article, we’ll be exploring 20 mouth-watering vegan “chicken” recipes that are sure to please even the most discerning palate. From spicy tacos to creamy pasta dishes, and from crispy nuggets to savory stir-fries, these vegan chicken recipes offer a world of flavors and textures to explore.
Whether you’re a seasoned vegan or just starting out on your plant-based journey, we’ll show you how easy it is to create tasty, cruelty-free versions of your favorite chicken dishes. So grab your apron, preheat that oven or skillet, and get ready to indulge in some seriously delicious vegan “chicken”!
Spicy Vegan Chicken Tacos
Add a kick to your taco Tuesday with this spicy vegan chicken alternative that’s just as satisfying as the real thing!
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup vegan Worcestershire sauce
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8-10 corn tortillas
– Vegan sour cream or yogurt (optional)
– Chopped cilantro, scallions, and diced tomatoes for garnish
Instructions:
1. In a medium bowl, mash chickpeas using a fork or a potato masher.
2. Add Worcestershire sauce, lime juice, cumin, smoked paprika, cayenne pepper, salt, and black pepper to the bowl. Mix well until combined.
3. Heat tortillas in the microwave for 20-30 seconds to warm them up.
4. Assemble tacos by spooning the chickpea mixture onto a warmed tortilla and topping with desired toppings (vegan sour cream or yogurt, cilantro, scallions, and diced tomatoes).
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Crispy Vegan Chicken Nuggets
Transform into a vegan version of your favorite comfort food with this simple recipe for crispy vegan chicken nuggets. Made with plant-based ingredients, these bite-sized treats are perfect for snacking or as a meal on-the-go.
Ingredients:
– 1 cup chickpeas
– 1/2 cup oats
– 1/4 cup breadcrumbs
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Vegan mayo (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Drain and rinse the chickpeas.
3. In a blender or food processor, combine the chickpeas, oats, breadcrumbs, lemon juice, garlic powder, paprika, salt, and pepper. Blend until smooth.
4. Using your hands, shape the mixture into nugget-sized pieces (about 1/2 inch thick).
5. Place the nuggets on a baking sheet lined with parchment paper. Drizzle with vegan mayo, if desired.
6. Bake for 20-25 minutes or until golden brown and crispy.
Cooking Time: 20-25 minutes
Vegan Chicken Alfredo Pasta
Experience the rich flavors of creamy alfredo sauce with the tender bite of plant-based “chicken” and perfectly cooked pasta. This vegan twist on a classic dish is sure to satisfy your cravings!
Ingredients:
– 8 oz vegan fettuccine noodles
– 1 cup vegan chicken strips (homemade or store-bought)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup vegan cream sauce (see notes)
– 1 cup vegetable broth
– 1 teaspoon dried basil
– Salt and pepper to taste
– Chopped parsley for garnish
Instructions:
1. Cook fettuccine noodles according to package instructions.
2. In a separate pan, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add vegan chicken strips and cook until heated through.
4. Stir in vegan cream sauce and vegetable broth. Bring mixture to a simmer.
5. Combine cooked fettuccine noodles with the creamy sauce. Season with salt, pepper, and basil.
6. Serve hot, garnished with chopped parsley.
Cooking Time: 15-20 minutes
Notes:
– For vegan cream sauce, you can use store-bought or make your own using a mixture of plant-based milk, nutritional yeast, garlic powder, and lemon juice.
BBQ Vegan Chicken Pizza
Elevate your pizza game with this vegan-friendly take on a classic favorite. This BBQ “chicken” pizza is packed with plant-based goodness and smoky flavor.
Ingredients:
– 1 pre-baked pizza crust
– 1/4 cup vegan BBQ sauce
– 1/2 cup cooked chickpeas, drained and rinsed
– 1/4 cup chopped red bell pepper
– 1/4 cup sliced mushrooms
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spread the vegan BBQ sauce evenly over the pizza crust.
3. Top with chickpeas, red bell pepper, mushrooms, garlic powder, salt, and pepper.
4. Drizzle with olive oil and toss gently to combine.
5. Bake for 15-20 minutes or until the crust is golden brown and the toppings are heated through.
6. Garnish with fresh cilantro leaves, if desired.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Vegan Chicken Caesar Salad
This recipe is a creative twist on the classic Caesar salad, replacing traditional chicken with crispy vegan “chicken” strips and using plant-based mayonnaise to keep it creamy. Enjoy this satisfying and flavorful salad as a main course or side dish.
