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This image shows a beautifully plated vegan chicken cordon bleu sliced in half, revealing layers of vegan cheese and ham, garnished with fresh chopped cilantro on a white round plate.

Vegan Chicken Cordon Bleu Recipe

A plant-based twist on the classic dish, this Vegan Chicken Cordon Bleu features tender seitan fillets stuffed with vegan cheese and ham, coated in crispy breadcrumbs, and pan-fried to perfection. It’s indulgent, flavorful, and perfect for special occasions or weeknight treats.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 2 pieces
Calories 450 kcal

Equipment

  • Mixing bowls
  • Pastry brush
  • Cast-irons skillet
  • Blender or a food processor
  • Rolling Pin or a glass cup
  • Digital scale

Ingredients
  

  • 1 bouillon cube use vegan chicken flavored if possible
  • 2 tbsp water
  • 2 cups Panko breadcrumbs
  • 1 tsp vegan poultry seasoning
  • ¼ cup vegetable oil, for frying
  • 3 tbsp vegan mayo
  • 3 vegan cheese slices
  • 160 g silken tofu drained and pat dry to remove excess moisture
  • 1 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 4 vegan ham slices
  • ¼ tsp black pepper
  • 120 g vital wheat gluten
  • ¼ tsp sea salt
  • ¼ tsp smoked paprika
  • 1 tbsp nutritional yeast

Instructions
 

  • Blend silken tofu, olive oil, water, and bouillon cube until smooth and creamy.
    This image shows a blender with tofu and seasonings being processed into a smooth and creamy mixture to form the base for the vegan chicken fillets.
  • Combine vital wheat gluten, smoked paprika, poultry seasoning, nutritional yeast, garlic powder, salt, and pepper in a bowl.
    This image depicts a bowl filled with dry ingredients being stirred together to create the perfect base for the dough.
  • Add the tofu mixture and, mix with a spatula, then knead by hand until a dough ball forms (about 1 minute).
    This image shows the tofu mixture being added to the dry ingredients and mixed thoroughly to form a cohesive dough.
  • Divide the dough into 4 pieces.
    This image depicts hands kneading the dough on a flat surface, giving it the texture and elasticity needed to shape the fillets.
  • Roll each piece into fillets (5-6 inches long and 4 inches wide).
    rolling-dough-into-fillet-shapes-in-smooth-manner
  • Layer vegan cheese and ham slices on one fillet, repeating for three layers.
    This image shows the edges of the dough being folded and pressed together to completely seal the vegan cheese and ham inside.
  • Top with another fillet and seal edges with damp fingers.
    This image showcases slices of vegan cheese and ham being layered onto the rolled dough, ready to be sealed into fillets.
  • Mix vegan mayo and Dijon mustard, then brush over the fillets.
    vegan-cordon-bleu-slices-brushed-with-vegan-mayo-dijon
  • Coat with breadcrumbs, pressing gently to adhere.
    vegan-cordon-bleu-slices-coated-in-breadcrumbs
  • Heat vegetable oil in a skillet.
    frying-fish-fillets-in-a-hot-skillet-until-golden-brown
  • Fry fillets for 3-4 minutes per side until golden.
  • Bake fillets at 375°F (190°C) for 15 minutes, flipping after 10 minutes.
    crispy-baked-fish-fillets-on-a-parchment-lined-baking-tray

Notes

  • Avoid overmixing the seitan dough to keep it tender. Kneading too much makes it tough.
  • Pat dry the tofu to control moisture and maintain dough consistency.