The Irresistible Chick: Vegan Chicken Sandwich Recipe
This Valentine’s Day, try my Vegan Chicken Sandwich recipe, featuring crispy, juicy Incogmeato Chik’n Tenders with tangy kimchi and sweet teriyaki mayo, all nestled on a slider bun.
Prep time: 2 minutes; Cook time: 10 minutes; Total time: 12 minutes
- 4 Incogmeato® Chik’n Tenders (2 per sandwich)
- 2 vegan slider buns
- Teriyaki Mayo*
- Vegan kimchi
- 2 pickle slices
*Teriyaki Mayo Ingredients
- 7 Tbsp vegan mayo
- 3 Tbsp teriyaki sauce
- 1 Tbsp lemon juice
- Ground ginger, salt, and pepper to taste
- In a bowl, mix together all ingredients to make the Teriyaki Mayo and refrigerate until ready to use.
- Cook tenders according to package instructions.
- Toast buns.
- Build sandwiches: Spread Teriyaki Mayo on both sides of buns. Add 2 tenders to bottom buns, top with kimchi and pickles and add top buns.
- Serve and enjoy with your valentine immediately.
This recipe is brought to you by MorningStar Farms. MorningStar Farms’ plant-based product lineup includes burgers, chicken nuggets, corn dogs, and more. Find them at major retailers nationwide and learn more at MorningStarFarms.com.
“Pinky” Cole is a Jamaican-American restaurateur, community activist, and owner of the Slutty Vegan restaurant chain and Bar Vegan in Atlanta, Georgia. Cole is a culinary disruptor in the industry, transforming America’s view of plant-based fast food and striving to make plant-based eating delicious, accessible, and enjoyable for vegans and flexitarians alike. In addition to her work in the food industry, Pinky is also a philanthropist and head of The Pinky Cole Foundation, “empowering generations of color to win in life, financially, and in the pursuit of their entrepreneurial dreams.” To learn more about Pinky Cole, visit SluttyVeganATL.com.
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