Ingredients:
– 1 package of vegan “chicken” strips (such as tofu or tempeh)
– 2 cups romaine lettuce, chopped
– 1 cup cooked chickpeas
– 1/4 cup vegan Caesar dressing (homemade or store-bought)
– 2 tablespoons plant-based mayonnaise
– 1 tablespoon lemon juice
– 1/2 teaspoon Dijon mustard
– Salt and pepper to taste
– Croutons (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare vegan “chicken” strips according to package instructions.
3. In a large bowl, combine chopped romaine lettuce, cooked chickpeas, and croutons (if using).
4. In a separate bowl, whisk together Caesar dressing, mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
5. Pour the dressing mixture over the salad and toss to coat.
6. Add crispy vegan “chicken” strips on top and serve.
Cooking Time: 20-25 minutes (including preparation time)
Teriyaki Vegan Chicken Stir-Fry
This sweet and savory stir-fry is a game-changer for vegan chicken lovers! With tender “chicken” strips, crunchy veggies, and a rich teriyaki sauce, this dish is sure to please even the pickiest eaters.
Ingredients:
– 1 package vegan “chicken” strips (such as Beyond Meat or Gardein)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup broccoli florets
– 1 cup bell pepper slices
– 2 tablespoons teriyaki sauce (homemade or store-bought)
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add vegan “chicken” strips and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. Add onion and garlic to the pan and cook until softened, about 2-3 minutes.
4. Add broccoli and bell pepper to the pan and cook until tender-crisp, about 3-4 minutes.
5. Return vegan “chicken” strips to the pan and stir in teriyaki sauce. Cook for an additional minute.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions and sesame seeds, if desired.
Cooking Time: 15-20 minutes
Vegan Chicken and Dumplings
This classic comfort food gets a vegan makeover, replacing traditional chicken with tender and flavorful tofu, and using plant-based ingredients to create a rich and satisfying broth.
Ingredients:
– 1 block of extra-firm tofu, drained and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1 bay leaf
– 2 cups all-purpose flour
– 1/2 cup nutritional yeast
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
2. Add the tofu, vegetable broth, thyme, paprika, and bay leaf. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the flavors have melded together.
3. In a separate bowl, whisk together the flour and nutritional yeast. Gradually add to the pot, stirring constantly, until the mixture thickens to your liking.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Buffalo Vegan Chicken Wings
Get ready to satisfy your cravings with these mouth-watering Buffalo Vegan Chicken Wings made from a simple blend of chickpeas, spices, and Frank’s RedHot sauce. The perfect snack for game day or any occasion!
Ingredients:
– 1 can chickpeas
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup Frank’s RedHot sauce (or your preferred hot sauce)
– Chopped fresh cilantro or scallions for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Drain and rinse chickpeas, then blend into a rough paste.
3. Mix in breadcrumbs, olive oil, garlic powder, onion powder, paprika, salt, and pepper until well combined.
4. Spoon mixture onto a baking sheet lined with parchment paper, forming “wings” shapes.
5. Drizzle Frank’s RedHot sauce over the “wings” and toss to coat evenly.
6. Bake for 20-25 minutes or until crispy on the outside and tender inside.
7. Garnish with chopped cilantro or scallions, if desired. Serve hot!
Cooking Time: 20-25 minutes
Vegan Chicken Curry with Coconut Milk
This creamy and aromatic vegan curry is a twist on traditional chicken curry, featuring plant-based “chicken” strips and rich coconut milk. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 cup vegan “chicken” strips (such as tofu or tempeh)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cumin
– 1 can coconut milk
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 3 minutes.
2. Add garlic, ginger, curry powder, turmeric, and cumin. Cook for 1 minute, stirring constantly.
3. Add vegan “chicken” strips and cook until browned, about 5 minutes.
4. Pour in coconut milk and vegetable broth. Season with salt and pepper to taste.
5. Simmer for 10-15 minutes or until the sauce has thickened slightly.
6. Garnish with cilantro leaves, if desired. Serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Vegan Chicken Parmesan
A plant-based twist on a classic Italian-American favorite, this vegan chicken parmesan is crispy, cheesy, and satisfyingly authentic. With just a few simple ingredients, you can recreate the flavors of the old country without any animal products.
Ingredients:
– 1 package vegan chicken strips (such as Beyond Meat or Gardein)
– 1 cup breadcrumbs
– 1/2 cup nutritional yeast
– 1/4 cup vegan mozzarella shreds
– 1 cup marinara sauce
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Prepare the breadcrumbs by mixing together with nutritional yeast.
3. Coat each chicken strip with the breadcrumb mixture, pressing gently to adhere.
4. Place the coated chicken strips on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 20-25 minutes or until golden brown and crispy.
7. Top with marinara sauce and vegan mozzarella shreds.
8. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Vegan Chicken Pot Pie
This classic comfort food gets a plant-based twist with this vegan chicken pot pie recipe. Made with tender tofu and a flaky crust, it’s the perfect solution for a cozy night in.
Ingredients:
– 1 package firm tofu, drained and crumbled
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as cremini, shiitake, and button)
– 1 cup vegetable broth
– 1 tablespoon olive oil
– 2 teaspoons dried thyme
– 1/4 teaspoon paprika
– 1/2 cup vegan butter or margarine
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion, garlic, mushrooms, and tofu in olive oil until the mixture is tender.
3. Add vegetable broth, thyme, paprika, salt, and pepper; stir to combine.
4. Roll out pie crust and place in a 9×13-inch baking dish.
5. Fill pie crust with the tofu-mushroom mixture and dot with vegan butter or margarine.
6. Top with another pie crust (homemade or store-bought) and crimp edges to seal.
7. Bake for 35-40 minutes, or until crust is golden brown.
Cooking Time: 35-40 minutes
Lemon Herb Vegan Chicken Skewers
A refreshing twist on traditional skewers, these vegan “chicken” skewers are packed with citrusy flavor and herby goodness. Perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 package vegan “chicken” strips (such as Beyond Meat or Gardein)
– 1/2 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh rosemary
– Salt and pepper to taste
– Wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together lemon juice, garlic, olive oil, and rosemary.
3. Thread vegan “chicken” strips onto skewers, leaving a small space between each piece.
4. Brush the lemon-herb mixture evenly over the “chicken” strips.
5. Season with salt and pepper to taste.
6. Grill for 8-10 minutes, turning occasionally, until “chicken” is cooked through and slightly charred.
Cooking Time: 8-10 minutes
Vegan Chicken Fajitas
Vegan Chicken Fajitas Recipe
Get ready for a flavorful and spicy twist on traditional fajitas, minus the animal products! This recipe uses marinated tofu to mimic the texture and taste of chicken.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 8-10 corn tortillas
– Optional: avocado, sour cream, salsa, cilantro for toppings
Instructions:
1. In a shallow dish, whisk together lime juice, garlic, olive oil, chili powder, cumin, paprika, salt, and pepper.
2. Add tofu to the marinade, coating evenly. Let sit for at least 30 minutes or up to several hours in the refrigerator.
3. Heat a large skillet over medium-high heat. Remove tofu from marinade, letting excess liquid drip off. Cook tofu for 3-4 minutes per side, until golden brown and crispy.
4. Add onion and bell peppers to the skillet, cooking until tender and lightly charred.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble fajitas by placing tofu and vegetable mixture onto tortillas. Top with desired toppings and serve immediately.
Cooking Time: 25-30 minutes
Vegan Chicken Shawarma Wrap
Experience the flavors of the Middle East with this plant-based twist on a classic street food favorite! Our Vegan Chicken Shawarma Wrap is a game-changer, packed with tender “chicken” strips, crunchy veggies, and creamy tzatziki sauce.
Ingredients:
– 1 package vegan chicken strips (such as Beyond Meat or Gardein)
– 4-6 whole wheat pita breads
– 2 cups mixed greens (lettuce, spinach, arugula)
– 1 cup sliced red bell peppers
– 1 cup sliced cucumber
– 1/4 cup tzatziki sauce (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Cook the vegan chicken strips according to package instructions.
3. Warm the pita breads by wrapping them in foil and heating for 2-3 minutes.
4. Assemble the wraps by spreading tzatziki sauce on each pita, then adding sliced veggies, mixed greens, and “chicken” strips.
5. Drizzle with olive oil and season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Enjoy your delicious Vegan Chicken Shawarma Wrap!
Vegan Chicken Fried Rice
A plant-based twist on a classic Chinese dish, this vegan chicken fried rice is a flavorful and filling meal that’s perfect for a quick weeknight dinner. With the combination of savory tofu, aromatic vegetables, and fluffy rice, you’ll be hooked!
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1/2 cup firm tofu, cut into small cubes
– 1 tablespoon sesame oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the onion and garlic and stir-fry until the onion is translucent.
4. Add the mixed vegetables and cook for an additional 2-3 minutes or until tender.
5. Stir in cooked rice, soy sauce, salt, and pepper. Cook for about 2-3 minutes, breaking up any clumps with a spatula.
6. Return the tofu to the skillet and stir-fry everything together for about 1 minute.
Cooking Time: 15-20 minutes
Vegan Chicken Noodle Soup
This recipe provides a comforting and creamy vegan version of traditional chicken noodle soup, perfect for a cozy evening or when you’re feeling under the weather. With its rich flavors and tender noodles, this dish is sure to warm your heart and soul.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup firm tofu, drained and cubed
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 8 ounces vegan noodles (such as rice noodles or eggless noodles)
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Pour in the vegetable broth, tofu, thyme, paprika, and cayenne pepper (if using). Bring to a simmer.
4. Cook noodles according to package instructions and drain.
5. Add cooked noodles to the soup pot and season with salt and pepper to taste.
6. Simmer for an additional 5-7 minutes or until flavors have melded together.
Cooking Time: 25-30 minutes
Vegan Chicken Gyros with Tzatziki
Experience the flavors of Greece with this vegan twist on a classic favorite. Crispy “chicken” strips, wrapped in warm pita bread and topped with refreshing tzatziki sauce, make for a satisfying and delicious meal.
Ingredients:
– 1 package vegan chicken strips (such as Beyond Meat or Gardein)
– 4-6 pita breads
– Tzatziki sauce (recipe below)
– Lettuce, tomato, onion, cucumber, pickled red onion, and any other desired toppings
Tzatziki Sauce:
– 1 cup vegan yogurt (such as So Delicious or Kite Hill)
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1 garlic clove, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook vegan chicken strips according to package instructions.
3. Warm pita breads by wrapping them in foil and heating for 5 minutes.
4. Assemble gyros by placing cooked “chicken” strips, lettuce, tomato, onion, cucumber, and pickled red onion inside warmed pita bread.
5. Top with tzatziki sauce and any additional desired toppings.
Cooking Time: 15-20 minutes
Vegan Chicken Kebabs with Peanut Sauce
Elevate your outdoor gatherings or weeknight dinners with these flavorful and nutritious vegan kebabs, paired with a creamy peanut sauce for dipping.
Ingredients:
For the kebabs:
– 1 cup extra-firm tofu, drained and cut into bite-sized cubes
– 1/2 cup mixed vegetables (bell peppers, onions, mushrooms, cherry tomatoes)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
For the peanut sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup soy sauce
– 1/4 cup water
– 2 tablespoons maple syrup
– 1 tablespoon rice vinegar
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together tofu, garlic, soy sauce, olive oil, smoked paprika, salt, and pepper. Add mixed vegetables and toss to combine.
3. Thread kebab mixture onto skewers, leaving a small space between each piece.
4. Grill kebabs for 8-10 minutes, turning occasionally, until tofu is golden brown and vegetables are tender.
5. Meanwhile, mix peanut sauce ingredients in a bowl. Refrigerate until ready to serve.
6. Serve kebabs with peanut sauce for dipping.
Cooking Time: 15-20 minutes
Vegan Chicken Satay with Spicy Peanut Dip
Experience the flavors of Southeast Asia with this easy-to-make vegan version of traditional chicken satay, served with a spicy peanut dip. This recipe is perfect for a quick and delicious snack or appetizer.
Ingredients:
For the Satay:
– 1 package of extra-firm tofu, cut into thin strips
– 1/4 cup soy sauce
– 2 tablespoons maple syrup
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 10-12 bamboo skewers, soaked in water
For the Spicy Peanut Dip:
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tablespoons maple syrup
– 1 tablespoon rice vinegar
– 1/4 teaspoon red pepper flakes
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic powder, and black pepper. Add the tofu strips and marinate for at least 30 minutes.
3. Thread the marinated tofu onto the bamboo skewers.
4. Grill the satay for 3-4 minutes per side, or until golden brown.
5. For the dip, combine peanut butter, soy sauce, maple syrup, rice vinegar, red pepper flakes, and garlic in a bowl. Season with salt to taste.
6. Serve the grilled satay with the spicy peanut dip for a delicious and satisfying snack.
Cooking Time: 15-20 minutes
Vegan Chicken Burger with Avocado Spread
Savor the flavors of a juicy vegan “chicken” patty topped with creamy avocado spread and served on a toasted bun. This plant-based twist on a classic burger is sure to please.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup oats
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– 1/4 teaspoon onion powder
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 ripe avocado, mashed
– 1 tablespoon lemon juice
– 1 baguette or whole wheat bun
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. In a bowl, mash chickpeas using a fork until coarsely textured.
3. Add oats, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper to the bowl. Mix well.
4. Form into 1-inch thick patties.
5. Cook patties in olive oil for 4-5 minutes per side or until golden brown.
6. Assemble burgers by spreading mashed avocado on toasted buns, followed by a patty and any desired toppings.
Cooking Time: 10-12 minutes
Summary
Get ready to indulge in a world of flavors with these 20 delicious vegan chicken recipes! From spicy tacos to crispy nuggets, creamy Alfredo pasta to tangy Caesar salad, and from savory curry to comforting pot pie, this list has something for every vegan foodie. Say goodbye to meat and hello to the amazing taste and texture of plant-based “chicken” that will leave you wanting more.